Tuesday, November 15, 2005

Heidi Golightly or tries to

What can I not live without?: Mark Bittman's How to Cook Everything. There is just no point in buying the paperback copy as it will live on your counter and see all kinds of battles. Mostly involving chicken stock

Oh MAN. Tivo failed to record last weeks "LOST"! Now I won't know who bought the farm, I'll be behind, out of touch. Wah! (Despite this hiccup I am still unswerving in my adoration of Tivo.) -update: crisis over. I down loaded the episode off of itunes, which is a perfectly dismal way to watch anything-

To The Rockridge Knitting Group, otherwise known as Jessica: the Liesel Scarf pattern from yummyyarn. (Top notch blog) Adobe Acrobat required, darling. It's an excellent way to attempt lace before jumping into that knitted lace lingerie at White Lies Design. That designer is pure, unfiltered brilliance.

Am beginning to worry about funding, werk prospects, Christmas, etc. Trying not to panic and stretch the remaining bank account and credit line as far as it will go.

I had a rather odd interview yesterday with a yoga studio, but I wonder if I'd have the perpetually cheerful yet dominating interpersonal (welcome to California!) chops to take on the adolescent diva behavior of the Prima Donna League of Yoga Teachers. Used Stevens’s favorite tough interview question, which intrigued and perhaps appalled them: "Tell me why I should not take this job".

Ah well. Not crushed and we shall see how it pans out. Meanwhile heavily scoping UCB and UCSF and Maison D'etre on College. (If you've never seen that store, you must; it's very much a triumph of stagecraft.)

Yes, I paid that $273 (a good four weeks worth of groceries....) speeding ticket to Drain, Oregon acquired during the first part of the move down I-5. I called Drain, OR in an emotional froth and they immediately got the judge (there is only one and it sounds like he has to do all his administration work himself), who was very nice. It was rather refreshing to be able to shout "guilty!" and admit my wrong doings, write an enormous check and be absolved. No need to post bail. No need to eat either apparently.

I am anxiously awaiting Walk the Line (catching up on my Wikipedia J. Cash bio. Quite good really) and Harry Potter & the Goblet of Fire (the best book of the lot so far. I hope they keep the cast on for the rest of the series). We could use a good movie.

Carolyn says Julia Child is alive and well and loves us/her. I must agree; I've got a half stick of butter softening on the counter with lime zest, ancho chile and honey just waiting to be massaged under the skin of a roasting chicken. Ain't it grand?
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Butterflied chicken with crisp potatoes

1 cup kosher salt for brining, plus ¾ teaspoon for potatoes
½ cup of sugar
2 quarts cold water
1 whole chicken 4 lb
1 recipe butter with lime and honey
2 ½ lb yellow potatoes, unpeeled and sliced ¼ inch thick (use a mandoline and save yourself some grief)
1 ½ tbsp olive oil
Black pepper

Brine – 1 cup of salt and ½ cup of sugar and water to cover

1. Rinse and remove backbone of chicken: To butterfly the chicken, cut through the bones on either side of the backbone and remove it. Flip the chicken over and use the heel of your hand to flatten the breastbone. Wad the silly thing into stockpost filled with brine or other such container. Let soak for anywhere from 2 hours to a day or so.

2. Ready? Heat oven to 500 degrees. Really give it time to get HOT. Meanwhile line bottom of a broiler pan with foil and spray with nonstick vegetable cooking spray or grease the foil with some olive oil. (Do not skip the foil part.)

3. Remove the chicken from the brine and rinse thoroughly under cold running water. If you’re using the seasoned butter, slip your fingers between the skin and the chicken breast, loosening the membrane and working some of the butter evenly all over the flesh. Repeat the procedure with the drumsticks and thighs. Transfer the chicken to the rack (or just plop onto the potatoes in next step) and push the legs up to rest between the thighs and the breast. Thoroughly put the chicken dry with paper towels.

4. Toss the potatoes in a bowl with 1 tbsp of the oil, the ¾ tablespoon salt and pepper. Spread the potatoes in an even layer in the foil-lined broiler pan. Place the roasting rack with the chicken on top. Rub the chicken with the remaining ½ tbsp oil and sprinkle with pepper.

5. Roast the chicken until spotty brown, about 20 min. Rotate the pan and continue to roast for 20 – 25 min. or until skin is crisps and turns a deep brown and an instant read thermometer register 160 in the thickest part of the thigh.

6. Remove the chicken to a cutting board or serving platter. Allow it to rest about 10 minutes. Meanwhile Scrape the potatoes from the foil into a serving bowl. Keep warm and blot up the excess grease with paper towels. Cut the chicken into serving pieces and serve the potatoes alongside.

Chipotle Butter with Lime and Honey

2 tbsp unsalted butter, softened
1 med garlic clove, pressed
1 teasp honey
1 teasp very finely grated lime zest
1 med canned chipotle in adobo, seeded and minced to a paste
1 teasp adobo sauce

Instructions: Mash together.

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Ah! Pretty Blue Moon Sock Yarn

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