I’m on a journey of “following” what I love – mainly because it’s a whole lot of fun.
I love my other chosen careers – don’t get me wrong – but there is something that is extremely satisfying about crafting a beautiful and tasty meal.
The inspiration for this blog came after putting together a meal for me and my sweetheart last Friday:
Chicken pieces roasted with sweet potatoes.
Not much of a “recipe” here – at least, not a traditional one. Just four pieces of the dark meat portion of chicken that I chopped up into legs, thighs, and backs – seasoned up really well and roasted with chopped pieces of sweet potato. Roasted for an hour and a half (or so) at 375 to 400 degrees (I’m using a brand new oven, still getting used to it so I wasn’t sure how hot I should make the oven), rotating and basting occasionally. I used two medium sized sweet potatoes with it. Worked out very well.
My sweetheart's plate.
I served the chicken and sweet potatoes with roasted broccoli and carrots and brown rice. Yum!
The roasted broccoli and carrots were inspired by this quasi-recipe. Will try the recipe as specified real soon, as the roasted broccoli and carrots came out much better than expected.
After cooking and plating this dish I felt GREAT. And then I posted on my facebook page: “Eff the law. I think I’d rather be a chef” – a post that was well received by my fb buddies. I posted that statement just on Friday and I’ve been thinking about it ever since.
I figure, if I love something, and it’s a good thing, I should make it a part of my life. I love to cook – and I love having an excuse to write – so here I go with this blog.