Cousins

 Grandchildren Olivia, Micaela (holding Emerson) and Owen. 

 Zach was not here.

Emerson in her Easter outfit

The Swing

The men folk made a tire swing last Sunday so that Olivia could enjoy it while she was here!

 The Swing

by Robert Louis Stevenson

How do you like to go up in a swing,

Up in the air so blue?

Oh, I do think it the pleasantest thing

Ever a child can do!

Up in the air and over the wall,

Till I can see so wide,

Rivers and trees and cattle and all

Over the countryside ---

Till I look down on the garden green,

Down on the roof so brown ---

Up in the air I go flying again,

Up in the air and down!

(I enjoyed it a wee bit myself :-})

Ginger Rice

This rice goes perfectly with the Barbecued Lemon Chicken and is very easy to make:

Ginger Rice

2 cups chicken stock
1 Tb butter
1/2 tsp salt
2 tsp vegetable oil
1/4 cup carrots, diced
1/4 cup green onion, chopped
2 cloves garlic, minced
1 Tb fresh ginger, minced
2 Tb spy sauce
1 tsp ground coriander

In a medium saucepan, boil chicken stock, butter and salt.  Stir in rice, cover, reduce heat and simmer 20-25 minutes (I did this part in a ricemaker). Meanwhile, heat oil in a small skillet over medium heat and sauté 2 minutes.  Add green onion, garlic and ginger.  Sauté 3 more minutes.  Set aside.  When rice is cooked, stir in carrot/onion mixture, soy sauce and coriander.  Serve hot.

This recipe comes out of Simply Classic, put out by the Junior League of Seattle.  It is one of our favorite cook books, so far having no recipe that we have not found absolutely delicious.  Our Costco stores in the PNW carry it, plus another one called Celebrate the Rain, which is equally as great.

Whiskers

I have a new lil' buddy that came home from the pet store with Olivia (11 year old granddaughter) and me  this week while she is visiting during her spring break:

He's the cutes little guy, and so friendly!

Barbequed Lemon Chicken

Darrell BBQ'd up some Lemon Chicken that he saw prepared on America's Test Kitchen:

First remove the backbone from two plump fryers by cutting along both sides of the bone with some chicken shears.  Splay them open and smash them with the palm of your hands.  Then place some sort of plastic or grocery vegetable bag over them and continue to pound with a mallet until they lay fairly flat.

Zest 2 lemons and set aside. Cut them in half and juice them.  To that juice add 1 tsp salt, the lemon zest and lots of fresh rosemary.  Mix well.


Loosen the skin on the chickens by carefully sliding your finger underneath it.  Slather the lemon/herb mixture underneath the skins on both birds.

Cut 5 more lemons into halves.

Turn the BBQ on low at one end, and high at the other end.  Place the lemon halves onto the high end of the grill for about 5 minutes, remove and set aside.  Meanwhile, place the fryers on the low end with their legs pointed towards the high end .  Close the lid of the grill, turning the fryers every 20 minutes until thermometer inserted into the thickest part of the thigh reaches 160 degrees.

Make a garlic paste by chopping up several garlic cloves with 1/2 tsp salt.  Mash it together with the flat blade of a knife.

While the chicken is grilling, squeeze the finished lemons to make 1/3 of a cup.  Add 2 Tb chopped fresh parsley, 1/2 cup extra virgin olive oil and the garlic paste.  Whisk together and in a small skillet of saucepan, bring to a boil, then simmer until slightly thickened.

When chicken is done, remove from the grill and cut into quarters to serve.  Spoon the lemon sauce over the chicken............

.........and enjoy!