Brick Chicken with Garlic & Thyme

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Brick Chicken with Garlic & Thyme

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Need:

8 small chicken thighs (2 lb total)
8 clove garlic (in their skins)
8 sprig fresh thyme
1 tbsp. olive oil
1/4 tsp. crushed red pepper
Kosher salt
Steamed green beans, for serving

Do:

In a large bowl, toss the chicken, garlic, thyme, oil, red pepper & 1/2 tsp salt.

Heat a 12-in. cast-iron skillet over medium heat until hot, about 2 minutes. Place chicken, skin side down, in the skillet & spoon the garlic & thyme mixture around it. Place a second skillet on top of the chicken & put heavy cans in the skillet to weigh it down (this will flatten the chicken so it cooks up evenly & extra-crisp). Cook for 10 minutes.

Remove the cans & top skillet, turn chicken over & stir the garlic. Return the skillet & cans & cook until the chicken is crisp & cooked through, 5 to 6 minutes more. Serve with green beans.

*Courtesy of Country Living

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Creamy Cucumber Pasta Salad

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Creamy Cucumber Pasta Salad

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Need:

1 long english cucumber
1/2 lb medium sized pasta (such as penne or rotini)
1/2 sweet white onion

DRESSING
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons fresh dill
2 tablespoons white vinegar
pepper to taste

Do:

Combine all dressing ingredients in a small bowl & mix well. Set aside. Thinly slice onion & place in a bowl of cold water. (see note) Cook pasta al dente according to package directions. Run under cold water to stop cooking. Cut cucumber in half lengthwise & remove seeds using a spoon. Slice into thin slices. Toss all ingredients in a large bowl. Let sit at least 40 minutes before serving.

NOTES:

Soaking the onions in cold water is optional but takes a bit of the “bite” out of the onion.

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Frozen Daiquiri Fishbowl

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Frozen Daiquiri Fishbowl

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2 c. frozen strawberries
1/2 c. white rum
1/2 c. vanilla syrup
Blend
Pour into fish bowl
4 c. frozen pineapple
2 c. coconut rum
2 c. ice
1 c. pineapple juice
Blend
Pour over strawberry mixture

Ta-da!

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Tough People

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“Tough times never last, but tough people do.”—Robert H. Schuller

“The ultimate measure of a man is not where he stands in moments of comfort and convenience, but where he stands at times of challenge and controversy.”—Martin Luther King, Jr.

“Our greatest glory is not in never falling, but in rising every time we fall.”—Confucius

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For What Binds Us

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For What Binds Us
Jane Hirshfield, 1953

 

There are names for what binds us:
strong forces, weak forces.
Look around, you can see them:
the skin that forms in a half-empty cup,
nails rusting into the places they join,
joints dovetailed on their own weight.
The way things stay so solidly
wherever they’ve been set down—
and gravity, scientists say, is weak.

And see how the flesh grows back
across a wound, with a great vehemence,
more strong
than the simple, untested surface before.
There’s a name for it on horses,
when it comes back darker and raised: proud flesh,

as all flesh
is proud of its wounds, wears them
as honors given out after battle,
small triumphs pinned to the chest-

And when two people have loved each other
see how it is like a
scar between their bodies,
stronger, darker, and proud;
how the black cord makes of them a single fabric that nothing can tear or mend.

 

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Beautifully Broken

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“She made broken look beautiful & strong look invincible. She walked with the Universe on her shoulders & made it look like a pair of wings.” – Ariana Dancu

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Baked Lemon Butter Salmon & Pasta

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I made this for the first time tonight & it was delicious! Here are the secrets! 😉

Need:
1 lb salmon (skinless & boneless – one or two pieces)
2 garlic cloves, finely sliced
4 tablespoons unsalted butter
1 tablespoon olive oil
3 tablespoons lemon juice
Salt & pepper
1/2 lb fettuccine or other pasta of choice (cooked per packet directions)
1/4 cup finely parsley

Do:
Preheat oven to 390F. Place salmon in a small baking dish. Sprinkle both sides with salt & pepper. Top with butter & garlic, drizzle over lemon & olive oil. Bake for 15 minutes or until salmon is just cooked through. Cool for a few minutes, then flake into large chunks – it will break up more when tossing. Add pasta & herbs into the pan. Toss gently to coat pasta with pan juices. Add more lemon & season with more salt & pepper if desired. Serve immediately. ENJOY!

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