Remember this page from Girlfriends Forever? Well, here I am again, trying on clothes with a pencil in my mouth! Getting ready to board the Ocean Liner (this sends ((((a chill)))) through me, those words!) Pretty soon I’ll give you a glimpse of color combos . . . when I get everything together! Here’s the plan:
This method is no fail for me (if I take the time to do it!). And it’s worth it: I don’t pack too much; I don’t pack things that don’t go with anything; and I don’t forget the shoes that match the pants! There’s a dress code on the ship; you have to dress for dinner!
My life is all about “getting ready to go” now; sending away for art supplies, going to the drug store for a new nail file and some nail polish, getting our favorite salted almonds to pack (Blue Diamond BOLD salt and vinegar, yum!), writing lists (five now), and making sure the Studio has what it needs to go on without me for a couple of months. Thank goodness for Judy and Kellee at the Studio, they make everything possible! ♥ ♥ ♥
This morning I signed and dated new Artist’s Proofs of this painting to send to the Studio (this giclee is made from the original painting that’s hanging over the dresser in the photo above, the one in the Girlfriends book).
I also tied myself in tiny knots to sign the little round wheels for my wooden pull toys . . . this is harder than it looks! Wood and pen don’t really mix, it’s a bumpy road!
I approved this new little gift card so we have a birdy to go into summer . . .
And now, outside I go on this clear, bright, cool, spring day, to dig holes in the garden, so that when we get home from the trip, my garden will look something like this — I love glads on a picket fence . . . they look so fresh and cottagy — and hard to believe it, July will be here before we know it!!
That’s it, seed planting time for me, hope you’re all having a wonderful day! Just had to give you the blow-by-blow! ♥
year since we ran out of them — which, btw, is being fixed this year — some of the new 2013 calendars, including the 
Most likely, the manly piece of kitchen equipment needed for this cooking project won’t be in your kitchen drawer! So put “one brick” on your shopping list! Or head out to the garage to begin the search!
You know as soon as you get out a brick and busy yourself around the kitchen, most likely your kitty will come lay down in the center of the action. Take a moment to kiss him, even if he has a look on his face that says, “If I don’t have eye contact with her, maybe she’ll let me stay.” Look at the way he bends and tucks his paws. One of my favorite things.
This is why kitties are so cozy at all times. But I digress.
So, in case you didn’t notice, you should set the temp for 400°.
Save some thyme leaves to sprinkle over the chicken just before serving. So lemony fragrant!
Prepare yourself, there is a horror-show aspect to this back-bone removing method that reminds me somewhat of feeding time in the 
And remove it.
Until it looks like this. Joe split the breast bone a little bit, can you see that? Cut off any bits of excess fat; rinse the chicken well; dry it well with paper towels (so that it will cook evenly); put it into a roasting pan or baking dish and . . .
When ready to cook, add another tablespoon of olive oil to a heavy oven-proof skillet. Regulate the heat so it’s hot and sizzling.
Pour all the extra sauce on top of it. Salt and pepper it, and cook until the chicken is golden brown; don’t turn it or move it for five minutes; then check it and make sure it’s golden brown.
Now pull out your fancy new kitchen equipment and lay it over the thickest part of the chicken.
Replace the brick, again over the thickest part of the chicken, and put it all back into the oven to cook for another ten minutes.
And that’s it. Cool, cover, and chill; or cut it into pieces and serve.
Sprinkle it with the additional lemon thyme, mmmm so so so so good!
Tender, juicy, lemony, and delicious. Thank you Joe! Take a bow my man! 
Rinse chicken in cold water, rinse and pat dry with paper towels. Remove the backbone from the chicken: put the chicken upside down, standing on its neck, on a cutting board. With a sharp knife, starting on one side of the tail, carefully cut cut down the back, close to the bone, all the way through. Cut along the other side, remove the backbone and save it for chicken stock.
Sprinkle the chicken with salt and freshly ground pepper. Heat the tablespoon of olive oil in a large oven-proof skillet until hot and sizzling. Place the chicken, skin-side-down, in the skillet regulating the heat to medium-high. Cook, without moving the chicken for about five minutes, check it and cook until golden brown.
