Because you maybe shouldn’t blog while hungry…Continue reading “Friday Flotsam:”
Friday Flotsam: Endless Varieties of Roasted Chicken
It began of course with the basics. Thyme as the primary seasoning.
Always the roasted chicken is stuffed with onions – for flavoring the meat though it’s fine to eat some too. Usually there are potatoes, often carrots, last time, plantains.
Since then it’s a rotation of flavorings.
Lemon, infused with thyme.
Home-roasted garlic butter under the skin.
Or Berbere and other seasonings, an Ethiopian flair.
Or this week, with a jollof seasoning rub from Ghana.
A roasted chicken is a great excuse to invite the folks over, to share a meal. Plus all the leftovers to enjoy for days after.
Do you have a favorite way to season a chicken for roasting? Let me know in the comments. I’m always tweaking to make something otherwise basic into something new.
Having a cold (and so far as I can tell, it is just a cold) is no fun. And while I’m not terribly hungry I’m even less inclined to want to cook when I am hungry.Continue reading “Thankful”
December 10: At Sea
It’s the little things that add up to a trip. Little moments interacting with friendly people. Little moments breathing sea air. Little things that make you laugh. Little conveniences that make things easier.Continue reading “December 10: At Sea”
December 8: Huatulco, Mexico
I was up too late last night … but I set an alarm so that the breakfast delivery isn’t what gets me out of bed. Instead, I open the door just before Lester knocks. I’ve startled him but he laughs. Today, I’m ready for him!Continue reading “December 8: Huatulco, Mexico”
Most Excellent Apple Pie
A few years ago, my sister learned to make pie crust, and apple pie.Continue reading “Most Excellent Apple Pie”
Cake soup is what happens when you make a cake and accidentally put twice as much water as called for, and don’t realize it until it’s way too late to just double everything else up.
Through the oven window it looks like it’s okay but then one goes to take it out of the oven an it… waves. Sloshes, even.
So um… nope. That’s not yet food.
In the end the cake did cook and it tastes fine but is a little off texturally. Kind of like it partially steamed rather than baked. Which is true.
In the end it has more of a dense texture like a very moist pound cake than the super fluffy version I’d have if I hadn’t started with cake soup.
Still it’s cake, right?
VAL: Moroccan Dishes Revisited (and more)
As I approach the end of this virtual journey, I’m revisiting some of the recipes I liked at the start of this journey.Continue reading “VAL: Moroccan Dishes Revisited (and more)”
Strike while the …
Not being a blacksmith — or a laundress for that matter — I’m less worried about the heat of the iron but in this case, the oven is hot. And I’m making the most of it.Continue reading “Strike while the …”
VAL: An Algerian Inspired Meal
Although I did recently make (and then eat for days) Maakouda, I made another meal for Algeria. Like a whole meal. For company and everything.Continue reading “VAL: An Algerian Inspired Meal”