Fall is in the air ~

Today, Sunday, we are putting summer away.  The guys are busy outside storing umbrellas, furniture and things that go blah in the cold.  That means picking the last of the tomatoes and herbs and transplanting flowers (and herbs) to go in the conservatory for the winter. I am inside preparing a rib roast, mashed potatoes and gravy, and, of course vegetables to complete the meal.  No work, no eat, is the saying of the day.

Nate took a funny picture of he and Winston which I will share with you.  I want to get it in the second blog book which is filling up rapidly.

Note:  Matt Lechler is on the dean's list at The Ohio State University! (He still has to work to eat.)

                                                      

                                                                Reward ~

This French wine is so good with a nice rib roast: Beaujolais-Villages; Louis Jadot 1010--my reward.

Don't these wings look good?  So easy for football day.  Joe and Glenda are coming up for the game on the 6th.  I think we will have these.  Also, I am making batches of ham and bean soup one for the week end and one for them to take home.  Glenda and I are going to Plain City to the Amish stores on Saturday and then to Der Dutchman for lunch...the boys will be heading for the night game and if Andy has his way they will leave EARLY.  Right Matt?



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Note:
I made these today and frankly, I was not impressed.  I am going back to my old Steak and Ale recipe which I will print later for you.  These were gobbled up, but then I am living with all men and they will eat nearly anything that doesn't get them first.  We all, however, agreed that something was missing. 10/4/2012

Honey Soy Chicken Wings

Serves 4

• 2 pounds chicken wings, tips removed and drumsticks and wings separated
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon salt
• 1 tablespoon sesame seeds
• 1 scallion, green part only, thinly sliced

1. Preheat the oven to 375 degrees F.
2. In a small bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, cayenne pepper, and salt. Transfer the mixture to a large bowl or deep dish. Add the wings to the mixture and turn to coat. Cover the dish and marinate the wings at room temperature for 10 minutes.
3. Arrange the wings in a single layer on a baking sheet, reserving the remaining marinade in the bowl. Roast the wings for 25 to 30 minutes, basting with the reserved marinade about halfway through (the 15 minutes of roasting at the end will cook any of the raw juices left in the marinade). Roast until the wings are golden brown and crispy on top. Transfer to a serving dish and sprinkle sesame seeds and chopped scallions on top. picture and recipe from: appetiteforChina.com