It's still beautiful!

Freddie - I will have to try that recipe too at some point. Sounds very yum!

Masaki

Freddie - your shrimp sound great! That will be my next-week shrimp dish.

We are cajun shrimping tonight - you mix up some salsa with Frank's Chili&Lime hot sauce, lime juice &zest, add a swig of oil and let the shrimp marinate for an hour or so. Then grill, basting as you go, and serve with a fresh batch of the salsaw/ chili lime sauce. All you need is a corn and black bean salad (and some chips and guac if there's time) and you're set.

Karen - are your colors turning yet? That's the first thing I noticed in your pic - beautiful!

Sue, no leaves changing yet. They will wait to change and fall while we are on 007. When we get home, our gutters will be overflowing!!

Marcie I am making my favorite comfort food tonight - a turkey breast with mashed pot, gravy, cranberry -

Joanna - Regarding your dinner - sounds wonderful. I think I might copy your idea for this weekend and have friends over. And, then for dessert - ice cream with hot butterscotch sauce! Yummy!

Trish

Joanna, stuffing too? I like stuffing with gravy almost as much as I like Creme Brulee!

Joanna, your dinner sounds so good. Maybe I'll make that tomorrow night. Tonight, it's just boring (but tasty) meat loaf at Tom's request.

If I do stuffing it will be Stovetop and I add some stuff to it - I'd rather have stuffing than mashed pot but not Tony - meatloaf is sooooo yummy - so I probably won't do stuffing as I'd eat the whole dish myself -

I got an email from William-Sonoma with this recipe and tried it out tonight. I used 1/2 the chicken called for and we will have it for dinner a couple nights as leftovers. It was really good. Not hard, but, labor intensive. I'd do it again! I served it with Plain steamed spinach and mashed yukon gold potatoes.

Chicken with 40 Garlic Cloves
Don’t be alarmed by the number of garlic cloves called for in this recipe. The garlic mellows as it roasts, imbuing the finished sauce with a subtle flavor. Accompany the chicken with our Root Vegetable Puree (see related recipe at right).



2 chickens, each 4 lb., cut into 8 serving pieces
Salt and freshly ground pepper, to taste
3 Tbs. extra-virgin olive oil
40 garlic cloves, peeled
1 Tbs. minced fresh rosemary
1 Tbs. minced fresh thyme
Zest of 2 lemons
1/4 cup white wine
3/4 cup chicken stock
3 Tbs. unsalted butter, at room
temperature, cut into pieces


Preheat an oven to 400°F.

Season the chicken with salt and pepper. In a wide Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the chicken, 2 to 3 minutes per side. Transfer to a plate.

Add the garlic to the pan and cook, stirring, for 1 minute. Remove the pan from the heat. Add the chicken, rosemary, thyme and lemon zest and stir to combine. Cover the pan, transfer to the oven and roast for 20 minutes. Baste the chicken with the accumulated juices. Continue roasting, uncovered, until the chicken is cooked through and the juices run clear when the meat is pierced with a knife, about 30 minutes more.

Transfer the chicken to a platter; leave the garlic in the pan. Cover the chicken loosely with aluminum foil.

Set the pan over medium heat and mash the garlic with the back of a spoon. Add the wine and cook for 3 minutes. Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes. Whisk in the butter a few pieces at a time. Season with salt and pepper. Transfer the sauce to a sauceboat. Serve the chicken immediately and pass the sauce alongside. Serves 8.

Our Sunday dinners are mostly vegetarian now, since our son comes home often on that night (to prevent malnutrition), and he's a veg-head. Not a vegan, thank goodness. Don't really mind, we were both vegetarians for years, but then fell off the wagon.

So it's simple things like lentil stew, creamed spinach, macaroni and cheese, bean burritos. For Thanksgiving and Xmas it's Walnut/Cheddar balls with Bechamel sauce, with as many tradition trimmings as possible.

Joanna, what's the trick to roasting a turkey breast, I've never tried? When the boy's not around, I'd love to try it.

Joanna, what's the trick to roasting a turkey breast, I've never tried? When the boy's not around, I'd love to try it.

Wendy: The turkey breast is painless - you have none of the mess and prep work - lightly rub with veg oil and season and I think I cooked my 6 lb breast for about 2 & 3/4 hrs at 325 directions are included - I just use package turkey gravy mix - it was very moist and we had two dinners and several sandwiches - all white meat which we prefer -