Saturday, July 2, 2011

food fit for the fourth!

although a good many folks are celebrating independence day this weekend, i say we do it on the actual day, too! yeah? mondays could always use some love.

regardless of our own personal beliefs surrounding this country or even the holiday, i always take the time to be thankful for those whose lives have been taken for my freedom and intentionally recall an attitude of gratefulness for the liberty i have been given - even to have a blog like this. i can say whatever i please and not get put in jail for it! pretty great! don't worry, i won't test the bounds...

whichever way you cut it, i am thankful.

and logical deduction says that giving thanks often accompanies delicious food.

this meal is for the grilled-out family. the ones who did all of their meals on the barbie this weekend and need a nice, light supper to celebrate with friends and family.

this was our one non-cafeteria meal this week at band camp. a few from the ballet and a few from the orchestra gathered to dine together in the ghetto fashion that is college dorm eating. with a few kitchen staples and some thrown together pots and pans, we had a tasty meal. my really good (scottish) friend andrew created the meal and i helped him out. he has a beautiful brogue, just fyi. he's going to shoot me for saying that. not sorry!

he also cuts tomatoes in an eerily perfect manner.

easy oven roasted chicken in a sticky tomato sauce
adapted from jamie oliver

mixed chicken pieces, enough to fill a 9x13
various assortment of tomatoes to equal 8 cups minimum
(yellow, orange heirlooms, cherry, strawberry, beefsteak!)
12 cloves garlic
a few handfuls of fresh, torn basil
one red chili, chopped fine
drizzle of olive oil

- cover chicken with tomatoes and other ingredients and bake at 350 for 2 hours. broil for the last few minutes to crisp chicken skins, if desired.

zesty cous cous

1 cup cous cous, cooked, set aside
tossed in :
a few tablespoons fresh, chopped parsley
juice of one big lemon or two small ones
a few handfuls of feta
3 green onions, chopped
1 tbs red chili pepper, chopped
salt to taste


  1. I know what that housing sitch is like and I am beyond impressed with your ability to make all these things. And I'm flabbergasted that you are making all these AWESOME things. Inspiring. Humbling. Motivating.

  2. I think that this would work well with fish or shellfish, too. I love tomatoes and garlic any time--even alone. What kind of feta do you like for your cous cous dish?