Trevor’s not in school full time yet, and even though he is infinitely better at independent play than Haley ever was, there are still a lot of hours each day spent entertaining him. Playing with Legos, and me, is his activity of choice. His choice, not mine. I swear, I would rather clean the stove. What can I say…building is not my thing.
Look what Daddy makes.
Ya. A ship. With an antenna, fog lights, ladder, speakers…the whole shebang. And this was no kit, my friends. This was assembled from picking out random pieces from a gigantic tub…in about 30 minutes.
Here’s my creation.
I don’t even know what that is. A back yard? A beach scene?…with a dog? I worked on it for an hour.
I looked at Trevor and apologized for being so bad at this. And then my sweet boy replied, “it’s ok, Mommy. You make delicious food.”
He makes my ovaries hurt.
Honey-Soy Chicken Drumsticks
Prep time: 10 minutes
Marinade: 1 hour or overnight
Cook time: 35 minutes
• 10 chicken drumsticks
• 1/4 cup honey
• 6 tablespoons soy sauce (low sodium or gluten-free)
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 teaspoon sesame seeds, for garnish (I forgot these in the picture!)
• 2 scallions, chopped, for garnish
In a small bowl, combine the honey, soy sauce, garlic, and ginger. Place chicken in a Ziploc bag and pour the liquid mixture over all the pieces. Seal the bag, removing as much air as possible and marinade in the refrigerator for at least one hour (preferably overnight.) Do not discard the marinade!
Preheat oven to 425 degrees.
Lay chicken on a foil or parchment-lined baking sheet. Bake for approximately 35 minutes or until a thermometer inserted into the thickest part reads 160ºF. Every 10 minutes, brush some of the remaining glaze on the drumsticks.
Sprinkle some sesame seeds and scallions on top and serve with white rice or Pineapple Coconut Rice.
(adapted from Snixy Kitchen)