Before I moved permanently to France, we used the house for summer and Christmas holidays. Naturally, we furnished it with enough to make for upscale camping and purchased cleaning tools and supplies. We soon learned that the French didn’t share our cultural concepts of mop and broom. Insensitively, we childishly laughed out loud, for a long time in the store, at the broom and mop we were forced to buy. Needless to say, after the holidays we ordered dozens of brooms and “prison” mop heads from the States to be shipped to the house in France.
My stove care giver also comes in for 2 hours on Tuesdays to help with general house care. This morning he pointed at my broom and said, “sorcerer”. Puzzled, I said, no American. He then pretended to mount the broom and repeated “sorcerer” or witch. Do you think he was talking about me or the broom?
This is a fabulously, wonderful, easy, honey mustard chicken and sweet potato roast. If you are vegetarian, just don’t add the chicken and roast the potatoes with onions, thyme and the sauce. I would eat that. These sweet potatoes were imported to France from Texas and it was these that inspired my recipe! Yee-hah!
The reason I started to blog was that I was bored without a job. My son first suggested that I start a restaurant. Not. Then, because he noticed my interest in cooking blogs, he suggested I start my own blog. Well hey! That sounded like fun to me and maybe I could learn to take some of those gorgeous pictures I saw on my favorite blogs! What the heck, I got a tattoo at 55, time for something just as exciting! So I started my blog, for fun. And fun I have been having; I’ve learned a lot about cooking, photography, been turned on to really cool books and have met some new people. Great!
Guys, we don’t have to do the foodbuzz thing and vote for our “friends” whether their food is interesting or not. That’s not fun or honest and that’s why I had foodbuzz delete my account. Hopefully, people don’t expect you to respond to every one of their posts, unless you want to and/or have the time. Maybe one or two particular posts don’t interest you, and that’s okay. Likewise you shouldn’t expect others to respond to each of yours.
I’m not going to Nepal like Roger but I will have a no pressure, fun blog or go back to doing genealogy. I’m just saying. And remember, there is nothing at all wrong with fanatically taking pictures of food as long as it pleases you Look at that onion!
Honey Mustard Chicken and Sweet Potatoes
6 chicken thighs
2 sweet potatoes, cut into Japanese chaos chunks
2 onions, quartered
1/4 cup melted butter
1/4 cup honey
1/4 cup Dijon mustard
Fresh thyme sprigs
Put the thighs, potatoes and onions in a large bowl. Whisk the butter, honey and mustard together and pour half over the chicken. Toss in some thyme and mix.
Place the potatoes and onions in a tajine. Put the chicken on top and cover. Roast for 30 minutes in a 400 degree oven. Remove from the oven and baste with remaining sauce. Cook for another 15 minutes and baste again, returning to the oven for a final 15 minutes.
Wine suggestion: Brouilly Beaujolais