Every week holds new produce possibilities, some great deals (especially for California!) and lots of taste-testing for the kids. They look forward to our weekly visit. I try to plan out my meals loosely and then shop at the farmers' market for all our fresh produce needs (minus bananas).
Whatever is in season, economical and looks good is what ends up on our plates for the week!
It was beautiful!
Side note here: On some of my outdoor runs, I pass by a neighbor that has several trees loaded with lemons. I have desperately longed to pluck a few from the branches. Is it illegal? I suppose. But it's not right to let good fresh lemons go to waste, aye? I haven't found my courage to just knock on the door and ask if I can load my arms up with the citrus yet. One of these days....
Fog, ocean, cool weather, sea life....and a little too hilly for my weak legs :)
The white wine in our pantry was made with Meyers lemons! How cool is that?
I wish I could say it was intentional on my part.
Borrowing from this recipe, I brined the whole chicken for about 3 hours.
Side note: I did add onion slices around the bird before roasting as we love onions!
Near the end of the roasting, I splashed some white wine into the pan.
I realize some of the skin is missing.
I may or may not have eaten it before I could take a picture. A childhood memory that carries on.
My awesome, taste-testing hottie endorsed it with ****. Yep, 4 stars!
It's a hit!
A whole chicken is an easy meat to play with flavors. Thankfully everyone in my family eats chicken and then I usually make chicken broth from the leftover carcass so I feel like I get the most bang for my buck.
A great way to be frugal but eat to the max!