I drove down last week to check out the campus, my classroom and the beach. As I was walking the beach afterwards, I found at least 10 different kinds of sea plants. I also witnessed a woman as lazy as could, be drop her cigarette out of her convertible onto the parking lot. The trashcan was literally 10 feet away. Try this: tomorrow, walk down the sidewalk and count how many cigarettes you see on your jaunt. How is this allowed?
While I was down there, I happened upon an architecture salvage shop. Upon entering, I was greeted by relics of the past, lovingly created. I started to wonder about the history of each door, door knob and key. Where was it in the house? How old is it? Who built the building and why? Why is there so much detail to some of the pieces (see photo below) and why isn't that much detail put into everyday pieces these days?
So to the food; One random brunch was with an old friend. I was walking home as he biked to 188 and we just happened to share a terrific meal, consisting of their breakfast burrito and huevos rancheros. The former had eggs, greens, cheddar, black beans , salsa and lime sour cream while the latter = eggs over easy (or any style you want), beans, corn tortilla (slightly crunch and perfect), salsa, cheddar and rice. Both were $9 and mostly worth it.
Another meal was at a friendly gathering at Novare Res. Instead of networking, we were friend-working. The deck was the perfect temperature and environment to drink cider, play corn-hole (and lose) and eat delicious chicken, leek and carrot stew. Mmmmmmmmmmmm.
Finally, I've been gardening with the local elementary school for the past few weeks. I always thought I had a black thumb (a green mind but a black thumb, go figure), but this has been a great experience. The potatoes, greens and broccoli we've planted are actually thriving! Now, maybe I should try to grow something besides succulents and my waistline...
Garlic chicken dinner at L's house. Large recipe version. Trust me, you want leftovers.
- 2 3 1/2-pound whole chickens, each cut into 8 pieces
- 5 whole heads of garlic, cloves separated (about 70), unpeeled
- 6 tablespoons extra-virgin olive oil, divided
- 2 cups dry white wine
- 6 very large fresh thyme sprigs
Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.
Serve with roasted sweet potato, quinoa and vegetables or whatever else you want.