Today I’m going to go on a little rant for ranting’s sake. You see, I’ve been job hunting, submitting applications left and right. There must be near 30 applications out there with my name on them- and that’s just from the past three days. Needless to say, it’s not a fun process. No, not at all.

But it would be really nice if one of these applications turn into my saving grace and someone gives me a ring or shoots me an email. My fingers are double crossed. It’s ridiculous how easy it is to find a crap job that pays next to nothing and offers even worse hours, and how hard it is to find something stable. Eh, but that’s the complaint of everyone nowadays, isn’t it? At least by some miracle I manage to get my bills paid, have a roof over my head and food in my belly, and have supportive friends with which to drink wine and rant. Even when life seems low, there’s always a spec of gold to be found.

Plus, let’s talk about this magnificent weather. As a gal more inclined to favor the winter months over the summer months, this past week of 73 has been absolutely perfect. I took much joy in flinging open the windows and shutting off the a/c. I’ve even donned a sweater thrice already. Perhaps I’m acting a little prematurely, but this summer was pretty rough and I’m ready to welcome better times. So here’s to pumpkin spice, knee high boots, sweaters and scarves, mint hot chocolate, crisp air, hard cider, snuggling, bon fires, falling leaves, and all the other great things that come along with cooler temps. Ah, I’m in love and we’ve barely begun.

So let’s make some chicken. Remember those wings/drumettes I made the other day? Well, it just so happens that I had a second package of drumettes eager to be cooked. Mmm I’m thinking teriyaki!


  • 1 package chicken drumettes
  • 1/2 cup teriyaki sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • Lemon juice
  • Pepper

I promise, one day I’m going to do these things up with flour and see how it goes. You know, just to see if the skin gets crunchy and not just crispy. But today, I chose the marinade route. You can’t go wrong with a good marinade. Wash your drumettes and put them in a bowl or shallow dish. If you have freezer Ziploc bags. that would work even better!

Pour the teriyaki sauce and oil over the chicken

Drizzle with as much lemon juice as your lemon-loving heart desires

Add a heaping spoonful of garlic. With cold weather coming, garlic keeps the flu away

Now mix with your hands! Or shake your freezer bag up. Set aside for at least half an hour to get the flavors going. The longer it sets, the better.

Arrange chicken on a foil lined baking sheet. Baking sheets help the skin crisp up better in my opinion, but by all means you can use a regular baking dish.

Bake for 40 minutes at 425 degrees. If you’re a little silly like me, forget to SPRAY the foil with PAM. Guess I like aluminum with my chicken! Serve with some fried rice.


Let them fly

It’s FOOTBALL SEASON! That means I have the perfect excuse to eat excessive amounts of junk food on Wednesdays and Sundays. What a beautiful sport! Of course, I am joking. A little bit at least. I’m not very big on snacking. Not only is it bad for my wallet, but it’s also bad for my waste line. So I watch my Redskins win by sipping lemon water and maybe having some popcorn. But that doesn’t mean I don’t indulge every once in awhile. After all, today is our first game of the season. What kind of fan would I be if I didn’t…make some wings?!

That’s right, today I decided to try my hand at cooking up some wings. Well, technically they are little drumettes, but who’s really paying that close attention? Anyway, I play around with a few different ideas on how to prepare them. Since my kitchen is small, I opted against frying. I really hate how it makes the whole house smell like grease. But did I want to marinate my wings and then bake them? Or perhaps dredge them in flour to make them extra crispy? There seemed like so many options for my oven.

In the end, I chose to simply bake them on high heat. The skin got nice and crispy without worrying about if adding flour was going to make the whole lot soggy. Plus, no frying!


  • 1 package chicken drumettes
  • 1 1/2 tablespoons canola oil
  • Buffalo sauce (I used Texas Pete Fiery Sweet)
  • Salt
  • Pepper

Rinse the drumettes and pat them dry with paper towels

Hit those babies with salt and pepper!


Line a cookie sheet (or your trusted pizza pan) with some aluminum foil. If you forgot (as usual) to preheat you oven, go ahead and do that now. 4oo degrees please! One day you’ll be a good baker and remember to preheat, one day…

Take your seasoned chicken and mix it up with some oil. I would prefer to use olive oil, but I was plum out so canola oil will just have to do. No worries! This step can be done in a bowl if you prefer, but I rather save some clean dishes and coat the chicken right on the lined cookie sheet


Get your hands in there!


All done for now. Bake for 45 minutes for some nice crunch. I do like added texture myself


After 45 minutes, remove the chicken from the oven and admire your handy work. Just lovely! At this point, you can make your own buffalo/wing sauce and toss it all together. But it’s game day and I was feeling lazy so I just heated up some Texas Pete in the microwave. That’s just how we do things sometimes. Toss…



…and serve! If you haven’t noticed, I served my wings with extra sauce on the side because I like to get messy (and the fiery sweet is more sweet than fiery), but feel free to serve with some ranch or blue cheese. It’s your game food after all!