Get Smart....

Today had its ups and downs....  

Here's how it shook:

1. Smart:  

Picked over 6 pints of fresh raspberries from my mother's yard....

Not So Smart:  

Asked the kids to help... 

That lasted about 36 seconds... 

And then they wanted to eat most of the ones I sweated, 

batted away wasps and pricked my fingers to harvest....

2.  Smart:  

Brought Tom along to fix the parent's hopelessly frozen computer...

Not So Smart:  

Also brought the kids... 

Little did I know the de-spyware-ing would take all day....  

The TV surely ate the logic and sense portion of their brains...

3. Smart:  

Had quality time shopping with my mom...

I scored a new set of sheets 

and got my Aldi shopping done....

Sweet.....

Not So Smart:  

The kids found the JC Penney bag and Jack 

complained that Kate got a pillow and he didn't...

No thank you nor mention of the new jersey sheets he scored.....  

So much for gratitude....

4. Smart:  

Decided to make a healthy Sunday dinner.....

Not So Smart:  

Deciding to make the kind of dinner 

that uses both the oven and stove.....

The house was already 80 degrees 

when we got home and I think I drove it up to 100 in the kitchen....

Great job, Ace....  

Dinner was a keeper, though....

So, I got that going for me.......

Here's the main dish recipe:

Make it in October.....

Chicken and Rice with Fresh Chorizo

1. 2 tablespoons extra-virgin olive oil
2. 4 links fresh chorizo or hot Italian sausage
3. 4 whole chicken legs
4. Salt and freshly ground pepper
5. 2 garlic cloves, minced
6. 1 medium red onion, coarsely chopped
7. 1 red bell pepper, coarsely chopped
8. 1/2 teaspoon ground turmeric
9. 1/4 cup dry white wine
10. One 28-ounce can whole tomatoes, drained and chopped
11. 6 cups chicken stock
12. 1 1/2 cups long-grain rice
13. 1 cup frozen peas, thawed
14. 3 scallions, coarsely chopped
15. 2 tablespoons chopped cilantro
16. 1 jalapeño, seeded and minced

1. In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add the chorizo, cover and cook over moderate heat, turning once, until richly browned and just cooked through, 10 minutes; transfer to a plate. Season the chicken legs with salt and pepper and add them to the casserole, skin side down. Cook over moderately high heat until browned, 5 minutes per side. Transfer the chicken to the plate with the chorizo.
2. Pour off all but 2 tablespoons of fat from the casserole. Add the garlic, onion and bell pepper and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the turmeric and cook, stirring, until fragrant, 30 seconds. Add the wine and boil over high heat until almost evaporated, 3 minutes. Add the chopped tomatoes and chicken stock and bring to a boil. Return the chorizo and chicken to the casserole along with any accumulated juices. Simmer over low heat until the chicken is cooked through, about 45 minutes.
3. In a medium saucepan, heat the remaining 1 tablespoon of olive oil. Add the rice and cook over moderate heat, stirring, until coated with oil. Stir in 5 cups of the chicken cooking liquid into the rice. Cover partially and cook over moderately low heat, stirring often, until the rice is just tender and has absorbed most of the cooking liquid, about 25 minutes. Stir in the peas, scallions, cilantro and jalapeño and warm over low heat. Season with salt and pepper.
4. Cut each chorizo link into 3 pieces and return them to the casserole. Gently reheat the chicken and chorizo. Spoon the rice onto large plates and top with the chorizo pieces and chicken. Spoon some of the remaining cooking liquid on top and serve.