Another week end - gone. It was close to 40 degrees this morning and only 64 in the house. Brrr. More global warming effects I'm sure. I've been blogging long enough to have another one of these rants available from a previous cold day in September so go to the archives and review for detail. Right now I will only say, the heat? she is not available until the bird goes in the oven. Socks, sweatshirts and sweat pants and thank goodness they are plentiful just not immediately available. Under the bed is a good place to start looking. Once those seal up bags are opened however, it's highly unlikely anything will go back from whence it came.
Supper last night was such a hit I've been told not to lose the recipe. Let me tell you how often that ever happens, never. I will share with you my, from now on, all time favorite Sunday supper recipe, Korean Roast Chicken Thighs.
8 chicken thighs, skin on
1/2 cup soy sauce (use the lowest sodium you can find. House of Tsang is great)
1/2 cup minced green onions (I used our fresh chives from the herb garden)
3 tablespoons sesame oil
3 tablespoons honey
2 teaspoons minced garlic or 1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
Preheat oven to 375
Place chicken skin side down in large baking dish (I sprayed it with Pam)
Combine the ingredients above in a bowl and then pour on top of chicken
Bake uncovered 45 minutes
Turn over and bake for another 15 or 20 minutes
Yum. I served with brown rice, ladled the sauce over the rice and broccoli.