As of just after 9 pm last night, we reached the official change of the seasons. My beloved summer has come to an end; autumn is upon us. And the weather cooperated with a semi-dramatic change to coincide with this march toward year's end, giving us a couple of near-90s days and then a shower burst and strong cooler breezes that whispered and then screamed "Fall!" By bedtime last night, it felt like October, and September seemed no where to be found.
Ah, but I've got a meal from a while back to make note of here. I was faced with the last of a Costco bulk package of fresh chicken thighs that had to be frozen or utilized by Tuesday a week ago, and I decided there's no such thing as too much chicken at suppertime. So I made a simple olive oil, honey, garlic, and mustard glaze and nestled the salt-and-peppered thighs onto some dressed Brussels sprouts, which were already oiled and topped with slivers of bacon. This one-pan wonder went into the oven for about 45 minutes and out came a pretty scrumptious weeknight meal.
"Oven Baked Chicken Thighs," from Joanna Cismaru of JoCooks.com.
"Maple Bacon Brussels Sprouts," from Christine Gallary of TheKitchn.com. [Published 09 August 2022]
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