I’d like to extend my apologies for not blogging all week. When I hit Denver, the higher altitude and early mornings make me dog tired by the end of the day. In addition, there were some really fun people there, and I spent a lot of time chatting them up in the bar at the end of the day. I abso-fookin’-lutely adore meeting my fellow railroaders, they may be gruff when they’re working but they’re such a fun lot to hang out with. They’re all humorous and kind. It would be nice to even go back again. I met a really handsome guy as well, the last night I was there. He and I chatted it up for several hours while playing NTN trivia. I do enjoy talking and flirting with handsome men, even if I don’t act on the attraction. Besides, I’ve got myself a good one already, two would just complicate things. *laughs*
I do hope you all had a terrific week and an even better weekend. I’ll definately be perusing through your blogs tonight and tomorrow, catching up and blopping. I know you miss my witty repartee!! Ha ha!
EDIT: Okay, I think I’ve caught up on most of my blopping. If I didn’t blop on ya blog today, it’s LITERALLY because I could think of abso-tootin-lutely nothin’ to say. *scratches head* Which is odd, because I’m usually pretty locquacious.
Well let’s get on with the rest of the story … shall we?
ஜ~§Quote of the Day§~ஜ
We’ll love you just the way you are if you’re perfect.
ஜ~§The Question Of The Day§~ஜ
What is your personal opinion about online dating?
ஜ~§The Word Of The Day§~ஜ
Magnanimous \mag-NAN-uh-muhs\, adjective:
1. noble in mind or soul; free from mean or petty feelings or acts
2. showing a generous spirit; generous in forgiving
ஜ~§What I’m Reading§~ஜ
Nora Roberts, Sacred Sins and Skousen, The 5,000 Year Leap. (I’ve been reading really slowly lately, because I’m usually watching TV or reading blogs. *smiles*)
ஜ~§What I’m Watching§~ஜ
Tonight is: Legend of the Seeker. A fascinating story brought to us by the SciFi channel.
EDIT: It was pointed out to me by an anonymous party that SciFi is not bringing us Legend of the Seaker, it’s a Disney/ABC production that I VIEW on the SciFi Network (which I knew but figured was really pretty irrelavent in this venue). I appreciate the clarification anonymous!!
I encourage people to give it a try. You can also get more information on it at this link: Legend of the Seeker
ஜ~§Poem Of The Day§~ஜ
No poem today, I’ll start that up again tomorrow. 🙂
ஜ~§Recipe of the Day§~ஜ
Grilled Poussins with Lemon Herb Butter
1 1/2 sticks (3/4 cup) unsalted butter (1 stick softened and 1/2 stick melted and cooled)
2 tablespoons chopped fresh thyme leaves
1 tablespoon finely chopped fresh rosemary
1 1/2 tablespoons loosely packed finely grated fresh lemon zest
3 1/2 teaspoons fine sea salt
1 1/4 teaspoons black pepper
6 (1 1/4- to 1 1/2-lb) poussins or small Cornish hens
1 lemon, cut lengthwise into 6 wedges
18 sprigs fresh thyme
Special equipment: kitchen string; a large chimney starter (if using charcoal); an instant-read thermometer
Garnish: fresh thyme and rosemary sprigs
Stir together 1 stick softened butter, thyme, rosemary, zest, 1 teaspoon sea salt, and 3/4 teaspoon pepper in a bowl until combined well.
Trim necks of poussins flush with bodies if necessary. Rinse poussins inside and out and pat dry. Discard any excess fat from opening of cavities, then sprinkle cavities with a total of 1 1/2 teaspoons sea salt and remaining 1/2 teaspoon pepper. Starting at cavity end of each bird, gently slide an index finger between skin and flesh of breasts and legs to loosen skin (be careful not to tear skin). Using a teaspoon measure or small spoon, slide 1 teaspoon herb butter under skin of each breast half and each drumstick (4 teaspoons per poussin), using your finger on outside of skin to push butter out of spoon.
Put 1 lemon wedge and 3 thyme sprigs into cavity of each poussin, then tie legs together with kitchen string and tuck wing tips under body. Arrange in a large pan. Pat poussins dry, then brush with melted butter and sprinkle with remaining teaspoon salt.
To cook poussins using a charcoal grill:
Open vents on bottom of grill and on lid. Light charcoal (80 to 100 briquettes) in chimney starter and pour evenly over 2 opposite sides of bottom rack, leaving about an 8-inch-wide space in center of bottom rack free of coals. When charcoal fire is medium-hot (you can hold your hand 5 inches above grill rack for 3 to 4 seconds), remove poussins from pan and arrange in center of lightly oiled grill rack with no coals underneath and cook, covered with lid, until thermometer inserted in fleshy part of a thigh registers 170°F, 35 to 50 minutes. (Add more briquettes if necessary during grilling to maintain heat.)
To cook poussins using a gas grill:
Preheat all burners on high, covered, 10 minutes, then reduce to moderately high. Turn off 1 burner (middle burner if there are 3) and put poussins on lightly oiled rack above shut-off burner. Remove poussins from pan, then grill, covered with lid, until thermometer inserted in fleshy part of a thigh registers 170°F, 35 to 45 minutes.
· If you aren’t able to grill outdoors, poussins can be roasted (at least 2 inches apart) in a lightly oiled large shallow baking pan in a preheated 475°F oven, 35 to 45 minutes.
· If you’re also making the grilled baby potatoes, grill the poussins first, over indirect heat, then transfer them to a platter and keep them warm, loosely covered with foil. Spread the coals out onto the rack. Add 15 briquettes evenly to coals and wait until they just light, about 5 minutes, then grill the baby potatoes over direct heat.
· Poussins can be prepared (but not grilled) 1 day ahead and chilled, covered with plastic wrap. Let stand at cool room temperature 30 minutes before grilling.
*Personal Note: I absolutely LOVE Cornish Hens, and I’m always looking for an easy and yummy way to make them. I like the personalization of smaller game when entertaining to. This is a delicious and flavorful recipe, if not an easy one.