A Thought for a Thoughtful Day

Today is National Thoughtful Day – hum, I’m not sure what that means. If it means being thoughtful to others, shouldn’t we at least attempt to be thoughtful every day?

There is a Country Western song I hear on the radio that really sums up what life should be all about. It’s Tim McGraw’s Standing Room Only. Part of the chorus resonates with me deeply.

Shine a light, shine a light
Like mama’s front porch when I’m lost and lonely
Start forgivin’ and start forgettin’
Be somebody that’s worth rememberin’
Live a life so when I die
There’s standing room only, standing room only

When we are thoughtful and generous with ourselves, we are remembered. Generous with yourself doesn’t mean giving monetarily – it means giving of yourself. Take the time to sit with someone who may be lonely or sad. Smile at strangers, and say hello. Be open to others. Be thoughtful in your words and deeds. Let the love of God shine through you like a porch light for the lost and lonely.

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Today’s recipe share is a Sunday after Mass favorite – game hens. I’ve heard tell that game hens cook up dry. Maybe it’s the way I thaw out my hens that help to keep them moist. I put the frozen birds in a large pot of cold water. Replace the water periodically until the birds are thawed. Here game hens are sold frozen, in a tight package. When I cut the wrapping open, water pours out. I’m sure the hens soak in some of that water. I also roast them in a pan with plenty of liquid in the bottom. My game hens are never dried out.

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Tarragon Herb Roasted Game Hens
2 Game Hens
12 Garlic Cloves, divided
2 tablespoons Smoked Paprika
1 teaspoon Marjoram
1 teaspoon Basil
1-1/2 teaspoon Tarragon
1 teaspoon Parsley Flakes
1/4 teaspoon Sage Rub
2 teaspoons fresh Rosemary
4 tablespoons Olive Oil
Salt to taste
White Pepper to taste
1/2 cup White Wine
1 cup Chicken Stock
Rosemary Sprigs for garnish

Heat oven to 375-degrees. Rinse hens, pat dry with paper towels. Peel all the garlic cloves. Set 6 whole peeled cloves aside, finely mince the remaining 6 cloves.

In a small bowl, combine minced garlic with paprika, marjoram, basil, tarragon, parsley and sage rub. Strip fresh Rosemary from sprigs, dice and add to the garlic herb mixture. Add olive oil a little at a time to form a paste. Season with salt and pepper to taste. Set the herb paste aside.

Gently loosen the skin of the breasts, thighs and legs beginning at the neck, taking care not to tear the skin. Rub about 3/4 of the past under the skin over the breast, thigh and leg meat Gently pat skin into place. Rub remaining paste on the skin over the entire birds. Tie legs together, tuck wing tips under the body. Place hens breast side up on a rack in a roasting pan.

Pour wine and chicken stock in the bottom of the pan along with the whole garlic cloves. Cover tightly and roast the birds in the heated oven for 35 minutes. Remove from oven, closing oven door to retain heat. Uncover the hens, baste with liquid in the bottom of the pan. Cover and continue to cook another 30 minutes.

Uncover again, increase oven temperature to 425-degrees. Roast hens until tender and golden, about 12 minutes longer.

Remove from oven; let rest tended for 15 minutes before carving.

Delicious with Garlic Mashed Potatoes and Asparagus in a Hollandaise Sauce.

Note: If making garlic mashed potatoes, remove the whole cloves of garlic from the roasting pan. Mash well, add to your favorite mashed potato recipe. Parsley flakes will give the potatoes a nice splash of color.

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Whoever keeps the word of Christ,
the love of God is truly perfected in him.