This is how it always happens--I wake up on April 6th and think about what I need to do for the day. I had a whole entire schedule for yesterday. Here's what it was: study, study, and do some more studying. Yes, after only one week of school I've got a boatload of studying to do. So, all that went out the window when I realized it was my blog's third anniversary!
Holy cow! It's been three years :-) It is interesting when people bring up certain posts; I've sometimes forgotten about them because I'm so busy. Well, yesterday's busy schedule was postponed a day and I decided to make a special meal--a lemon rosemary roasted chicken with a roasted mushroom medley and roasted asparagus. I guess I felt like using my oven, haha. I went all out and went to buy an organic chicken at Whole Foods. Yowzers, I've never paid $16.50 for a whole chicken. Good golly.
I bought lots of mushrooms at the Asian market because I felt like doing a roasted mushroom medley. By the way, speaking of Whole Foods--I cannot believe the small selection of mushrooms that they have. Quite sad and pathetic.
So, you might be wondering how I came up with the meal that I made. I've got a Friday evening class. Oh yes... so fabulous, right? Truth be told, the subject matter is interesting and our professor is good but, it's FRIDAY NIGHT! Ahhhh... I guess it's better than the Saturday morning class. Free Friday but go to school on Saturday morning... I took Friday because the alternative feels like such an interruption of the weekend.
Anyways, I digress. So, Friday afternoon, I went to school and hit the bookstore up for some things that I needed. They have a few bins with "Bargain Books" and last Fall, I bought a boatload of cookbooks that were majorly on sale. There weren't as many this time but ooh, did I find some jewels. One of them was Jonathan Waxman's A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs. Who doesn't love Jonathan Waxman's cooking? I've always been in awe of the dishes that he creates: they exude deliciousness and happiness :-)
I was inspired by his roast chicken as well as his guacamole and homemade corn chips. The only recipe I actually followed was the guacamole, which used a different technique than the one I normally use. The chicken recipe was an inspiration but I took it my own way. I usually dice my onions, jalapenos, garlic, and chilies and mix them in with the avocado. His recipe has you processing--TO A PULP--the peppers, onions, cilantro, and salt and then mixing them up with fork-mashed avocados. I added diced tomatoes to make it a splash more colorful :-) Accompanied by homemade chips? Hot damn! After I made the chips I was wondering what else in the house I had that I could fry up. Such a sad truth that I admit, but luckily, I did not have anything else.
The dinner was wonderfully tasty. I am not quite sure how to describe organic chicken. Fresher? Does that make sense? The meat tasted... fresher and not as tough as a non-organic chicken. The skin came out really crispy and was not as heavy as regular chicken. All in all, I can say that I enjoyed the organic chicken but that regular is fine, too. I tend to buy a few when they're on sale and keep them in the freezer. For all of you out there who need tips on shopping, there's one of them.
I even baked a cake! I made a lemon coconut cake. Sadly, when I was starting to trim it last night my serrated knife shot right through to my left index finger. Yikes, the pain! Ay, the blood! Well, the knife went straight into the sink, that particular cake layer into the trash, and me squeezing the heck out of my finger for many, many long minutes. I guess I should really learn to trim a cake starting from the left side of the cake. This way, at least I'm not slicing toward a hand. Thus, right now, I've been typing really oddly because I've been omitting the index finger on my left hand.
I did have a piece of cake tonight after my turkey penne dinner. Literally a piece of cake; I broke it off with my hand. Screw the knife! It was delish! There was a lovely lemon and almond (I used almond extract) flavor with a wonderful chewiness from the coconut.
Happy Blogoversary to The Chef Doc. Hopefully, next year, I can actually plan ahead!