Deadlines are amazing ways to resolve seemingly insurmountable tasks.
Writing Le Kitchen Cookbook has taught me how to write a book, the hard way. Organizing papers has never been my forte, but now that the book is finished, I’m finally understanding where to file all those critical tidbits that are its foundation in a way that’ll help me actually remember where they are—well most of the time anyway.
Throughout the project I’ve found that just as I’m beginning to feel good, there is another mountain to climb—currently, formatting the book for publishing. Figuring it out makes my head hurt. It’s not because it’s hard but because there are so many details that have to be done exactly as required. On top of that there is the interior design of the book; it’s not so easy when your design isn’t like the books they use as examples. But the clock is ticking, so as they say, where there is a will there is a way.
There is nothing like a good meal at the end of the day to get rid of the stress headache of learning new skills.
The other night I made Cornish game hens. Instead of following my usual recipe, I decided to spice them up a bit. It was so easy and the result was amazing!
All I did was pick some herbs—rosemary, sage, chives, and parsley. I added crushed garlic and inserted some of that assortment into the hen’s cavities. The rest I placed under the breast skin. Sounds harder than it is. All you have to do is slide a finger between the skin and the breast meat, separating them to create a pocket on both sides. That’s where I insert the herbs, the crushed garlic, and salt and pepper.
Once the skin is crispy, the meat is cooked through, and when you take a bite to taste all that infused flavor, you’ll be delighted. Best of all, the day’s stress is now replaced by the pleasure of a good meal—that was super easy.
You can do the same thing with roast chicken. Try it with my perfect roast chicken recipe.
CORNISH GAME HENS
Cornish game hens are produced from a cross between two breeds of chickens: the Cornish and White Plymouth Rock. The offspring are little chickens that weigh about two pounds each and are low in fat. Because of their size, they are faster cooking than regular chickens. The skin gets crispy while the meat stays moist. They are a great alternative to the larger roasting chickens.Serves: 4
2 Cornish Game hens—The hens are usually sold in a package of two. I plan on ½ a hen per person but if you have big eaters, serve 1 per person.
3 tablespoons melted butter
1 lemon, sliced
3 sprigs rosemary
2 cloves garlic, crushed
Olive oil, enough to coat bottom of the pan
2 medium potatoes, sliced into ¼” rounds
Salt and pepper
To make Pan gravy
What do you do to get rid of stress at the end of the day?
Let us know all your thoughts and suggestions help.
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Let’s talk about rustic tarts. In France they are known as galettes; in Italy they are called crostatas. Whatever you want to call them, they are tasty and easy. You don’t need a pie pan or any special techniques—this tart is freeform. Even the ingredients are flexible. And that means you can enjoy the great . . .