So a few of my friends here in town told me they enjoy the recipes I have included so far. And that I should include more of them. So for future reference I will try to include one every time I post.
This past weekend is mostly a blur, a somewhat drunken blur. I went to Happy Hour Club (that's what we call it) on Friday. It was at the usual place, and most of the usual faces were there. Afterwards we all ended up at M's place (as per usual), and continued to drink. After that things get hazy. I took the bus home. I left my purse at M's house. Along with my hat. This Friday's plans are much more tame. Back to M's house, to have a craft night. She's making Christmas cards, I'll probably work on a cross-stitch piece for a friend, and J said something about getting her Christmas stuff together too. Wine will be had, food will be eaten and crafts will be made. It may not sound glamorous, but it's fun with friends and that is all that matters.
Winter is on it's way and I don't like it one little bit. It's cold. It's rainy. And grey. I think I picked up a bug somewhere, as I feel like blah. My head hurts, I ache, and I just want to sleep for about a month. The two bright spots that are coming up are Thanksgiving and Christmas. The first because a friend from St. Louis is coming in, and I don't get to see her nearly enough. Also because I got a catering gig for that night too. Christmas because I get to go to New Mexico again! A week out in the middle of nowhere! I'll go to Ojo Caliente! And Taos! I will get to spend time relaxing and just enjoying the atmosphere. I can't wait.
Spicy Roast Chicken with Tomatoes and Marjoram
4-6 boneless, skinless chicken breasts
4 Cups grape tomatoes, halved lengthwise
2 cloves garlic, minced
2 Tablespoons fresh marjoram, minced
1 1/4 teaspoons crushed red pepper flakes
2 Tablespoons olive oil
Put tomatoes in a large bowl, mix in marjoram, red pepper flakes, garlic and olive oil. Cover tightly and chill over night.
Preheat oven to 450 f. In a roasting pan, lay out chicken breasts and cover with tomato mixture, keeping tomatoes in a single layer.
Roast for about 35 minutes.
Serve with tomatoes over the top.
Note: I prefer to serve this over acini de pepe, a pasta similar to cous cous.
--Little Bird bets you think this post is about you.