What's in the Box?
I am not big on New Year's Resolutions for a variety of reasons; although I do have several long term projects that I have been working on. One of them has been emptying boxes that I have been storing in my basement. When we moved my in-laws to Wisconsin several years ago, I gladly took all the shoppe records that they had been storing. I have a secret love for the history of our business and the building we reside in. Since then, I have been going through these boxes and uncovering many fun and interesting facts and details about Herman's, our suppliers, customers, employees, and how our business (and I'm sure other businesses) were run/managed over the years. I have found pictures, notes, a trail of how our shoppe has evolved, and of course, receipts from years of products we have purchased. I have been shredding most of what no longer has value and I have preserved some of this "history" in a safe place. It may only have value to me since I find it so interesting, but I wanted to point out that in the end, it is where we were as a business and how we got to where we are today. I know we can talk about how, at one time, we used paper trails and now much of what is done is on the computer and yet, I find it interesting to actually see the paper that we used including the quality of paper to how business logos have changed over the years (yes, even ours!). Have you ever thought about how your life has evolved? Your home? Your profession? Have you shared this information with your family/children to bring to light from one generation to another...how life was and is now? Along with keeping some of these details, I have also taken pictures of some of this information. Who knows...maybe one day I will make a Herman's scrapbook!!! (My daughter is reading this and saying "No mom, please don't! Because, as she says, I save everything.)
Recipe of the Month
CRISPY HONEY-LEMON CHICKEN THIGHS
Courtesy of www.brit.co
4 bone-in, skin-on chicken thighs
salt and pepper
1-2 tablespoons olive oil
5-6 garlic cloves, peeled
1 tablespoon butter
juice of half a lemon
1 1/2 tablespoons honey
1-2 tablespoons fresh parsley, chopped, stems removed
Pre-heat the oven to 425 degrees F. Pat chicken thighs dry and season with salt and pepper on both sides. Drizzle olive oil over the skin.
Set a cast-iron skillet or oven-safe pan over medium heat. Cook the chicken thighs, skin-side down, until very browned and crispy, about 15 minutes. Readjust them at about 5 minutes into cooking so that the fat evenly coats the skillet
Remove the skillet from the heat and scatter garlic around the chicken. Place the skillet in the oven until the chicken is cooked through, about 15 minutes.
When the chicken is cooked through, set it on a separate plate, leaving the garlic and juices in the skillet. Add butter, lemon juice, and honey to the skillet and stir, scraping off the browned bits, over low heat. When combines, spoon the sauce over the thighs. Garnish with parsley.
This recipe has been prepared by Susan and test-tasted by Christine. Susan found it to be an easy meal to prepare and both liked the end-results!