Friday, July 29, 2016

Meal No. 1599: Moroccan-Spiced Chicken Thighs

It is that great time of the summer when I get to enjoy a couple of days with my sister and nephew as they travel from Indiana down to the beaches of North Carolina for the coming week. Eli and I have played many fierce games of pool, and the crew of us also braved the dreadful heat and humidity to venture out to Bib's for lunch and over to Mast General Store for the barrels of old-fashioned candy. Along the way, Eli was happy to progress in Pokemon Go, while he was at it.

Last night's late supper was baked Moroccan-spiced chicken thighs. Since Eli likes corn, I made more but this time turned it into Southern creamed corn, and that seemed to go over well. Also, to please all palates (including mine!), I enjoyed putting together another batch of the potluck macaroni and cheese, even though it had just been on the menu earlier in the week. Don't believe there were any complaints!

"Southern Creamed Corn," by Patrick and Gina Neely of the Food Network.

"Best Potluck Macaroni and Cheese," by Cali Rich and published in Cook's Country, April/May 2007, p. 11.

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