I probably eat chicken more than any other meat. My annoying children and I  indulge in poultry more often than any other meat. Like, I’m trying to get in my zone right now and they are constantly in my ear. Can tomorrow come any sooner? They will be off to school and then I will be able to hear myself and my thoughts again. Meditation here I come. Am I the only parent who feels this way? I cook, clean and do my ‘damndest’ to simplify their lives but it seems as if the older they get, they become more demanding.

One thing we all have in common is that we LOVE to eat. Whenever I prepare roasted chicken, D’Angelo is always curious about the seasonings/marinade. He knows that I’m big on flavor. I play with my food and enjoy doing so. Herbs are the highlight of my life in cooking. All the various flavors combined really packs a punch. Not only do I add herbs to the roasted chicken, but I add them to the roasted root vegetables to give it an awesome kick. This roasted chicken has been herbaceously graced and always a winner with my family.

We love rice. It’s the main starch around here. I should get into the habit of cooking more risotto, but that takes time. Even though I may be in the kitchen for an extended period, I’m usually multitasking and risotto needs to be handled and prepared with much tenacity. The garlic infused risotto was absolutely deluscious. I added gruyere which immediately amped up the flavor. Did I tell you that gruyere happens to be one of my favorite cheese? When it comes to quality, I will pay for food and I don’t mind one bit paying for gruyere cheese. It’s one of those cheeses that melts without effort. Try it out sometime. Matter of fact, try out the entire dish. I’m quite sure you will enjoy it.