A little change in format,...

I've been consciously spending less time around here lately while organizing some priorities.
Things are looking better so here I am. A little bit more relaxed. And perhaps a bit less high strung. Phoebe is already three months old and I can't figure out where all the time is going. The weather is fantastic outside lately. We have been spending the better part of our days in the sunshine. I still would really like to have a garden to tend while I watch Sam run a muck....so I've been scoping to find a plot. I'm probably a little late for seeds so I'm going to try to find seedlings. Im not really sure how they work out does anyone have an experience with them?

Here is whats for dinner,...We were supposed to have some good friends over to eat with us but we'll be going alone with a rain-check for a later date.

moroccan braised chicken

• 4 tablespoons olive oil
• 6 whole chicken legs, (about 12 ounces each), drumsticks and thighs attached, skin removed
• Coarse salt and ground pepper
• 1 large onion, halved and thinly sliced
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups large pitted prunes, (dried plums)

1. In a large (5-quart) heavy pot, heat 2 tablespoons oil over medium-high. Season chicken generously on all sides with salt and pepper. Place 3 chicken legs in pot; cook, turning once, until browned, about 10 minutes total. Transfer to a plate. Repeat with remaining chicken and oil.
2. Add onion and 1/4 cup water to pot; cook, stirring to loosen browned bits on bottom. Add turmeric, ginger, and cinnamon; cook, stirring occasionally, until onion has softened, about 5 minutes. Return chicken to pot. Add 2 cups water and half the prunes; bring to a boil. Reduce heat; partially cover, and simmer until chicken is cooked through and very tender, about 45 minutes.
3. Transfer chicken to a platter; cover tightly with aluminum foil to keep warm. Add remaining prunes to pot; raise heat to high. Continue to cook, stirring occasionally, until sauce has thickened, about 10 minutes more. If not serving immediately, top chicken with sauce, cover and refrigerate up to 1 day in an airtight container. Otherwise, divide chicken among serving plates, and top with sauce.

roasted carrots with lemon dressing

• 3 pounds carrots, (15 to 20 medium), cut into pieces 2 inches long and 1/2 inch thick
• 2 tablespoons olive oil
• 1/8 teaspoon cayenne pepper
• Coarse salt
• 2 tablespoons honey
• 1/2 teaspoon grated lemon zest, and 3 tablespoons juice (from about 1 lemon)

Directions

1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss carrots with oil and cayenne; season with salt. Arrange in a single layer (use two baking sheets if necessary). Roast, tossing once halfway through, until tender, 30 to 40 minutes.
2. In a small bowl, whisk together honey, zest, and lemon juice; season with salt. If making ahead of time, cover and refrigerate carrots and dressing separately, up to 1 day. Otherwise, drizzle dressing over cooked carrots (still on baking sheet); toss to coat. Transfer to a serving dish; serve warm or at room temperature.

couscous with cilantro

1. 2 cups couscous
2. 3 tablespoons olive oil
3. Coarse salt and ground pepper
4. 1/4 cup chopped fresh cilantro, plus sprigs for garnish (optional)

Directions

1. In a large bowl, combine couscous and oil; toss to coat grains. In a medium saucepan, bring 1 3/4 cups water to a boil; remove from heat. Add 1/2 teaspoon coarse salt, 1/8 teaspoon pepper, and couscous; stir. Cover; let stand until couscous has absorbed water, 5 minutes. Add cilantro; fluff couscous with a fork. Serve immediately, with cilantro sprigs if desired.

We are still on our Disney high. So here are the promised pictures.









currently listening:
For Emma, Fovever Ago
by Bon Iver