Getting stuff right

This is our 365th post to the blog.

We launched the blog on June 18, 2020, so we have a little ways to go for our Anniversary. We will be well over the 400 mark by the time we get there.

And Quite a year it’s been.

Kansas Dust in the Wind live unplugged

https://www.youtube.com/watch?v=lQem15Ow6hw

This is kicking up a notch or two our usual Garlic Chicken Pasta.

Whole wheat Pasta was substituted for Egg noodle Spaetzle.

Bone in Skin on Chicken Thighs instead of boneless, skinless chicken breasts.

Purple onion instead of yellow onion.

Russian Garlic instead of regular garlic.

Still sliced in rings zucchini.

Still use red and yellow peppers.

Add slivered sun dried tomatoes. 

Our new version takes a little more planning and co ordination than the regular house special.

Bake the chicken thighs for 30 to 35 minutes and then shred what you take off the skin and bones.

The Spaetzle takes longer to cook than regular pasta, so judge when you start sauteing the veggies by that timing.

When done, drain the saetzle and mix well with the veggies.  Let the flavours meld for a couple of minutes before serving.

Can’t decide on a red or a white wine to go with it? Go with a Rose, like Masi Cote Rose. Great value and it comes in a 1 litre size.

Bergamot flowers are used for our Turkish Tea. Bergamot orange is also used for jams and marmalade.

It has been in the larder for months – picked up at one of our favourite Middle Eastern stores.  A new brand.  One we hadn’t had before.

Marmalade is what i thought I was getting when I started to open the jar on the counter. Grunts and groans and a bruised palm of my hand later, under the hot tap, and then to the dungeon to get the vice grips! Grrr! What did they put the lid on with?  A bench press?

What’s this? … rind half inch by 2 inches and hardly any syrup. Grrrr…. the toast is burnt…. (multiple expletives deleted and a few sentence enhancers added) and no butter on it.  Double Grrrr.

By this time, B has wisely departed to do some grocery shopping.

Dig into the back of the cupboard and out with the submersible.  Not that there’s much syrup to submerse it in.  Maybe I should describe it as mylate M-I-L did – a whirler. Much later I now have a gooey pulp, with the pondering question: “Why won’t it all fit back in the jar?”

The sticky mess is cleaned up, the jar is shoved to the back of the counter for later reflection on what to do with it.

As I’m unpacking the groceries there is a lovely roasting chicken.  Ah Hah.  Stuff it with half a lemon quartered.

Salt. Pepper. Paprika. … Bergamot mush (it sure isn’t jam or marmalade) becomes the new glaze of the day.