Two excellent dinners tonight. I ate plenty of the first one, but
just a nibble or two of the second. Both very yummy.

At Guy's: Meatloaf (recipe follows), steamed broccoli, corn with
butter. Back home, for James, because he wanted to make chicken
salad: Roasted chicken thighs (recipe follows).


Meatloaf

1 pound or so each (slightly more in this case) ground beef, pork,
and lamb
3 large eggs
1/2 large red onion, diced and fried briefly in bacon fat
1 cup bread crumbs
1/2 cup V-8
salt to taste

Put into 2 loaf pans. Bake at 375F for 45 minutes, covering with
foil for the first 30 minutes. (I checked at the end to make sure
it was done, and it was 160F, so I pulled it out.)


Roasted chicken thighs

4 chicken thighs
2 T softened butter
1 T white-wine worcestershire sauce

Mix butter and worcestershire together and slather over chicken
thighs. Bake, uncovered, at 350 for 45 minutes, then 450 for 15
minutes, or until skin is browned and juices run clear.

Say Serene Like You Mean It wrote:

> Roasted chicken thighs
>
> 4 chicken thighs
> 2 T softened butter
> 1 T white-wine worcestershire sauce
>
> Mix butter and worcestershire together and slather over chicken thighs.
> Bake, uncovered, at 350 for 45 minutes, then 450 for 15 minutes, or
> until skin is browned and juices run clear.

By the way, my chicken thighs were still partially frozen when I
started them -- I'm sure they'd take less time if they hadn't been
so cold.

Serene