Whenever my skeptical aunt was underwhelmed by somebody’s claim of having made an earth-shattering discovery, she’d make the sardonic aside “Beh! Ha fatto la scoperta di Cristoforo Colombo.” (“Eh! He made the discovery of Christopher Columbus.”) Well yesterday, which just happened to be Columbus Day, I was similarly underwhelmed by my discovery in the fridge of a pork roast that had reached its use-by date. First off, it meant that I would have to abandon the pasta recipe I had planned on for today’s post. Moreover, I had already done my shopping for the day and wasn’t up for a return trip to the market to look for any special ingredients that might be required by a pork-roast recipe.
One problem led to another this weekend, which eventually led to cancelling a dinner party and leaving me with a bunch of potatoes and a plethora of chicken thighs. The problematic weekend also took its toll on writing a post for this blog, which I wasn’t able to get to until today.
After all the drama, I really wasn’t up to cooking last night but needed to put those spuds and thighs to good use. It’s at times like these that I turn to reliable favorites among my cookbooks for a no-brainer recipe requiring minimal prep and cleanup. It didn’t take me long to find one that met these requirements: Baked Chicken with Potatoes and Lemon. It’s from Michele Scicolone’s 1,000 Italian Recipes, one of the most comprehensive and dependable collection of Italian dishes there is.
For my last birthday, a dear friend gifted me with a subscription to the New York Times “Cooking” website. Although I had been tempted to subscribe, given my ever-growing number of cookbooks, I doubt that I would have ever done so on my own. For the last few months, however, prompted by the site’s daily email updates, I’ve become a frequent visitor and have grown even more grateful for the gift.