Oh I’m an emotional and sentimental fool who has been known to cry and feel. I need to vent and make mistakes in the process. Grace is needed for men like me now more than ever, or something like that.
We can destroy what we have written, but we cannot unwrite it.” –Anthony Burgess (Not me, the author.)
Dinner Tonight Was So, So, So Right!
This recipe is a classic, and for good reason. There are probably hundreds of variations, if not thousands; this one is mine. Bon appetit!
- 2 to 2 1/2 lbs chicken pieces (skin-on and bone-in — I prefer thighs)
- 3 bulbs garlic, peeled (yields at least 40 cloves)
- 1/4 cup half and half (cream or milk will work too)
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp herbs de Provence
- Salt and black pepper to taste
Pat chicken dry on both sides with paper towels. Heat oil in large skillet over medium-high heat; sear chicken skin-side down, then flip. Distributed peeled garlic and herbs de Provence evenly over and between chicken; continue heating chicken until no pink is visible. Cover and place in 350 degree oven for 90 minutes. Remove chicken and tent with foil. Add butter to skillet over medium heat; when melted, whisk in flour…
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An important part of blogging is how the reader responds. They can’t respond if the typeface is too small or there is too much going on the screen at one time. I have used 1, 2 and 3 column layouts in my blogging career but the two column seems to strike a good balance of information and content with some eye candy thrown in.
The Toujours theme offers a font size that is easy to read along with plenty of blank space it doesn’t seem so crowded. I have used this theme before but I am employing some new ways to display recent posts among other features to make the blog stand out.
I hope you will enjoy my blog even more with these aesthetic and functional changes. Your interest in me and this blog are appreciated.
I am going to be doing some work on the blog today. Things might not function or look right for a bit. Hang with me.