Now for two really really good recipes that are also super super easy! The first is a spectacularly flavored chicken dish where I had the recipe on my phone, the ingredients in the fridge and garden, I'm on my way home from the Kingston house and I call Dan and tell him to preheat the oven and throw these ingredients together in this order. I get home 1/2 hour later, the house smells so incredible and 1 hour later dinner is on the table - 5 minutes to prepare, 1 1/2 hours to roast and a one pot dinner is on the table - you have to try this! I could eat this once a week and the leftovers the second day were even better if that's possible. The recipe is chef Jamie Oliver's and it's called Crazy Genius One-Pot Chicken. Here is what you do:
Now for the best Apricot jam (my favorite jam flavor) you will ever eat and so easy! This is a recipe from Provence and there's a secret to it. Here goes:
5 pounds of apricots - rinse, halve and pit - no peeling! Save 12-15 of the pits - this is critical! Now, crack each pit open with a nut cracker to reveal the almond like nut inside - set those aside and throw all the other pits and shells away.
In a large, heavy bottomed pot toss in the apricots, the nuts and 3 3/4 cups of sugar. Turn heat up to medium and then stand at the stove stirring constantly for about 45 minutes to one hour while you read a book standing up (or sitting if you can pull up a tall stool). That's what I did and it was fun. The sugar will dissolve and the apricots will melt into a puree. Do not let mixture ever burn or stick to bottom of pot. It will thicken dramatically. Once it does, transfer the jam into a large bowl and let it sit over night. I covered it with plastic once it was cool. 24 hours later put the jam back into a pot and heat it until it is hot and starts to bubble (this takes just minutes), it will remain really thick. Pour or spoon hot jam in to half pint jars and process 10 minutes in boiling water. The nuts soften and break up as you cook the jam and their flavor is delicious when you get a bite of one but they do not alter the flavor of the apricots but they do enhance it somehow. You will notice there is no pectin or lemon juice added to this recipe. In the 2 pics below you can see the apricot nut meats.
A couple more pretty things - I bought two sun dresses at the St. Remy market and they hit a couple inches above my knee and I wanted them a little longer so as I have been doing a lot to dresses that I prefer to be longer, I embellish the hems with trimming and give them a customized look. Here is what I did to a red one you see me wearing below and then the green one on the ironing board.