Eat, Drink and Be Thankful

It has been a few weeks since I last posted something. This fall has been a crazy ride full of changes and new adventures! Today’s post is out of the ordinary and not about food.

This week is Thanksgiving! My favorite holiday – we all wonder why. Even though this holiday is often neglected and falls in the limelight of Christmas. This year, I get to try my hand at roasting the turkey – aka the big leagues.

This time of year – and I’m sure a lot of you can relate – always makes me reflect and think about life. I have tried to adapt this type of thinking to everyday rather than limiting it to this time of year. Research shows this can make you a happier person.

Happy Habits | This article delves into a few habits for happiness – including gratefulness.

Anywho, per tradition on Thanksgiving, we go around the table and proclaim what we are thankful for this year – I highly suggest giving it a try. Through the years, the answers have changed – from my imaginary friend (good one, Jo) to last year’s -almost being done with college.

This year: it’s about life.

Use this day, instead, to pause and reflect on all the awesomeness of life. Even with all of the things that have changed in my life recently, I am still thankful for the life I live and who I have become. I feel fortunate for all the opportunities I have been afforded, the places I’ve seen, the people who surround me and the life I have been given.

With everything that is going on in the world, we often forget about the good things and the things we truly have to be thankful for in our lives. We find ourselves stressing about a measly dot on the page without thinking about the big picture. We often find ourselves taking our life for granted.

Besides the food, this is why I love Thanksgiving. A holiday dedicated to being thankful – because we all need a little reminder sometimes of how great life really is.

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Fall Roasting: Chicken

Back to my roasting kick, this week is one of the more complicated things to roast: chicken. It is still very simple but not as easy as tomatoes. As someone who wants to begin her small business as soon as possible – stay tuned – being frugal has become a forefront in my life after graduation. And also developing this blog. I know my baby needs work. Every day, I think about what I could be doing to make her better. One day, she’ll be great.

Anywho, whole chickens and turkeys can be an amazing asset to a food-frugal kitchen. They require a bit of up upfront cost – what you may not be used to with the package deli meat – and work. But the results are amazingly worth it. Both taste and wallet wise.

This was my first time ever working with a whole chicken like that. I had seen them and touched them, whole turkeys too. But actually having to go inside to clean and wash it out, never done that. It was such an odd thing in my mind at the time! It really cracked me up.

I used a recipe from the Pioneer Woman, Aee, the Food Network star. She and I related on this cracking up with whole chicken thing. I hope she doesn’t mind I changed a few ingredients. Because of my recent love affair with sage, I decided to add that and some garlic instead of her suggested lemon zest. Yes – sage and her suggested, rosemary. So much flavor!! I didn’t forget a bit of lemon juice though.

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Ingredients:

1 whole chicken – rinsed and dried

3/4 cups butter – softened

1 tablespoon sage

2 garlic cloves – minced

1 teaspoon lemon juice

6 sprigs rosemary

Salt and pepper to taste

Instructions:

Preheat oven to 425 degrees. Remove leaves from 4 of the rosemary sprigs. Chop finely, as well as sage. In a bowl, combine softened butter, rosemary, sage, minced garlic cloves and salt and pepper to taste. Line a baking sheet with foil and lay the patted chicken down – breast side up. Smear the butter all over the bird – under the skin and inside the cavity. Sprinkle the lemon juice all over the chicken. Place rosemary leaves inside the cavity. Place the chicken into the oven and roast for 1:15 or until cooked – the skin should be golden brown and juices sizzling. Carve it up and enjoy!

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The recipe caused the skin to be crunchy and the chicken to remain moist and delicious. Thank you, Aee. The garlic and sage added a great flavor to the chicken. And really, who would not be interested in a butter drenched chicken, unless you’re a vegetarian. This chicken sustained me for three weeks using it on salads and sandwiches, even pasta dishes. Frugal, you see!

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This may not be the healthiest thing on the planet but hey, this chick was well worth it on all other fronts.