> Hunter killed by bear in Wrangell-St. Elias died in "surprise attack" while
> field-dressing moose, officials say
Guerrilla bears, interesting concept.
> Brown bear breaks into Alaska Zoo, kills alpaca named Caesar
Alaska: where the wilderness is so wild that the
wild animals break into the zoo!
> Here's another thing I'm careful with.
> Title: Bay Leaf (Laurus Nobilis)
> My feeling is that the California version is overpowering. Reminds me of
As I noted, use less, or at least use it dried only.
At one point I wondered whether I could substitute
a eucalyptus leaf for California bay, as Lilli has
at least 4 species of eucalypt on premises. I'd be
circumspect, of course, the way I am with all those
resiny herbs - rosemary, juniper, bay, lavender. The
odd thing is that she has a Mediterranean bay tree
as well that I guess her husband planted and that
she doesn't know about, so the gardener cut it down;
luckily, it's put up shoots.
> eucalytus. So when I see it in a recipe I immediately cut the amount in half,
> and make a mental note to pull it out fairly quickly. For years I'd just
> ignore it completely. But relented after an ardous search for "Real"
> mediterranean bay leaves, I'm pretty sure that 99% of the time what's sold in
> the stores is Californian.
Oddly, in California it's perfectly possible to get
Mediterranean bay. "Turkish" is an affectation - I'd
say that the majority of the bay leaf worldwide is
of the variety described as "Turkish." I suppose the
Turks got the march in the naming business with things
like coffee, delight, and so on.
> But then again some of the local super sniffers/tasters might disagree with me.
Yes and no, if you're referring to me. They are
different, but that can be accommodated for by
juggling dosages and the mix of flavorings.
> half a lane when I went by, 2 lane road no less. Spotted a Ptarmigan standing
> right in the middle of my lane, there was oncoming traffic. The bird decided
> it's best strategy was to be very, very still and I wouldn't see it. Which was
> partially true. I didn't see it after the hood went over it until it came out
> from behind the rear bumper. No place for me to go, but the next one was safe
> since I could actually move over and go by it as it did a replay of the first
> ones action.
Winner, winner, chicken dinner.
Bay Leaf Chicken With Orange Parsley Salad
categories: main, poultry, summer, Mediterranean
servings: 4
6 fresh bay leaves, torn (or use 3 dried)
2 fat garlic cloves, finely grated or minced
2 Tb extra-virgin olive oil, more as needed
1 ts kosher salt
1 ts brown mustard seeds
1 ts finely grated orange zest (reserve orange for salad)
1 ts Worcestershire sauce
1/2 ts ground cumin
1/4 ts ground coriander
1 3/4 lb boneless, skinless chicken thighs
h - For the salad
1 orange
1 bn parsley, leaves only
2 scallions, thinly sliced
1 Tb rice-wine vinegar, plus more to taste
1 sm garlic clove, finely grated or minced
1/2 ts kosher salt
In a large bowl, mix together bay leaves, garlic, oil,
salt, mustard seeds, orange zest, Worcestershire, cumin,
and coriander. Add chicken and turn to coat, then cover
and marinate in the refrigerator for 1 hr to overnight.
Heat oven to 425F. Arrange chicken in a single layer on
a rimmed baking sheet, spooning marinade on top. Drizzle
with more oil, then roast until chicken is cooked, 15 to
25 min.
Meanwhile, make the salad. Cut off top and bottom of the
orange so it can stand on a flat side, then cut away the
white pith and rind to expose the fruit. Slice away the
segments away from the membrane, then chop segments into
1/2" pieces.
In a large bowl, combine orange pieces and any juices
from the cutting board, parsley, and scallions.
In a medium bowl, whisk together vinegar, garlic and salt.
When chicken is done, transfer to a serving plate and
scrape all the chicken drippings from pan into the vinegar
mixture. Whisk together to combine, then drizzle over
oranges and greens. Toss to combine and add more vinegar
and salt to taste. Serve chicken topped with orange-greens
mixture.
Melissa Clark, New York Times
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