Well, we weathered the storm! It was super windy, but the power held out all day and night on Monday. Tuesday we woke up to quite a mess outside of leaves and branches everywhere, but aside from that it was a beautiful day...partly sunny, around 65 degrees...not bad!
It was so nice in fact that, after blowing away all the leaves and debris from my driveway and decks, I decided to do my weekly grocery shopping. Well, of course that was when the power decided to go out. Yesterday at 4 pm...with a fridge and freezer full of food.
I still have no idea why it went out so long after the storm was over. I'm pissed cause I had prepared so well. Jesse and I had eaten pretty much everything in the fridge and freezer, and I had the heat cranked up just in case power went out. *Sigh*...what are ya gonna do?
I was hoping it would be temporary, that maybe they cut power to us on purpose before restoring it to a whole bunch of people. That was not the case. It's still out as of today. Luckily my mother has a generator, so I was able to transfer most of my food over to her fridge and freezer.
So today Jesse and I are parked at the Gales Ferry Library charging all of our devices...phone, laptop and iPads. It could always be worse though. I can't believe the devastation Sandy wreaked on New York and the extreme coasts of CT and NJ. We may not have power, but at least we have a (semi) warm house and all of our friends and family are safe.
Ok guys, that's it for me today. I'll see again when I can.
'Pulled BBQ Chicken Sandwich'
Source: Paula Deen
2 lbs boneless skinless chicken thighs
2 tablespoons canola oil
1 onion, finely chopped
2 cloves garlic, finely chopped
3 tablespoons apple cider vinegar
1 cup ketchup
1/2 cup water
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne pepper
salt and pepper
1. Season the chicken thighs on both sides with salt and pepper. Heat oil in a large high-sided skillet over medium high heat. Add chicken thighs and sear until golden brown, about 4 minutes on each side. Remove to a plate.
2. Add onion and garlic and sauté until tender, about 3 minutes. Stir in apple cider vinegar; using a wooden spoon stir up any browned bits on the bottom of the pan. Add ketchup, water, brown sugar, Worcestershire, cayenne, and salt and pepper. Bring to a boil then reduce to a simmer.
3. Add the chicken back to the pan as well as any juices that have accumulated on the plate. Turn heat to low, cover and cook for 40 minutes.
4. Once chicken is cooked, shred the meat with a fork in the skillet. Toss the meat through the sauce so it’s covered. Divide the pulled meat between 6 hamburger buns. Serve with coleslaw, if desired.