Hello, all. And a Happy Halloween to you. I've been meaning to post earlier, but I've had computer problems. After calling Charter Communications yesterday, listening to their instructions and jumping through hoops, pulling out cords, re-plugging cords, different links, changing cables all over the place, finally the techie informed me my router was ka-poot. She scheduled me for a repairman to come out today. He arrived earlier than the 1-5 o'clock window I was told. Came in, pushed a button. Internet back on. Apparently, I had yet another ID-TEN-T error. That would be ID10T. I swear, all those lights were on when I called Charter yesterday. Really, the internet just stopped. Standby mode on the modem, indeed. Happily, I'm back now. This is the house across the canal from us. Geese have found it to be a buffet lately.
I still had two Oysters and Pearls leftover from the other day.
The rich creaminess of the tapioca. The salty, crisp, crunch of the focaccia. What a nice combination.
Mr. Hawthorne will be preparing the main course.
We found boneless and skinless chicken thigh fillets on sale for $1.99 at Harris Teeter the other day. We've always liked the dark meat better. Higher fat content and better flavor. Chicken breasts are fine, if not overdone, for one meal, but not really good for leftovers, unless it's for chicken salad. Chicken thighs lend themselves nicely to heated up leftovers. They don't dry out like the breast meat does.
Pineapple juice for good measure. Mr. Hawthorne covered the dish with foil and baked it at 350 for about 35-45 minutes. In the meantime, I prepared brussels sprouts and I must give credit where credit's due. Thanks to Sara, of Sara's Kitchen, for this recipe.
Pineapple/onion chicken with wild rice, carrots, and celery, and roasted brussels sprouts with walnuts and pomegranate.
What a nice meal for a crisp, cool fall evening. The chicken was juicy and flavorful, the vegetables aromatic, the walnuts rich, the rice nutty, the pineapple sweet, the pomegranate seeds tart. Just an all around good combination. And a big thank you to Sara, for your brussels sprouts recipe. It was delicious.