Last night our washing machine didn’t work — the water had frozen inside the pipes.
We thawed them, but to keep the water flowing well, I planned to:
- Get up at midnight and do some laundry.
- Get up once more during the night and do more laundry.
The second nocturnal laundry phase found the water frozen-in-the-pipes again. But I was already wide awake at 3:30 a.m. So I took a hot, cozy shower, made a cup of coffee, and enjoyed the backdrop of a quiet house in which to complete a project.
During the frigid, early morning hours, I snapped this photo of the thermometer outside our window.
Like a true Minnesotan, I will quantify the minus 20 degrees and add: “It was really twice as cold when you add the wind chill factor.”
Out of our four working young adults, none went to work today. This was due to cancellations and cars not starting. It was great to have them home.
Out of necessity (always, it seems, out of necessity) I concocted a hurry-up-and-make-dinner recipe. After tasting, my son said:
“See? This is how I like chicken! Not dry and with lots of real good sauce.
(I will take that as a compliment, and not read into it.)
Today, it was e x t r e m e l y. cold outside.
But I am thankful that it’s warm and happy indoors.
Quick Tandoori Chicken with Lots of Real Good Sauce
4 -6 chicken breasts, cut the way you like them or leave them whole
2 cups full fat plain Greek yogurt
1 teaspoon curry powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon pepper
- Drizzle olive oil in the bottom of a 13 x 9 glass pan.
- Place chicken pieces in the pan.
- Mix spices with the yogurt in a separate bowl.
- Spread yogurt evenly over chicken pieces.
- Bake at 350 degrees, uncovered, for approximately 35 minutes, or until chicken is done.
- Serve with Basmati rice.
(c) Lisa M. Luciano