Poor Ladybug is just heartbroken right now. We took “Gamma” back to the airport last night so she could fly home. Having her here for two weeks was so much fun, and so exhausting at the same time! We did so much fun stuff – took a road trip to PA to see family, spent a few hours at an Amish community shopping and eating, did lots of crafting, even more cooking and eating, went to the mall, went to the Columbus Zoo, went to an antique mall, cleaned up my garden, and played, played, played. Ladybug loved having Gamma here, so much so that I didn’t put that girl to bed once, and I think I only changed like 3 diapers the whole time. But oh how tired we are, and Ladybug just can’t handle Gamma being gone now. She went to sleep last night saying “Gamma Do it! Gamma NOW!” Poor girl.
We are going to try to recover by not leaving the house much the next few days, taking it slow and easy and not really doing much of anything. Just sit, and be, and enjoy
The grape glaze was definitely something fun to try! It made for a sweet and slightly tangy sauce, which carmelized awesomely on the grill. It had really good flavor, and we all loved it! It was a fun, fruity, healthy way to grill up some chicken legs and we really enjoyed it! It definitely takes a bit more time than opening a bottle of barbeque sauce, but this is so much better for you, and tastes great, too!
Grilled Chicken with Fresh Grape Glaze (Cooking Light, June 2005)
3 cups seedless red grapes
2 tsp olive oil
1 cup chopped onion
2 garlic cloves, minced
2 TBSP balsamic vinegar
2 tsp spy sauce
1 tsp brown sugar
1 tsp chopped fresh rosemary
1 TBSP olive oil
6 chicken drumsticks
6 chicken thighs
2 tsp chopped fresh rosemary
1 tsp pepper
3/4 tsp salt
Place the grapes in a blender and process until smooth.
In a medium saucepan, heat 2 tsp olive oil over medium heat.
Add onion, cover, and cook for 10 minutes, stirring occasionally.
Add the garlic, cover, and cook for 3 minutes, stirring occasionally.
Stir in the pureed grapes, vinegar, soy sauce, sugar, and 1 tsp rosemary.
Bring to a boil, reduce heat, and simmer for 10 minutes or until slightly thick.
Cool slightly and then process in a food processor until smooth.
Heat the grill.
Brush 1 TBSP oil over the chicken, sprinkle 2 tsp rosemary, pepper, and salt evenly over the chicken.
Place the chicken on the grill, cover, and grill for 25 minutes, or until done, turning and basting with the grape glaze frequently.