> I'll just mention that I've ended up under a blanket shivering several times. 
> All caused by pretty good internal infections, got lots of bed rest after the
> surgery to remove them.

It is to be noted that my own extremities were 
uncomfortably cold as well, so unless it was a
maladie a deux, it probably wasn't that. Anyhow,
it got to 69.5 that night, 74 inside, and she
was complaining of the heat by morning. Ah, you
say, chills and fever, maybe it's malaria. I
accused her of having hot flashes, and she just
laughed.

>  ML> that they are energetic little critters and do their
>  ML> despicable things right out in the open.
> Nothing despicable about it.  Staying alive, gotta eat.  Up here people aren't

You could say that about lawyers, too.

> at the top of the food chain once you step off the pavement.  A guy I knew was
> a big time bow hunter.  He went to Kodiak to hunt for a bear, he had several
> world records.  After he'd been out for a while he decided to go back to camp. 
> Retracing his footsteps he found that a bear had been following him.

Pays to have a sense of smell. Of course, with
a crossbow it might be a fair fight even if the
creature got pretty close.

>  ML> Goodyear? I thought we were there in the evening.
> Goodyear, it's the Indians sign that gives it away.  I'm thinking that we've
> only been to one night game is the last 5, or so, years.

So I completely forget. It was one of the park that has
hotels within hobbling distance, but of course on game
days they are unaffordable, so we've never done that.
If you feel the need to spend 350-400 on a room when
the equal is available for half the price 10 miles away,
let me know. I have a volcano I can sell you, too.

+
> past where I normally turn.  I get off the I-8 at the Los Terrenitos exit and
> take Japatul Valley Road to Lyons Valley Road and then Skyline Truck Trail to
> Hidden Trail Drive.

It looks from the map that your friends live just west of 
the evacuation zone - the orders have been lifted, anyway, 
the fire being half under control with the burns just 
covering territory already used up, as we had hoped. I 
trust that their home remains intact, even if the fridge 
food is not.

Chicken Vesuvio
categories: Italian, Chicagoan, New Yorker
servings: 4

3 lg russet potatoes (about 2 1/4 lb)
- scrubbed, in long 1"-wide wedges
5 Tb extra-virgin olive oil
1/2 Tb dried oregano
8 bone-in, skin-on chicken thighs
Kosher salt and black pepper
4 Tb unsalted butter, cut into 4 slices
6 to 8 garlic cloves, thinly sliced
1 1/4 c chicken stock
1/4 c dry white wine
1 c fresh or frozen green peas
1/2 lemon, juiced
Chopped Italian parsley, for serving
Crusty bread, for serving

Heat oven to 425F. In a 9-x-13" baking dish, toss the 
potato wedges with 3 Tb olive oil and 1/2 ts oregano. 
Season with salt and pepper. Spread the potatoes in 
an even layer. Bake, tossing gently once halfway 
through cooking, until the edges begin to brown, and 
the potatoes can be pierced with a fork but are still 
quite firm, about 30 min.

Meanwhile, prepare the chicken. Season it with salt, 
pepper, and 1 ts oregano. In a 12" skillet, heat 2 Tb
olive oil over medium-high until it shimmers. Working 
in batches if necessary, cook the chicken, skin-side 
down, until it is golden brown, 8 to 10 min. Transfer 
the chicken to a plate.

Reduce heat to medium-low, add the butter and garlic 
to the skillet, and cook until the butter is melted 
and the garlic is fragrant and just beginning to 
brown, 2 to 3 min. Add the chicken stock and wine 
to the skillet, bring to a simmer and cook for 2 min. 
Add the peas. Pour the mixture evenly over the 
potatoes, then gently stir to combine. Place chicken 
on top of the cooked potato mixture, skin-side up. 
Drizzle any reserved chicken juices on top.

Bake until the chicken is cooked through and the 
potatoes are tender, 20 to 25 min. Turn on the broiler 
function, and broil until the chicken skin is golden 
brown and crisp, 1 to 2 min. Drizzle with lemon juice, 
and sprinkle with parsley. Serve immediately with 
plenty of the pan juices spooned over the chicken 
and potatoes, and crusty bread on the side.

Adapted from La Scarola, Chicago by Margaux Laskey, NY Times
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