I have realised in the last week or so, how absolutely exhausted I am! I guess in the heat of the moment, adrenaline pumping and the reality that it has to be done, you plough on. It’s only when it’s all done and you finally take a breath that it hits you. Sheer and utter exhaustion!
I have been pottering around the house working on little projects and then the realisation dawns on me that I haven’t made dinner, haven’t photographed dinner, have no clue what’s for dinner and it’s 7 pm!
This explains my week and my lack of presence. I hope you all had a great weekend and are off to a superb start for the week.
I thought I’d share some photos of our Father’s Day hike to St Mary’s Glacier and a quick recipe for some incredible Citrus Pomegranate Chicken that I made for our picnic lunch.
My husband loves picnics but we never seem to have much luck with the weather. Whenever we plan a picnic, it’s either so windy that our food and plates start flying, so cold that we have to huddle together for warmth or as was the case on Sunday, we start hiking and it starts hailing and the temperature plummets to 48℉ (9℃). The white stuff falling and on the ground in the photo below, is hail.
I love rainy and cold weather so I didn’t mind at all. It made a wonderful change to the searing temperature down in Denver. I am so lucky to be able to escape the heat when I want by driving up to the mountains and cooling off. It really is a blessing to live here surrounded by so much natural beauty.
St Mary’s Glacier is part of the Rocky Mountains (but it’s on private land) and you are able to hike up the glacier, sled or ski down it. It’s about an hour outside of Denver, so it’s very close to us. At the base of the glacier is a serene lake surrounded by the most intriguing twisty trees. In the summer time and especially when it is sunny, it is beautiful up there. The lake is clear, crisp and cold from the melting snow. My photos do not do the glacier and the glacial lake any justice because it was so cloudy and grey on Sunday.
The hike up to the base of the glacier is a bit strenuous if you are not used to hiking but it can be done! The terrain is a bit rocky and you do have to watch your step and have proper shoes. I am not sure how the people wearing Vans didn’t slip and hurt themselves!
I packed a small picnic, nothing too lavish since we had a dinner invitation that evening. We also didn’t want to overeat because we had to lug all the food up there, hiking the rocky terrain and then carry ourselves back down! Hard to do if you stuff yourself!
I made some of these Pomegranate Citrus Chicken drumsticks that were marinated in orange, lemon and lime juice, spices and pomegranate molasses. I wanted to grill them but for the sake of time (and exhaustion) I threw them in the oven. We also had some egg salad sandwiches for the vegetarian, fruit and chips (crisps) and granola bars.
We ate our picnic on some big fallen tree logs in a wooded area by the lake. The trees protected us from the wind and the occasional rain drop. It was refreshingly pleasant even though it was cold and damp. The last couple of weeks have been so hot in Denver and it was a welcome reprieve to feel winter temperatures again.
I know at this point most of you are thinking that I am totally insane for loving the cold, but I do and I often wonder how, having an Indian back ground, that I totally cannot tolerate hot weather.
I am going to share my quick chicken recipe and there aren’t any fancy photos today but let me reassure you that the chicken is delicious!
Serves: 15 drumsticks
- 15 chicken drumsticks, with skin
- ¼ cup orange juice
- 1 lemon, juiced
- 1 lime, juiced
- ¼ cup pomegranate molasses
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon cumin powder
- 1 teaspoon turmeric
- ½ teaspoon red chilli/cayenne powder
- 1 tablespoon sugar
- salt and pepper to taste
- olive oil or coconut oil for drizzling
- Mix everything but the chicken and oil together in a bowl.
- Taste to check for salt, sugar and spice.
- The marinade should be sweet and spicy.
- Place the chicken drumsticks in a single layer in a large baking dish.
- Pour over the marinade turning the chicken to coat all around.
- Place in the fridge and marinate for at least 4 hours or overnight.
- When ready to cook, fire up the grill or preheat the oven to 425℉/220℃
- If using the oven, line a baking sheet with foil and place the drumsticks.
- Drizzle over the oil and bake for about 30-45 minutes until the chicken is crispy and golden brown.
- If you desire, half way through, brush some more pomegranate molasses on the chicken to form a sweet sticky glaze.
- On the grill, toss the chicken with the oil and place on a medium hot grill and cook until golden brown.
- Brush pomegranate molasses a couple of times to form a sticky glaze.
All in all, it was a wonderful day and the man of the hour really enjoyed his special day.
I hope all the fathers out there had an amazing day surrounded by their children and loved ones.
Hope you are all having a fabulous week!