Keep it simple.
That’s my mantra this fall. I’m keeping it simple. It’s been an insanely busy month, with my QVC appearance and my cookbook coming out in the next couple of weeks.
Oh my gosh. Can I repeat that sentence?
My cookbook is coming out in the next couple of weeks.
Whoa, you guys. Just whoa.
That means that I will be back on the road again – and I’m actually on the road right now, in the middle of Minnesota, writing this post. That means that I am going to get to MEET YOU GUYS IN REAL LIFE! Or at least some of you, those of you that can make it to my book signings. There’s more info coming up very soon for those of you that are wanting to know my schedule.
If you haven’t pre-ordered Flapper Pie and a Blue Prairie Sky yet, you can right HERE.
So much is happening behind the scenes that I don’t share with you all (because hey, booooring) between making the plans for my book tour and media appearances, to still trying to run this website (because hey, it’s my full-time job), settling the kids into their homeschooling routine for this year and oh, right, Christmas season for bloggers starts…three weeks ago.
So I repeat to myself….keep it simple. We’ll get fancy for Christmas in November when I’m home from my book tour and can settle into my kitchen for the winter and the Christmas season. I’m so happy that I will be home for Christmas this year. We’ve done a lot of travelling lately and I’m homesick for sure.
Roasted chicken is simple. It’s homey. It is also what I am craving right now. If I have to eat one more fast food burger, I might just snap. There reaches a point on a road trip when you are D-O-N-E and I am at that point!
I miss my kitchen. I miss roasting chicken and baking and playing with my Pyrex collection. I miss my crockpot and soups and everything.
Not to mention Fanta the Cat, Buffy the Black Cat that No One Ever Sees and Root Beer. I miss my fur babies!
So hopefully I am home in two days.
Then I’ll have Friday at home to unpack and do laundry.
Then it’s time to turn around and go to Saskatchewan for a girls long weekend at the lake for Canadian Thanksgiving. Which I couldn’t be more thrilled about, to be honest.
I have had enough of Mike and the kids to last me a while. I have been trapped in a car for the past month on and off, and while we are certainly used to road trips like this, we are all done.
The kids are fighting like Hillary and Trump.
I’m annoyed with Mike’s driving.
He’s annoyed with my beaking about his driving.
Have I mentioned that my kids are driving me crazy?
I’m ready to go home, wash my clothes, buy a box of wine, bake my family’s pumpkin pie recipe, which is in my cookbook and let me tell you, if you buy my cookbook for ONLY ONE RECIPE, let it be my Perfect Pumpkin Pies Recipe. We take our pumpkin pies serious in my family and these are bar none the BEST pumpkin pies you are ever going to make, I promise.
Then I am going to take those pumpkin pies, my box of wine and head to the lake with my girls and leave my family for the weekend. Happy Thanksgiving to me! I feel like I should feel guilty…but that’s totally not going to happen.
Huh. I guess I should talk about the roast chicken recipe now, right? I’m kind of on a rant/tangent with catching you up on everything.
It’s good. It’s easy. It’s delicious. Make it soon!
Phoned that one in, didn’t I.
So here’s hoping things get back to a little more normal, though things here on the Kitchen Magpie rarely are. It’s me we are talking about. The woman who rants during a roast chicken recipe and leaves her family for Thanksgiving.
Love you all more than pumpkin pie!
- lbs one large chicken around 5-6
- 1/2 cup of salted butter room temp
- 1/4 cup olive oil
- 2-3 tbsp fresh rosemary
- one lemon
Preheat oven to 350 °F.
Pat dry the chicken.
Combine the butter with the oil and rosemary until completely mixed. Rub onto the outside of the entire chicken completely, until coated.
Slice the lemon in half and place inside the cavity of the chicken, along with any leftover butter mixture.
Place into a large roaster on a baking rack.
Roast chicken uncovered in the preheated oven until browned and the juices run clear, about 2 hours.
The chicken is done when an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 165 ° F.
Remove from oven and tent with foil, letting it rest for 10 minutes minimum.
Remove, carve and serve.