I’m cobbling this together rather quickly today, as I was going through about 200 blog posts and I’m starting this really late.
I can’t recall what that ‘Insurance’ blog was all about, mostly because I didn’t actually ‘watch’ the newscast, I only saw their little blurb on it. And I might have been intoxicated when I typed it up.
I’ll be posting on my Total Safety Culture presentations and what it means to me, because I read a blog post today about giving compliments, and that kind of goes hand in hand. I’ll find who you are oh ‘compliment blog writer’!!!
As most of you are parents, I’m sure you’ll appreciate this funny…
He he he … isn’t that just the way it is?
ஜ~§Quote of the Day§~ஜ
I love America more than any other country in this world, and, exactly for this reason, I insist on the right to criticize her perpetually.
James A. Baldwin
ஜ~§The Question Of The Day§~ஜ
Do you think controversial interrogation techniques should be used to get key intelligence from alleged terrorists? When, if at all, could it go too far?
ஜ~§The Word Of The Day§~ஜ
adjective: Having the same age; contemporary.
From Latin coaetaneus (contemporary), from co- (with) + aetas (age). Ultimately from the Indo-European root aiw-/ayu- (vital force, life, eternity) that is also the source of ever, never, aye, nay, eon, eternal, medieval, primeval, utopia, Sanskrit Ayurveda, and aught.
“In 1993 Camilo Jose Cela published his Memorias, a painstakingly detailed narrative of his life, at odds in many points with a previously written biography by his son, Camilo Cela Conde, as well as with the recollections of his many friends and coetaneous narrators.”
ஜ~§What I’m Reading§~ஜ
Finishing up High Noon, starting on Tribute. The Nora Roberts Lifetime movie “Tribute” comes out a week from yesterday. WEET!!!!
ஜ~§What I’m Watching§~ஜ
Tonight is: Repeats
ஜ~§Poem Of The Day§~ஜ
In contact, lo! the flint and steel,
By sharp and flame, the thought reveal
That he the metal, she the stone,
Had cherished secretly alone.
ஜ~§Recipe of the Day§~ஜ
1 whole head garlic
Salt and freshly ground pepper
One 3-4 pound whole chicken, cut into 8 serving pieces (2 breasts, wings, thighs, legs)
6 medium red onions (about 2 pounds)
One 28 to 32 ounce can good quality whole peeled tomatoes, drained
1 Tbsp fresh thyme or 1 1/2 teaspoons dried thyme
2 bay leaves
A pinch of chile powder
1/3 cup dry white wine
3 Tbsp old-fashioned whole seed Dijon mustard (or 1/4 cup regular Dijon mustard)
(I love stuff with Dijon mustard in it, as I ALWAYS have a ton of it on hand)
1 Preheat oven to 400°F.
2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place garlic head on a piece of aluminum foil. Drizzle olive oil over the garlic, and sprinkle with salt and pepper. Wrap the garlic head with the foil and place in the oven. Bake for 45 minutes or until the flesh of the cloves are light brown feel very soft when pressed with the tip of a knife. Set aside to cool. (See how to roast garlic.)
3 While the garlic is roasting, heat a tablespoon of olive oil in a large, heavy-bottomed pot (with lid) or Dutch oven, on medium high heat. Rinse the chicken pieces in cold water then pat dry with paper towels. Season liberally with salt and pepper.
Brown the chicken pieces, starting them skin-side down, cooking them a few minutes on each side, working in batches so that you don’t crowd the pan.
4 While the chicken is browning, peel and quarter the onions. Remove chicken from pan when nicely golden with tongs or a slotted spoon and set aside on a plate. Discard any fat and oil beyond about 1 Tbsp left in the pan. Put the onions in the pot and cook them until softened, stirring frequently, about 5 minutes.
5 Add the tomatoes to the pot, the thyme, bay leaves, and ground chile powder. Put the chicken pieces on top of the tomatoes. Pour in the wine and bring to a simmer. Cover and cook on medium-low heat for 40 minutes, stirring from time to time so that the vegetables don’t stick.
6 After the garlic has cooled enough to handle, squeeze out the roasted garlic from the cloves into a small bowl and crush with a fork. Sprinkle with salt and pepper to taste. Set aside to serve with the chicken stew.
7 When the chicken has cooked, add the mustard to the pot and stir to blend. Increase the heat to medium-high and cook uncovered for 10 more minutes, or until the sauce is thick enough to cling to the meat. Remove bay leaves. Salt and pepper to taste.
Serve stew over rice or pasta, with the garlic paste on the side.
Serves 4 to 6.