Love muffins

May 18, 2009

Katie and I got back from Montreal last week. Although we enjoyed our food there, we were both excited to have home-cooked meals.  It was hard eating out every day and not having very much say in our food preparation.  One of few souvenirs that I got was something I’ve been wanting for a long while, is a salt pig.  Just like in cooking shows, it makes that extra dash so much more country cooking feeling.  What a weidro, I know.  What I was looking for was a general, simple, porcelain type like this.

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Actually I was dying to get my hands on one from Emile Henry salt pig, I always drooled over it in William Sonoma.

TEH0201.33.jpgWhen we stopped in Burlington, VT there were a ton of cute kitchen shops.  I found the best thing ever.

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A salt PIG.  It’s made my the company RSVP International and was much much cheaper than, well, anything at William Sonoma.

Fun kitchen gadgets help to make cooking and learning to cook fun.  I decided I never bake, so I made muffins.

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Then I got some kind of delirious motive to cook dinner.  So why not roast a chicken?  Cause I’ve never done it before.  Katie kindly took me out to get ingredients and a chicken.  I started cooking at 8 pm and we didn’t eat til around 11, but I’m glad that we did it, cause it wasn’t easy.

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I lined the pan with onions, garlic, and potatoes.  And set some onions and garlic aside to stuff into the chicken.

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The chicken sat on the onions in the middle.

A little side note:  This was my first time handling a whole chicken.  I’m not going to lie, it’s extremely uncool.  It takes a lot of ignoring to keep yourself from going veggie when picking up a whole chicken.  It’s way easier when it’s cut up into happy little pieces for you.  I got through it, but I learned I’m not quite as tough as I thought.

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Also since it was my first time, I was afraid of course that it would taste bad and that we would have to throw it all away.  So I basted it with a little bit of butter.

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Then stuck the onions garlic, and a couple whole sprigs of rosemary from the herb window.  Also a couple splashes of dry white wine.  Popped it in for a couple of hours, and there it was.

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Next time I might use more vegetables, more colors.  Anyway, the leftovers are awesome.  Real home cooking by a really amateur cook.  Yum enough for me.

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