Back At The Ranch

 The Newly weds are home from their honeymoon and while we were gone the yard took over.

My lamb's ear got really scary looking and the grass grew about 2 feet.







  
It was crazy how bad it looked.

And when we got back my wonderful husband built me a raised garden bed.

Building!

I worked on weeding and edging while the hubster built the garden.

We borrowed our friends truck and got a load of manure

We didn't finish until almost 9pm. 








I now have tomatoes growing. Pictures to come.








I also restarted my cooking project. This week was:

Guinea 

Poulet Yassa

Ingredients 

Chicken, cut into serving pieces -- 2-3 pounds  

Onions, thinly sliced -- 4-6 

Hot chile pepper, minced -- 1-3  

Lemons, juice only -- 4-5  

Dijon mustard (optional) -- 2 tablespoons  

Peanut or vegetable oil -- 1/4 cup  

Salt and pepper -- to season  

Oil -- 2-3 tablespoon

 

 

 

Method

Add all the ingredients except for the oil to a large bowl and mix together. Refrigerate and marinate for at least 4 hours, preferably overnight. I put mine in a pyrex dish overnight. 

 

Remove the chicken pieces, wipe dry, and brown them. Set aside. 

 

 

 

 

 

 

Heat the oil in a large pot over medium flame. Remove the onions from the marinade and add them to the pot. Sauté for 8-10 minutes until they are well wilted and starting to brown. 

 

Add the rest of the marinade and the browned chicken pieces to the onions, reduce heat to medium-low heat and simmer until cooked through and tender, about 30-40 minutes. 

 

Adjust seasoning and serve with rice, fufu or couscous. I chose to to serve it with a asparagus and pea risotto and some naan.