Monday, April 18, 2011

Ch-ch-ch-ch---- you get the idea...

As the above title suggests, things have been changing in househon land.

My househon status may now be in question, somewhat.  I have applied for and received a new job, working in the HoCo public school system.  I start next Tuesday, and along with my elation for a full time job, I am also a bit nervous.  Full time work, plus cleaning, plus cooking and meal planning, plus my dance job - all I can say, is, welcome to being a grownup.

All this aside, I am enjoying the lovely weather in typical me fashion, with an iced mocha (espresso from my Nespresso Pixie and chocolate soy milk, ultimate indulgence), Glen Miller, and cooking.  My current projects are meatballs and a roasted chicken - a little later I will be roasting corn on the cob in the oven.

A lot of people do the "engagement chicken" recipe - a concept which I find hilarious.  I, myself, tend to call that the "stick a lemon up its butt" method!  While this is tasty, if not matrimony-inducing, I tend to favor garlic and butter in my chicken.  Here's the tried and true roaster recipe:

Large roasting chicken
As much minced garlic as you like
3/4 stick butter, divided
1/2-1 teaspoon salt
Pepper, to taste
Bay leaves
Assorted stuffing (like onion or shallots - can also be the aforementioned lemon)

1.  Rinse chicken and remove innards.  These can be used for broth - just let them simmer away with carrot and celery and herbs.  Place chicken in large roasting pan.

2.  Take divided butter and place under the skin of the chicken, as well as in the creases of the legs and wings.  Next, rub salt, pepper, and garlic over the chicken.

3.  Stuff the chicken with your favorite stuffin's.  I really like shallots for this (tender and subtle).

4.  Roast the chicken at 375 for 20 minutes per pound.  Aaaaaand you're done.

The corn can be done at the same temperature for 20-25 minutes.  Just peel back the husk, remove silk, pre-season the corn, then peel the husks back over.  Before roasting, dunk the corn in cold water so that the husks don't burn.  Simply done!

Meatballs, too, are fool-proof.  A little garlic, oregano, salt, and one egg per pound of raw meat - cook them up in some olive oil and pureed tomato and you've got something you can stash in the fridge for pasta and marinara, meatball subs, or even a high-protein and portion controlled snack.  (In fact, I just nabbed one - not bad!)

So, cooking and facing the future - that's what I'm up to on this beautiful spring day.  Also, I cannot tell a lie, reading a romance novel.

But here's my question - one that, I am sure, has been asked by many: how can I be a househon, and a workinghon, too?

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