Roasted Cornish Game Hens and Headed To The Unknown

I am, for the most part, someone who tries to be very positive and happy.  I try to live by example that "every day is a good day...some days are just better than others".  That is, until this week.  I have had challenging weeks in the past, but this one, just about did me in.

Let's just start with Wednesday, when I was going for a walk with Kylo.  I was looking up ahead to see if any other dogs were in our vicinity.  In a split second, I found myself face flat down on the sidewalk.  I don't even have a great story to go with it, only that I was not paying attention to the raised, cracked sidewalk that I completely (and very ungracefully) tripped on.

I came down so hard that it literally took the wind out of me and I had to just lay there for a few minutes before I could even roll over and try to get up.  Needless to say, the complete side of my body and ribs are bruised, deep down.  I'm not entirely sure, but I think I left my spleen and gallbladder on the sidewalk too.  All kidding aside, I will be headed for x-rays in the very near future to make sure I didn't break or crack my ribs.

So, two days of pain leads me to Friday the 13th.  I'm not one of those superstitious types, but probably one of the most horrible days I have experienced in a very long time (let us not forget that it was also Daylight Savings Time AND a full moon this week)...it started as a very overcast, foggy, dreary day.  One of those where the wet cold just goes through your bones.

It was the anniversary of my sister-in-law Jodi's passing, which always brings me incredible sadness this time of year.  Then, I called my grandmother for her 93rd birthday and learned she was not feeling well and has pneumonia.

The worst part of the day was in the afternoon.  I have somewhat been listening to the news on the whole COVID 19 issue.  I don't know if I really wasn't worried about it, or just too busy to pay attention to how the public has been reacting.  The entire day I just kept hearing that every store in the state was running out of food.  How is that even possible?

Well, I hadn't even had time earlier in the week to do my normal shopping, so I thought I would "just run out real quick" at lunch to get some things for the weekend.

I went to the closest store near me.  There was nothing that could have prepared me for what I was about to encounter.  I went inside and it was pure mayhem!  There was not one shopping cart or basket to be found.  I went back out to the parking lot...no carts anywhere.  I turned back around and saw an elderly lady heading to her car with a shopping cart.  She looked so scared.  I offered to help put her groceries in her trunk for her and she said yes, that would be very nice.  I then took her cart back into the grocery store...into the abyss!

I won't even get into what I experienced there for the next 2 hours (so much for my quick lunch hour shopping).  I drove home for the next hour sobbing in my car over everything that I had just witnessed.  

The only meat left in the entire store was a large bin of frozen Cornish Game Hens.  If yesterday was even a hint of what's to come, all we can do is pray and prepare.  Peace be with all of you.

Roasted Cornish Hens

Courtesy of thekitchenwhisperer.net

6 Rock Cornish Hens, thawed (~1.4 lb each)

3/4 cup unsalted butter at room temperature

2 tsp garlic, mined

1/2 tsp fresh rosemary, chopped 

1 Tbl fresh thyme, chopped

1 Tbl Kosher salt

1 Tbl fresh ground black pepper

3 Tbl olive oil

Preheat oven to 450 degrees.  Remove birds from wrapping, remove gizzard (from inside) and pat dry inside and out.  Place a cooling rack on a backing pan.  Place them breast-side up on the cooling rack inside of the pan.

In a bowl combine the butter, garlic, rosemary, thyme to make a soft, but spreadable herbed butter.  Carefully separate the skin from the breast.  Spread about 2 tablespoons of the butter between the skin and breast of each birds.  Smooth skin back down to cover the meat.  Rub the olive oil all over the birds and sprinkle with the salt and pepper.

Roast at 450 degrees for 20 minutes.  After 20 minutes, reduce heat to 350 degrees and continue roasting about 40 more minutes or when the thickest part of the meat reaches 165 degrees.  Baste occasionally with pan juices.  Let stand 10 minutes before serving.

One Year Ago: Butter Swim Biscuits and Bomb Cyclones

Two Years Ago: Eating My Words...Part 1 and Cheesy Country Ham Dip

Three Years Ago: 20-Minute Skillet Tuscan Tortellini and Sun Dogs

Four Years Ago: Portillo's Chopped Salad...Possibilities of Spring

Five Years Ago: Luck of The Irish Cupcakes

Six Years Ago: Sweet Dreams (Layered Sweetness)