Into everyone’s life a little rain shall fall and most of the time we are very grateful for it. Only when the floods arrive or the deluges of much too much water then we wish it would go away. Surprise that seems to be what happened to me last week with a fall and now I’m in the hospital for at least two weeks and a neck brace for two months. Lots of pain and very little movement especially with my head. Walking goes okay and a loss of appetite and that is good. A few less pounds is generally acceptable. The care is wonderful and I doubt it could be better. It helps to know most of them and of course Mary one of the nurses although I don’t see much of her which is all right. I have to learn why the word patient and patience are almost one of the same. Thank you for all your concerns and time will take care of most things. It is great to live in a small community where we know each other.
Isn’t the sweet corn great and the tomatoes, green beans and what ever else you can find in your gardens. Even tried a couple of small potatoes the other day.
Roasted Chicken
with Brussels Sprouts, Potatoes and Carrots
Ingredients:
1 small roasting chicken, cut into 6 to 8 pieces
salt
Freshly ground black pepper
1/4 c. extra-virgin olive oil, divided
12 to 14 fresh thyme sprigs, plus more for garnish
3/4 lb. Brussels sprouts, halved
3/4 lb. new potatoes, halved
3 carrots, peeled and cut into 1” chunks
Directions:
Preheat oven to 450 degrees F. Line two baking sheets with foil and place an ovenproof roasting rack over one.
Pat chicken pieces dry and arrange on roasting rack. Season generously with salt and pepper and rub skin with two tablespoons olive oil. Scatter half the thyme sprigs over chicken.
Transfer to the oven and roast 35 minutes or until an instant-read thermometer inserted into deepest part of chicken breast registers 165 degrees F.
Meanwhile, arrange Brussels sprouts, potatoes, and carrots on second baking sheet. Drizzle with remaining 2 tablespoons olive oil and season generously with salt and pepper. Sprinkle remaining thyme sprigs over top.
Once chicken has roasted 20 minutes, add vegetables to the oven and roast until golden brown and slightly crisp.
Arrange chicken and vegetables on a platter and drizzle with chicken juices. Scatter with thyme leaves.
Summer Corn and Tomato Pasta
Ingredients:
Salt
1 pound bow-tie pasta
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 pint cherry tomatoes
3 ears fresh corn, kernels cut off
2 tablespoons unsalted butter
1/4 cup fresh basil leaves, torn into pieces
Directions:
Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt.
Add the vegetables, butter and basil to the pasta and toss.
Serves: 4
Roasted Green Beans with Bacon
Ingredients:
4 pounds fresh green beans, topped and tailed
16 slices thin bacon, cut into tiny pieces
1 large onion, finely chopped
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions:
Preheat the oven to 425 degrees F.
Put the beans on 1 or 2 baking sheets. Sprinkle over the bacon and onions, and add the olive oil, salt and pepper. Toss around to mix and coat everything in oil.
Bake until the bacon is sizzling and the beans are starting to brown, 18 to 20 minutes.
Gram’s Apple Crumb Cake
Ingredients:
4 eggs
1 1/2 c. sugar
2 1/4 c. flour
2 tsp. baking powder
1 c. oil
1 tsp. vanilla
1 pt. sliced apples
Directions:
Mix first 6 cake ingredients together well. Fold in apples. Pour into greased 13 x 9 inch pan.
Crumb topping:
1 c. flour
1/2 c. sugar
1/2 tsp. salt
2 tsp. cinnamon
1/3 c. melted butter
To prepare crumb topping add first 4 crumb ingredients together in bowl, then add small amounts of butter to make crumbly. Sprinkle on top of cake batter. Bake at 350 degrees for 3/4 hour. (Can substitute apples with blueberries or peaches).
