Well, it's brining actually.
Tonight I am butterflying and grill-roasting a chicken. I cut out the back (with my new kitchen shears; the old ones weren't quite up to par in the chicken-cutting department) of a 4-pound free range organic hormone-free blah blah blah chicken and it's soaking in salt water to help keep in juicy. When it's done, in about an hour, I'll break the breastbone so it will lay nice and flat on the grill. Then I'll chop up some chilies in adobo sauce until it makes a paste and add minced lime zest and cilantro and smear that all up under the skin. I'll put it on the grill for 15 minutes, smooshing it down with a cookie sheet with bricks on top, then flip it over. Near the end of the cooking time, I'll take a honey-lime glaze and baste the skin.
I am also going to grill up some ears of corn with some of the chili paste, butter, and lime juice.
Finally, I will go to the store and get stuff to make hot fudge pudding cake (even though I made brown sugar cookies yesterday and they are already gone) because I have to get butter anyway.
Can you tell I have been looking forward to this dinner all week?