ROASTED PAPRIKA CHICKEN, AND WE SURE CAN PICK 'EM!.......

This is what our thermometer showed at 8a.m. this morning...that's right, ten below. I only have one thing to say.....WORD TO YOUR MUTHA.......!

B.A. and I SURE can pick 'em...places to live, that is! Spent many a long night cowering in our basement in Nebraska, hoping and a prayin' that approaching tornado wouldn't blow our 80 year old dream house down......

Got knocked flat on the floor, more than once mind you, in huge California earthquakes, and almost lost our family home to wildfires there, too.....

Now we're in the Adirondack Mountains of Upstate New York, and LAW it gets cold here....we've seen it at 42 below zero before, and still we had to go to work and school! Nothing shuts this town down.......

Here's what I should be doing all day today--snuggling in the flannel sheets and down feather bed / comforters with my red headed son, Pee Wee......

(Pee Wee weighs over 25 lbs..and makes a great foot warmer!)

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Just in case you've been wondering.....

.......... our Abbie is doing just fine so far in Paris (here's something funny...a local girl

seriously asked my husband the other day if "they speak French in Paris"?!*#--WHAT?????). Little Miss Thing is settled nicely into her apartment, complete with a roommate from Brazil and an older woman who owns the place and acts like a mom. Who parlez-vous NO Anglais. It's all good! School doesn't really start up for another week, so Abbie gets to spend her time with friends exploring museums, and she says tomorrow they're checking out Versailles. Sigh.

I can't say enough about the wonders of Skype--we can talk, all we WANT, for FREE, AND face to face! Amazing times we live in, to be sure......

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Have you ever heard of smoked paprika? I never had, until I read a recipe for Roasted Paprika Chicken in, you guessed it, my favorite Southern Living magazine. Smoked paprika looks just like regular old paprika, but has a much smokier scent and taste.....

(In the south, the word "paprika" has 4 syllables instead of our northern 3--can you say, "Pap-A-ri-ka"?)

I'm always on the lookout for new chicken recipies, and I know I'm not alone! Well, this recipe does not disappoint......and it's easy, ta boot. Go out and get yourself some lemons and fresh thyme (if you can't find fresh thyme, you can always use a little bit of dried)..............

Stir together the smoked paprika, chopped thyme leaves, good olive oil, kosher salt and freshly ground pepper--this will make a thick paste.....

Spread half of the paprika mixture evenly underneath the skin of the chicken, then place a lemon slice or two under there, also......

(what is it about raw meat photos that always look so nasssty?)

Brush remaining paprika mixture evenly over the skin.....

("it rubs the paprika on the skin"...compliments of Silence of the Lambs--eek.)

Bake for 40 or so minutes, or until done....remember, your smaller dark meat pieces, if you choose to cook these, will be finished before the larger breasts......let chicken rest for about 5 minutes; lightly brush with pan juices just before serving. Garnish with lemon slices and fresh thyme sprigs if desired.

Here's B.A.'s dinner...he's a white meat man....look at the gorgeous golden red crispy skin!

And I'm a dark meat kinda gal these days....let's give it up for chicken thighs!....

All in all, a winning chicken recipe...we've prepared this several times, and can't wait to have it again! Here's the recipe......

SOUTHERN LIVING'S ROASTED PAPRIKA CHICKEN

Serves 4-6

1 / 4 cup smoked paprika

2 tblsp. chopped fresh thyme leaves (or, 1 tsp. dried)

3 tblsp. extra virgin olive oil

2 tsp. kosher salt

1 tsp. coarsely ground pepper

5 lbs. assorted chicken pieces

2 lemons, thinly sliced

Garnishes: lemon slices, fresh thyme sprigs

Stir together first 5 ingredients to form a paste. Spread half of paprika mixture evenly underneath skin of chicken pieces. Place 1 to 2 lemon slices underneath skin on top of paprika mixture. Arrange chicken pieces in a single layer on a wire rack in an aluminum foil-lined broiler pan or 17x12 inch jelly roll pan. Rub remaining paprika mixture evenly over skin. Bake at 425 degrees for 35-40 minutes or until a meat thermometer inserted into thickest portions registers 165 degrees. Let chicken stand 5 minutes; lightly brush with pan juices just before serving. Garnish, if desired.

TODAY I'M SO GRATEFUL FOR.....

***My nice cozy home--thank goodness for dual pane windows!

***My wonderful husband--don't know what I'd do without him.

***That my father in law, Al, has recovered so quickly and nicely from his recent back surgery....still hoping you're coming to New Orleans with us next month, Dad!