Updates coming

I feel I shouldn't update the blog until I can do so with the appropriate video and photo support. But that's still going to be a few more days. Suffice it to say, we visited Oklahoma and Kansas, Gareth dressed as Sir Gareth for Halloween, I sang in a concert, we saw Uncle Jeremeh's police car, we visited the fire station and Gareth made his first craft project at Moms Morning Out-a turkey. There will be visual evidence of all of these forthcoming.

On another note. I'm out of my first trimester, feeling less sick and tired, which is nice. And I'm able to face food and cooking again. Always nice for me. I have such a good relationship with food that to have to abandon it is hard on me. Anyway, so what's been sounding great this week is Moroccan Chicken and Cous Cous (which Gareth really likes saying). Here's what I do...

Chop one zucchini and one yellow squash into bite size pieces, put on a cookie sheet (with sides)
Toss with olive oil, salt (I like kosher salt for this) and pepper (I like fresh ground)
Roast in a 400 degree oven for about 20-30 minutes, until the veggies are tender
Meanwhile...
Season 4-6 chicken thighs with salt and pepper (same as above) and brown in oven safe skillet
When browned on both sides pour in some chicken broth/stock, a few handfuls of dried fruit (apricots, prunes, raisins), squirt on some honey and sprinkle on some cinnamon. I add a little more broth to make sure the fruit is covered and stir everything around a bit. You can also turn the thighs over a few times to get them coated with the sweet sauce (they turn a nice brown with the little bit of honey on them). Now it's ready to go in the oven to finish cooking the chicken through.
(This should take about 20 minutes so when the chicken in ready to go in, the veggies are ready to come out)
While the veggies cool...
Grab a box of plain cous cous and fix according to the directions (using chicken stock improves the flavor)
When the cous cous is ready (about 8 minutes later) you should be able to put it in a serving bowl and mix in the roasted veggies.
By the time you've done that...
The chicken should be done (about 10 minutes in a 400 degree oven should be enough, but check it with a thermometer to make sure, I put mine in a thigh when I put it in the oven and set the alarm to go off when it reaches 165 degrees).
Serve...(if I liked salad, I'd probably serve it with a salad)

You can use a different part of the chicken, but the thighs are so tasty (and inexpensive) I've never tried another. You can also use water instead of the stock/broth but it's a little less flavorful.