This morning I woke up bright and early to go for a run with my best friend from home. However, since it was daylight savings we ended up running in the dark! Which was fun, but hard to get out the door at first. But we had a blast and it’s so nice to get a good run in at the beginning of the day. And the best news is that I am home enjoying a giant cup of coffee and a couple of these goodies:
That’s right, it’s the return of the pumpkin spice cookies. And I must admit, the carrot cake cookies were really good. But side by side the pumpkin spice cookies win. These are simply to die for. And they taste really good right after a run!
Between baking two batches of pumpkin spice cookies and one batch of carrot cake cookies I was ready to put an “open” sign on our front door. A bakery right in the comfort of my parents kitchen. I like that idea! Anyway, my arms are ready to fall off from all the mixing. I am thinking about getting a kitchen aid when we return to MA. If I continue baking like this I think it will come in handy. But baking wasn’t the only thing cooking up in our kitchen this weekend. Saturday night we made a lovely meal which we shared with friends and neighbors. Of course there was lots of wine to accompany the meal and the evening was a total blast.
This would be chicken thighs with lemon and garlic getting ready to be popped in the oven. The best part of this meal…..20 large cloves of garlic. Yes, that’s correct, 20 cloves!
Yum. Time consuming but worth it.
And we served up a favorite appetizer of mine as well. A minted pea and bacon crostini. The last time we made this was way back in the summer. So this gave me a little taste of upcoming season. I loved it.
These really are a wonderful appetizer.
Taylor and Henry took a nap until we needed Taylor to help peel the garlic.
Then Henry continued napping alone. Oh the life of a dog….
Here is the recipe for the chicken thighs with lemon and garlic. It comes from The Best- Ever Mediterranean Cookbook.
2 1/2 cups chicken broth
20 large garlic cloves
2 tbs butter
1 tbs olive oil
8 chicken thighs
1 lemon, peeled, pith removed and sliced thinly
2 tbs flour
2/3 cup dry white wine
salt and pepper
chopped fresh parsley
1. Bring stock to a boil, add garlic. Cover and simmer for 40 minutes. Heat butter and oil in a saute pan, add the chicken thighs and cook gently on all sides until golden brown. Transfer them to an ovenproof dish. Preheat oven to 375.
2. Strain stock and reserve it. Distribute the garlic and lemon slices among the chicken pieces. Add the flour to the fat in the pan in which the chicken was browned, and cook, stirring for 1 minute. Add the wine, stirring constantly and scraping the bottom of the pan, then add the stock. Cook, stirring until the sauce has thickened and is smooth. Season with salt and pepper.
3. Pour the sauce over the chicken, cover and cook in the oven for 40-45 minutes. Enjoy!