It’s too bad I never got that memo! I’ve been doing stuff since I woke up at 7 this morning. It’s probably because I conked out early last night, thanks to a little helping hand from my husband, and two friends known as Diclofenac and Flexeril. I was a hot mess yesterday. I think the entire week of doing all sorts of stuff for hubby’s birthday caught up with me finally, and yesterday was the day of reckoning.
Anyway, this morning I woke up ready to tackle everything, which made my husband grumpy, since I dragged him out of the sheets at 7:30 to help me with it. I did try to pacify him with a nice mocha latte though, and I think that helped make him a little more cheerful! He grumbled quite a bit about how early it was and now that we’re done running around town, he’s snuck off to the bedroom for a nap.
I was perusing his aunt’s blog for recipes again the other day, and found a link to one for Pork Fricassée, so I have that marinating right now in my refrigerator. I’m hoping his aunt pops into Google chat sometime in the next 48 hours, because she made it with polenta, according to her blog, and I have no clue how to properly make polenta the way she shows it. It looks like a bed of mashed potatoes with the Pork Fricassée on top, but all the recipes I find for this polenta I have are telling me to slice it and fry it, and I’m getting rather confused. I think that she may have access to dry polenta in a box, and all I can find is polenta in a tube!
Father’s Day is tomorrow. I’m planning to make something I haven’t made in a while. Growing up, my mom had this quick and super-easy way she’d make chicken that we always loved, but for some reason I rarely make it, even though I’m crazy about it. You just take one or two bottles of cheap Italian dressing (depending on how much chicken you’re making,) squeeze the oil out of them, and then marinate some chicken pieces in that for at least 30 minutes. When you’re ready to cook it, you bake them in a 350° oven. I like to lay them out in the pan or baking dish and pour the Italian dressing over them, and then sprinkle the chicken pieces with garlic powder before baking. We always serve this with baked potatoes, and when the chicken is done cooking, we take the marinade/dressing that baked with it, and thicken it with a little cornstarch and use it as a gravy. It’s delicious! I’m crazy about it! I’ll remember to post a picture tomorrow with it, so you get an idea how fantastic it looks! My mouth is watering just thinking about it.