I love my weekends. I’m sure everyone does but I especially love the weekends that I don’t have an event going on at work. Which is about once or twice a month. This weekend I filled the long hours with a huge craft project and loads of cooking.

Saturday I started working on sewing a new duvet cover. I bought the fabric a few weeks ago after settling on a pattern. The day consisted of cutting all the pieces and laying them out on my living room floor. They just barely fit!

Fabric selection at the store prior to cutting.


When cats attack! Frannie disrupting the duvet layout. 


I did finish the cover in one day, very late but not after making a killer quiche with a few items I had on hand and really needed to use. I made an asparagus, bacon and goat cheese quiche! I loosely followed this recipe.


I crashed late at night Saturday, only to get up and try to accomplish a few house-y things that were neglected the day before. Also I had some pillow shams to make! And a roast chicken! The night before I rinsed and dried the chicken, then covered it in sea salt and rosemary. Into the fridge it went uncovered (helps dry out the skin to make extra crispy).


The recipe for the chicken is below. It was a new method for me to cook chicken. I usually just throw it in a crock pot, so to use the over (!) and in cast iron skillet (!!!) was radical. It was a big learning curve for me, but it turned out well and with a few modifications it will be amazing.

And finally I finished the shams, without a pattern so there was a little trial and error. They’re still a little loose and I could tweak them a bit, if I really wanted.

Tada! Final product!


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Skillet Roast Chicken

This recipe works for a smallish bird 5-6 lbs.

  1. Dry out the bird as long as possible, such as overnight uncovered in the fridge, cover generously with herbs and salt. (I used rosemary and sea salt).
  2. Remove from the fridge and bring to room temperature.
  3. Preheat oven to 475, with a 12” cast iron skillet inside.
  4. Melt 4 tb butter with 2 cloves of garlic, minced and the juice of 1 lemon. Dust/ Brush off the salt from the skin of the chicken.
  5. Fill cavity with lemon halves (after juice squeezed out), crushed garlic cloves (skin on is fine), leftover herb stalks (rosemary), salt and pepper.
  6. Brush butter mixture on skin, be sure to cover all parts
  7. Slice 2 onions thickly, take skillet out, make a bed of onions in the skillet, and put the chicken on top.
  8. Bake for 30 minutes, then turn the heat down to 375 and cook until done (165 in thigh).