Sunday, February 27, 2011
Saturday, February 26, 2011
Thursday, February 24, 2011
And the seasons they go 'round and 'round
And the painted ponies go up and down
We're captive on the carousel of time
We can't return we can only look behind
From where we came
And go round and round and round
In the circle game
Finally! Enough snow has melted that I can see the beginnings of my beloved daffodils! About time, I'd say! And I do believe this is going to be the first February since I've lived in this home (since 1981) that there won't be a single crocus blooming. More often than not we have blooms by around the 20th. I miss their sunshiny faces! Ah well, I'm a winter-lover, but now I'm gettin' antsy for spring.
Thursday, February 17, 2011
(Made you look, didn't I?)
First, try to find a 2* to no more than a 3 pound bird - a task that, at least here in the Northeast, is next to impossible. (*Mother just called and told me to add that any size chicken will do, just adjust everything accordingly. Shoulda said a 2 - 2 1/2 lb. bird is my personal choice!) Second, cut the backbone out and then turn the bird over and flatten the breastbone. Third, and so very important.....
In the making: Base of the Yum
After doing that about 5 times, I decided it was time to change the trivet ingredients. Hmmm....what are two things I like better than just about anything else?? That would be potatoes and lemons. Sooo...I sliced potatoes lengthwise and then covered each with a slice of lemon. WOW! It was just over-the-top delicious!
For those intrepid souls who want to try this, here's the recipe, (and do remember I'm a Throw 'n Go cook, so none of the amounts are exact - just use whatever feels right!):
1 chicken, backbone cut out, fat and grossness removed, and breast bone flattened
potato slices, horizontally sliced 1/4" - 1/3" thick, enough to cover bottom of baking dish
lemon slices, one for each potato slice
lemon pepper mix (I used Trader Joe's fresh grated)
plain black pepper
salt to taste
Preheat oven to 425º. In a baking dish to suit the size of your chicken, coat the bottom well with olive oil and then put a single layer of potatoe slices in the dish. Liberally sprinkle the potatoes with thyme, lemon pepper, plain black pepper and salt-to-taste, then place a lemon slice on each potato. Put the chicken on top of your "trivet". Sprinkle chicken with thyme, lemon pepper, black pepper and salt-to-taste.
Place chicken in oven and cook according to chicken-roasting directions. It depends on the size of your bird. Mine was 2 1/4 lbs. and took exactly 1 hour. I don't think I'd cook any bird less than 1 hour - and the potatoes need at least 1 hour to cook.
When done, remove from oven, place all on platter and serve.
We had it with peas.
We would have had a salad as well, but I was too lazy to clean the lettuce.
it's good food time!