This was really good, y'all. I rubbed a chicken all over with salt, Chinese five-spice, and cumin (I saw that combination, plus bacon, on squabs on Iron Chef the other night), then roasted it at 425 degrees until nice and crisp, basting once. And the salad is from a recipe on Epicurious: Green-Tomato and Honeydew Melon Salad. I couldn't find the pepitas in my cupboard (spice cabinet is next on my list of wood things to build), so I used sesame seeds, and then I found the pepitas. Of course, too, I used four times as much vinegar—Champagne and white wine vinegar this time. The tomato was a bit pink, but still tart and crunchy, a beautiful contrast to the soft, sweet honeydew. Mr. Chalmers and the bug liked this as much as I did; try it!