Concord grapes, three ways

WELL, I HOPE YOU LIKE PICTURES OF GRAPES.

This past weekend was the very last weekend to pick our Concord grapes, which have gone completely cuh-razy this year.

They were so ripe, some of them were spontaneously dripping on the vine

and the birds and the yellow jackets were having a continual feast. Buzz buzz buzz, gobble gobble gobble.

So we got some scissors, and some buckets and boxes and bowls

and we snipped off as many bunches of grapes as we could before we got too scared of getting stung.

It was quite a lot!

Last year, we picked about this many, and made grape jelly, which turned out . . . not wonderful. Some of it never set right, and some of it did, but it turns out nobody really likes grape jelly all that much. But we sure did make a lot of it! So this year, my goal was to process the grapes into something people actually wanted. 

The kids voted for juice, and I wanted to try gelato or sorbet, so we split the grapes up and made both. 

The first step was to clean and de-stem them.

This took about two-and-a-half hours. Because I only do this once a year, I’m always shocked and amazed to discover that tannins or histamines or something in Concord grapes make your hands itch all the way up to the elbows. But we forged ahead, rescued several spiders, snails, and other annoyed critters, and finally got through the whole harvest. The green ones you see here are not unripe; they are so ripe that the skins have sloughed right off. 

Toward the end I became fascinated by the many forms taken by rotten grapes, especially those whose innards had been sucked out by birds and bees and whose skins were left intact to wither around the seeds. Sometimes the skins are gone but the translucent flesh remains with the seeds just visible inside, giving it a startlingly embryonic look. I took uhhh kind of a lot of pictures of rotting grapes, but I won’t share any of them! I’ll just keep them for myself, for reasons. 

I lined the cooler with a kitchen trash bag and filled that sucker with clean grapes.

The first project was sorbet. I chose a very simple recipe (non-hinky, with reviews this time, unlike the mysterious blueberry sorbet evaporating recipe). I also treated myself to a larger sieve, after the somewhat unhappy experience making twice-sieved Lucky Charms-infused ice cream.

Grape sorbet is very simple. Two ingredients, and only a few steps. I used this Epicurious recipe. You throw the raw grapes in the blender and puree them. The seeds survive the blender, but part of the skins get pulped up, so you end up with a pretty thick raw grape pulp. This you dump into the sieve

and push it through, leaving the seeds and some skin debris behind

Then you whisk some superfine sugar into the pulp.
Superfine sugar is finer than regular granulated sugar, but not as fine as powdered sugar. I made it by whirring granulated sugar in the food processor for two minutes while whispering “ssssuperfine” to myself.

Several of the comments in the Epicurious recipe said to use half the amount of sugar in the recipe. I tried this, but everyone who tasted it gasped and said “WOW” like in the vodka scene in Stalag 17, so I ended up using about 3/4 the full amount of sugar called for (I made a double recipe). I don’t know if our grapes are just more snarly or what, but they did need some sweetening up. Here’s the grape and sugar mixture.

I don’t know if anyone else is fascinated by the subtle changes in color and texture throughout the process, but I could do this all day, pushing grape mash through sieves, running it through blenders, dumping it in and out of various bowls and pots, blorp blorp. In fact it is what I did pretty much all day, and all weekend. My therapist is going to be so happy.

So you chill the grape and sugar mixture for several hours, and then you can put it into the ice cream machine. I discovered I hadn’t put both freezer bowls in the freezer, though, so I ended up chilling the grape mixture overnight and finishing making the grape sorbet in the morning. 

I also made a double batch of Neapolitan trail mix ice cream with a Ben and Jerry’s vanilla cream base. 

I also had about 2-1/2 cups of grape pulp left over, that I never added sugar to. I just stored that in the fridge to think about. And that was about enough excitement for one day!

The next day, Sunday, first thing in the morning, I put the chilled sorbet mix into the ice cream machine for half an hour, and then into the freezer.

Then after Mass, we got started on the juice. I followed these instructions. (She also took a lot of grape photos.)

The first step is to mash the grapes with a potato masher. We did it in several batches. 

Benny changed into purple, in preparation for splashes. 

A few times, I ran the mixture through the sieve to separate out the solids to mash again, so the skinless grapes didn’t just slip away from the masher along with the juice. 

Then you put the juice and mash, seeds and crushed skins and all, into a big pot

 and bring it to a simmer, and let it go for ten minutes. It looks very dire and occult at this point. Strange purplish frothy scum collects, and then bright raspberry-colored lava seethes up from underneath. It smells ancient and wonderful. 

 

Everybody is impressed by this part.

Then you run the mixture through a sieve, or through cheesecloth. I know I have cheesecloth in this house somewhere. I remember bagging it after the jelly debacle, grimly thinking “Next time will be different.” I looked for a while, then gave up and called the convenience store and made them look, was delighted to hear that they do have some; gave Benny some instructions for how to keep the pot from boiling over, grabbed my purse, and . . . remembered I don’t have a car. So, sieve it was. This is fine, except that you’re supposed to let it sit for several hours or overnight, and the sieve was only big enough to hold about 1/3 of the grapes. I ended up putting some grape mash in the sieve over a bowl and the rest carefully in a colander, just hoping the seeds wouldn’t slip through the holes. 

After a while, I started smushing the pulp in the sieve to help it finish dripping, and then I transferred the colander pulp to the sieve and smushed that too. I’ll smush you all, eventually. 

And that, my friends, is how you make grape juice. Everything that drips through is 100% pure, powerful, pungent, tart, extra-purple grape juice. It’s the grapiest. It tastes the way it feels to dive from a hot sunny rock down into a cool dim pond. Sploosh!

Look at those beaded bubbles winking at the brim.

I have to say that at least once a year, to prove I went to college. 

You can add some sugar if it’s too tart, but we thought it was great the way it was. I don’t know why the grape juice was sweet enough without sugar when the grape sorbet was too sour. I suppose the cooking brought out the sugar in the fruit.

We got about three quarts of juice.

Of course it was still hot from cooking, so I put it in the fridge to cool. You’re supposed to run it through a sieve a second time to get any sediment out, but I forgot.

Then I remembered that last bit of leftover raw pulp! I briefly considered grape pie, but I just don’t think people want that. At least, not on the same night as we have grape juice and grape sorbet. 

So I found an old sheet and tore it until it was about the size of a curtain. I mixed the 2-1/2 cups of grape pulp with four cups of water and four heaping tablespoons of salt, heated that up, and then started simmering the cloth.

It made me feel extraordinarily thrifty to be using up every last bit of the grapes we picked. Basically Kristin Lavransdatter over here, whipping Husaby into shape. I simmered the cloth for about three hours. There wasn’t quite enough dye to submerge it, so I knew it was going to come out somewhat splotchy, but all I had to lose was a torn sheet and some leftover mashed grapes. 

It was covered with gritty little bits of grape crud when it was done

so I rinsed it off in the shower and let it dry. Tah dah! On Monday morning, after drying overnight, it was most definitely a pleasant lavender shade, and seems to be colorfast. 

But back to Sunday. After supper, we had the trail mix ice cream and the grape sorbet. I was delighted at how it came out. It was luscious. Dusky and tart, but not sour, just very intense and refreshing. 

Will absolutely make again, and we’re getting ideas for other fruit sorbets. Next time I make Indian food, I think a mango sorbet would be so nice. Possibly even . . . . superfine. 

And that is the story of how I used up all the grapes, and I didn’t get stung, and I didn’t even yell at anyone! Please clap. 

 

The Stupids buy an ice cream machine

I know it’s just about the end of summer, but I promised a homemade ice cream report in my last What’s For Supper, so here it is!

First of all, this is the machine I got: A Cuisinart ICE-20P1.

It is about $70 new, but I got mine on Facebook marketplace for much cheaper.  There is a newer model of this same basic machine, the ICE-20P1. There seem to be lots of like-new ice cream machines for sale for cheap, probably because people get them as unwanted presents, or decide they’re not worth the counter space. I have decided no such thing. I love making ice cream.

The other kind of machine in my price range were hand-cranked ones that require salt and ice and tend to have a much larger capacity. The smaller, automatic ones are smaller, but they are automatic (no, I don’t have a writing agent, why do you ask?), and I am definitely at a point in my life where I want to push a button and walk away for a while.

The machine is very simple. The bowl has liquid inside its walls, and you put the bowl in the freezer for many hours, preferably 12 or more, until the liquid is completely frozen. When you’re ready to make ice cream, you fit the bowl onto the machine, put the dasher inside the bowl, fit the large plastic guard over both, turn it on, and pour your ingredients in while it is running. And that’s it. The machine turns the frozen bowl and the dasher stays in place, so the ice cream freezes and gets churned.

You can peek in the top and watch it churning, and maybe even stick a spoon in and grab a taste. 

After about 25 minutes, the ice cream is like soft serve and you can eat it that way if you like. If you want harder ice cream, you pour it into a container and return it to the freezer for another 4-6 hours. (If you are going to leave it in the freezer longer than that, cover it with wax paper.) 

The machine makes 1.5 quarts of ice cream, which is about as much ice cream as one of those oblong cartons from the supermarket.

In theory, you can make one batch, empty it into a container, and re-use the still-frozen bowl to make a second batch of ice cream. But every time I try this, it just doesn’t freeze properly, probably because my kitchen is just too hot and the bowl thaws out too much. So I bought a second bowl on eBay (the same size works for the older and newer model of Cuisinart), so I can make one batch after another. They do take up room in the freezer, but nobody has complained yet. 

Okay, on to the ice cream! Here is what we have made so far:

VANILLA

My first foray. I just used the recipe in the Cuisinart booklet, which is:

Whisk together 1 cup of milk and 3/4 cup of sugar. 
Stir in 2 cups chilled heavy cream. 
Add in 2 tsp vanilla extract. 
Pour into machine and mix 25-30 minutes. 

We ate it right out of the machine, so it was soft serve consistency. It was delicious, but it was then that I discovered that 1.5 quarts was not as much as I thought. 

PEACH

I followed the recipe from Like Mother Like Daughter. (Totally different mother and daughter, FYI. She doesn’t even yell at you or try to sell you a set of expensive books while reminding you that working women inevitably raise crack whores; she just gives you the recipe for peach ice cream. Who knows, maybe it’ll catch on.)

Nice and easy. You peel and chop fresh peaches and macerate them in sugar, then throw them in the food processor, then mix the blended peaches with a standard mixture of milk, cream, vanilla, and more sugar, and then churn and freeze.

It came out very pleasant and peachy with little bits of fruit all through it, and the ice cream itself was mildly peach flavored. This time, I let the ice cream harden up, but I served it in wedges, which blunted its appeal somewhat. It also didn’t help that it was on the plate next to this– well, you’ll see.

Buying an ice cream scoop and being able to serve nice curled-up scoops of ice cream made a big difference for how well the ice cream was received. I might make this recipe again with a little cinnamon and/or ginger or maybe rum, especially when the peaches on our tree ripen up. 

BLUEBERRY GINGER MINT SORBET I GUESS

So I made one batch of peach ice cream and wanted to make a second batch of something contrasting to go with it. I found this amazingly, suspiciously simple recipe for a blueberry mint ginger lime sorbet. My spidey sense told me the website looked hinky, but as you may know, my specialty is forging ahead through hinkiness, for no reason at all. 

Yeah, so, it turned out terrible. It was kind of gritty and pulpy and much too gingery, and it certainly didn’t freeze right, so it was kind of like a very chilly . . . relish. The crazy thing is, I can’t find the recipe at all now. I can’t find it online, and it’s somehow not in my search history. I swear I did not hallucinate this dreadful recipe, and yet. Let’s just move along. 

NEAPOLITAN TRAIL MIX

After the blueberry relish debacle, I promised the kids something yummy and fun would be next. Aldi had these bags of trail mix with chocolate chips, vanilla chips, strawberry chips shaped like ice cream cones, cashews, almonds, and freeze-dried strawberries. 

What really sold me was the ice cream cone-shaped chips. I really needed it to be crystal clear that this was ice cream we were dealing with. Ice cream!

By this time, my Ben and Jerry’s Homemade Ice Cream and Dessert Book had arrived

so I used the recipe for Sweet Cream Base 1, which is what they recommend for fruit, cookies, and candy. It is similar to the recipes I’d used before, except it has eggs. The recipe:

Whisk 2 eggs for 1-2 minutes. Gradually add in 3/4 cup sugar and continue whisking for another minute. Add in 2 cups heavy cream and 1 cup milk and blend. This makes a quart of ice cream.

I churned up a double recipe of this and then stirred in the trail mix, which I had been keeping in the freezer. This turned out just excellent. I built in time to let it sit in the freezer for four hours before dinner, and I even bought an ice cream scoop, so it came out just like “real” hard pack ice cream.

Very rich, smooth, and creamy. I was afraid the whole nuts would be too big and I should have chopped them up, but they were just right. The only flaw was the freeze-dried strawberries, which were somewhat hard to chew, being both freeze-dried and frozen. But everyone liked this ice cream and said I should make it again. 

By this point, I was in the habit of washing out the freezer bowls, drying them off, and returning them to the freezer as soon as the ice cream was done churning. 

LEMONADE SLUSHIES

On a whim, I made a big pitcher of lemonade (water, bottled lemon juice, and sugar), and dumped it into the machine and let it go for 25 minutes. It came out just a tiny bit more watery than a frozen drink you’d get at the 7-11 or whatever, but there were no complaints. There was a bit left over, which I poured into a cup and froze. Voila, an Italian ice with which to bribe an intractable child the next day. 

My only sadness is that no one in this house is young enough to call them “Flushies” anymore. 

GINGER ALE SLUSHIES

Next day, we tried the same thing with ginger ale, and it did not work at all! The dasher froze to the bottom of the machine, and we just ended up with very cold ginger ale with some drifts of slush floating in it. I have no idea why this happened. 

SAFFRON ROSEWATER PISTACHIO (BASTANI) 

Back on my bullshit. You can see, I have been alternating between cute, fun, summery, silly ice cream, and effete, exotic, difficult frozen confections. Time for something difficult!

There were many recipes for this ice cream, which is Persian and is called “bastani,” so I listened to my heart and chose the one from the site called The Delicious Crescent. One mark against it is that you have to stand there whisking a custard for a long time until it thickens up. Most people can manage this, but I have custard problems, and it always takes eleven times longer than normal, if it thickens at all. 

One mark in its favor was that it has you grind up saffron with salt using a mortar and pestle, which I got for mother’s day and haven’t had a chance to use yet. That was fun! Here is a nice handful of saffron threads

and here it is, all ground up in the mortar with a little salt

You make a simple custard and chill it in an ice bath, and then soak the ground saffron in rosewater

then stir that into the custard along with cream, and chill that in an ice bath. Lots of exciting changes in color along the way!

Then you pour the final chilled saffron rosewater custard into your ice cream maker and churn it. You add the pistachios in afterward, and then continue freezing. The recipe called for unsalted pistachios, but I had salted, and I thought they were great. I also omitted the vanilla that the recipe called for, and did not miss it at all.

I made a triple batch of this recipe and to me it seemed like the most successful yet. Wonderful, silky, creamy consistency, and a very rich flavor.

Many of the kids just didn’t like it, because saffron and rosewater, but I thought it was lovely. I don’t know how to describe it, because nothing else really tastes like saffron or rosewater. The flavors intensified over time, especially the rosewater, which I discovered because I kept going back for more over the next few days, and I did valiantly eventually manage to eat the whole thing. 

Next! Orange slushie!

We gave slushies another chance, this time with orange soda, and it worked great. 

Nice and frozen, very refreshing. It comes out more frozen along the edges, and you stir it up to even it out the consistency before ladling it into cups. I like knocking on kid’s doors and they groan, ” . . . whaaaaaaat” thinking I’m going to say “Can you please take the garbage out?” but instead I say, “Do you want a little orange slushie?” They do!

VANILLA M&M

Yesterday morning, I made a double recipe of Ben and Jerry’s basic cream base plus a little vanilla, and threw in a bag of M&M’s when it was done churning. The M&M’s got a little blurry as I stirred them in, and gave the ice cream a kind of swirly pastel effect, which wasn’t terrible, but it was a little unexpected. I think I could have prevented this, and kept the M&M’s more intact, by freezing them for an hour or so. I just forgot to do that, and they were probably pretty warm from sitting on the shelf.

I put the churned ice cream back in the freezer for about four hours, and it came out somewhere between hard pack and soft serve. Solid enough to cut into wedges, but a tiny bit softer than I would have liked for our purposes. Benny made chocolate chip cookies, which she spread into pans and cut into bars, so people could make ice cream sandwiches.

I didn’t taste either, because me and chocolate don’t get along, but everyone said it was good, except for one kid who was inexplicably complaining about HOMEMADE CHOCOLATE CHIP COOKIE M&M ICE CREAM SANDWICHES. It’s hard to believe a child of mine would turn out to be a complainer, and yet here we are.

NEXT! 

Next up: My plan is white chocolate chips, maraschino cherry halves, and cashews. Eh? Eh? I think that sounds like party ice cream, and yes it will give me a headache, but probably not a migraine. Gonna remember to freeze the white chocolate chips this time. 

I have also bought a few bars of baker’s chocolate, so I can make some chocolate ice cream. It is absolutely time to start experimenting with something besides the basic sweet cream base. 

I’m also looking, heaven help me, at recipes for Lucky Charms ice cream. They have brought home a box of actual store brand Lucky Charms and requested that I made it into ice cream. All the recipes require you to make a bowl of Lucky Charms-infused milk, run it through a sieve, and then make a custard out of that, and hey ,why not make your own bespoke marshmallow fluff as long as you’re insane? and for some reason I’m thinking about how much fun it would be to clean the dusty grease off the top of the refrigerator, instead. But I guess if I can make rosewater bastani, I can make Lucky Charms ice cream. 

I actually have a kid who works in an ice cream shop, and the other day a customer was asking about various toppings, and she was trying to explain that one of the choices was Fruity Pebbles; but having been brought up in dire poverty, she kept saying “Fruity Dyno-Bites” instead, and they had to call the manager over the clear up the confusion. You know, people are always going on and on about lead paint and predatory landlords and no running water, blah blah blah, but you never hear about the devastating hardship of growing up so poor that, when you talk about cereal, you speak Malt-O-Meal, and nobody knows what you’re talking about. O, the humanity!

I’m also looking at my grapes.

This is the view from my murderboat, which has been utterly consumed by grapes in the last few years.

Last year, we made grape jelly, for reasons that are kind of unclear, because we don’t super duper like grape jelly, and we sure did make a lot of it. I’ve been promising the kids we would just make grape juice this year, which people actually want to consume. But I’m thinking grape gelato could be pretty wonderful. We’ll see! And the war between fun and effete wages on. Maybe I should buy a second ice cream machine. 

What’s for supper? Vol. 265: U jelly bro?

It’s fall! This means grapes! It means squash! It means . . . Korean food, why not! Come along and see; we have some lovely recipes this week. 

SATURDAY
Hamburgers, chips, veg and dip, watermelon

There was a little resurgence of summer weather, so Benny’s pal came over and helped her pick some grapes, and we had a little cookout. I spent a few hours working on my never-ending project, this ultra deluxe raccoon-proof garbage enclosure, with Real Hinged Door that Opens and Closes. 

Eventually it will have a corrugated tin roof, and a locking latch, and it will be wrapped in welded wire fencing, and I really do believe I’ll finish it someday. Someday.  Maybe I can be buried in it. 

SUNDAY
Ragù on fettuccine, garlic bread

Damien made his scrumptous Deadspin ragù, which uses ground pork and veal, shredded carrots and celery, and is just heavenly. You could feast on the aroma alone.

We spent a good part of Sunday and Monday evenings making grape jelly. Sunday we picked grapes, pulled off the stems, and cleaned them,

[this is supposed to be two sets of photos embedded from Instagram, but I can’t tell if they’re showing up properly or not]

 

 
 
 
 
 
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and Monday we did the actual jelly-making.

 

 

 
 
 
 
 
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We ended up with about twelve pounds of grapes, and I got to startle a few family members who weren’t aware we were making jelly.

I firmly told myself that the main goal was to have a nice time with Benny, and not necessarily to come out with some grade A jelly, and that was a good thing, because we achieved the former, but not the latter. We ended up with 4 jars of decent jelly,

and another ten jars of something more like syrup — in some cases, because I didn’t realize that, if you decrease the sugar, you need to buy special low-sugar pectin, and in some cases because I used the right amount of sugar but ran out of liquid pectin and used powdered, misread the directions, and just screwed it up generally. This is after I mouthed off about how my mother never used to read the directions and that’s why her jelly was always turned so weird. 

Oh, I just used the recipe on the pectin boxes. I used Ball RealFruit liquid pectin, which was simple and easy, and Sure Jell powdered pectin, which was a little more involved.

I did learn that Concord grapes are very high in histamines, and if you get impatient with the potato masher and decide to mash them by hand, your hands will light up like Christmas trees. I learned that grape flavored Laffy Taffy is the exact flavor of Concord Grape jelly foam, which is kind of startling. And that’s all I learned. Maybe next year, we’ll just make juice.  

MONDAY
Italian sandwiches

Ciabatta rolls with spicy salami, prosciutto, mozzarella, tomatoes, red pesto, olive oil and vinegar, and a little fresh pepper.

We’ve been having this sandwich about once a week and I’m nowhere near tired of it yet. I mean not this specific sandwich.

TUESDAY
Honey mustard chicken thighs with fall vegetables

A one-pan meal, nice and easy. Let’s launch the beginning of butternut squash season with a useful tip: To easily peel butternut squash, cut off the ends and pierce it several times with a fork, then microwave it for 3-4 minutes. You should be able to peel it with a vegetable peeler and cut it fairly easily after that. 

So for this dish, you cut up your squash and potato, drizzle it with oil and season it with salt and pepper, lay the chicken on top, and then stir up a simple sauce and brush the chicken with the sauce. Then you just roast it all together. 

Jump to Recipe

The sauce runs down into the pan, and vegetables pick it up, it all melds together, nice skin, everybody’s happy. 

I had some leftover broccoli and carrots in the fridge, so I added those in halfway through the cooking, and that worked nicely. 

This meal is subject to endless varieties of vegetables and seasonings, and you can make it all ahead of time. It all goes in one pan, but it’s easy for picky eaters to fish out the things they like.

Win win win. I don’t know why this picture looks like I took it through a butterscotch wrapper, but there it is.

WEDNESDAY
Regular tacos

Nothing to report. I do remember that I kept calling everyone for supper and they kept wandering off, so I got mad and left, and then two hours later Corrie tearfully claimed no one told her it was supper time, and I felt so bad, but then they told me she was on the couch reading Calvin and Hobbes and wouldn’t answer them, and they actually went over and shook her, but she refused to respond. I heated up a taco for her anyway, but by this point, I was confused about who I was supposed to be mad at, so I just sat on the couch and felt mad in general. Does it usually take this long to get used to getting back to school? I don’t remember, but I feel like I’m-a-gonna die. 

THURSDAY
Instant pot bo ssam with spicy walnut sauce, rice, pineapple

This recipe looks like more work than it really is. If you skip most of the extras, basically you just have to find the fattiest hunk of pork you can, slather it with big handfuls of salt and sugar, wrap it up, ignore it for many hours, unwrap and cook it for many more hours, slather some sauce on at the last minute and cook it a little more, then chunk it on the table to gasps or admiration.

Okay, so you have to make two sauces, but one only has three ingredients, and you can make the other one in the food processor. It contains your entire yearly recommended allowance for salt and sugar. This is one of those foods where people are just silent while eating it, and you think, “Maybe they don’t like it very much” but then they get up and RUN to the platter and get more. IT’S VERY GOOD. Especially the parts where the caramelized fat has basically turned into pork candy. Pork candy that makes you weep. 

It’s supposed to cook at least six hours in a 300-degree oven, and I put it in way too late, so after a few hours, I moved it to the Instant Pot and cooked it on high for 45 minutes on the rack with a cup of water, then put it back in the oven for ten minutes to finish the sauce crust. You guys, it was PERFECT. Here is when it came out of the IP:

And here is after ten minutes under the broiler (and yes, I could have moved the rack down a few notches):

When you broke through the shiny, charred exterior, the inside was beautifully shredded and incredibly moist and full of intense flavor. I’ll be using the IP for this recipe from now on. 

The pork itself is quite sweet and salty, not spicy, and most of the kids really liked it. The sauce that goes along with it is spicy and savory and strange. A little goes a long way, but you won’t want to miss it. 

Bo ssam is supposed to be wraps, and I forgot to buy any lettuce to wrap it in, but nobody minded — we just ate the shredded pork with rice. You definitely want rice or something else mild to give your mouth a rest from all that intense flavor. 

FRIDAY
Mac and cheese

I used up only about 20% of the vast stores of leftover cheese that are cluttering up the fridge. However, I only made three pounds of macaroni, which is close to what people will actually eat, so maybe I won’t have created vast stores of leftover macaroni and cheese to clutter up the fridge. Maybe.

And now the adoration chapel has finally opened up again, and we signed our vaccinated asses up for a weekly hour on Fridays. I’ll pray for youse!

One pan honey garlic chicken thighs with fall veg

Adapted from Damn Delicious 

Ingredients

  • 18 chicken thighs
  • 2 lbs broccoli in spears
  • 4-5 lbs potatoes in wedges, skin on if you like
  • 1 butternut squash, peeled and cubed

sauce:

  • 1/3+ cup honey
  • 1/3+ tbsp brown sugar
  • 3 tbsp dijon or yellow mustard
  • 9 cloves garlic, minced
  • 2 tsp oregano
  • 2 tsp dried basil
  • salt and pepper
  • 6 tbsp olive oil
  • olive oil for drizzing

Instructions

  1. Preheat oven to 400. Prepare the sauce. 

  2. In a large, greased sheet pan, spread the potatoes and squash. Drizzle with olive oil and season with salt and pepper. 

  3. Lay the chicken thighs on top of the potatoes and squash. Brush the sauce over the chicken skins. 

  4. Roast the chicken for thirty minutes or more until they are almost cooked.

  5. Add the broccoli, arranging it on top of the potatoes and in between the chicken. Return the pan to the oven and let it finish cooking another 10 -20 minutes so you don't die. The skins should be golden and the broccoli should be a little charred.