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| This photographer also took that cool Flyers' Stanley Cup photo and the one with the rafter of turkeys on his roof. Something about wings. |
Back to what this blog evidently was envisioned to do; report
less about windsurfing and more about knitting crotcheting food.
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| Slow-roasted, herbed, O Docker side-of-the-river, roaming chicken, with a knot of six red potatoes and an onion/eggplant manicure. |
There's something to be said about chickens that wander the
streets wherever they please. It's quite charming in an Amish kind
of way. But what's to stop an innocent passerby from becoming
instantly inspired by the sight of a free-range bird?
Okay, so you're worried about me not being interested in food. But dear sir, where's the recipe. It's cruel to show such a wonderful bird and not divulge how it was prepared. Please don't be mean.
ReplyDeleteI'm with Joe. I like your chicken better than mine.
ReplyDeleteBut you probably had an easier time getting it to sit still for a picture.
are the Amish really that charming? somehow they've charmed their way out of paying taxes.
ReplyDeletespeaking of wandering chickens, my folks will occasionally let their chickens wander in the yard in the spring. over Easter weekend, the main rooster seriously attacked my 3 1/2 yr old son. those bastards are vicious.
My grandparents had chickens, turkeys, and goats running free. When you are an 8 year old kid, those critters can be very intimidating, especially the turkeys. (have you ever looked into the eyes of a goat? creepy!)
DeleteJoe, we never had turkeys, but always chickens, and occasionally geese. they had a couple pygmy goats, but I think I had moved out by then.
Deletewe also had a pig once or twice that we kept in the chicken pen. I remember climbing on top of the chicken coop and trying to jump off and land on his back and ride around the yard as long as we could.
good times.
Do the Amish pay taxes?
ReplyDeleteDid someone say they wanted to see a photo of a Laser?
DeleteI'm still waiting for that recipe, Dog. Fork it over!
ReplyDeleteJoe, rub the chicken with plenty of Herbs de Provence and Old Bay. Cook in a Weber kettle with indirect heat, covered. Throw some applewood chips on top of the coals every half hour and cook until thighs have internal temp of 175. Potatoes and other vegetables can cook in there as well. Cooks for about an hour and a half. Always smoky and juicy. Yum. If you're ever out this way, I'll fire up the barbie for you.
ReplyDeleteThree questions:
ReplyDelete1. How do you arrange the coals for indirect cooking?
2. How do you know when your thighs are 175 ?
3. Who is Herb de Provence?
1. Very carefully
Delete2. Feel them
3. A guy named Herb from Provence
Three questions:
ReplyDelete1. What is your name?
2. What is your quest?
3. What is the air-speed velocity of an unladen swallow?
Blue..., no green! AAAAAAHHHHHH!!!!!!
DeleteThis comment has been removed by the author.
ReplyDeleteThree question:
ReplyDelete1. Why did Herb cross the road?
2. Have you ever looked in the eye of an unladen swallow?
3. Who is Barbie?
1. He was trying to flag a ride.
Delete2. Yes, but through a hole in a shoebox.
3. Ken's squeeze