Every Christmas, Mother’s Day, and day after Thanksgiving our family holds court at two round tables on Comm. Ave. at a hole-in-the-wall Chinese restaurant. It’s like A Christmas Story, but Uncle Frank specifically orders the chicken feet soup. And we’re (mostly) Asian.
My favorite dish: soy sauce chicken. A salty-sweet delight that goes perfectly with white rice and baby bok choy.
In the fall, I bought two chickens who (hopefully) led happy chicken lives and had best friends named Colin and Mango at local Lilac Farm. Today, I defrosted one of these buddies and tried this Family Fresh recipe, swapping the 1 c. sugar for 1/2 c. sugar and 1/2 c. brown sugar, and 1 c. water for 1 c. veggie stock.
I also salted and peppered the chicken before putting it in the crock pot on three thick slices of potato (to keep it from sticking to the bottom; soy sauce potatoes were a great addition to the meal, btw!). It took six minutes to prep and 4 1/2 hours to cook on high.
I paired the chicken with rice noodles and sauteed kale and onions. Makes 8-10 servings. Quick and tasty! This one’s going in The Binder, cuz I’m old school like that.
Liz and I kicked off the meal with some delightful tiny jams and jellies from Jam Sessions in Arlington (yikes, so yum!), gouda and cheddar, and crackers. For dessert I heated up some leftover half and half (don’t ever ask about all of the ingredients in eggnog), frozen fudge, and dark chocolate chips in the microwave for a hot fudge to spread on some cookies and cream ice cream. (The road to a healthy diet is paved in chocolatey Saturday nights.)
We laughed our heads off to Barbra Streisand and Madeline Kahn in What’s Up Doc?. It’s Pink Panther slapstick; Randy Quaid is babyfaced, pre-“Shitter’s full!”; and the Hitler from The Producers plays a hilarious Croatian.
Never thought I’d type that.
Best of all: lady time with the princess. Reminded me we need more lady time with all the great ladies. Thanks to Katie for posting this great quote today: