I’m a little bit obsessed with this granola. I’ve had it for breakfast over yogurt nearly every day for over a week now. And yesterday I made my second batch and then promptly had it for dinner. It takes quite a few ingredients and nearly a hour (maybe a little more) or your time. But, trust me, this is worth it!
I live in Los Angeles and it takes me an hour to drive 12 miles twice a day just to get to and from work. By the time I get home each day I’m exhausted and need to be able to throw together something quick, easy and tasty. Yesterday’s dinner was just the right combination.
I was born in Savannah, Georgia in the mid-70s and lived there until I was about 7 (then my mom and I moved to Northern California). While in Savannah my mom was a partner in a small general contracting firm and one of their clients was Mrs.Wilkes of Mrs. Wilkes’ Boardinghouse. This is one of the most, if not the most, popular restaurants in Savannah to this day, although the lovely and sweet Mrs. Wilkes passed away years ago. The line for this restaurant wraps around the block on a daily basis.
I remember my first migraine like it was yesterday. And that’s not just because I’m having one today, although that certainly helps revive the nostalgia. At the time, I was 8 and my parents were embroiled in a bitter custody battle over me and I was scheduled to talk to a social worker and give input on my current and future living arrangements. I knew that both of my parents were going to be there and that added to the anxiety.
This is one of those dishes that makes your house smell amazing for hours before you get to eat it. The wait and the torture make it all that much more delicious.
The recipe for this chicken was inspired many years ago by this recipe I found on allrecipes.com. Even though, at the time, I was still a vegetarian, as a personal chef I had several clients who had actual cravings for this. The low temperature made me suspect at first as an inexperienced cook of poultry but, after a successful trial run, I added it to my repertoire and I’ve been making it several times a year ever since.
This morning I came across two beautiful things at the Farmer’s Market: deep purple sweet Maui onions and bright orange carrots. They didn’t immediately seem to go together but I knew right away that I wanted to roast the carrots so, at the last-minute I thought the onions would be a nice addition.