Now that summer is finally here, I find myself plotting and planning weekends that my teenage boys will certainly whine and grumble over. Summer festivals and rodeos. Days spent at the beach and by the pool. Weekend jaunts to destinations yet unknown. Hours and hours and hours in the car exploring new places that we’ve never been. After all, we live in a huge province that is dotted with lakes and rivers and small towns just begging to be discovered.
However, I will probably end up doing most of these things without the kids in tow. They are now at the age where they’d rather be with their friends than their parents. Whaaaat? I know! I’m shocked. And if I’m being totally honest, I’m secretly a little relieved.
I’m sure it will be a total hardship to meander through a new town at my own pace or visit an independent lakeside gift shop without being rushed to leave. How will I ever manage to spend hours in the car alone with just my music and my own thoughts for company? And to stop at a neck of the woods family restaurant and not have to share my chicken wings with anyone? I’m not sure life is worth living.
For a little extra kick, whisk 1 teaspoon of your favorite hot sauce directly to the egg/milk mixture.
2 cups all-purpose flour
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon ground mustard
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon garlic powder
3 tablespoons milk
35 - 40 chicken wings and drumettes
vegetable oil, for frying
In a bowl, whisk together the flour, salt, black pepper, ground mustard, cayenne pepper, oregano, and garlic powder. Set aside.
In a separate bowl, whisk together the eggs and milk. Set aside.
Begin by dipping the chicken pieces into the flour mixture, then into the egg mixture and then back into the flour mixture until coated. Shake off any excess flour. Set the chicken pieces on a baking sheet and continue until all the chicken pieces are coated.
Pour the vegetable oil into a high sided pot. For safety sake, you do not want your oil to be more than 2″ deep, and definitely not more than halfway up the side of the pot. Heat oil to 375 F. A candy thermometer comes in handy here, but if you don’t have one, heat the oil on medium-high heat for about 5 – 7 minutes. Test your oil temperature with one of the chicken pieces. If it browns too quickly, turn the heat down to medium and wait a minute or two to start frying.
Carefully drop the chicken pieces, 4 to 5 pieces at a time, into the hot oil and fry for 6 to 7 minutes until browned and cooked through, turning once. Use a slotted spoon to remove the chicken pieces from the hot oil and place the chicken on a paper towel to drain slightly before serving. Toss or dip the wings and drumettes into your favorite sauce, or eat them naked.
It’s been 7 weeks since I had my hand surgery and it’s also been 7 weeks of running back and forth to the hospital for my dad. But my hand is healing and my dad is finally home.
So of course you know that today I woke up with a scratchy throat and it feels like someone is sitting on my chest. I guess all those hospital germs that I was too busy to worry about before have finally caught up with me.
And just in time because I have to go back to work next week. Isn’t that just my luck!
How come I can’t be that lucky with lottery tickets?
A delicious weeknight meal for those cool fall evenings that can be whipped up in about 40 minutes.
1 tablespoon butter
1 small-sized white or yellow onion, diced (to equal about 1/2 cup)
3 carrots, chopped
2 stalks of celery, chopped
1 garlic clove, minced
3 cups chicken stock
2 cups water
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon poultry seasoning
1 bay leaf
1 chicken breast
1/2 cup fresh or frozen peas
2 cups cooked orzo pasta or a gluten-free pasta variety
Boil the orzo pasta in a pot of boiling water until al dente according to manufacturers directions.
In a pot cook the onion, celery and carrots in butter until the onion is translucent. Add the garlic and stir until the garlic is fragrant. Add the chicken stock, water, salt, pepper, parsley, basil, thyme, poultry seasoning and bay leaf. Heat over medium high heat until it reaches a low boil.
Add the chicken breast. Put a lid on the pot and boil gently for 15 to 20 minutes until the chicken breast is cooked through. Remove the breast from the pot and cut it into small pieces. Put the chicken pieces back into the pot and add the peas and cooked orzo pasta. Simmer for 5 minutes. Remove the bay leaf before serving.