Let’s see, where were we?
Bless me Father, for I have sinned. It has been about six months since my last blog post.
Did you miss me?
Well, I’ve been a little busy: Getting house ready to sell. Selling house in one day. Figuring out plan B. Implementing plan B (renting). Packing monster house. Moving all that crap. Could someone please call me when they invent virtual storage of a lifetime of ridiculous accumulation? I’m in.
Plan B is a bit loosey-goosey-temporary. We’re living betwixt and between. But guess what? It’s all betwixt and between. On a daily basis we forget that, and act as if the world is solid and unchanging until it isn’t. And then we notice it.
So yes, I keep looking around and thinking, can I go home now? I miss my house. My kitchen. My appliances, oh my appliances. Our bedroom, with the high ceilings, the fireplace, and every woman’s dream: my own teeny tiny closet of a bathroom. But we didn’t fit the house anymore. College Boy is now Ace Reporter, living in Brooklyn. (Does every kid grow up and move to Brooklyn? It would seem so.) We just don’t need or want the complications of a huge old Victorian house, but….
Lovely house, I will miss you.
Okay, enough whining. We are encamped temporarily in a smaller house a few blocks away while we continue to work on part B of plan B. I’ve unpacked my kitchen and can say I’m learning a few things.
First of all, if you can cook, you can cook anywhere. Even on an old electric stove. Second, with a little paint and creative furniture arranging, you can make a house desperately in need of TLC habitable. Third, it’s better to look forward than backward. Hold on to the present, keep your wits and gratitude about you, and all is well, despite the lack of killer appliances. I’m still in the early stages of this, but when I stop lamenting and look around, it feels pretty good.
If you've been with me so far, I’m going to reward you with a recipe for a really easy addition to your July Fourth menu. I’ve been working with Bonnie of
and the other day we made chicken wings for the grill (or for the broiler if you don’t have a grill.) Bonnie tried a whole lot of sauces with her
, but concluded that the jelly by itself was quite wonderful, and as we know, all things considered, easier is better. So make these, you won’t be sorry.
Bonnie’s Hot and Spicy Chicken Wings (Grilled or Broiled)
Makes 1 dozen chicken wings
If you can’t find Bonnie’s Red Pepper Jelly in time, look for a really good quality substitute with no strange ingredients. Locally (Boston) you can find the jelly at Fresh Pond Whole Foods and
in Belmont—there are probably more places, too. For the recipe, first roast the wings in the oven (you can even do this a day ahead), brush with Bonnie’s Red Pepper Jelly, and finish on the grill or under the broiler.
Oil for the baking sheet
12 chicken wings (approximately 3 pounds)
Salt and pepper to taste
2 jars Bonnie’s Red Pepper Jelly (1 jar if broiling)
1. Heat the oven to 400 degrees. Line a baking sheet with foil and lightly oil it.
2. On the baking sheet, spread the chicken wings, skin side up. Sprinkle with salt and pepper to taste. Roast for 25 minutes. Cool slightly.
3. In a bowl, toss warm wings with 1/2 jar of pepper jelly to coat. Refrigerate until needed.
1. Prepare a medium-hot charcoal grill or heat a gas grill to medium-high.
2. On the grill, spread the chicken wings in a single layer. With tongs, turn the wings often for 10 to 12 minutes, or until brown, brushing often with more pepper jelly during grilling. Serve with extra jelly for dipping.
1. Line a baking sheet with foil and lightly oil it. Set an oven rack 4 inches from the broiler element and turn on the broiler.
2. On the baking sheet, spread the chicken wings, skin side up. Brush generously with pepper jelly. Broil for 4 to 6 minutes on a side, coating the second side with more jelly, until brown and sizzling. (Total cooking time is about 10 minutes.) Serve with extra pepper jelly for dipping.