I do love the weekend.

Saturday 9th February 2019
Be yourself, people don't have to like you and you don't have to care!

I got the work / life balance just right yesterday and had a lovely Friday.  Check me out, I had fruit for breakfast, bought oranges after chatting with my bestie on the phone, she said they'd be good this time of the year and they were. 

It's important to eat what's in season and in this country we don't tend too.  So what is in season in February?   http://www.eattheseasons.co.uk/february.php will let you know. 

Anyway, I decided to make my 40 cloves of garlic chicken with the legs I'd got in the week from Penn Road Butchers, £5 for 6 - bargain.  The thing with this dish is it really needs to be eaten straight out of the oven, yeah it's okay warmed up but never quite as good.  

Of course I ate mine straight away and it didn't disappoint. 

It is probably my favourite recipe ever, I also love that the fresh thyme I have to use, I have in my front garden, a big scruffy bush in amongst what's a mess of a garden that need sorting out.  Here's the recipe it's so simple.  Yes I did put 4 bulbs of garlic in the recipe but because you don't peel them, they go all caramelised and delicious, like garlic bonbons - just too good.  I apologise in advance if I have garlic breathe this morning, I will give my mouth a good clean to try and sort it.   If I could have dinner with anyone it would be this recipe and it would be Nigella Lawson cooking it a it was her cook book I got the recipe from.  I do love her recipes, might have to have a browse, see what I can find.  Although I'm so engrossed in my crochet right now, I can't fit much else in.  

Chicken with 40 cloves of garlic 

Serves 4

13sp per serving using thighs,  
3sp per serving using breasts, 
9sp per serving using legs

2 tbsp regular olive oil (9sp)
Either
Use 8 chicken thighs (skin on, bone in) (42sp) or
use 8 skinless breasts for 0sp or
use 4 skinless legs for 27sp or

1 bunch (about 6) spring onions 
small bunch fresh thyme 
40 garlic cloves (approx 3-4 bulbs), unpeeled
2 tbsp dry white wine (1sp)
1½ tsp sea salt flakes or ¾ tsp pouring salt 
Ground black pepper

Preheat the oven to 180C/350F/Gas 4. Heat the oil on the hob over a high heat in a wide, shallow, ovenproof and flameproof casserole (that will ultimately fit all the chicken in one layer, and that has a lid). Sear the chicken, skin-side down. This may take two batches, so transfer the browned pieces to a bowl as you go. Once the chicken pieces are seared, transfer them all to the bowl. 

Finely slice the spring onions, put them into the casserole and quickly stir-fry them with the leaves torn from a few sprigs of thyme. Put 20 of the unpeeled cloves of garlic (papery excess removed) into the casserole, top with the chicken pieces, skin-side up, then cover with the remaining 20 cloves of garlic.

Add the vermouth (or white wine) to any oily chicken juices left in the bowl. Swill it around and pour this into the casserole. Sprinkle with the salt, grind over the pepper, and add a few more sprigs of thyme. Put on the lid and cook in the oven for 1½ hours. 

Right today will be leftovers and I also have cauliflower pizza that my sisters popped in my fridge for me, I'm so lucky and loved and truly, truly thankful. 

I've soaked the grey peas but never got round to making them so I must do that today, I'm a lazy mare, but I was chilling with my mom and it was nice, we watched The Book Club, then we had a visit from my niece so cooking another meal after I'd already done one wasn't happening. 

Here's to a Super Saturday, hope you've got a day planned that you'll enjoy, I have, workshop then lazy day, perfect February day.