I really enjoy watching the birds out my office window. I feed them everyday and it is a real treat to see how many different kinds come in to eat. I got a big shock yesterday, as I sat at my desk looking out the window. What do I see but a green parakeet eating with a flock of wrens. Yes folks, I said a parakeet. It would fly in with a group eat a little then fly out again. Momma Said, “You never know what you are going to see from one day to the next.”
I assume it escaped from somewhere, I just hope he can survive the cold weather that is coming our way this fall and winter. Maybe it will come in out of the cold and let someone rescue it. We have some beautiful native birds but I don’t think any of them are green like this little one. Nature has a way of taking care of itself I only hope this little one is rescued before it gets too cold.
I have to keep an eye out because we also have a neighborhood cat stalking the bird feeder. It will hide in the flowerbed like a tiger and I have had to run it off several times. It seems I am collecting more animals all the time at the feeder. I have squirrels and various birds in the front, now a parakeet and in the back a huge groundhog lives in the bushes. Momma Said, “No telling what will show up next week.”
I know one bird that will not be eating at the feeder and that is the chicken that tastes great in this recipe, so enjoy!
STICKY CHICKEN WITH PEACH GLAZE
Ingredients
1 cup peach preserves
2 cloves of garlic minced or grated
2 tablespoons of olive oil, plus more for brushing
1 tablespoon soy sauce
2 teaspoons Dijon mustard
¼ teaspoon cayenne pepper (or to taste)
1 teaspoon salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
4 chicken breast, split (you can use 8 chicken tights instead)
4 ripe peaches pitted and cut in half
Instructions
Preheat the grill to medium hot.
For the glaze, in a medium bowl, combine the peach preserves, garlic, olive oil, soy sauce, Dijon mustard, cayenne pepper, salt and black pepper and mix well. Reserve 2 tablespoons of the glaze.
Preheat the oven to 350 F
Brush the chicken with olive oil and season with salt and pepper to taste.
Place the chicken skin side down and cook for 6-8 minutes or until golden brown. Turn the chicken over and brush some glaze on top. Cook for another 5-6 minutes. Flip the chicken, brush with the glaze and cook for a few minutes. Remove the chicken from the grill and place it in an oven safe dish. Generously brush more glaze onto the chicken. Place in the oven and cook for about 30-40 minutes or until cooked through.
Place the peach halves on the grill cut side down, grill for 2 minutes. Turn and brush with the reserved glaze. Grill until the peaches are soft (about 3 more minutes).
Transfer to a platter and serve.
