Defying nature

Good morning and happy Friday!  I know the title of Hail's Kitchen suggests food:

However, anyone who knows me, knows that my camera goes everywhere.  I would probably take it to class if I was allowed. Well, Hail's Kitchen certainly involves my kitchen adventures (and often misadventures), but it also involves some randomness captured by the camera.

Last weekend Kenai, Tuli and I took a walk around the river mansion, and I heard Tuli whining in a group of thick trees.  He wasn't just whimpering he was CRYING like he was dying.  I immediately reacted with fear -- animals capable of eating Tuli and myself live in close proximity to the river mansion.  

Much to my relief, I discovered this as the cause of the consternation:

A harmless grouse.

Tuli's genes as an upland game bird suggest that he "find the bird!"  He did, and I lacked any instrument to "kill the bird" so Tuli took actions into his own little hands/feet.  Behold the tree-climbing dog, Tuli:

He climbs better with his tongue out.

Nearly there, buddy.

A little higher . . . activate the tongue.

Four feet up, no grouse.

He was very proud of his new skill that 

he asked for glamour shots.

Oh, don't get my bad side.

This side is much better.

Kenai stood at the bottom of the tree in as much shock as me.

So in addition to tree-climbing dogs this past week, I managed to capture some equally amazing moments:

Lord help me if I have ever have children.  They will hate cameras.  Thanks, Hai, for having the most beautiful boys. xo

I also managed to prepare and photograph a meal that was not as exciting as dogs who defy nature or children worthy of porcelain. 

Lately I have been obsessed with two things: braising and inexpensive cuts of meat.  Short ribs and chicken thighs are my favorites, as they are very reasonably priced, easy to cook, and oh so delicious.  The following meal came to together in less than hour, required very little effort, and produced a meal that fed us with wonderful leftovers for three days.

I trick myself into thinking these are healthy because they have no skin, 

then I cook I cook them in bacon.  Go figure.

Leeks, garlic, mushrooms.

Chicken broth, fresh thyme, a little half and half,

salt and pepper.

Served with wild rice with grapes.  Try it, you'll like it!

Braised chicken thighs with leeks and mushrooms

1 package chicken thighs (somewhere between 1.5-2.5 lbs)

3 slices bacon, roughly chopped

2 leeks, sliced

3 cloves garlic, chopped

1 8 oz package mushrooms, stems trimmed but left whole

3 sprigs fresh thyme

about 2 cups chicken broth

about 1 cup half and half

handful flour

salt and pepper

In a large pot with a lid or dutch oven, cook bacon until it's crispy. Drain off any extra bacon grease.  Meanwhile, dredge the chicken thighs in a bowl with flour and about 1 tsp salt/pepper.  Fry in the pan with the bacon, browning on all sides.  Remove the chicken and add the leeks, garlic and mushrooms.  Cook until wilted -- about 2 minutes.  Add the broth and scrape up the goodness that has accrued on the bottom of the pan. Return the chicken to the pan along with the thyme (the broth should just cover the chicken -- adjust if needed).  Put the lid on, turn to the heat down to a simmer.  Cook for about 40 minutes or until the chicken thighs are tender and falling apart.  Add the half and half, salt and pepper simmer about five more minutes.  This was great with wild rice, but potatoes would be great too.  Enjoy!