I live in a relatively small urban city. It was much smaller when we moved here and now has grown tremendously. I have to say though, I do love it's small town roots that it offers. There are many "mom and pop" owned businesses here. Simple one location business, open respectable hours, closed on Sundays for family time and no franchises. We have a lot of those here and I treasure and support them.
We needed a specialized mechanic for our daughters' vehicle (because they are princesses). Anyway, I met the most delightful group of people. As I was dropping off their vehicle one day and distressed over everything that needed done, the mechanic and I were discussing Lent and that I had given up alcohol. He said he and his wife make wine and asked what my favorite blend was. I told him and he said, maybe when I pick up their car there would be a bottle of wine waiting for me in the seat....low and behold there was. Pinot Noir waiting for momma! I waited until Easter to open their gift...it was the best tasting (no label) glass of wine!
I am also in love with our vacuum store. It is set in the heart of Main Street, owned by husband and wife. He runs the vacuum business and she sets out homemade baked bread, cookies and a pitcher of fresh tea in their store every day! She has even started advertising the flavor of the day on the side walk. It just doesn't get any cuter than that! Never have I enjoyed shopping for my Kirby vacuum bags and belts so much!
Speaking of small town comforts, I stumbled on what apparently is all the rage now in home culinary cuisine...Bundt Pan Chicken. I thought I had branched out and got creative when I started doing my Cheese/Garlic Knots in my bundt pan, but this one takes the cake (no pun intended)!
Best Bundt Pan Rotisserie Chicken
Courtesy of delish.com
2 carrots, chopped
1 onion, quartered
1 Tbl minced garlic
1/2 lb. yukon potatoes, quartered (I also used red and purple potatoes)
1 larbe bunch fresh thyme
1 large bunch fresh rosemary
extra virgin olive oil
1 (3-4) pound whole chicken, gizzard removed
1 lemon, sliced
your favorite chicken seasoning mix
Preheat oven to 425 degrees and cover the hole of the bundt pan with foil.
In the bowl of a large bundt pan, combine garlic, carrots, onion and potatoes. Toss with olive oil and season with salt and pepper. Scatter springs of fresh thyme and rosemary on top of the vegetables.
Pat the chicken dry with paper towels. Season the inside of the cavity generously with salt and pepper, then stuff it with the lemon halves, a few sprigs of thyme and a few springs of rosemary. Rub the olive oil all over the skin of the chicken then season generously with salt and pepper (and chicken seasoning).
Place the chicken in the middle of the bundt pan, breast side up. Bake until the chicken is cooked through and ski is golden, 45 minutes to 1 hour 10 minutes. Let chicken rest for at least 15 minutes, before slicing. Serve with roasted vegetables and extra pan juices.
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