And even the haircut isn’t that bad. When I moved from Colorado to Connecticut, I spent two fabulous weeks visiting friends, family and boyfriend in Buffalo. I like going to Buffalo in the summer, it’s so nice out. I spent time in the garden with my mom, well, she gardened, I rolled around the lawn with the dog. I went for a long bike ride along the Niagara river with my dad, then we ate our weight in ice cream. I went to my brothers new house and saw all of the work that he’s put into it. Dude knows how to handle a table saw, I was very impressed. I know how to put together Ikea furniture.
The most hilarious time was going to the salon with my mom. When I first got home she mentioned that she had a hair appointment and perhaps I would like to get my hair done too? But why? You don’t like my hair? It’s so pretty. When was my last haircut? Ummm, right before my thesis defense… in August… of 2008. That’s right, two whole years since my last haircut! When I arrived at the salon the stylist asked what I wanted to do with it. I suggested that we cut off enough so that my mom didn’t think I looked like a homeless person anymore. Stylist laughed, but she thought I looked like a homeless person too. At least she complimented my jeans.
So I figure I have at least another year and a half before I really have to get another haircut. In the meantime I’ll try to head to the grocery store. This dinner, while delicious, was made out of necessity. I had a half bag of carrots in my fridge, leftover from making chili. I had some chicken quarters, purchased and frozen three weeks ago while on sale. Everything else you need to make this meal will most likely be located in your pantry. Feel free to use dried herbs, I know I did!
2 Chicken Quarters
2 tbsp Dijon Mustard
1 tbsp water
1 tsp parsley
1 tsp oregano
Salt and pepper to taste.
Place your chicken quarters in a large zip-top bag. In a small bowl, whisk together remaining ingredients and add to the bag. Shake up the bag to coat the chicken in mustard. Set bag in fridge for at least 30 minutes.
Two options for cooking – Grill on a propane/charcoal grill for about an hour. What I did – Heat a skillet to medium high heat and add chicken, skin side down. Brown chicken for 5-7 minutes and flip over. Cook for 5 minutes on the other side. Transfer to a baking dish and cover with foil. Bake in a 350° oven for 30 minutes and remove foil, bake for another 20-30 minutes (until juices run clear.
½ lb carrots, peeled and cut into ¼-inch slices
1 tbsp butter
1 tbsp brown sugar
In a small saucepan, cover carrots with a small amount of water. Cover with lid and bring to a boil for about 10 minutes, until carrots are tender. Drain excess water. Add butter and brown sugar and stir around until everything melts and looks delicious.