I interrupt my next planned blog on birthday cake to write about unplanned, unwanted events. First of all “It could be worse.” I am on the first full day of hobbling around on crutches with an air-boot on my right foot. This is my driving foot so I am housebound and dependent on others to get out of the house. I am very blessed to have the world’s best hubby to watch over and take care of me. However I am not used to relying on others and this is an ongoing life lesson for me.

I am not feeling sorry for myself. People have much worse events and conditions to live with, some for all their lives. So, I have to harness my Mom’s “make do” spirit and make do!

To explain, I fell. I busted (is that the proper word?) my upper lip and chin and broke my ankle. It happened very quickly and I was not able to catch myself before hitting my face.

So now I have learned what a fat lip looks and feels like. When my coworkers looked at my face they saw what I only saw looking in the mirror, which I don’t do often. Went and got the medical care needed and here I sit. When the pain lessens I hobble around the house on crutches; I go up and down the stairs on my butt like a two year old, and I wheel myself around the house on my sewing machine chair which has wheels. I am grateful that I have hardwood floors as maneuvering in the chair would be much harder on carpet.

I am supposed to be making a birthday cake for granddaughter’s birthday party this weekend. My kitchen is not scaled to chair level but I can stand with the crutches. Maybe I’ll tackle that tomorrow.

Hubby set out chicken thighs to thaw for dinner tonight. I saw a chicken recipe on the Food Network site, http://www.foodnetwork.com/recipes/melissa-darabian/roasted-garlic-clove-chicken-recipe.html ,that looked tasty as well as on another blogger’s site. https://cookingforthetimechallenged.wordpress.com/2015/12/03/grilled-chicken-cutlets/

This is my adaptation/combination/inspiration from these two recipes.

I’ve got 6 chicken thighs, mostly without skin. I juice and zest ½ lemon. This is my favorite old time citrus juicer. It is from my Mom. It is a WearEver Aluminum, made in the U.S.A.

I use ¼ cup canola oil, and about a teaspoon of Herbs de Provence. Oh, and a clove of garlic. Swirl that all together with ¼ chopped onion and pour in the Ziploc bag with the chicken. Fiddle around with it to get the marinade all around the chicken. Place back in fridge and wait for dinner time. I will cook these in my 10 inch cast iron skillet. The rest of dinner will be baked sweet potatoes, and green beans.

 

I can do all of this from my “wheeled” chair and crutches! That’s called Making Do!