Last week Chicago much of the Midwest suffered from a record-breaking heat wave. We're talking triple digit heat indexes for days. On day three, the hottest day yet at a stifling 110 degrees, The Fella calls down to me from upstairs, "I just dressed Max and wait'll you see how adorable he looks!" He proceeds to come downstairs, proudly holding out Baby in this outfit:
Bless him, Max did look adorbs, if not a tad peeved that he was stuffed like a hot sausage during the wrong season. At least The Fella left off the pants.
I did change him into a tank right after snapping these pics and before I went grocery shopping for Fourth of July. I was just counting our lucky stars that our building didn't lose A/C and that I had the bright idea to grab a few boxes of Magnum ice cream bars during my grocery run.
As it was too hot to BBQ on the Fourth, I opted instead to make a meaty dish on the stove-top––Mario Batali's Braised Chicken with Potatoes and Basil. Easy, delicious, and here's the recipe. Try it sometime, maybe?
1 3lb whole chicken, cut up
Coarse salt
2 tablespoons Canola Oil
8 cloves garlic, thinly sliced
2 cups water
1lb halved red potatoes
1 tablespoon dried tarragon (I used dried marjoram)
2 tablespoons tomato paste (I used the whole can)
1 red onion, sliced
Heat oil in large skillet on medium-high heat. Cook chicken skin-side down until browned, about 5-7 minutes. Flip chicken and push to side of skillet.
Add garlic and onion and saute until golden. Add potatoes, tomato paste and season with salt. Add water to the pan and bring to a boil. Add dried spice to the liquid. Return to a boil, then lower heat to a high simmer.
Cook until potatoes are tender and chicken is cooked through, about 30 to 40 minutes.
I did change him into a tank right after snapping these pics and before I went grocery shopping for Fourth of July. I was just counting our lucky stars that our building didn't lose A/C and that I had the bright idea to grab a few boxes of Magnum ice cream bars during my grocery run.
As it was too hot to BBQ on the Fourth, I opted instead to make a meaty dish on the stove-top––Mario Batali's Braised Chicken with Potatoes and Basil. Easy, delicious, and here's the recipe. Try it sometime, maybe?
1 3lb whole chicken, cut up
Coarse salt
2 tablespoons Canola Oil
8 cloves garlic, thinly sliced
2 cups water
1lb halved red potatoes
1 tablespoon dried tarragon (I used dried marjoram)
2 tablespoons tomato paste (I used the whole can)
1 red onion, sliced
Heat oil in large skillet on medium-high heat. Cook chicken skin-side down until browned, about 5-7 minutes. Flip chicken and push to side of skillet.
Add garlic and onion and saute until golden. Add potatoes, tomato paste and season with salt. Add water to the pan and bring to a boil. Add dried spice to the liquid. Return to a boil, then lower heat to a high simmer.
Cook until potatoes are tender and chicken is cooked through, about 30 to 40 minutes.
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