Sundays should always be special, regardless of the seasons of the Church. Growing up, Sundays were a time for family – both immediate and extended. Family was everything. If there is one thing the Pandemic has taught us, it’s the value of family.Continue reading “Roast Chicken for the First Sunday of Lent”
Today is the first day of Hanukkah. Of all the holidays in the Jewish calendar, the Festival of Lights is one of the most celebrated. It is also recognized by people outside the Jewish faith, just as Christmas and Easter are known worldwide.Continue reading “So Hanukkah Begins”
As I sat down to write a post about this awesome Roast Chicken Supper, it had been my intention to put together a whole Sunday Roast Chicken Supper thing. But then I realized the first Sunday I had open was Father’s Day Weekend. Italian Roast Chicken doesn’t exactly scram Happy Father’s Day, although it really should.Continue reading “Italian Roast Chicken”
Today we recognize the 46th State to join the Union – Oklahoma. Oklahoma gave us Will Rogers, Chuck Norris, Garth Brooks and my Dad, so it truly holds a special place in my heart.Continue reading “A Day to Honor the Sooner State”
Normally a Roast Chicken would be reserved for a Sunday Supper. Lately, I can’t tell Sunday from Monday. I do keep track of Fridays, but only because it’s that whole “no meat” on Fridays thing.
Thank goodness, it’s Sunday. Sunday in the fall can only mean one thing – roast chicken! Golden, beautiful and just screaming of childhood memories. Many a Sunday we came home from Mass and sat down to a late afternoon supper of roasted chicken. The house was warm and filled with family. Cousins, aunts and uncles. People we weren’t really related to but called family anyway.
Don’t you just love the way cooking changes with the seasons? Sure, in the modern age, we aren’t necessarily limited to “seasonal” ingredients. You can get an apple or an orange any time of the year. It isn’t so much what we cook but how we cook that changes.
Hello beautiful Sunday. Today is the beginning of yet another wonderful week. What’s that you say? What makes this so great? We are alive! Every day is an opportunity to love and be loved. To show kindness and make a difference. Isn’t that reason enough to rejoice?
Is today Sunday? Oh how I love Sundays. Sundays are special. I keep saying this, but I want my Special Sundays back again. You know, when you get out the best of what you have, set the table just so and have a wonderful meal. Why is it that we tend to reserve “special” for company? I think I can manage one Sunday a month for us to feel special. What about you?
Happy Sunday Morning everyone! I love it when the Good Lord sees fit to bless me with another day. It’s important to remember to count your blessings, big and small. Just waking up in the morning is a blessing all its own.
I’ve noticed something while strolling through the meat section of our local markets that I find amusing. From the well-stocked chain stores, to the mega box stores and every kind of market in between that there is a new kind of chicken to be had in the meat section. It’s a Spatchcock chicken. Some have been rubbed with seasonings, others have slices of citrus tucked around them, while still others are draped in herbs such as Rosemary and Thyme. All are twice the price per pound of a regular whole chicken. I really don’t think that little sprig of herb or some spice or slices of citrus are worth the asking price. So it must be the chicken, right? After all, it’s a Spatchcock chicken – a special breed, right? It must be. This new bred of chicken has no backbone so as to spread out flat on a Styrofoam tray.
When I first considered this post, I almost gave it the title “Classic” – and then I realized just how foolish “Classic” would be. Coq au Vin is such a diverse dish – regional differences, techniques and acceptable variances in ingredients. In my modest collection of recipes; I have 16 difference “Classic” recipes for Coq au Vin – including Julia Child’s famous presentation by which all others are compared. After all, it was Julia Child that brought the delights of true French cooking to America. I am sure my little collection of Coq au Vin recipes represent only a small fraction of the “Classic” renditions of Coq au Vin that abound. Each recipe is exquisite in its own right. (In case you haven’t guessed Coq au Vin 01 is the first Coq au Vin recipe in my continually growing collection).
As most of you know, Ina Garten is better knows by her Food Network show, The Barefoot Contessa. She regularly invites views, as though old friends, into her beautiful home in the Hamptons for good food and wonderful entertaining. Although not formally educated in the fine art of food techniques, she is as much a household name through her show, magazines and published works as Martha Steward or – dare I say – Julia Child. Who in their right mind would dare to tweak a Ina Garten creation?
After Brother Dear’s passing in December 2014, his best friend from childhood created a group on Face Book for those of us that shared the same childhood memories, experiences and “rearing”. We all grew up in the same neighborhood, attended the same schools (for the most part) and shared the same childhood. I had always thought much of what I remembered about my childhood was viewed through Rose-colored glasses, and not necessarily the way it was. That is until this group began to share their memories. Now I realize there can be only two explanations – either we are all wearing the same Rose-Colored glasses or we had a wonderful childhood. I’d rather think it is the latter – that we truly had a magical childhood – one that allowed us to be children.
Growing up, there were many things I remember that were “tradition” – something we just did, although I never knew why. Eating roasted chicken on Sundays was one such tradition. Unlike meals during the week, the big meal on Sundays was served earlier in the day, usually around two or three in the afternoon. Growing up in a big extended family, it was not unusual for cousins, uncles and aunts to gather together for Sunday dinner. Sundays were special. And so were roasted chickens.