I miss the days of summer as a child. We couldn’t wait for school to be out.
During school days it was a chore to get out of bed for school but during the days of summer vacation, it seemed a shame to sleep in and waste a single minute. We would be up with the first birdsong and be outside until after dark. Momma Said, “It is easy to feed kids when you just throw a few sandwiches together and send them on their way.”
We didn’t have to worry about kidnappings, being molested or drug dealers trying to steer us down the wrong path. I feel so bad for the parents of kids today having all these things to worry about. The only consolation is that kids DON’T want to go outside anymore. It was punishment for us to have to stay indoors, and kids today think it is torture to go outside.
We would play or work in the hayfields during the day and catch lightening bugs after dark. After a good rain, we would catch night crawlers and then go fishing the next day. We worked in the garden, mowed the grass and when chores were over, mom didn’t really care what we did. Momma Said, “As long as we were not underfoot, the sky was the limit.”
I miss those carefree days and wish kids today could have the same fun as we had. I know to them, video games and computers are the rage, but they don’t exercise the body the same as the mind. I am sure kids today are a lot smarter then we were, but smarts are not the same as common sense. Momma Said, “Get outside and get some life experience.”
SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIES
The easiest one pot recipe ever. Simply throw everything in and that’s it! No cooking, no sauteeing. SO EASY!
INGREDIENTS:
- 8 bone-in, skin-on chicken thighs
- 16 ounces baby red potatoes, halved
- 16 ounces baby carrots
- 16 ounces green beans
- 2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE
- 1/2 cup reduced sodium soy sauce
- 1/2 cup honey
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
DIRECTIONS:
- In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
- Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
- OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
- Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.
