Comments on: One Local Summer 2007, Week 9, Grilling Fool

By: Louis Vuitton Outlet

Louis Vuitton Outlet — Mon, 17 Oct 2011 08:34:47 +0000

Louis Vuitton Outlet

By: grilling boneless chicken breasts

grilling boneless chicken breasts — Fri, 11 Jul 2008 03:42:19 +0000

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By: El

El — Mon, 27 Aug 2007 17:34:15 +0000

Don’t you just love how pretty chard is?

I always go into deep denial when the end of summer comes around. Fall is my favorite season, but it’s less so now that I’m a crazy subsistence gardener! I don’t want my warm-season crops to end.

But then, I was looking at my kale today with lust: potato/kale soup is just behind potato/leek soup in my book. So it’s not all bad.

I’m glad you’re on this ride too! have a great week, Kelly.

By: merseydotes

merseydotes — Mon, 27 Aug 2007 15:57:14 +0000

We love pattypan too. My daughter thinks it’s the coolest looking vegetable ever. We got some new squash at the farmers market this weekend, and I didn’t think to ask what it was. It came in green and yellow, as usual, but it was almost perfectly round and about the size of a tennis ball.

By: lucette

lucette — Mon, 27 Aug 2007 14:23:19 +0000

I love your last paragraph!

By: The Dol

The Dol — Mon, 27 Aug 2007 03:41:08 +0000

What a beautiful post! One note about grilling chicken: brine it first. That makes a huge difference in both the juiciness and the flavor. And a meat thermometer is the way to get it just perfect and avoid the runs. For a pound of chicken breasts, here’s how I make a brine:
1 c. hot water
1/4 c. coarse salt
1/4 c. brown sugar
misc. peppercorns, garlic, lemon, etc.

After you mix everything into the hot water (dissolve the sugar and salt), add another 3 or so cups of cold water. Pour the water into a cake pan. Put the chicken into the water (it shouldn’t be warm) and let it sit in the fridge for 2 hours (I’ve done it for 45 minutes before and had it work ok). Turn the chicken over once in the fridge.

I’m not sure if this breaks any buying-local rules (salt and sugar?), or other food rules you might have. My husband and I are new to this, and we’re actually doing vegetarian, so I haven’t made chicken in a few months.

By: Kelly

Kelly — Sun, 26 Aug 2007 22:35:34 +0000

Sandra, seriously, do it! I swear, if you watch over it, flip it a lot and don’t cook it for more than 4 or 5 minutes on each side (but remember to butterfly the breasts) you’re gonna love it!

You’re way too kind about my photos. Sometimes I get a fit of giggles thinking about the fact that you had my foggy ice storm winter tree shot blown up and framed and matted. You’re an awesome friend!

By: Kelly

Kelly — Sun, 26 Aug 2007 22:33:55 +0000

Francesca! Thanks for stopping by. I’m jealous you have a goat cheese maker nearby. I found some local-ish goat feta, tho it’s pushing the limits of my 100 miles… pretty good. I’m dying to get my hands on some fresh goat cheese, though. The creamy kind. Mmmm.

I’m so glad to see you posting again. Your words are like magic. I hope things start to settle down for you soon. xo.