A Little Bit of This and That

Definitely hair is getting longer.  Do you know how hard it is to take a picture of your hair in the back?  Guess I should have used the mirror instead of wrenching my arm behind my head.

Steve arrived yesterday delivering to me my share of the huckleberries along with two pumpkins, including a warted one.  Too cool.

Today he cleaned ducks he had shot Sunday.  Quite the task and thankfully he didn't need my help!!

Stopped by friend Susan's house today to deliver her Norwex items.  We went to sit on the back deck and what was waiting for us? A dead mouse!  Apparently this is a regular routine via the cat.  Still gave me the creeps!

Tonight I made chicken thighs using a recipe from Pinterest.  It is called Holy Yum chicken and it turned out pretty darn good.  Sam joined us for dinner and the decision was unanimous that it was tasty. Here's the recipe:

Holy Yum Chicken

Prep Time

5 mins

Cook Time

40 mins

Total Time

45 mins

 

If you like mustard, then this Holy Yum Chicken is for you! 

Servings: 2 -4

Ingredients

• 1 1/2 - 2 pounds boneless skinless, chicken thighs (most of the fat cut and discarded)
• 1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)
• 1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
• 1 tbsp rice wine vinegar, seasoned or unseasoned
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp cornstarch
• 2 tsp fresh rosemary for garnish

Instructions

1. Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil.
2. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
3. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
4. Bake, uncovered, for 40 minutes.
5. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
6. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tbsp., you can add a little more.
7. Sprinkle rosemary on top before serving.
8. Serve with rice or potatoes or vegetables.