Tuesday, July 26, 2011
A recipe from the archives and stuff that you probably don't care about
This is my old kitchen in California. You probably can see that we had been entertaining. We don't use that many dishes by ourselves. I miss this kitchen even though it isn't half as good as the kitchen I have now. I loved this kitchen because it was the epicenter for our whole living space.
I could stand at the stove and see this.
I miss my small (way smaller than now) vegetable garden where the vegetables really grew and didn't wither and die because it was either torrential rain in the summer or sweltering hot.
I miss cooking for my family (Hi Annie, I miss you)
I miss thinking it was cool when it hailed. I had never seen 5 feet of snow and I wasn't missing anything there.
I miss my old backyard.
I miss my old backyard.
I miss my chair in the corner.
I just miss the house all together. Although it was not a very comfortable house at all. It was 1300 sq feet AND it didn't have ONE closet.
I miss my family (Hi Ev)
I miss Lily. She was our first Saint Bernard. She died on the way out to our new home (which isn't new anymore).
I miss my old Yarn Shop. Uh, wait...no I don't.
I really miss Lily.
I miss my carniverous plants. Ok, maybe I should stop here. It may be going a little overboard.
One more one more...
I miss my miniature cow.
So this is what we had for dinner last night. I can't talk about the Headcheese and going to go get pig heads. Ok, I can tell you that we went and got a pig head this last weekend, but that is all I can tell you.
We have been eating healthy salmon and beans and chard. Whoo Hoo!
Will make my mother happy but makes for some pretty boring blogging.
There may have been a "Steak sighting" this weekend as well.
So it is time for "From Out of the Archives". I pulled out a recipe from my collection from the 80's. I think I am going to give it a try tonight because I don't even remember it.
Chickpea-Lemon Chicken Stew
1 whole chicken
3tbsp veg oil
1 onion, finely chopped
4 cloves garlic, minced
2 tsp turmeric
1/2 tsp eah salt and pepper
1-2 qts chicken stock
1- 15oz cn chickpeas
Juice of 2 lemons
Truss chicken. In dutch oven heat oil to med-high. Add onion and garlic and saute until translucent. Add 1 tsp turmeric, salt and pepper. Cook 1 more minute. Rub chicken w/remaining turmeric. Add chicken to the pot and sear on all sides until golden yellow. Add enough stock to cover chicken. Add chickpeas and lemon juice. Bring to a boil and then reduce heat and simmer 1.5 hours.
NOTE: I don't know where I got this because it is in my writing. I am pretty sure I have never tried it. I am going to use 2 cans of chickpeas because 1 can seems like it will get lost. Wish me luck. I will let you know.
I miss my family.