As i was savoring the neat golden nectar from my brothers in Tain, i thought, "i haven't had any Glayva in years." We can't get it in any local sugarshop here in Oklahoma (something about the weird liquor laws here), so... if you're in your local "candystore" could you please check for me? I'd be more than happy to send you price + postage + healthy gratuity...i may even get you a bottle!
Tonight, while sitting down to a dinner of Beer Can Chicken (recipe follows), sweet corn maque choux, peas, and by special Queen's request...stuffing, the Prince sees his friend Luke outside playing...he points at him, "Yuke!"
"Do you wanna go out and play with Luke?" Expecting an emphatic nod of the head and the proverbial "Ha!" which in 23 month old interprets as, "YEAH!"
Instead we got, "No....EAT!"
The Queen about choked on the chicken wing she was...cleansing.
The kid just don't let anything throw a shadow across his plate...a good apple not far from the tree, that's my boy.
Beer Can Chicken
1 whole 3-4 lb. chicken
1 can of beer (of course i've been using my homebrewed Pumpkin Beer)
2 T. Olive oil
2 T. Brabant spice rub
4 cloves garlic
1 small yellow onion
Preheat grill or oven to 325*. While that is warming...rub entire chicken with olive oil then spice mixture, even the inside if you can. Take a yellow onion and cut it down until it fits in the hole in the top of the bird snugly but doesn't slip completely in or out. Take a good pull on the beer, or two little ones, enough to get the surface down about an inch or two. Mash 4 cloves of garlic and the remaining onion together and put into the can of beer. Place chicken, legs down, over the can (if cooking on the grill just place it directly on the grates, if in the oven put it on something to catch the drippings) and cook for about 1 1/2 hours or until completely done. Cut up...Dive in.
Brabant Spice Mix (this is excellent on fried taters)
1/2 t. each of white pepper, onion powder, garlic powder, black pepper
1/4 t. each of cumin and cayenne
1 T. salt