There is ONE (1) bad thing about my husband all of the sudden liking all of the shows I watch. It is NO LONGER EXCITING when I get my cozy night alone when I can light candles and watch all of the TV I want without judgement or complaints because OH WAIT, all of the crap I have been salivating over on my DVR is now a list of shows he wont’ let me watch without him! I am now resentfully marathoning house hunters and oh I guess I will watch the debate and transition to hating on picky house buyers to everyone in my social media feed.
I also had a really weird Friday night for the same above reason and it ended with me eating pickles on toast for dinner because steak and shake and mcdonalds don’t deliver. If you never understood the blog name before, now you do.
At least I FINALLY had my first week back to running thanks to these full priced, brand new running shoes on my credit card (& I tell you I NEVER buy anything in retail full price):
I love them more than anything right now, and after taking almost 2 months off I’m back to my painfully average pace of 10:30 miles. Here’s to hoping there’s nothing but speedier runs from here on out. I did 8 miles this week and icing my knee for 20 minutes after every run. My goal is a 10k by Christmas and a half marathon next year. I know this is more modest than it should be but the excuse is that I have to worry about my pathetic knee.
Since variety is the spice of life and I really like being spicy, I am now stepping out of my comfort zone at work (which I hate because this is the first job I AM happy with, I’m usually itching for a change after a year) and in the kitchen. I invited my little brother over for dinner who goes to school 45 minutes east of us and since *GOD FORBID* I spend over my weekly grocery budget, I had to think a little bit. He is in college so I knew he was going to eat a lot, and since Bry and I go to the gym every afternoon into dinner time I LOVE having leftovers on a Monday, therefore, much meat was needed.
Dark meat chicken is something I have literally never cooked before; my health nut mother always talked me out of liking it. It’s tender, juicy and so hard to dry out unlike chicken breast (I HATE COOKING CHICKEN BREAST!) I liked it a lot, plus it is obviously more economical. I think I got 4 pounds of meat for under $10.00. Here in Florida, chicken breast usually goes for $3-5 per pound.
Anyway, here is what I made. I took a recipe from Webicurian and added some other spices I happened to have on hand since I am in constant fear of flavorless chicken. Here is what I came up with, but first, some questions.
How different are your TV habits from your spouse/significant other?
Dark meat or white meat?
Roasted White Wine ChickenServes about 6, adapted from Webicurian
- 4 lbs dark meat chicken (I used thighs and drumsticks)
- 2 tbsp Italian seasoning
- 2 tsp Herbs de Provence
- 2 tsp garlic powder
- 4-5 smashed garlic cloves
- ½ tsp crushed red peppers
- Salt & Pepper to taste
- 1½ cup white wine
- 1 cup of chicken broth
- Preheat oven to 375F
- Arrange chicken pieces skin side up in roasting pan
- Sprinkle with half of seasonings, then turn over
- Pour white wine and chicken broth evenly over chicken
- Add smashed garlic
- Sprinkle with remaining seasonings
- Bake for 30 minutes, then turn pieces over, and bake for an additional 30 minutes
- When chicken reaches internal temperature of 160, add olive oil to skins, turn on broiler and broil until crispy, then turn and add olive oil and broil on opposite side, about 2-4 minutes each side
- Serve with your choice of side dish (I made roasted potatoes with olive oil, rosemary, and onion and baked it in a separate pan with chicken in the oven)
Damage (2-3 pieces, without skin): 396 calories/6g carbs/18g fat/31g protein/0g fiber/1g sugar