(no subject)

[shadowkat]

The cornish game hen has been seasoned and is in the oven. Didn't have any twine or metal to tie the legs so resorted to tooth picks, hopefully this will work and not be a disaster. Poured a glass of wine. It cooks for 30 minutes covered, then about an hour uncovered and brushed with the sauce. The sauce is white wine, lemon, rosemary,parsely, garlic, onion, pepper, salt, with butter and olive oil. Usually do it with orange juice but didn't have any. I put it in a saucepan with the neck and other items to simmer. This is drizzled over it. I no longer stuff them, mainly because I can't eat stuffing and frankly never much cared for it.

Prior to this, I watched the premiere of Good Behavior via TNT. This is the new series starring Michelle Dockery (aka Lady Mary from Downton Abbey) as a thief and ex-con, who has been released from prison on Good Behavior. In an attempt to save a woman's life, inadvertently hooks up with a sexy Spanish hitman. Much chaos ensues. Part thriller, part romance -- although not really sure I'd call it romantic, and character study -- found it to be surprisingly compelling. I didn't expect to like it. The characters are complex and it's not quite as dark as some other stuff out there, but still falls under the category of "noir".

Still plodding away on my sci-fi, which is oddly in sync with current events. The heroine is negotiating water rights with the alien antagonist. Who informs her that he's not sure her people deserve it after what they've done to their planet. She counters that he's no better, having almost destroyed his home planet.

Comments

[cactuswatcher.livejournal.com]

I find Cornish hens are small enough, and thus roast quickly enough, they don't need to be trussed. Certainly not like a turkey where the wing tips would be burnt to a crisp. I don't baste Cornish hens either, but your sauce sounds delicious. Mostly I season the hen just with salt and Chinese Five Spice. I have had trouble with the back of the bird not being very appetizing, so I score the back skin with a knife before I put it on the rack to roast. It isn't perfect but it helps get some of the fat out as it cooks.

My mother quit stuffing her turkeys long ago, so I've always kept it separate, too. I really like stuffing, but there isn't much healthy about it. ;o)