By Teri Cayton
The Parsons Advocate
I am having a crisis on my hands with my dog Raven. I don’t know what has gotten into her but she is worse than having a two year old running around ruining things. This dog has started to destroy my house. So far this dog has chewed the wall off my outbuilding, ate my recliner, yes she ate it, shredded three dog beds, one cushion, three remotes all in one night, (luck had it that I found all the batteries), one rug, a nail file, a paintbrush, and three comforters for my bed. Also there was a dead baby opossum on the deck last week.
It is not like she doesn’t have enough stuff to chew on, there are bones all over my house and out in her yard, she had balls and squeaky toys. I just don’t know what has gotten into her. Momma Said, “Stuff happens for a reason.” I just don’t know the reason she is nine months old and doesn’t have any baby teeth left so I guess she has her own reason. I did need a new chair I just wasn’t prepared to get one yet.
Now the question is, if I get a new chair is it going to end up in the trash as well? I might have to get a muzzle for her to wear at night so she can’t chew on anything. I just want my normal life back and not have to worry what mess I will have to clean up each morning. Momma Said, “Maybe I should have become the crazy cat lady!!”
I hope everyone had a fantastic Memorial Day weekend to kick off the summer. As always, be safe, take care of each other and remember Momma Said, “Treat people like you want to be treated.”
Easy Grilled Chicken Thighs
INGREDIENTS
- 1 TEASPOON paprika
- ½ TEASPOON dry mustard
- 1 TEASPOON dried thyme
- 1 TEASPOON salt
- ½ TEASPOON freshly ground black pepper.
- 1½ POUNDS bone-in skin-on chicken thighs
- ½ CUP BBQ sauce
- 2 TEASPOONS soy sauce
- ½ CUP apricot preserves
INSTRUCTIONS
- Make the spice mix by combining the paprika, dry mustard, dried thyme, salt and freshly ground black pepper in a small bowl.
- Rub the spice mix on both sides of the chicken pieces. Let the chicken rest for 15 minutes to absorb the spices.
- In a small saucepan, whisk together the BBQ sauce, soy sauce and apricot preserves. Bring the mixture to a boil and simmer for a few minutes. Set the sauce aside.
- Pre-heat your indoor or outdoor grill to medium heat (about 375°F). Place the chicken, skin side down, on the grill over direct heat and cook for 5 minutes on each side. Then brush the sauce on the chicken and move it to indirect heat on your outdoor grill and close the grill lid. If using an indoor electric grill, lower the heat to 350˚F and close the lid (if you have one). Cook for another 10 to 12 minutes, until the chicken reaches and internal temperature of 160°F on an instant read thermometer.
- Let the chicken rest for 5 minutes, loosely tented with foil and then serve with more BBQ sauce at the table if you like.