Thanksgiving 2014: Please Let’s Not Make This a Tradition!

(Taken from my facebook post on Thanksgiving Day, 2014…slightly revised)

I am often told that my life and family should be documented as a sitcom. Today it was proven. Thanksgiving memory of 2014 that I assure you not ONE person on the face of the earth can share???

My Tween daughter comes in from shoveling the end of our driveway…holding a blue contraption in her hand…odd look on her face.

“I found this in the snow when I was shoveling”

I look at her…and the blue thing…at her….at the blue thing. She’s doing the same to me…and to it…and to me. …More than a minute went by, I am sure.

I struggled for the right words. She is twelve. We are very open and matter of fact about things. ALL things.

The rolodex of descriptive words was spinning through my head. What do we call this? Vibrator…Dildo…Massager…and so on.

“I think it’s a sex toy” I finally said.

“Me, too”.

My first thought was how the heck does she know this…It really wasn’t phallic looking and it took me a second to process what it was…but anyway.

Let’s add more of a twist to this very awkward scenario? It is marked with writing…”property of…” somebody we know. Who does not live in our neighborhood. A peer’s parent. One of her best friend’s Mom. Really???

This leaves many thoughts and questions running around an inquisitive mind. Why? The insignia…A vendetta and “planting” of it?…being pushed around, driveway to driveway…where might it land…? Or maybe from a communal area it mysteriously escaped from?…WHERE WOULD YOU NEED TO PERSONALIZE IT??!!

It made for some interesting conversations I wasn’t expecting on having that day…and for many days that followed.

Happy Holidays.

Oven Fried Buttermilk Chicken…a kid pleaser for sure!!

I got this recipe from Chow.com and have made it several times.  Super easy and delicious if you love fried chicken!  Paired with corn on the cob and cranberry sauce…everyone was happy!  The buttermilk soak makes the chicken so tender and juicy.  I was actually able to soak this Friday night and cooked it according to the recipe the next day.  I packaged it when cooled in an airtight container in the fridge.  Tonight when I got home (Monday night) I heated it in the oven preheated to 375 for about 25 minutes while the corn was steaming.  Dinner was on the table in 1/2 an hour…Perfect!

My photo from tonight:

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Oven-Fried Buttermilk Chicken Recipe

 
Difficulty: Easy | Total Time: 50 mins, plus 12 hrs marinating time | Makes: 4 servings

 

Ideal for a picnic, this crispy cornflake-coated chicken needs no utensils to be enjoyed. Marinating it overnight in rich buttermilk and a heaping dose of hot sauce makes for moist, flavorful, tender chicken with a kick of spice.

What to buy: Kellogg’s Corn Flake Crumbs are the perfect size for coating chicken. If you can’t find them, you can use 5 cups of cornflake cereal and process it in the food processor until finely ground, or place it in a plastic bag and crush the flakes with a rolling pin.

Game plan: If you cook the chicken just before leaving on your picnic, transport it warm, uncovered, in a basket lined with paper towels and foil. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a plastic container lined with parchment paper.

The chicken needs to marinate overnight, so start this recipe a day in advance.

 

INGREDIENTS
  • 2 cups buttermilk
  • 4 medium garlic cloves, peeled and lightly crushed
  • 3 tablespoons hot sauce, such as Tabasco
  • 1 tablespoon kosher salt, plus more as needed
  • 2 teaspoons freshly ground black pepper, plus more as needed
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 4 bone-in chicken thighs, skin removed
  • 4 bone-in chicken drumsticks, skin removed
  • 1 1/4 cups Kellogg’s Corn Flake Crumbs or 5 cups finely ground cornflake cereal
  • 4 tablespoons unsalted butter (1/2 stick), melted
INSTRUCTIONS
  1. Combine the buttermilk, garlic, hot sauce, measured salt and pepper, paprika, and cayenne in a large bowl and stir until evenly combined. Pat the chicken dry with paper towels and transfer it to a 13-by-9-inch baking dish. Pour the buttermilk mixture over the chicken, cover, and refrigerate 12 hours, turning once.
  2. Heat the oven to 400°F and arrange a rack in the middle. Fit a wire rack inside a baking sheet and set it aside.
  3. Place the Corn Flake Crumbs in a shallow dish and season generously with salt and pepper. Remove a piece of chicken from the buttermilk marinade, letting the excess drip off, and place it in the Corn Flake Crumbs, turning to coat completely and pressing the crumbs onto the chicken to adhere. Set the chicken aside on a cutting board and repeat with the remaining pieces. Drizzle the melted butter evenly over the chicken pieces and transfer them to the rack on the prepared baking sheet.
  4. Bake until golden and crispy and a thermometer inserted into the chicken (but not touching the bone) registers 165°F, about 35 minutes.

Beverage pairing: Agrapart & Fils Blanc de Blancs Grand Cru, France. Champagne is a great match for fried chicken, oven or otherwise, for three reasons. One, the bubbles just seem to go wonderfully with the texture of the batter. Two, the lemony flavor complements the chicken. And three, there’s the pleasure of the high-low: Champagne for chicken, not caviar.