BLUE

A great expanse of pale blue skies
Unending deep blue seas,
Distance sounds a heart that beats,
But not for me.

Early mornings, busy days
A smile, a talk, a song,
Strong hands make a warm embrace,
But not for me.

Young to the call, swift to respond
Years wear happiness.
The plan fulfilled, a promise, still?
But not for me.

The home place holds it's beauty,
Oaks shadow many stones.
Across the lake, once pure,
Moon lit the water's edge,
But not for me.

TERIYAKI NIGHT

I have been experimenting with a homemade teriyaki sauce recipe for some time now and I think I have finally perfected it....no, I know I have.(well, to my liking anyway) Never again will I buy the chemical-laden, preservative filled, bottled kind from the grocery store.(oops, never say never) Not only does it make your home smell like heaven, but it takes moments to make and when it is thickening on the stove, all I can say is WOW! I could just eat it right out of the pan. Oh...wait a minute.....I did do that. :)

preparing the chicken for baking

This sauce is great for baked chicken wings(with lots of cayenne pepper added to it to make teriyaki HOT wings, but I used it on a whole baked chicken last night, baked in my Pampered Chef stone. The only other thing I added to the chicken before baking, was a finely chopped, small yellow onion and  onion powder...the sauce really does it all, trust me. 

The picture below is after it has finished baking. I made baked potatoes, and instead of using butter, we used the teriyaki flavored juice that was made during the baking process. I think this juice would also be great poured over rice, like a gravy....OR just get yourself a good piece of bread and "sop" up the excess on your plate. yum!

It fell off the bone. We all were moaning with delight as we savored the tender, moist, amazing taste.  Truly.

So who needs homemade dipping oil for your bread when you have the teriyaki sauce juice from your baked chicken? (Although the dipping oil is heavenly too. If you want that recipe just holler.  :)

For those of you who have asked for this recipe it's as follows:

1 1/2 T. cornstarch

3 T. water

1/4 c. Braggs Amino Acids(taste like soy sauce)

1/4 c. Braggs apple cider vinegar

2 large cloves of fresh garlic(minced)

1 1/2 t. fresh zested ginger

1/4 c. or a little more of pure maple syrup

1/4 t. black pepper

Combine all ingredients in a sauce pan and simmer until it thickens. Stir ocassionally so it won't stick. 

( It will become much thicker as it cools and leftovers can be stored in the fridge for a few days)

ENJOY!