A Little of This - A Little of That - Probably a Little Long....

Today I want to share just some fun stuff with you.

Many of you know I am a singer, musical director, performer, and teacher. And I am a true American Idol fan. But I was totally wowed by THIS (as has everyone).

If you have not yet heard Susan Boyle (Britain's Got Talent!) sing, and you enjoy music, you must go listen and watch that video. She sings "I Dreamed a Dream" from my most favorite musical ever, Les Miserables. I was just in tears after she was through!

And for a totally different kind of sound, listen to her sing "Cry Me A River" HERE.

Wow. I am so glad that Britain's version of the show actually goes for the talent, rather than the outfit, the look, the gimmicks. I am excited to see what she does this week!

And now to share a RAK with you:

I received this GORGEOUS card from Angie Zublionis. Isn't is just divine? Angie was one of the first people whose artwork I started to favorite way back a few years ago on Splitcoast. Check out her gallery here. More RAK pics to come!

Oh, and did I mention my Blog Candy Winner??? :)

Random Integer Generator

Here are your random numbers:

7 

Timestamp: 2009-04-18 15:44:07 UTC

Congratulations, Becky!! Please email me your address so I can send you your Southern Dogwood set from Rubber Stamp Tapestry!

It's spring (well, except in the Denver area right now - eesh!) and that is when I like to start sharing my favorite recipes again! Here is an easy main dish for you to try:

Lemon Chicken Recipe

Ingredients

* 3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
* 2 Tbsp lemon zest
* 1/3 cup lemon juice
* 2 cloves garlic, crushed
* 2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
* 1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
* 1 teaspoons salt
* 1 teaspoon black pepper
* 2-3 Tbsp melted butter
* Lemon slices for garnish

1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.

2 Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.

Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.

Let rest, covered in foil, for 10 minutes before serving.

4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.

Serves 4-6. Serve alone or with steamed rice. YUM!

(from Simple Recipes)

Enjoy! Have a great day, everyone!