Never Too Young - 6-year-old girl charged with felony battery
Candid Camera - "voyeur deputy" wants job back
Bad Cop - sheriff used inmates to do personal yard work
What beautiful weather we enjoyed yesterday! Today is equally beautiful! RAIN is forecast for tomorrow. We shall see.
When I selected a whole, split chicken at the market on Sunday, Laura questioned my selection. We traditionally buy only boneless, skinless chicken breasts. Yesterday afternoon, I did a Cajun spice dry rub on the chicken halves and placed them in the center of the grill, bone side down, over low heat, for 20 minutes. I turned them skin side down for 40 minutes. I turned them skin side up, moved to the rear, turned the rear burner off, and allowed them to roast undisturbed for 2 hours. At the table, the incredibly moist meat fell from the bone, the skin was delightfully crisp and spicy, and Laura exclaimed that it was the best chicken she had ever eaten!
I made a potato salad with red potatoes, white onions, Jalapeños, and radishes. Laura dressed it with spices, ground black pepper, ranch dressing, mayonnaise, and spicy brown mustard. It was most tasty. There is sufficient chicken and potato salad remaining for another meal.
I herewith offer the methodology for making the perfect potatoes for potato salad: Rinse potatoes and leave damp, place in microwave and cook on high until a toothpick inserted into the largest potato indicates it is fully cooked. Place the potatoes in a stainless steel bowl and refrigerate for 30 minutes. Dice and add to other ingredients.