The Whole CHICKY

 

Sometimes you get together with your friend and cook mouthwatering buttery chicken goodness. We layered up on  parsnips, carrots, turnips and cauliflower because I'm allergic to potatoes. Basically if you squint your eyes they are the same thing except more color and flavor. We could rebrand them “fake potato mix”.  Personally, I think they are better.  I’m not hating on you, potatoes, I’m just saying that if i had to choose, I'd go for the rainbow assortment of root veggies.

We also slathered the sucker up with compound butter and better yet we DIDN’T DROP ANYTHING on THE FLOOR. The 5 seconds of pulling the nasty giblets bag out of the cavity gives a mild echo of despair. Then stuffing the lemons and onion back in seems equally violating. Then you forget all the gross stuff by the time it comes out of the oven glistening.

 

 

SHE WENT AND TOOK PICTURES OF HER DINNER AGAIN…

 

I haven't done any food photography in a while and I thought I’d play around with my dinner tonight. You see, over Christmas, my wonderful parents gifted me with a Dutch oven…and it’s the best thing ever. Tonight I marinaded some chicken in spice, herbs and honey. I seared the sides in some olive oil before adding some stock and broccoli and let it slow roast on low for about an hour. My go-to is to plop stuff down on some quinoa because it’s hearty and filling and feels super pretentious in a sentence.

Have I ever expounded on my love for arugula and fruit combo’s? Peppery lettuce mixed with a tangy/sweet fruit just hits the spot for me. Also,  blood oranges at Trader Joes right now, I did a happy dance in the store. They are my favorite fruit of all time ever!

Salad dressing :                                                             Salad:

1 tbsp olive oil 1 tbsp blood orange juice 1 tbsp balsamic vinegar

arugula pecans shaved parmesan chopped honey crisp apple