Category Archives: LEMON


4 bone-in chicken thigh, skin on
1/2 C lemon juice
2 Tbsp extra-virgin olive oil
1/4 tsp ground dried thyme
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp kosher salt
freshly ground black pepper, to taste
Whisk together marinade ingredients.  Place chicken in Tupperware container; pour marinade over chicken.  Seal lid tightly.  Shake container until chicken is well-coated.  Place in refrigerator at least 3 hours.
Preheat oven to 375 degrees.    Place chicken in glass baking dish, skin side up,  and pour marinade over chicken.  Bake uncovered one hour or until skin is golden. 



Until next time, Happy Cooking!  :)

“In the spring, at the end of the day, you should smell like dirt.”
― Margaret Atwood, Bluebeard’s Egg



A few months ago, I heard the term “hobby farm” for the first time.  I didn’t know what it meant, so being a good Internet addict, I Googled it.  According to Wikipedia, a hobby farm “is a smallholding or small farm that is maintained without expectation of being a primary source of income.”  It can also be just a house with a large garden and a few animals.  That said, ever since I read that, I’ve wanted to move back to the country.  Now, unfortunately, due to various allergies and/or respiratory problems, I can’t actually breathe outside in the country, But that has not hindered this rural fantasy.  Jorge and me, living on a couple of acres, raising free-range poultry (I’m nothing if not humane) and raising all of our own fruits and vegetables in our garden and orchard.  And in this fantasy garden, what is the primary vegetable?  Asparagus!  I love asparagus!  So much so that today’s post is dangerously similar to to an earlier recipe for   Garlic Sauteed Asparagus.  But it is different, I promise.  I just can’t help myself; I’m always looking for a new way to cook asparagus!  If you really pay attention, you may have noticed my strong affection for garlic, but that’s a post for another day.


1 pound fresh asparagus spears, trimmed
2 tablespoons extra virgin olive oil
1 TSP Kosher Salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
Lemon Juice

Heat olive oil in skillet over medium heat.  Add garlic,salt and pepper. Heat for 1 minute, stirring frequently to ensure that garlic does not brown.  Lower heat and add the asparagus. Cook for 8 – 10 minutes.  Stir frequently to ensure even cooking.  Just before serving, add a splash of lemon juice and  (additional) freshly ground pepper.


Until next time, Happy Cooking!  : )

“I am at two with nature.” – Woody Allen