March 2014: The Children Are Tender

Caregiving, teaching little kids to read, and riding in the pickup with Farmer John; I tweet, pin, and blog, from my home in rural Kansas. If you've landed here looking for information about my books, visit my author's page by clicking this link: Amazon.com/Linda A. Born. Thanks for visiting!

Sunday, September 23, 2018

September Weekend

The two grandsons pictured upper left accompanied me on my evening walk Sunday.  They had been out with their dad gathering milkweed leaves to feed their monarch caterpillars.  Middle top:  Our son and his daughter spent some time here this weekend as our daughter-in-law was at a conference in Texas.  Jonathan, our son, helped his dad with the combining and I got some wonderful quality time with our granddaughter, beautiful Miss Rebekah.  Top right: Mr. Logan, age 6, has a gap in his smile as he has lost a tooth in front!  The little guy lower left is a champ on the rope swing his daddy put up in their backyard, and he's not yet 3 years old (but almost)!  

We had some heartache this weekend as my Alzheimer's mom shows signs of increasing confusion, but there is joy along with the sorrow as she continues to praise the Lord for her blessings.

We were busy all weekend with grandkids all around and corn harvest in full swing.  I fed the group that gathered at our house Saturday at noon with a large budget pack of chicken legs.  I did half with the honey soy sauce recipe you can find here, and concocted a crispy oven baked version with the remainder,  and this ended out to be the clear winner.  I don't know amounts--sorry--but I beat two eggs, mixed Italian seasoned fine bread crumbs and crushed cornflakes, dipped each leg into the egg mixture, then the crumbs, and then repeated. This was a messy process but the double dipping yielded a nice crispy crust.  I placed the prepared legs into a 9 x 13 glass pan sprayed with nonstick cooking spray, sprinkled them with salt and pepper, spritzed the legs with olive oil to aid crisping, and baked uncovered a little over an hour at 350º.  Yum!  Next best thing to my grandma's fried chicken. 

No comments:

Post a Comment