In our family chat, we've had dueling weather reports: "It's colder HERE!" "Think again, it's coldest HERE!" Those below-zero tempts apparently give everybody bragging rights. I'm taking the deep freeze as an opportunity to reconnect with my neglected inner . . . introvert. That means getting after some things that have been on my mind a long time: sourdough bread baking, vintage cake decorating, reading fiction (hello, my bookshelf!). The sourdough starter, wow--you didn't tell me I'd be taking care of this bubbly little guy like a new puppy (which admittedly I have never had).
Wish me luck! Will report back.
I go many, many days without getting to the grocery store in this cold (and still I don't order them delivered...). But I always have chicken in the freezer. My menu this week puts skinless boneless chicken to incredibly good use. Lemon Chicken does just what we need right now: lean protein, bright flavor, very do-able. Scroll down for the menu with olive oil mashed potatoes, because I always keep a bag around, and a very delicious Village Salad you won't want to miss.
Many of you are sending me wonderful messages with photos of your bakes from my book, Lebanese Baking. This makes me SO happy! Thank you for sending reports about your successes and the joy that keeping and learning baking traditions brings.
Bless your hands,
Lemon Chicken.
Do it all, the lemon zest and herbs, to get layers of flavor going in this excellent skillet chicken.
Looking for a project yourself? Try my spinach fatayer recipes (the recipe on my web site is a little different than the new recipe with even more tips in my baking book). Little tender pies filled with lemony spinach. The best!
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