I'm reading Guns, Germs, and Steel: The Fates of Human Societies by Jared Diamond (2005), and it's fascinating and breath-taking and freaking amazing, and I wholeheartedly recommend that everyone on the planet read it. There's so much in it about hunting-gathering versus agricultural societies and just food procurement/production and consumption in general that I thought it worth mentioning on KFW. Check it out on PBS, where it apparently aired as a show (I had no idea, darn); you can get synopses and even video (hooray).
We have a tiny lemon cucumber plant! It's the first out of the 13 goodies we're attempting this year. Fingers crossed they'll all germinate relatively soon indoors so we can move them out onto the balconies.
I thought I'd share tonight's chicken-thigh preparation. Bone-in, skin-on thighs of course. Rub with your favorite spice mixture--both sides. Broil skin side down for 12-16 minutes using the lowest oven rack. Broil skin side up for 10 minutes on this same rack. Brown on the top rack for one minute. Internal temperature should register at least 160 degrees on a probe thermometer. E-Z.
I was a fishmonger in my past life or maybe I grew artichokes. I'm convinced. It explains my present life's fascination with all things food. I cook like it's my job. I eat as if every meal's my last. I've never been one for cooking contests (I leave that to my champion grandparents and Mom) nor eating competitions (damn that overactive gag reflex). I don't have food critic envy nor do I aspire to chefdom. What I have is clinical. Diagnosis: An all-consuming obsession with consumption. Prescription: Know full well.
Posts
That looks so rewarding to eat after work. It must of been seasoned with different herbs and spices.
ReplyDelete