All settled in

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All settled in

Well, the move to North Carolina is finally done and over with. I’m here, and I’m getting settled in, slowly but surely. Unpacking is getting done a little each day, and for the most part I’ve just been trying to adjust to being here. I’m meeting some of Matt’s friends, cooking him dinner each night, and loving how pretty North Carolina is. The hunt for a job is difficult, because I honestly have no idea where to start being new in town, but I’m doing the best I can, pretty much just putting in applications anywhere that’s hiring. Matt and I are just so happy to be together, though, finally — after so much time constantly apart.

I’m really excited about the fact that I can finally cook every day. Living by yourself, cooking full meals isn’t very practical, but when you live with someone and have someone to cook for, it’s great. I’m loving it.

Matt took a few pictures of me working in the kitchen, so I’m going to post them below the jump since I haven’t put any new pictures here in a while. I’m also going to put the recipe for dinner that I made the other night below the jump.

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Lemon Chicken

This particular recipe is a favorite of mine. The lemons make the chicken incredibly moist and juicy, but the flavor is light and not overpowering. It’s a great family meal.

  • 1 whole chicken (about 5 – 6 lbs)
  • 2 – 3 medium sized lemons
  • 1/2 cup fresh lemon juice
  • kosher or sea salt
  • black pepper

    Preheat oven to 400 degrees. Wash chicken inside and out with cold water, remove giblets, and then let chicken drain, cavity down, in a colander until it reaches room temperature (about 15 minutes). Pat dry with paper towels. Transfer to baking dish. Pour lemon juice all over chicken, inside and outside. Season with salt and pepper. Prick lemons with a fork, and roll on a countertop to get the juices flowing. Place lemons inside the cavity of the chicken. If all of the lemons won’t fit in the cavity, leave the remaining lemons in the baking dish with the chicken. Place chicken breast side down in the oven and lower heat to 350 degrees. Bake uncovered for 15 minutes, and then turn the chicken breast side up and return to oven. Bake for an additional 35 minutes or until done. Let cool before carving.

    Roasted Italian Potatoes

    I like these potatoes because they’re full of flavor without being fattening. There’s no butter or cheese, so they aren’t as unhealthy as, say, your run-of-the-mill mashed potatoes. But that doesn’t mean they’re bland; on the contrary, these potatoes were a perfect accent to the lemon chicken I served above.

  • 1/4 cup olive oil
  • 1 tbsp Italian seasonings
  • 3 garlic cloves, minced
  • 1 lb small red-skinned potatoes
  • 1 lb small white-skinned potatoes
  • salt and pepper

    Preheat oven to 350 degrees. Whisk oil, garlic, and seasonings in a bowl. Add potatoes, salt, and pepper. Transfer to a baking sheet and set bowl aside; do not clean. Roast potatoes until golden brown and tender (about 30 – 40 minutes). Transfer back to bowl and toss to coat. Season with salt and pepper; serve.

    I hope you’ll try these out with your families. They’re relatively easy to make, healthy, and delicious. Matt loved it, as did our friends Shaun and Stephanie. I’m sure your family will love it as well.

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    7 Comments
    • Scott says:

      Cass, with your credentials, you should have no prob finding a job..if not, try the Human Resources office on base, congrats and good luck

    • Chris in NC says:

      Welcome to the state. Glad to have you! The state IQ just went up dramatically! Of course, we’re going down faster than the Titanic but that’s what you get with a state that’s controlled completely by lib democrats.

    • physics geek says:

      I grew up in NC and still have relatives there. I will assume that because of Matt you’re near Lejeune. Might I suggest that you head to Atlantic Beach for your next vacation? Really nice area.

      Welcome to the Tar Heel state, but don’t root for UNC. That’s a big no-no. Duke is the team to pull for.

    • Rickvid in Seattle says:

      What time’s dinner!

    • Big Mo says:

      Hey, thanks for the potatoes recipe. We have a foster daughter who loves to try cooking new things (she makes GREAT butter bars). I’ll show her the recipe.

      And have fun settling in!

    • slamdunk says:

      Best wishes with your new start–we loved NC.

    • Anon 1:50 says:

      If you will nuke (microwave) the lemons, or put them in boiling water for a few minutes, THEN stuff them in the chicken, you will release a great deal more lemony goodness, speed the cooking time, and step away from any possibility of food borne illness due to an undercooked chicken interior!

      Best wishes!

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