Rituals. They come in every style and many colors. Some might call them superstitions, others call them routines. And most every pro sports player won’t go into a game without following theirs. All I know is I think I’m ready to add a few new ones to my day.
I was reading an article in this month’s Esquire about things to do in January, because it’s January. Number 2 on the list of items to improve life and have fun while doing it was the suggestion to engage in a daily ritual. A ritual, not a resolution. I like the sounds of that much better. And just for one month.
Their suggestions sound pretty good:
Read a poem every night,
Walk around the block twice at noon,
Drink a finger of Scotch after dinner.
Does eating a finger of ice cream instead of Scotch count?
It can’t be that hard to come up with a new ritual. After all, I already have a few in the bag.
I take a tub every single night,
I read the tabloids while I’m waiting in line at the grocery store,
I drink at least 8 glasses of ice water a day. And sometimes a finger of Scotch.
My husband has a ritual he’s been suggesting I start for months, and it might be time for me to take it to heart.
I freeze while I work at my computer during the day. Literally freeze. Even though the thermostat is set at 73 in my office, I sit in a sweatshirt and scarf, my lower half wrapped in a blanket as I type away. My interns can attest, it’s a realllly pretty sight.
So his suggestion is for me to do jumping jacks every hour to get my blood moving. It can’t hurt, and it just might help.
And that finger of ice cream after dinner might not make as much of a difference any more either.
So let’s have fun in the comments below, what ritual would you add to your day?
There’s really no segue to this recipe. Nothing very ironic, punny or clever, anyway. So, let’s just get to the recipe.
About the recipe:
I’ve professed my love of chicken thighs before in recipes like my Lemon Chicken Stew, Slow Cooker Thai Chicken Soup and Slow Cooker Balsamic Chicken. The darker meat creates an almost always juicy bite. 45-50 minutes in a 350 degree oven was just right.
If you’re averse to dark meat, go ahead and do the old routine of chicken breasts. I would start checking the doneness of the meat at about 35-40 minutes since breast meat dries out quicker.
German grainy mustards reign supreme in this recipe. If you don’t have a grainy mustard, double up on the Dijon.
I used tarragon in this recipe, but if you’re a fan of rosemary or thyme, those would be tasty as well.
Why is there soy sauce in this recipe? Umami baby. Soy sauce lends a salty flavor and gives the sauce a bit of a hearty base.
- ¼ cup grainy mustard
- ¼ cup Dijon mustard
- ½ cup honey
- 1 teaspoon soy sauce
- 2 tablespoons tarragon leaves, chopped
- 1 tablespoon fresh ginger, minced finely
- 8 boneless, skinless chicken thighs
- Preheat the oven to 350 degrees F.
- Trim any excess fat or skin from the chicken thighs, rinse with cold water and pat dry with paper towels then set aside.
- Combine the grainy mustard, Dijon mustard, honey, soy sauce, tarragon and ginger in a large bowl. Add the chicken thighs and toss to coat.
- Place the thighs and sauce in a roasting dish, spooning sauce over the thighs and top with more tarragon leaves if desired. Bake for 45 minutes or until the thighs register 175 degrees and the juices run clear. Spoon sauce over the thighs and serve.
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