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Saturday, March 6

Jamie Oliver's Roast Chicken Margherita


So Hello again friend. It's been awhile I realize. Where have I been you ask? Oh I dunno. Just trying to make it through a Pandemic. Some of us have powered through it and found new purpose in life. Some of us struggle. Some of us are in between being ok and struggling depending on the time of day you ask us. Some of us are deciding to change direction. 

But enough about me. How are you fairing? Are you managing and coping ok? I feel like we are either doing ok and finding new purpose...or have given up the things we used to love and are floundering a wee bit. I see all these people out running, or walking their dogs or enjoying the great outdoors. I used to be that person. But since the Pandemic I have become the Opposite of all of that. I used to run 2-3 days a week. I used to run 1/2 marathons...not fast but I could do it. I used to bike back and forth to work... 5km each direction...rain or shine. But this has all stopped. I mentioned to my doctor how I see all these people taking up the sport of running and cycling outdoors and how I feel guilty and hugely inadequate. She said "Yes, but these are people that are now working from home or not working at all, they have the time...they are not working like you do." This is why I love her. I still feel guilty, and inadequate, and out of shape and fat. Which I am. But my doctor says it's ok ;-) #bestdoctorever

So where the heck am I going with all of this. Good question. I used to love to cook and write. I still do. But sometimes I need to force myself to do it in order to realize how much I love it and how much it's a necessary part of me. And then it doesn't really feel so forced. It's just something I love and something I need to remind myself of during difficult times. And it makes me feel better. It's comforting and soothing.

I made this meal a few months ago when I had fresh basil and tomatoes (the ones the dogs didn't eat) from the garden. I remember that I love gardening. This can be difficult to remember in February/March when the winter always feels so dark and drawn out. I've always thought that a great place to start for a comforting, down-to-earth meal is pretty much any recipe by Jamie Oliver. I will often do his "Perfect Roast Chicken Recipe" because it is honestly always perfect and comforting and sooooo delicious. Here is a another take on it. Just freaking delicious and just as easy. 

So essentially what I'm trying to say....These are difficult times. It's harder for some than others depending on circumstances. Don't feel guilt if you no longer find passion in the things you used to. It may come back when you are feeling more even-keeled and less like you are just trying to keep your head above water.  Or it may not. That's ok. Or you may find a new passion. Like taking on a new direction in life. Or a new hobby (aka felted fibre arts...#pokingiscoping.) Or taking a risk and applying for and getting accepted in to a prestigious dog trainer course (Academy for Dog Trainers) because you've always loved animal behavior and want to make a difference. Or up rooting your whole life to enjoy the sound of waves, sea salt and the serenity of the east coast atmosphere. Or all of the above. 

Words of Wisdom from Bistro 164: Be kind. Forgive yourself. Find your happiness. Life is too short. Be good. Be empathetic. But take care of yourself too. Stay safe. Stay healthy. Get vaccinated. 

xoxo Bistro 164

 

      Jamie Oliver's Roast Chicken Margherita 

from his cookbook "7 Ways"



Ingredients
1.5 kg of ripe tomatoes, cut in half
2 bulbs of garlic
1 bunch of fresh basil
a splash of red wine vinegar
a splash of olive oil
1.5 kg free range whole chicken
Salt and pepper




Directions

Preheat oven to 350 F.  Grab a large roasting pan and toss in the ripe, halved, tomatoes. Add in the unpeeled garlic cloves. Season with salt and pepper. Drizzle with the red wine vinegar and the olive oil. Mix all together. Take some of the olive oil and vinegar in the pan and rub onto the chicken. Stuff a few leaves of the basil into the cavity of the chicken.  Place a wire cookie tray over top of the roasting pan and place the chicken on top of this.  Roast for about 1 hr 20 minutes. Remove the chicken from the wire rack and place on top of the veggies to rest. Squeeze the garlic cloves out of their skins and add back in to the veggies. Sprinkle the rest of the basil in to the veggies.






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