Eat Life Up!

Hi followers, I am looking at creating a new blog series so this may well be my last post under the Recipes Road trips and Renovations guise. I want to take a minute to thank my friends, family and followers ~ who stretch as far as New Zeland, Russia and North Dakota....it is petty humbling! I appreciate you being with me when I left that secure job and when I drove thru that snow storm in Wyoming; and when I returned from the road with my 'what the hell have I done melt done'... It has been a long, scenic drive.

I hope you will look for my next series and continue to follow my culinary and narrative journey! Now, all I can think to do in return is to cook this dinner for you...

I am serving up Herb Roasted Chicken with Whipped Butternut Squash w/ Parmesan and Garlic, Spring Cottage Cheese Salad and then Watermelon for dessert! A perfect, Welcome to Spring Dinner!

We will start with the butternut squash, because it takes the longest to cook.

I place them each in their own foil wrap, but don't fully close the wrap, then place in 350 degree oven.

Then I get started on the chicken. Olive oil, salt and pepper to coat,

Now take the lemon, herbs (use sprigs here) and garlic and appropriately stuff all that into the cavity of the bird.

Then take some of the herbs and chop them and rub the remaining herbs all over the little guy

I add some water, more herb sprigs and a chopped lemon to the bottom of the broiler, then place the bird on top, and put in that 350 oven and cook for 1 and ½ hours.

When time is nearing, I take out the squash and let it cool briefly, then mix with the butter, cheese and salt and pepper,

Then you can put it all back into the skins to use as serving dishes!

Then, rinse your green onions, green pepper and tomato,

Chop at least two green onions, half the pepper and one tomato (or more or less of either depending on what you like).

Then blend with your cottage cheese. I can't remember if I learned this from Gail Childress or her daughter, Leesa; but either way they deserve the credit for this yummyness. People are always surprised by it! And it is so simple.

Now it is time to bring it all to the table,

I just think this is a perfect Springtime meal...add a few dinner roles to make sandwiches with the leftovers. The Squash acts as a condiment in that case.

Recipe to follow:

Herb Grilled Chicken

1 small whole chicken

8 fresh sprigs of thyme

8 fresh sprigs of sage

2 whole lemons, quartered

salt

pepper

olive oil

Butternut Squashed

1 large butternut squash, halved and seeded

½ cup grated Parmesan cheese

½ stick butter

salt

pepper

Spring Cottage Cheese Salad

16 ounces cottage cheese

2 sprigs of green onions, chopped

½ green pepper

½ roman tomato

salt

pepper

I would dress the table with my best china, and put out the best mason jars and the good wine.

Because that is how much I appreciate you taking this journey with me.

Again, please look for me in a new blog coming soon...what I have learned so far is that choosing happiness takes a lot of courage; good friends, great family and an amazing dog are essential ingredients; and I like words with my food!

Take Care & Eat Life Up!