out pretty horribly. It is warm and charming with lots of updated windows, and cute molding, but everything is pretty boxy and cut off, which makes entertaining hard. Don’t worry we manage. The kitchen is eat-in style, though there isn’t much room for the two of us at the table let alone any guests. We make it work, and improvisation is key. And since cooking for my friends is something that I have always loved to do and simply cannot stop doing; regardless of how impossible it may seem.
I try to have everything close to ready if not already done before anyone arrives; along with the kitchen table clear, because that has to serve as the buffet. The small fold-able table that does triple duty as dining table, craft space, and beer die set up is pulled out just before we are ready to eat, otherwise it’s cumbersome presence takes up too much of the living room. Chuck and I usually take the couch as it is a little low for table eating as well as maneuvering in and out of. We handle it. Then out comes the plates and cutlery stacked neatly on the counter, it has to be self serve because that folding table doesn’t fit everything.
drinks, chat with Chuck and take Brody outside 4 or 5 times (he really likes the snow) in between. The perfect end to the week.
- 1 whole 4 lb chicken
- 2 tablespoons olive oil
- ½ tablespoons salt
- 1 teaspoon pepper
- 1 teaspoon curry powder
- 1 teaspoon garlic
- Preheat oven to 425 degrees.
- Remove the chicken from all packaging (including giblets) and pat dry with paper towels.
- Rub the outside with oil, spices and place breast side up in a shallow roasting pan. (Optional: tie the legs up with kitchen twine and fold the wing tips under.)
- Place chicken in the oven and cook for about an hour and 20 minutes, or until the skin is golden and crisp. When poked with a knife or fork in the thickest part of the thigh the juices should run clear. A thermometer also inserted into this part of the chicken should read 165.
- Remove the chicken to a platter and allow it to rest for about 10 to 15 minutes.
- Carve the chicken and serve.
1 cup drippings from roast chicken pan
1/3 cup flour
1 tsp salt
1 tsp pepper
2 springs thyme
Broth as needed
in flour and spices and cook, allowing the mixture to reduce slightly and
thicken. If it is too thick add broth or water by the tablespoon, whisking
until blended each time.
Braised Cabbage & Carrots
3 tbsp butter
5 strips of bacon, cooked & crumbled
1 head of cabbage, shredded
4 large carrots, peeled & chopped
2 tbsp brown sugar
1/3 cup apple cider vinegar
1 tbsp Worcestershire sauce
½ cup vegetable broth or water
Salt & pepper to taste
with bacon, and then add cabbage, and carrots, tossing lightly. Stir in the
remaining ingredients and place in the oven for 30-40 minutes stirring
occasionally until carrots have reached desired doneness. Serve warm.
2 tsp grated lemon zest
¼ cup fresh lemon juice
1 tbsp Dijon mustard
1 tbsp white wine vinegar
1 large garlic clove, crushed
2/3 cup extra virgin olive oil
combined. May serve immediately, or be kept in the fridge for up to 1 week.