Instagram is the new Pinterest, which was the new Twitter, which was the new Facebook, which was the new Email, which was the new Cellphone, which was the new Landline, which was the new Party Line.. which used to be the chat over the neighbors fence…
I miss that fence!
♥
Blogging and Ebooks are the new Paperbacks, which were the new Hardcovers, which were the new Library Books, before that came parchment, then the Stone Tablet.
{ have I forgotten any? }
♥
But without Cellphones and Blogging
{ and digital cameras }
where would we be?
♥
Perhaps in libraries,
musty tomes languishing on shelves,
inkpot and pens in hand.
Better still, gathered together in a friend’s kitchen with lively conversation while experimenting over a hot stove!
♥
texting lets me know where my kids are
and blogging brings a world of words and ideas into my kitchen!
♥
Advance photos of this dish were posted on
and pleas for the recipe quickly ensued on Facebook
I totally get it..
I, too, couldn’t wait to make a version of this recipe the minute I found it on Sally’s blog..
(Sally is the Brazilian biochemist beauty behind this blog, make sure to pay her a visit, but please do so after you finish here, once you immerse yourself in her wealth of recipes, you may never return!)
♥
Not too long after that I saw this recipe for
on
Linda’s “Savoring Every Bite” exceptional blog!
I definitely think
this one was calling out to be created, signaling to me across the
World Wide Web!
♥
You’ll only need the ingredients and very little measuring for this one,
you can thank me on one of your busy fall nights!
Just throw the first ingredients together, heave it into the oven, check half way through and add the rest of the ingredients. I originally combined all of the ingredients at once.. but the wee tomatoes suffered from such a long bake.. so I think the basil, tomatoes, and capers might be best added part way through..or maybe assign that job to someone else, and go have a
bubblebath…
with candles..
oh, and your book..
{ not an ebook, silly }
{ let the pages get damp and warped }
and lock the door
…scandalous!
♥
My son, Phil, works for Mercato West.. an outstanding Italian restaurant down on 4th Street that just opened up on the west side this past year.
Many, many nights were spent loitering there with glasses of red wine, enjoying their splendid Italian cuisine whilst wallowing in the absolute pleasure of being impeccably waited on by my lazy son.. just kidding, he’s quite the diligent worker, or so I’m told;) It has certainly left it’s mark on me.. I’m positive I’ll be reborn in Tuscany!
Now I’m off to post these photos on Pinterest
On that note.. please feel free to leave your own links for Pinterest, Instagram and/or Facebook in the “Comment” section below… then we can “friend” each other a little more…
♥
- 4-6 chicken legs, preferably organic, free-range
- Herbs de Provence
- Dried oregano
- Freshly ground black pepper
- 1 head of garlic, cloves peeled and separated
- 1 cup of assorted olives, all colors
- olive oil
- juice from one lemon
- 1 – 2 large handfuls of basil leaves torn up, plus extra to garnish
- 2-3 cups cherry or plum tomatoes
- 1/2 small jar large capers with stem
- (found in specialty Italian grocers, like Mercato)
- Buffalo Mozzarella
- Fresh pasta to serve 4-6
- Tomato Basil Spaghetti Sauce (optional)
- Preheat oven to 350° F.
- Wash and pat dry the chicken legs. Generously season with de provence, oregano, and pepper. Lay skin side up, tucked close together in a smallish roasting pan.
- Scatter the olives and garlic over and under the chicken legs.
- Drizzle generously with the olive oil. Squeeze the juice of half a lemon over top.
- Bake, uncovered, in the oven for about 20-25 minutes. Remove excess fat if needed.
- Then add the basil, tomatoes and capers, giving everything a good stir. Add olive oil as needed.
- Bake for another 20-25 minutes.
- About 10 minutes before the chicken is done cooking, bring a large pot of salted water to boil over high heat. Add the fresh pasta and cook, about 8 minutes.
- If the chicken skin has not crisped, broil, carefully, for a few minutes to crisp up.
- Serve the chicken spooned over the pasta. My son likes more sauce, so a fresh tomato basil sauce was spooned over the pasta first. Dollop all over generous pieces of mozzarella. Garnish with extra fresh basil leaves.
I was drawn to both of these recipes as well…and you’ve married them so beautifully. I know without blogs, my life would be a lot less delicious. 😉
They are such a wonderful place to visit, aren’t they?
I thought I was warping there for a moment having seen Linda’s Chilli Puttanesca. Your version is lovely as well! I agree while technology is grand, it is good to slow down sometimes and be analog. I love the tactile forms of media.
All in moderation I guess.. I love the feel of a “real” book:D
I think I might make that quite soon – excellent 😉
On a rare occasion.. I get the sort of “accolades” from my family, this was one of them.. Sally really knows how to cook up an awesome dish.. I just added to it! I hope you try it!
I had whiplash there for a moment as I had seen Linda’s Chilli Puttanesca. I like your chicken version as well! I agree, the tactile media remains alluring in theis digital age.
Haha.. no whiplash.. just a shout-out to two of my favorite bloggers!
Delicious pictures!
What a gorgeous dish! It looks so fresh and flavorful. My husband would love it. I might have to surprise him with it this weekend.
I miss the fence too. And I have yet to cave in and buy one of those silly electronic books. I can’t live without a bathtub and the feel of a real book in my hands every night!
~ April
Every night.. now that sounds like a plan!
This is a dish for me .. the #1 chicken eater. So this will be something for next week. Your photos really talk to me .. and I can feel the smell coming through the screen .. that Herbs de Provence aroma – no sauce for me on this one … and no home made pasta either. Post will be done after production.
I am going to have to use my word again here… SCRUMITY!
🙂 Mandy xo
I still am clueless about Instagram and am just trying to stay afloat with the rest. Do not ask me about my texting skills though. Sigh…the fence days were good ones where we could share a casserole of goodness like this.
Hehe! Great post, Barbara! I use all those modern instruments you mentioned and I love them, my kindle allows me to read books in English and at good price, and I’m commenting right now from my smartphone (that’s why I can’t send you my links to fb, pint, Twitter…but I think you got them already 😉
Loved the chicken, by the way 🙂
I so agree with you Barb on all this technology!! I just want to chat with friends over a cup of coffee and not be always available for instant access….but like you, when it comes to my kids and keeping in touch, I love it! You are definitely more advanced than I in knowing all this social media!
Thanks for the mention and love that it inspired you to come up with this amazing dish! You can bet I will be making this….while I bubble bath 🙂
What a fabulous recipe. I love those one dish meals! Its so difficult to keep up with all the new technology and social media. Or at least it is for me. I’m so not a type A, and truly love to linger over coffee and conversation or a good read. Keeping up with social media has challenged my very being. LOL!
😀 <—–big smile from me on this entire post. I love that you can say so eloquently the things I feel Barb. It makes me so happy. I agree with you on everything. I love those warped pages books get in the bathtub, I have quite a collection of them, lol. I use the Kindle too, but there is nothing like the feel of a real book in my hands. It feels a lot better than my smartphone 🙂
The puttanesca looks very good. I like puttanesca, but I know I'll love this version, with chicken, a lot more than the tuna one I made last year. I'm so glad you shared this so I can try again! Thanks!
My Facebook is rather a small place these days. It got to be too much to keep up with so I downsized it from 200 people to about 17, and half of them are my bloggers, my first and true loves in the land of web technology. Here's my link though, I'd love to add you Barb: https://www.facebook.com/fadedhighwaystoo Note: It's my personal feed, and not a page.
OUT-standing! Wowza Smidge, that is one bee-utiful dish! We haven’t eaten chicken in quite some time…you’ve made my mouth water for it and I’m CER-tain to put this one on our table soon. It’s all those flavors we so love around this house and (I’m going to repeat myself, because friends can do that sort of thing) it’s BEAUTIFUL to look at! Ever since leaving childhood (just a “few” years back) I’ve not been such a fan of the legs, but i can do thighs so I think that’s the route we’ll go. I agree with your idea of adding the tomatoes and basil further into the cooking…or you could put most or all that’s called for in the beginning but throw in some fresh baby tomatoes and basil just a little prior to serving. Thanks so much for sharing this recipe! The olives in this dish are likely something I’m going to be dreaming about until finally I make it, so I spose I’d better get busy! Afterwards, I’ll see you at the fence and bring you some scones and jam! xx
(ps I’m pinning this recipe!)
First, let me land on Earth so I can comment on your post…. I started reading it and smiling, agreeing with everything you said, each remark so clever and to the point (as usual..) – but I was NOT prepared for the link to my blog, and almost passed out.
YOu are too sweet and honestly, you made my day! (I’ve been locked in my office working since early, avoiding all human contact not to have any distractions, but your email feed of a new post was too hard to resist, and I am soooo glad I didn’t!)
thank YOU!
(I will try your variation of the recipe, of course!)
I want to eat this now, Barbara! If I had chicken legs in the freezer I would be making it for lunch. This is a home run (Sorry. Baseball metaphor: the American sport).
Um, HELLO can we be best friends?
I clicked on your blog because the title is a phrase I often say and people think I’m weird.
But I think you’re amazing/reallycool.
And this looks scrumptious.
On to the rest of the blog now………………..see you later!
yournewBFFandfollower
xo
Nicole
http://www.hourglassandbloom.wordpress.com
Everything looks delicious, but I love that bowl of tomatoes!
I thank technology that I get to see your posts my friend, they are always so stunning 🙂
Cheers
Choc Chip Uru
Wow, I just ate chicken in Paris and this makes me hungry all over again!
Now this is my kind of recipe because it sounds both delicious and easy to make. Twitter, pininterst, instagram .. I sometimes wonder what will be the next big social media thing – I am sure someone in working on it as I type. I love the way I can make connections through my blog etc but I too miss that fence!
I’ve done a bit of house-keeping and am now following you on FB and Pinterest. Somehow I didn’t realise you were on all these social-media thingies. Great that your son is such a diligent worker and that restaurant sounds fabulous. This chicken dish looks amazing. I love how easy it is. I did a slow-roasted shoulder of lamb last night that took four hours to cook. It was so comforting knowing dinner was humming along while I could get on with so many other things. I love the bowl your tomatoes are in. And we have the same lemon squeezer xx
Oh heaven… I will be making this. There will be candles and lots of red wine. The end!
Thank you so much for this fabulous post: I better not be totally honest and admit to how little of all the media opportunities I have and/or use 🙂 ! Or find time for!! Totally relate to Sarah re facebook – I managed to go from 2 to 750 ‘friends’ in less than a year, piked at the time I was not spending on all the other things I so loved, and simply closed the account 😀 ! And my phone is landline, often on message bank – selfish about ‘my choices’!!! And I live in a semi-rural community still very much on party line, [with some problems of that attendant!] And this recipe is so moreish it’s going to be cooked during the weekend for friends . . . thanks!
I love everything about this post, Barb. I’m not on Instagram and though I’m on Pinterest, it is more a recipe file than anything else. As for Facebook, I’m there but certainly don’t use it or post much to it. I’m hopeless! Like the stereotypical Grandpa, one morning I’m going to wake up and find my DVR’s clock blinking “12:00” — and do nothing about it.
But I digress … This is one fantastic roasted chicken recipe. I love garlic, rosemary, and lemon with chicken. Adding the olives, basil, and capers bring a ton of flavor to the party and the tomatoes will help with the pasta. Like I said, fantastic! I’d be tempted to serve this over polenta but, either way, I don’t think I could go wrong. I definitely want to give this a try. I’ve a feeling I’ll be making it a few times in the months ahead. I’ll send you a tweet when I do. (Ha! Like that’s gonna happen. 🙂 )
I haven’t gotten into the instagram thing yet…I feel like there are so many social media things to keep up with! BTW, this chicken dish looks incredible! 🙂
Would it still taste good if I remove the mozzarella? It sounds weird but I don’t eat cheese 😐 I love your photos! They sure make the food more appealing 🙂
Absolutely! It was lovely even without the cheese:D Thank you!
I am too afraid to start pinning! Amazing how we have gone from the Stone Tablet to BlackBerry / Apple / HP Tablets 🙂 Have a super weekend!
I love the before and after shots and think that would make a pretty yummy dish on its own … and then you suggest serving this over pasta which makes me think “why wouldn’t you?”. Simple and simply delicious. And oh my goodness you made me giggle with your opening paragraph 🙂
I agree–love technology but miss the personal touch.
ma che buono! was so surprised to read an Italian title. wonderfully prepared! and I am a total techno ignorant and have no idea on how to use most of the stuff you listed 🙂
Oh, this dish is absolutely dreamy! I can only imagine the fabulous aromas coming from your kitchen that night. I pictured being waited on by my “lazy” son in a restaurant and a big grin came across my face. I can only imagine what that feels like but so glad you have experienced it. I am so lost in this technological world…not on instagram yet and gave up on FB long ago. I barely can update my blog posts and attach photos. You are quite the tech savvy blogger. 🙂
Smidge, I love your thoughts to open this lovely post. I do miss the good ol’ days, but I’m thankful for the new ol’ days too. Good in both, to be sure. This recipe looks like a great one for our family. Those tomatoes in the bowl are absolutely beautiful!
If you have to lose the fence to meet folks and get awesome pics and recipes like this one, i think the trade is a good fair one 😛
Beautiful (and scrumptious!) post, as always 🙂
Oh Smidge a great post! There are so many things to do – FB, Pinterest, twitter, and in there we need to make time to sit down with our loved ones and cook a meal and chat! I’m sure th edish is delic! And you have reminded me that I had a post about Pinterest in my head but haven’t done anything about it …… I think I’ll put the kettle on first 🙂
Loving that trek through the technology ages!! And I’m also imagining this delightful dish being pulled out of my oven on a cool fall night. So I’ve pinned it. Because Pinterest is the new printer which replaced old recipe cards.
The roasted chicken looks delicious and certainly is easy to put together. I can use a few of last tomatoes coming from my garden.
Your photos are gorgeous. I’m so glad we’ve moved beyond the stone tablet. You’re right this is perfect for a fall evening … I’m bookmarking it!
I certainly love all the connections we can make and the way that leads to recipes and kitchen adventures being born! This looks like a wonderful fall dish, can’t wait!
I love Linda and Sally’s blogs and I think you did a beautiful job combining the recipes.
I know that this chicken dish will be an instant hit in my house and I will be making it soon for sure!
Loved reading about the technology maze we are in..I find it hard to keep up with it all but I know one thing for sure..without blogging I would not have “met” wonderfully talented and inspiring people like you Barbara
It would be hard to live without phone, internet and camera. Just imagine how are we going to share our lovely creations like your post when we dont have it.
Your chicken recipe look so divine, that I wish I could go through this PC screen right now. I actually don’t think its fair that i can’t do that LOL. I love this smidge
Really, I’ve yet to keep up with it all…. not sure if and/or when I will.
I love this combo of capers, garlic, olives, tomato… thyme, basil and use it also on fish. Your chicken is looking perfectly browned.
It would be impossible for me to live without technology – I am obsessed with it. I love this dish by the way, beautiful and hearty!
Wow, I can certainly see why this recipe “haunted” you via the airwaves, or microwaves, or whatever they are. All my favorite ingredients rolled into one magnificent dish! My problem with progressive technology is that I still like all the previous forms of communicating, drawing, reading, etc., too, and trying to do them all is quite time consuming.
Utterly beautiful! Love your pics as always and I often wish I had a fence of which to chat with like minded folk too 😉 beautiful sentiments, food and more!
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