The question is at the end. Let's get to dinner last night, which is the important thing, right?
So, I know you'll all be shocked when I tell you it never stopped raining for more than 15 minutes yesterday, and the temperature peaked at 63 degrees. Man, this is a great April; too bad it's late June. And, of course, we turned off the furnaces on May 10, then had to turn them back on for a week, but turned them off on Memorial Day. This is absurd! It's not Alaska, after all! Anyway, I digress, again. Last night I decided to roast chickens - warm the kitchen and smell great in the process. Garlic, basil and lemon - what a combo!
LEMON BASIL CHICKEN
2 Oven stuffer roasters, about 5 pounds each (for 10 people)
2 big handfuls brown sugar
1 small handful salt
1 tbsp minced garlic (about)
water to cover
1 stick butter
1 tbsp basil
1 tsp garlic powder
Put the brown sugar, salt and garlic in a big stockpot, stuff the chickens in, drumstick ends up, and cover in cold water. Refrigerate and let soak for as long as you desire. (I believe fancy cookists call this brining - I just called it a way to thaw frozen chickens and impart some flavor).
When it's time to cook, melt the butter with the basil and garlic powder. Cut the lemon in half and squeeze the juice in with the melted butter. Arrange the chickens in the roasting pan and pour the butter mixture over them. Roast at 400F for 15 minutes to brown the skin and seal in the juices, then reduce the heat to 350 and keep cooking until they're done. Skim the fat from the pan drippings to make a nice gravy. You might need a bit of salt in the gravy (I did), but the lemon imparts a wonderful flavor.
Yes, that's how I cook if I'm not thinking about it. Toss in a handful of this or that and cook until done. My kids do not wonder why I can never lay out a precise dinner timetable, because I've always stated that perfection just happens - not often here, but if it ever does, I won't be rushing it. Anyway, I served this with rice and green beans almondine. A warm dinner was had by all.
And now, my question: I need help.
A friend's son is getting married at a lake cottage in Connecticut (don't be impressed, it's 100 years old and the size of my kitchen; they're bringing in porta-pots to handle the crowd) at 2PM on the 4th of July. I need to make a new dress (hubby says I don't, but he's just a silly man). I need to know which of these two options would be more appropriate:
I see this as a princess seamed sun dress maybe with a deep ruffle at the hem, and maybe white piping. Being a floral negates the dark color, right?
This would have to be an empire waisted sun dress, because the fabric is sort of crinkle pleated. But it's a shiny, sort of silky fabric. Too much for an outdoor wedding?
Cast votes, please! Everybody! Help me figure out what to do!