Blog.EmealsForYou

I was driving to the store to pick up some chicken broth when I started to think about the “smells of the kitchen.”  I know this is weird but my mind was working over the thought that we are “dumbing down” our taste buds, selling them out for convenience.  It’s easier to pick something up on the way home or pop something into the oven from the freezer section then it is to actually think about making good food.

I sometimes think about those who grew up without good, not fancy, food prepared at home.  I remember the smells of the kitchen when I walked in from the outside.  What were we having, I can’t wait.  We always had home cooked meals in our house so I really can’t comprehend those who grew up not looking forward to supper.  I am hopeful that those people at least had some sort of holiday meals, whether home or at a family member’s; that they can remember fondly.

Close you eyes and remember that special Thanksgiving or Holiday meal; what it was like to ring the doorbell and then the door opens to a burst of great “smells”.  Your mind begins to travel back to a time when we had the time to enjoy a slower pace and maybe a second piece of dessert.

If these memories match some of yours then why not start giving these sensations to your families?  If you were not fortunate enough to have enjoyed these simple pleasures it is probably time you started some for yourself and your families.  I am not advocating that every meal be a holiday meal.  With a little planning you can give the present of opening that door to your family, at least a couple of nights a week.  You will be surprised at how fast they get to like it and how they will look forward to a family meal.  Come on, what do you have to lose, make something special tonight.

Try this one, it is very “cost effective” and easy to make; plus the smells are incredible.

Sunday Roasted Chicken

Rinse and dry chicken thoroughly. Cover outside with olive oil, sprinkle salt and pepper over skin. Cut one lemon in half; cut garlic head in half, and place both inside cavity of chicken. Place in an over-proof roaster pan. Preheat oven to 350 degrees, roast chicken for 15-17 minutes per pound or until juices run clear. Place broth and lemon, cut in half, in a saucepan on stove, and simmer for 10 minutes. Remove chicken from pan, place pan on top of stove. Remove lemon from broth, add chicken broth, reserving 1/2 cup, to roasting pan and stir. Add cornstarch to reserved chicken broth, stir broth into roasting pan, and cook on low until thickened. Salt and pepper to taste. Remove garlic, discard garlic skin, and add cloves to gravy. Remove and discard lemon halves inside of the chicken.
Serve with gravy on side.