Comments on: One Local Summer 2007, Week 9, Grilling Fool http://herablehands.com/2007/08/25/one-local-summer-2007-week-9-grilling-fool/ in the garden, in the kitchen and on the page Sat, 11 Oct 2008 07:54:27 +0000 http://wordpress.org/?v=2.3.3 By: grilling boneless chicken breasts http://herablehands.com/2007/08/25/one-local-summer-2007-week-9-grilling-fool/#comment-65092 grilling boneless chicken breasts Fri, 11 Jul 2008 03:42:19 +0000 http://herablehands.com/2007/08/25/one-local-summer-2007-week-9-grilling-fool/#comment-65092 [...] [...] […] […]

]]> By: El http://herablehands.com/2007/08/25/one-local-summer-2007-week-9-grilling-fool/#comment-50218 El Mon, 27 Aug 2007 17:34:15 +0000 http://herablehands.com/2007/08/25/one-local-summer-2007-week-9-grilling-fool/#comment-50218 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. 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 http://herablehands.com/2007/08/25/one-local-summer-2007-week-9-grilling-fool/#comment-50212 merseydotes Mon, 27 Aug 2007 15:57:14 +0000 http://herablehands.com/2007/08/25/one-local-summer-2007-week-9-grilling-fool/#comment-50212 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. 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 http://herablehands.com/2007/08/25/one-local-summer-2007-week-9-grilling-fool/#comment-50202 lucette Mon, 27 Aug 2007 14:23:19 +0000 http://herablehands.com/2007/08/25/one-local-summer-2007-week-9-grilling-fool/#comment-50202 I love your last paragraph! I love your last paragraph!

]]> By: The Dol http://herablehands.com/2007/08/25/one-local-summer-2007-week-9-grilling-fool/#comment-50168 The Dol Mon, 27 Aug 2007 03:41:08 +0000 http://herablehands.com/2007/08/25/one-local-summer-2007-week-9-grilling-fool/#comment-50168 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. 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 http://herablehands.com/2007/08/25/one-local-summer-2007-week-9-grilling-fool/#comment-50149 Kelly Sun, 26 Aug 2007 22:35:34 +0000 http://herablehands.com/2007/08/25/one-local-summer-2007-week-9-grilling-fool/#comment-50149 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! 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 http://herablehands.com/2007/08/25/one-local-summer-2007-week-9-grilling-fool/#comment-50148 Kelly Sun, 26 Aug 2007 22:33:55 +0000 http://herablehands.com/2007/08/25/one-local-summer-2007-week-9-grilling-fool/#comment-50148 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. 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.

]]> By: Kelly http://herablehands.com/2007/08/25/one-local-summer-2007-week-9-grilling-fool/#comment-50147 Kelly Sun, 26 Aug 2007 22:32:16 +0000 http://herablehands.com/2007/08/25/one-local-summer-2007-week-9-grilling-fool/#comment-50147 Allan!! You sweetie, so nice to have you visit! Now we just have to get you and dear Cathy to make a real life visit one of these days so I can feed you in person! I love your "quick cut to frame of grinning chef." So true. Seriously, try butterflying the breasts, it makes a world of difference. I made them again last night with the BBQ sauce we get at the farm market from the maple syrup farmers. Sooo good. Allan!! You sweetie, so nice to have you visit! Now we just have to get you and dear Cathy to make a real life visit one of these days so I can feed you in person!

I love your “quick cut to frame of grinning chef.” So true. Seriously, try butterflying the breasts, it makes a world of difference. I made them again last night with the BBQ sauce we get at the farm market from the maple syrup farmers. Sooo good.

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