Peaches

[Mama Mangia]

It's all a matter of taste -

[chubbyalaskagriz]

Yeah, true story, Brook!

I can identify w/ the window transport tale.

Living in a remote region has it challenges and uniqueness. When one chooses to live that lifestyle there are ever-present realities that rule and affect one's day, every day. It's so funny, living a life where I've had the opportunity to "rough it" other than simply during a weekend camping-trip and all that comes with that has really changed my life and affected who I am. I used to be much more high maintanence personally... I went to Alaska as a guy who wore cologne, shaved everyday and wore hair gel... I used to wear certain style of dress. NOW? Pul-leaze! Not that living up north turned me into a Grizzly Adams, 'cause it didn't- but it really changed many of my priorities and habits.

But hopefully that's the type of stuff that might help, say, sell a cookbook! (uh-hum!) Ha!

[chubbyalaskagriz]

Yeah I sure would mama! Sounds wonderful! Thanks for sharing... I also like to brush thick-cut pork chops with apple butter when they're grilling YUM!

[Mama Mangia]

Hey CAG - how about this:

3 Tbsp. soy sauce
3 Tbsp. fresh lime juice
3 Tbsp. all fruil apricot preserves
1 Tbsp. dijon style mustard
1 tsp. grated lime peel
1 clove minced garlic

Combine ingredients. Reserve 1/4 c. for basting. Add pork chops to remaining marinade, truning to coat. Cover dish with plastic wrap and refrigerate for 2 hours, turning chops once. Grill 5 to 7 minutes per side, basting with reserved marinade.

[Cook Chatty Cathy]

turned me into a Grizzly Adams,


But hopefully that's the type of stuff that might help, say, sell a cookbook! (uh-hum!) Ha!

Now don't go knocking Grizzly Adams, I used to have a super crush on him

But in regards to that cookbook, sign me up for some of the first copies!!!

[chubbyalaskagriz]

yeah- he was a fine sort, Cathy- I ain't knockin' him a bit... but ain't no shaving-cream or deodorant company gonna sponsor him! Hee-Hee!

[Cook Chatty Cathy]

yeah- he was a fine sort, Cathy- I ain't knockin' him a bit... but ain't no shaving-cream or deodorant company gonna sponsor him! Hee-Hee!

You got a real point there, maybe Geico could use him though (you know the whole caveman "thing")


By the way I have been meaning to tell you I like you Avatar! And have you found that art piece you were looking for yet? Mama have you located it for him? I am now just antsy until I know you have got your very own kitchen plaque!!!

[chubbyalaskagriz]

I have not located it yet, Cathy... but my search continues. I've been lookin' for 2-3 years... Oh well, it'll make finally finding it just that much more special!

[Cook Chatty Cathy]

Oh well, it'll make finally finding it just that much more special!

Absolutely Kev!

[KYHeirloomer]

Awhile back I bought one of those smallish cookbooks that are published on a quarterly schedule. This one was called The Joy of Chicken.

Won't say how far back it was, but the cover price says two dollars ninety five cents.

Anywho, one of our favorite chicken dishes came from it. My comments are in parentheses:

Persian Chicken and Peaches

1 can (29 oz) peach slices
3 tbls flour
1/2 tsp oregano
1 tsp salt
1/4 tsp pepper
1 broiler-fryer (3 1/2 lbs) cut into small serving pieces (or equivalent
boneless breasts or thighs)
3 tbls oil
1 tbls butter or margarine
1 large onion, chopped
1 clove garlic, minced
1 cup celery, minced (2 large stalks)
3/4 cup shredded carrot (1 carrot)
1 can (15 oz) tomato sauce
1 1/2 tbls brown sugar
1 tbls tarragon vinegar
1 1/2 tsp chili powder

Drain peaches, reserving once cup of the syrup. Combine flour, oregano, salt, and pepper. Dredge chicken in flour mixture; brown in oil, and remove chicken pieces to casserole. Saute onion, garlic, celery and carrot in remaining oil. Blend in remaining ingredients, including reserved syrup. Pour over chicken. Bake uncovered at 350F about 35-40 minutes. Add peach slices and bake 10 minutes more or until chicken is tender.

One of the reasons we like it is that it makes a great over-the-road meal. Make it with rice or noodles. Put in a boil-a-bag. Freeze. While on the road you can then reheat it either in a nuke, or in a pot of simmering water.