Midweek

Thanks for all the supportive comments yesterday. I didn't buy anything. Today was a new day. It was snowing and cold so I stayed inside. I've been out walking several days in a row so today I decided not to even bother going out. I did go up to my craft room for a little while and made a couple of cards - one with the topper I had put together the other day and another that I put together today.

This was the free set that came with a magazine (not sure which papercraft magazine!) but the papers are by Hunky Dory. They are of a really good quality. I'm not usually a flowery sort of person so that's probably why it's sat in my craft room for a while, but I really like the butterfly one. The papers are really pretty. I shall be using up the whole kit so there will be more cards to come!

And the two cards

I also tried out a new recipe today. I wasn't planning on a new recipe. I had purchased chicken thighs with a different recipe in mind but the one I had planned on using them for called for boneless skinless chicken thighs and I bought the ones with bones and skin. I know I could have fussed with them, but I don't eat meat so I really don't like messing with it too much. Instead I looked for something different to do with them. This got really good reviews and is really simple (not even sure I can call it a recipe!), but the guys really liked it! I served it with a jacket (baked) potato w/cheese. It was the perfect day to have the oven on for the potatoes. The guys said the skin was crispy, but the inside was nice and tender.

I found it on Allrecipes.com. The oven temps are for American ovens

6 skin-on, bone-in chicken thighs
salt and ground pepper to taste
garlic powder

Preheat oven to 475F (245c). Set a wire rack inside a baking pan. Pat Chicken dry. Lift up skin, salt, pepper and sprinkle garlic powder. Season skin and underside of chicken thighs. Arrange on the rack. Roast in the preheated oven for 20 mins until golden brown. Reduce oven temp to 400f (200c). Continue roasting until juices run clear, about 30 minutes (mine took a little longer). Let rest 5 minutes before serving.