updates and recipe
Today we had a very pleasant surprise. We had planned to do an "environmental" day at Yamacraw beach, the beach closest to our home. It has been on our hearts to help do some local clean up at nearby spots. This beach used to be stunning when we visited prior to moving here. However, due to accumulating seaweed and enmeshed trash, it's become kind of a dumpy place since we arrived. We had trash bags, and smaller plastic bags all ready to go by about 1:30, when we finished "school" and headed to Yamacraw. Much to our surprise, the beach was alread very clean! Seaweed gone. Most of the trash was just what the recent potcakes (local strays) had managed to get out of the trash bins.
It was like the beach we fell in love with two years ago when we visited. The temperature was perfect, the tide was out, and only a few people were there. We happily set up our beach spot and went in to the beautiful water, so thankful for God's provision. We still did take about 30 minutes and each of us collected trash. It's amazing how many plastic straws, forks, and foam plates one beach can accumulate. We managed to fill a large yard-waste sized bag with all the trash we collected. And that's after starting on what we call a "clean" beach!
Tonight, we're also having one of my favorite new meals I discovered a few weeks ago. It's "Chicken Thighs roasted with Sweet Potatoes" and it's from Beejee Herr back in our Lancaster church.
Here it is. Hope you enjoy it like we do!
2 naval oranges 2 med. red onions, sliced 1/2 in. thick (I only used a half of
3 T. olive oil ONE onion, and tonight I'm using no onion)
1 tsp. (Kosher) 2-5 springs rosemary or 3/4 tsp. dried
1/2 tsp. Red pepper flakes 8 chicken thighs, skin on
2-3 large sweet potatoes,(peeled) cut in 1 1/2 in. chunks
Pre-heat oven to 425 deg. Finely grate 1 tsp. (or more!) orange zest. Stir together zest, oil, salt, and red pepper flakes. Toss potato chunks and onion rings with 1 T. oil mixture. Sprinkle with rosemary or 1 sprig, and spread on 1/2 of large oversized baking sheet. On the other 1/2 of baking sheet, arrange chicken, skin side up, and baste with oil mixture. (Tuck any remaining or extra rosemary between thighs). Sprinkle with salt. Roast 20 min. Baste chicken and veggies, then continue to roast for another 30 min., basting every 10 min. Meanwhile, peel oranges, cut in slices, then chop into 1/2 inch pieces. Put oranges in bowl and stir in 1/4 tsp. rosemary, toss. When chicken is done, remove any loose rosemary sprigs (if used), arrange chicken on platter and top with oranges. YUM!
Note: I make more of the oil mixture so that there is plenty to baste the chicken and potatoes with during the roasting time. I don't want to miss out on that orange!
It was like the beach we fell in love with two years ago when we visited. The temperature was perfect, the tide was out, and only a few people were there. We happily set up our beach spot and went in to the beautiful water, so thankful for God's provision. We still did take about 30 minutes and each of us collected trash. It's amazing how many plastic straws, forks, and foam plates one beach can accumulate. We managed to fill a large yard-waste sized bag with all the trash we collected. And that's after starting on what we call a "clean" beach!
Tonight, we're also having one of my favorite new meals I discovered a few weeks ago. It's "Chicken Thighs roasted with Sweet Potatoes" and it's from Beejee Herr back in our Lancaster church.
Here it is. Hope you enjoy it like we do!
2 naval oranges 2 med. red onions, sliced 1/2 in. thick (I only used a half of
3 T. olive oil ONE onion, and tonight I'm using no onion)
1 tsp. (Kosher) 2-5 springs rosemary or 3/4 tsp. dried
1/2 tsp. Red pepper flakes 8 chicken thighs, skin on
2-3 large sweet potatoes,(peeled) cut in 1 1/2 in. chunks
Pre-heat oven to 425 deg. Finely grate 1 tsp. (or more!) orange zest. Stir together zest, oil, salt, and red pepper flakes. Toss potato chunks and onion rings with 1 T. oil mixture. Sprinkle with rosemary or 1 sprig, and spread on 1/2 of large oversized baking sheet. On the other 1/2 of baking sheet, arrange chicken, skin side up, and baste with oil mixture. (Tuck any remaining or extra rosemary between thighs). Sprinkle with salt. Roast 20 min. Baste chicken and veggies, then continue to roast for another 30 min., basting every 10 min. Meanwhile, peel oranges, cut in slices, then chop into 1/2 inch pieces. Put oranges in bowl and stir in 1/4 tsp. rosemary, toss. When chicken is done, remove any loose rosemary sprigs (if used), arrange chicken on platter and top with oranges. YUM!
Note: I make more of the oil mixture so that there is plenty to baste the chicken and potatoes with during the roasting time. I don't want to miss out on that orange!
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