I paid another $3 to try the grass-fed skirt steak last night. We were eager to get a new grill here but our tiny Coleman fold-up and tote grill is searing hot and has been wowing us for the last week or so.
Olive oil, Borsari seasoning mix (black label) and pop it on the grill. Jim loved it. I made rosti potatoes (shredded potato cake, stovetop) and boiled corn on the cob for dinner. Yum, it was good. Oh, I had some homemade chimichurri sauce leftover from the other day so used it on the steak.
This morning the dog and I were up and out at 6 a.m. Sun comes up early here as we’re on the eastern edge of the central/eastern divide. The sky changes colors beginning at 4:00 a.m. so I’ve taken to putting the shades down at night. I hate to do the blackout shades in the bedroom because I love seeing the moon over the lake.
While we always go to Nanny’s for Thanksgiving, I’m going to try to get a capon for Christmas. I know Whole Foods will never carry them (holier than thou ones who sell me bacon that goes rancid on the second day it’s open – Give Me Nitrites!) so I’ll check my other butcher. Or order online in advance. I’ve been trying to do this for too many years now to let you down.
Mom always made a simple stuffing for chicken or capon. For a chicken I’d take 4-5 slices whole wheat bread and toast it, take off the crusts and cut with a serrated knife into 1/2″ cubes. Saute some finely chopped celery and onion and add it to the bowl. Dig out the liver and saute it, chop it and add to the bowl. She always added some beef consomme to wet the mixture. Season the interior of the chicken with a mixture of salt, pepper and thyme – I mix it up beforehand to season the entire bird – tie and place in a 375 oven for 25 minutes per pound, basting every 25 minutes.
As I usually make a brown gravy to go with the chicken and stuffing, I like to brighten up the meal/plate with colorful veggies, such as roasted carrots or steamed broccoli. If I roast red potatoes with garlic and rosemary, I leave on the skins for color and nutrients and eye-pleasing color.
Folks always say you eat with your eyes first. If we didn’t, foodie magazines wouldn’t employ stylists and photographers. I don’t do mile-high chef plates, just quality ingredients cooked simply and usually served family style. When one has service for 18 and a dining table that seats four, in a small city apartment, that’s what I’ve chosen to do. TGIF! I get to work on Boxlandia (our move-in) this weekend! Oh, to put art on the walls. Can’t wait! Dee
Cooking with Dee 
You will be glad to know ye olde propane grill is still going strong for us… Even though I have to work by “instinct”, you can no longer read the settings on the dials. That reminds me to email you the great recipe I came across for brined grilled chicken breast… My sous chef applies the curry/coconut oil marinade for me w/his bare hands, the other day he clowned around by painting his bare chest (yes he started out clean, but I sent him straight to the shower!)
I was Joseph’s sous-chef last week for pizza. He made the dough and put on the toppings. Glad you like the grill! You need an instant-read thermometer, or remember how to do rare, medium and well done on your hand. I’ll show you. Meantime, send me that chicken recipe! Thanks, D