Thursday, January 13, 2011

The 21st Day of Christmas...(and a great recipe)

Now that I've unpacked the camera and had time to upload pictures, we are enjoying some Christmas memories:

After writing my post about a tree-less Christmas, a dear and thoughtful friend called to ask if she could bring us a live Christmas tree. Sure! Dear husband had to trim off a few branches so that it would fit a borrowed stand and the needles were everywhere, but oh, the scent of fresh pine was lovely! (When making our bed one day I found a tiny bough from the tree, brought to bed by Dear Husband as he was so enjoying the fresh, outdoor scent!) We improvised on decorations: a few of my childhood ornaments we had with us, a package of candy canes, and a Jordanian headscarf.

We gathered as a small extended family on December 26, waiting until our young niece could join us. Mom set a beautiful table and made a delicious dinner. My contribution: the recipe, received from my cyber-friend, Teri. This dish is Delicious and I plan to make it just as soon as I can find some prunes for less than $10 a pound! (who would have that they'd be so expensive here?)

~Mediterranean-Style Chicken with Capers, Plums, and Olives~

(serves 4-6)


  • 15 small garlic cloves, whole
  • 2T dried oregano
  • salt & freshly ground pepper
  • 1/3 cup red wine vinegar
  • 1/3 cup olive oil
  • 1 leek white & light green parts only, chopped fine
  • ½ cup dried whole pitted apricots
  • ¾ cup dried whole pitted plums
  • 1/3 cup pitted green olives
  • 1/3 cup pitted kalamata olives
  • 1/3 cup capers with some brine

  • 2 3 to 3.5 pound chickens, cut into pieces
  • 2T packed brown sugar
  • ¾ cup dry red wine such as zinfandel or syrah
  • 2 T fresh parsley or cilantro, garnish


1. Make marinade in bowl, stir well & place in bag w/ chicken pieces. Turn
and coat evenly. Seal and refrigerate 2-4 hours.

2. Preheat oven to 425. Place chicken in baking pans in single layer. Arrange
marinade ingredients around chicken. In small bowl, blend brown sugar and
wine and pour over chicken.

3. Roast, basting once or twice, 40-45 minutes, til nicely browned and
cooked through.

4. To serve, arrange chicken on platter w/fruit and olives and juices
around. Garnish and serve immediately.

After lunch, we broke into the gingerbread house. The yogurt and chocolate covered pretzel fence went first.

Next came the gift opening. Here is Aunt A. sporting one of Tayta's handknit hats, a popular gift-item this season.

On the day-after-the-day-after Christmas we headed up the mountain for some tube sledding.

Flying into the New Year...

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