• 3 cornish hens split
  • one large onion
  • 5 cloves of garlic
  • 1/2 cup white wine
  • vadouvan

and like that i am back.

back to my crazy sense of humor, back to my witty obnoxious self. would you call me obnoxious?

i shrug.

some might. i just like to call it funny. so funny in fact i tried to convince my husband i should be a comedian.

i’m actually not that funny. not to him, because he listens to me all the time. but maybe to other people? probably not…

i guess you could just call it ramblings…because really, what’s here, what your reading is all my thoughts. thoughts i usually keep to myself…you know, like the dirty joke you never say out loud (like, you know, how i laugh every time someone says fish taco, don’t ask)? that’s me.

what an outlet.

and then i just give you a recipe, like that! i’m like, hey, here’s some awesome chicken that you should totally make. and your all like, oh yeah, let’s make her chicken. and i’m like, totally.

just a note…i don’t say like so much in real life. just here, cause in my head, like you know, like seems funny. and it’s totally not. as a matter of fact, i hate when people say the word like so much.

what if i just just stop here and give you this awesome cornish hen recipe? would you like that?

it’s totally simple, and from one rambler to another, make it. love it, embrace it.

eat more cornish hens.

roasted cornish hens

  1. take a large onion and cut it up into slices. line the bottom of a roasting dish. add wine.
  2. cut your hens in half and place then on top of the onions. throw slices garlic over, tuck in crevices, and sprinkle the vadouvan all over the chicken. lightly, not to much.
  3. bake at 350 for an hour or until the chicken is cooked.

a note on vadouvan. it’s a lovely spice. a spice every spice lover needs. you can find it online just by googling. the best part, you don’t need a lot, just a touch, it really pairs well with chicken, pork, lamb and even lentils.


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