"The family is one of nature's masterpieces." ~ George Santayana
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
Last weekend was a big family weekend, heading to North Dakota… stopped in Harwood to see John's nephew's new house… on the farm in Thompson to see Sharlene's uncle and aunt… and in Grand Forks for a big celebration of John's aunt's 90th birthday. I love that the average cost of a new home the year she was born was $1,198… just slightly less than an average annual salary!
RECIPE OF THE WEEK
This week's recipe from allrecipes.com is a great one for a cool and rainy summer day… throw it in a bag to marinate in the morning, and have it ready for dinner with rice and salad for an easy meal.
HONEY BALSAMIC CHICKEN
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1/4 cup honey
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 pounds bone-in chicken thighs
- Salt and pepper to taste
Beat balsamic vinegar, olive oil, honey, thyme and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
Season chicken with salt and pepper, add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate in refrigerator for 2-8 hours.
Preheat oven to 375 degrees F. Pour chicken and marinade into a baking dish. Bake in preheated oven until no longer pink at the bone and the juices run clear, 35-40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F.