Are you noticing how much food documentation is going on here? It's so exciting to make dinner and eat while it's still light outside. It makes food presentation that much more appetizing, and easy to photograph, even with an old iPhone.
I'm also excited about the recipes I've been trying lately. Between my New York Times cooking subscription, my Milk Street magazine, and Mark Bittman's weekly newsletter, I'm trying all sorts of new things and they've been real winners.
In addition to that, we've been getting meat from Butcher Box delivered every other month or so with its array of frozen, sustainable meats. We get the custom box so we choose between various cuts of chicken, pork and beef, and can add in salmon and other stuff. It helps us plan ahead since we have to think about thaw time, and what the heck we want to do with it when it thaws.
Mark Bittman enticed me with his recipe for chicken adobo just before Memorial Day as the perfect treatment for some bone-in, skin-on chicken thighs and a grill, noting that this is one of his most highly requested and beloved recipes. It's so easy and you can make the first part in advance. And the ingredients are so basic that if you have the chicken, you probably don't need to go to the store, unless you don't have coconut milk and you really want it in the sauce (which is not required).
Have I signed you up, too?
I highly recommend the newsletter, but here's a link to the recipe. I changed nothing other than to use just thighs rather than a whole chicken, and I did use leftover coconut milk I had open in the fridge, but it wasn't the whole amount called for. And I ended up using the broiler rather than the grill to crisp up the finished product because for just the two of us, it made more sense.
Regardless, this chicken was absolutely delicious. I served it with a lemony cabbage and cucumber and mint slaw (ingredients leftover from that thai dish the other night) which was a nice, fresh pairing.
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