At a loss for what to say on Monday morning, yes I am.
quick re-cap..
PHONE BILL, sorted out, roaming charges reduced DRAMATICALLY, bill paid.
OTHER DOCS..filed
EMAILS, looking for work, witty repartee included, sent.
JOGATHON 21 wrist bands for Camille, pretty good.
So, getting onto something , about which I can do something...I offer up my mother's goof proof baked chicken. dinner on a dime+DINDIM..
LORNA'S BAKED CHICKEN
1 whole chicken, cut up into sections
1 cup all purpose flour
3 T dry rub ( I use my mom's, it is a secret recipe she got from the NY Times a zillion years ago, but will not share the ingredients, so try whatever you like to season the flour)
BUTTER, a big lump, sorry, not to scientific but you will get it right away
OLIVE OIL...a smear..
1/2 lb (thereabouts) of small red or yellow potatoes, cut in quarters, skins still on.
1/2 lb mushrooms, cleaned and split in the middle
Preheat oven to 375, and put lump of buyer and smear of oil in bottom of baking pan. I use a rectangular metal pan, dark in color as it seems to brown the bird the best. Put pan in oven and melt butter, while the oil warms.....roll it around the bottom of pan to coat lightly
Meanwhile, combine flour with dry rub to season. wash and pat dry chicken parts, then dredge gently in seasoned flour. Make sure the parts are lightly coated but shake off excess.
Place chicken parts SKIN SIDE DOWN in pan...sprinkle seasoned flour on potatoes and arrange them in pan as well.
Bake for 30 minutes, then flip the parts over (skin side up) move the potatoes around and add the mushrooms (you can lightly flour them as well) to pan and continue baling about another 30 minutes.
I use an instant read thermometer to check interior temp of thickest part of meat....when it hits
160 it is done. By then the potatoes should be cooked and crisp and the mushrooms nicely roasted.
NOTE, the dry rub is the main seasoning...s if you do no have it, you can generously salt and pepper the chicken..or use herbs of your choice, rosemary, sage, thyme, garlic all good, I do occasionally add peeled garlic cloves and let them roast as well....but, not mandatory.
There should be some yummy bits stuck to the bottom of the pan, when we were kids we used to fight over who got to scrape the pan.
ENJOY....
I will get back to exorcising demons tomorrow, they did wake me today..but, for some unknown reason I went blissfully back to sleep. Not sure how I did it, but I will think on it and let you know.