Chip and Concurrence

I think I can safely say: These have been the strangest 6 weeks of my life.

Some not-so-good things - no job, Dill's injury, Mom's injury, tending to John's wounded back - and some good things - BEST friends ever...lifting my spirits and feeding my soul.

But, "odd" just doesn't do my life justice right now, even though the chicken finally did defrost!

While enjoying an after-dinner glass of vino last night, John's phone went off...It's Dill...He's OK, but...not the word a Mom wants to hear...he's chipped his front tooth. How bad? Not too bad, but...there's that word again...

Upon inspection this morning...it's a small irregularity that's kinda sensitive...We'll call the dentist on Monday.

Think that's the only curio to add to my cabinet? Notta chance. Read on and file under You-Can't-Make-This-Stuff-Up...

So, a man, a woman and a black cloud walk into a car dealership on Saturday afternoon.

What brings ya in? asks the former cop, now car salesman...
Well, my parents begin, we had a really bad car accident the night of the big March storm...
That was You? the cop/salesman says, halting their schpiel.
Yup, they chime...
I called it in, he says.

Wow! I'm gonna guess he's not Latino, but I'll call him Angel just the same.

To counteract the weird, the Bubbles gave me roasted chicken and orzo salad.

Details?
Here goes:

Orzo Salad
-Preheat oven to 350.
-Dice half an eggplant and let it sit, salted, in a colander for 15 mins.
-Toss with 1 t worcestershire sauce and roast for 25 mins, stirring after 15.
-Set aside.
-Slice 3 large garlic gloves and let steep in a quarter c olive oil over a low flame for 10 to 15 mins.
-In a large bowl, toss 8 oz cooked orzo pasta (don't forget to salt the water!), 2 T garlic infused olive oil (you can put the rest in a jar for other uses), half a diced yellow pepper, 4 thinly sliced
scallions, 1 large seeded and diced roma tomato, 4 diced artichoke hearts, 1 T capers, 1 T fresh thyme leaves, the juice from a lemon, a half t salt and lots of freshly ground black pepper.
-Cover with plastic wrap and let sit for the flavors to blend.

Chicken
-Preheat oven to 375.
-Starting with a whole chicken, remove the backbone with shears so you can flatten him out.
-In a small bowl, mix a rub of 4 minced garlic cloves, 1 t smoked paprika, 1 t cumin, a quarter t cayenne, zest of a lemon (you'll need a 2nd lemon if you make the orzo salad at the same time), 2 T fresh thyme leaves, 1 and a half t salt, 1 t freshly ground black pepper, a half t fenugreek seed and a half t ground corriander seed.
-Slice half the lemon thinly (6 or so slices) and put under the chicken's skin. Squeeze the remaining lemon juice onto the bird and sprinkle both sides liberally with the rub.
-Heat a large oven-proof skillet on the stove til smokin...I used the Behemouth...and sear the skin side first. When the other side's seared, pour in 2 splashes of white wine and move to oven to roast for 30 mins.

A comforting meal in these topsy-turvy times...Oh, and of course, my folks bought a car from (our) Angel.