Well considering it’s been raining for the past 4 days it was hard to find things I was thankful for this week. Oh, did I mention it’s been raining in my house too? Yes, although we are in love with our traditional old Spanish finca, it seems there are a few spots where the roof needs patched.
So this week I am thankful for buckets!
I am always thankful of the beautiful roses growing in my front yard! And now, thanks to Junie’s post about drying roses they can last a lot longer!
Juicy Mandarin Oranges
And fresh squeezed Pomelo and Mandarin juice. It’s the perfect combination of sweet and tart – try it!
My new favorite Spanish tapa – Gambas de ajillo (Shrimp in Garlic) – I’ll give you the recipe one of these days, it’s super easy to make at home! But for some reason they taste so much better at an outdoor cafe with an orange Fanta.
This week I am especially thankful for a husband with a sense of humor!
We hung these cute shelves in our bedroom, a set of four on either side of the room. I decorated my side with little knickknacks and Joe thought it would be funny to surprise me by decorating his own. A watch, a half-eaten bag of sunflower seeds, a Crocs flip-flop and our air conditioner remote control. Hmmm, I’ll leave them up until I find suitable replacements. It makes me smile to look at his side of the room.
The biggest reason we are thankful this week – Second Chances!
I know it’s hard to tell from the horrible glare from the flash (my scanner isn’t hooked up yet) but that is a 6-week old Baby Dot! God has been so good to us and the Dr. is very optimistic about this one! Say a little prayer for us!
Now, as promised a recipe!
When Better Homes and Gardens rereleased their 1953 Classic Edition cookbook I knew I had to have one! I use it all the time and love the old fashioned “browned” pages and typical 1950s pictures and recipes. One of our favorite recipes in is the Crusty French Fried Chicken. I make it with chicken tenders but it would be equally tender and moist with any kind of chicken or even fish!
Crusty French Fried Chicken (Recipe from Better Homes and Gardens New Cookbook 1953 Classic Edition)
1 cup pancake mix
1/4 teaspoon salt
3/4 cup water
1 2-to 2.5 – pound ready to cook frying chicken (I use 2.5 pounds of chicken tenders)
1. Combine pancake mix, salt, and water. Beat for 2 minutes.
2. Dip chicken in the batter; drain well on rack (I don’t drain mine, I just glop the extra off on the side of the bowl).
3. Lower chicken into deep kettle of hot fat (or oil) 350 degrees. Regulate heat so chicken fries at 300 to 325 degrees.
4. Cook until chicken is tender (about 10 min.)
5. Drain on absorbent paper. Keep hot in a heated pan until served.
Makes 4 servings
* If chicken is larger than 2.5 pounds, precook it first; dip into batter; fry until golden brown.
I don’t know what it is about the pancake mix but it keeps the chicken so moist. I used to make tenders all the time with chicken breading but this is our new favorite breading.