Looking For A Pair of Vibram FiveFingers?

Blog sale!  So I didn’t set my blog up for this but since I have something that other primal-minded people might find useful, I’m going to offer it up for sale before I put it on the Bay.  If you are looking for a pair of Vibram FiveFinger KSO Sprint in Slate/Palm, Women’s 37, then I have a pair.  I’ve worn it all of 4 or 5 times and it’s in excellent condition with no noticeable wear.  I bought them last year to walk around the neighborhood and wetlands in but I have really narrow feet and they just don’t suit me.  In all honesty, I’d rather walk around in a cute pair of ballet flats.

If you’re interested, e-mail me.  Thanks.

$60, shipping included, US only.

 

Trader Joe’s 21 Seasoning Salute (and Its Twin)

Have you heard that radio ad for Frank’s Red Hot Sauce?  Where the granny says “I put that [bleep] on everything.“?  Well, that’s how I use the 21 Seasoning Salute from Trader Joe’s.  If I am using salt in something then I am probably also adding this.  I like it because it has all kinds of herbs and goodies but no salt so it’s an all-purpose seasoning that can be used in lots of foods.  It’s especially handy if I don’t happen to have any fresh herbs but want a quick and dirty way to spice up a dish.  Trader Joe’s carries it in a 2.2 ounce bottle and it’s the only place that carries a seasoning mix like this, so I’m constantly replacing this tiny little bottle.  Then one day when I was shopping at Costco I came across the Kirkland Organic No-Salt Seasoning.  I swear it’s the warehouse bulk version of the TJ 21 Seasoning Salute.  They both list the same ingredients, just in slightly different order.  I was so happy!  I already love Costco but now it’s just that much better because I can get the seasoning I’m obsessed with in a big shaker bottle.  If you’ve wanted to try this and don’t have a Trader Joe’s near you, you can probably find it at Costco.  But if you don’t live near a Costco, then I’m sorry.

In case you’re wondering, the ingredients on the TJ 21 Seasoning Salute is as follows.

• Onion
• Spices (black pepper, celery seed, cayenne pepper, parsley, basil, majoram, bay leaf, oregano, thyme, savory, rosemary, cumin,  mustard, coriander)
• Garlic
• Carrot
• Orange peel
• Tomato granules
• Lemon juice powder
• Oil of lemon
• Citric acid

Love this stuff!

Straight Up Roast Chicken

Once you see the photo that follows, you will think I am totally corny for the naming the title of this post.  The truth is, though, that this is just straight up, good roast chicken.  I debated whether to even post the recipe since it’s so straight forward and simple and so many people already know how to roast a chicken.  But if you are one of those who could use a little help, read on.

I used to be a huge fan of the rotisserie chicken at Costco.  It was so convenient to stop in after work, pick one up and have dinner ready in no time.  The chicken was always tender and flavorful and I wish I knew what Costco uses to season it.  The best part was how cheap it was – you could get several meals for two people out of one bird for less than $5.  But cheap meat probably isn’t the healthiest kind, so now I make my own.  It’s easy to do, doesn’t require much preparation and the cooked chicken can be used in so many different ways.  After a meal of roast chicken, I use the leftovers for chicken salad, throw it in a frittata, add it to some lettuce wraps, make soup with it, or just eat it cold out of the fridge.  It makes such a regular appearance in my kitchen that, like other things I cook a lot, I don’t really measure anything out any more.  Honestly, it’s tough to mess this one up but I have provided some guidelines on the ingredients.

I prefer to roast a whole chicken, as opposed to one that is cut up, because you get more flavor with a whole bird.  The skin and bones also keep the chicken from drying out during the cooking process.  I roast my chicken by standing it up using something similar to this thing.  It’s based on the beer can chicken and it’s great because it lets the fat and liquid drip away and keeps the skin crispy.  The canister in the middle can be filled with beer, wine, stock or liquid of your choice and it helps to steam the chicken from the inside.  Add some bay leaves, lemon or garlic to the liquid and it adds even more flavor.

Straight Up Roast Chicken

Makes 1 chicken, feeds about 4 people

1 4 to 5-pound organic whole chicken, room temperature

1 teaspoon fresh rosemary, minced

1 teaspoon fresh thyme, minced

1 teaspoon fresh parsley, minced

1 tablespoon salt

1 tablespoon Trader Joe’s 21 Seasoning Salute (or your favorite herb seasoning)

1 cup of beer, wine, or chicken stock

Bacon drippings (or your choice of fat), melted

1. Preheat the oven to 375 degrees F.
2. Combine the rosemary, thyme, parsley, salt and herb seasoning in a small bowl and mix well.
3. Pour the beer/wine/stock into the center canister of the vertical chicken roaster.
4. Rinse the chicken inside and out and pat dry with paper towel.  Removing excess moisture will ensure a crisp skin.
5. Separate the skin from the flesh of the chicken on the breast, thighs, and back.  Be sure to do this gently without breaking the skin.
6. Brush or rub bacon drippings on the outside of the chicken and in between the skin.
7. Rub the herb and salt mixture in between the skin and on the outside of chicken so it’s well coated.
8. Place chicken vertically on the chicken roaster and tuck tips of wings under so they won’t burn.
9. Place roaster in oven and cook for 45 minutes to 1 hour or until the internal temperature reads at least 170 degrees F.
10. Let chicken rest for 15 to 20 minutes before carving.