Melissa Clark’s Saturday Recipe – The New York Times

Consider the weekend, both days without a trace and no problem, if you’re lucky, fill in the blanks however you like. It’s the scene of the remote weekend – from Thursday, for example – when the demands of work or school and you fantasize about how you’ll fill those unscheduled hours.

On Saturday mornings, I’m still ambitious. The 48 hour bonus seems like too much. What will not be running? Which housework will not be conquered? Let’s stack social interactions, have a late breakfast with a football game to your cousin’s mitzvah bar, sleep when we die! Or should we go to sleep now, get some cat sleep, maybe relax with a book? There is certainly enough time.

Sometimes I’ll come up with a list of things I plan to do on Saturday and then watch myself not doing any of them, almost implausible to a task executive. the invisible duty that no one, not even me, will decide what I do. to do today.

The best weekends, I’ve found, aren’t the days when I try (and often fail) to be happy and productive all my life, but the days when I intentionally do something wrong. can happen during the week. This could be going to the museum, or going to breakfast. It could be sleeping in or going offline, going on a day trip or just washing a few items.

I try to plan my weekends with Sunday night in mind: What will I be happy about in the future? What can I do to minimize the ticking feeling of the “60 Minutes” clock counting down my last seconds of freedom?

One of my favorite things to do on the weekends is to cook something a little more elaborate, or at least different from what I usually do during the week. It’s a double gift: You get the pleasure of cooking, then the joy of a special meal. So I’m excited that starting this week, my colleague Melissa Clark is coming in every Saturday with a recipe for the week, a dish she picked up for this week that I hope you’ll enjoy. try with me. This week, it’s Provençal Roast Chicken. Tell me how it goes.

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If your weekend ambitions include cooking a festive meal, consider Provençal grilled chicken. When Sam Sifton wrote about this dish in 2015, he told readers to put the chicken in the oven, pour everyone a glass of wine and be kind – words to live. And that’s exactly what I did, recently, when friends came over for dinner. I cranked the oven to 425 degrees (a tip from the recipe note) and filled our wine glasses as the chicken sizzled and browned, sprinkling schmaltz over the shallots and roasted garlic along. I serve this with crisps, but wish I had a bun to scoop the caramelized chicken-y-crust from the bottom of the pan. Happily, a spoon works just as well.

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