Saturday 18 February
Bare's meats in Findlay Market supplied a 5-pound bag of chicken quarters, taken from a minimum of 3 1/2 chickens. We broke them up and saved the thighs for Mardi Gras Jambalaya, so tonight we coated the drumsticks in our nephew-in-law's original Broken Trail Spicy barbeque sauce and baked them in the oven.
We also gathered and tore up some fresh collards from the garden, parboiled them for 5 minutes, and at dinner time cooked them in quasi-Southern style, with a pinch of red pepper flakes, a douse of cider vinegar, and some shreds of Schad's ham. Winter collards are much gentler than those picked in season, and we're happy to have them to accompany the Texas chicken.
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