In and out

I lost an hour today because I got a haircut and went for some food. We lost our Wingers, but they reopened in a new location. I had a craving for some sticky fingers and brought a batch home.

I finished my short story draft. It's a bit long at 5600 words, but it needs an editing pass or two. I usually lose words at that point. I'd like to send it in by the Fourth, that would give me plenty of time to make any edits they suggest. I like it, but it could use a little something. They always can.

I got more interview work done too. I stopped counting, but I have three almost ready to schedule, and a couple more shticks sent out to the authors.

Tomorrow I want to work on the editing, and write a couple more blog tour posts. I won't be checking in tomorrow, because I have a guest I'm hosting. He deserves his day in the sun, so be sure to make him feel welcome.

That's it, quick and dirty check-in. Hope you're all having a great weekend.

Mojo Chicken – Caveman Style

I’ve about promoted my novel enough this week. Let’s have a little fun tonight. This is my Mojo Chicken – Caveman Style. I was first exposed to Mojo Chicken on a business trip to Florida. It isn’t widely available in Idaho, so I had to make my own. I googled and tried several recipes, and the first successful one used frozen grapefruit juice concentrate. I use fresh now. First the basic ingredients:

Ingredients

This involves citrus and heat. That friendly little vegetable up front is a habanero pepper. Treat it with respect. I use a blender and put in the lime zest and juice, the grapefruit juice, dry spices, a glurg each of water, corn syrup, and oil. Set it aside.

Spatchcock

Use poultry shears and remove the spine from tail to neck. Discard any giblets if your chicken came with them. Flip the chicken over and spread apart while pushing down. He should make a noticeable crack. Use the paring knife to remove the breastbone and keel. Poke a hole at the back of each thigh and push the knob of the opposite drumstick through. This is called a spatchcock. (Thank you Alton Brown.) it makes the whole thing about the same thickness for even cooking.

Marinade

Pour the marinade over the chicken, and make sure to work some under the skin of the breast and thigh. Make sure you wash after this. It’s not only because of raw chicken. That habanero is nothing to trifle with. If you rub your eyes, or manage to touch other sensitive places you’ll never forget again. Shove him in the fridge overnight.

The next day, we’re inviting some more players to the party.

More tools

We need a cast iron pan, two potatoes, some fireman’s gloves and a twenty pound slab of soapstone. Soapstone is like a battery for temperature and holds the temperature for a long time. Today we’re using heat. Shove the rock in the oven and set it for 450 degrees F.

In the mean time, brown the chicken in the skillet and set it aside. Slice the potatoes about a half inch thick and layer them in the skillet. Potatoes are salt suckers so I salt both sides.

Potato Layer

Put the chicken on top, skin side up. This part is controversial, but I add the marinade to the pan. I know it’s a poultry thing, but I like stuffing inside my turkey too. Besides, it’s what makes the potatoes amazing and I’m going to cook it.

Rock on top

Adjust the temperature to 400 degrees F. Oil and place the hot rock on top and shove it in the oven for one hour, ten minutes.

Mojo Chicken

Potatoes and Sauce

We spoon the sauce over both the chicken and potatoes. I’ve added other root vegetables and they work well. Tonight we had broccoli in the house, so I didn’t. It was awesome, and there’s enough for tomorrow too.

I’ve grown disillusioned with the Apple WordPress app. This is my first time using BlogPad Pro. It’s kind of confusing, but seems to do a lot more. I’ll know how I like it once I see this online.

Edited with BlogPad Pro