Houchin Consulting PLLC
BPCouncil, an international organization dedicated to brand protection, just featured my No Lame Names ebook on their site and email newsletter. You can get a copy of the free No Lame Names Ebook by subscribing to my email list at the right, or visiting the BPCouncil Website.
Here’s the view out the kitchen door this morning. The snow started late yesterday afternoon (after a bunch of sleet and rain). This is about 12 hours worth and it’s supposed to go for another 24. Looks like I’ll be getting the chains out for the trucks again and it’s good thing I didn’t put the Carhart Coveralls and Sorel boots away.
I’ve not been blogging very much because life has been very busy with kids and clients. I’ve been using Twitter.com and Facebook a lot to stay in touch with people and build a wonderful assortment of new business and personal friendships. That work has even lead to several booking to do CLE ethics workshops on the legal issues of social media and how lawyers can use social media ethically and effectively to build their business.
Several law schools have also contacted me about potentially coming to campus this fall to do keynotes and workshops for entering law students based on the Fuel The Spark book. That’s exciting.
I’ll keep you posted.
Looks like I’ll be on the mountain today.
March started off with some great weather for garden-building. Then we got some chickens for eggs, then it snowed – big. Today is georgious! It’s 60 degrees and the snow is perfect for playing & building stuff.
Here are the photos:
I’ve been posting tweets about my daughter Tobin’s favorite meal over the last few weeks. Every week, each of the kids gets to request one evening’s meal. Tobin picks my Garlic Roast Chicken, mashed potatoes, and some vegetable. This is a really simple, but wonderful meal.
Here goes.
Preheat the oven to 375. Make sure your whole roasting chicken is completely thawed, rinse it well, and get rid of the yucky bits tucked inside.
Put the bird breast-up on a broiler tray, then rub it down generously with butter or margarine mixed with crushed garlic. I use a good 1/3 head of garlic crushed, then tuck whole cloves or at least large chunks into strategic places in the bird to roast up. Put a bunch inside the cavity of the bird too if you like. We love roasted garlic around here.
Next give the whole thing a generous sprinkling of fresh cracked black pepper and a few nice pinches of margarita salt.
It should look something like this:
Then, pop it in the oven for about 1:20-1:40. The meat thermometer should be around 180-185 when it’s done. You’ll be treated to the wonderful smells and sizzling sounds starting about 15 minutes after putting the bird in the oven.
After that 1:20-1:40, it’ll look something like this.
Let it sit for about 10 minutes while you get everything ready, then carve and serve.
Here’s the great part:
Combine the drippings in the bottom of the broiler pan in a soup pot with the carcass after the meal, add enough water to just cover the carcass, boil everything for a while, and strain for some of the best chicken soup stock you could ever enjoy.
That’s it. Simple.
Read the latest review of the law school version of Fuel the Spark: 5 Guiding Values for Success in Law School and Beyond HERE