grace grits and gardening - ramblings from an arkansas farm girl

A Good Day from Morning til Night

January 29, 2014 By Talya Tate Boerner

Since I take a zillion pictures each day anyway, I thought I may as well join in on the Photo an Hour blog challenge with Southern Mess (great blog name, right?). The idea is to select a day and take one photo for every waking hour. (Why? Just because.) I chose last Saturday since I was actually doing something other than my two primary activities of writing and dog walking…

It was fun to document each hour on the hour. And since I got up before dawn there were lots of pictures. I grouped them so it wouldn’t be too painful. (I hope.)

Without further adieu…

5- black coffee; 6-still dark; 7-frozen water; 8-morning writing

9-hot shower; 10-green smoothie; 11-kale harvest; 12-sweet Annabelle

1-cool car; 2-pink cowgirls; 3-calf roping; 4-bull riding

5-funnel cake; 6-cute boots; 7-brown calf; 8-onion rings

9-mounted longhorn; 10-rodeo ticket; 11-historic saloon; 12-night night

It was a good day from morning til night… How was your Saturday?

Grace Grits and Gardening

P.S. Bloggers it’s not too late. Take pictures today and link up with Southern Mess tomorrow!

Musical Pairing:

It’s a Good Day, Peggy Lee

Sweet and Spicy Chicken Wings

January 28, 2014 By Talya Tate Boerner

My recipe for sweet and spicy chicken wings is sure to be a crowd pleaser at your Super Bowl party this weekend. (Or for supper tonight…) The marinade is easy to make and the chicken grills up in no time. Alternatively, if the weather outside is frightful where you live, these wings will be just as tasty roasted in the oven.

Ingredients

2.5 pounds chicken wings/drumettes
1/2 cup soy sauce
1/2 cup finely chopped yellow onion
1/4 cup butter, melted
1/4 cup orange juice
1/4 cup agave
2 cloves garlic, finely chopped
3 tablespoons brown sugar
1 Tablespoon ginger
1 teaspoon dry mustard
1/2 teaspoon cayenne
sea salt and black pepper, to taste
chopped green onions (garnish)

Method

Mix all the ingredients together (except green onions). Pour into a large plastic bag with chicken. Brine overnight in the refrigerator or at least 6-8 hours.

My husband grilled these on his Big Green Egg. They cooked really quickly—in less than fifteen minutes. If you prefer to cook in the oven, roast at 350 degrees for 45 minutes until juices run clear.