One Messy, Time-Consuming Recipe? Why Not TWO? (or: lafille Makes Ribs and Fried Chicken in a Single, Gluttonous Weekend)
Okay, so the past month or so has been kind of insane. Remember how I told you about all the houseguests over Mardi Gras, and how it wasn’t really my bag? Well, I moved out. I only moved in with Roommate in the first place because it was a mutually beneficial arrangement—he had someone bail on him, and I needed a place pronto. Had the situation been different, neither of us would probably have chosen the other to live with.
Anyways, in the span of about four days I began looking for a place, found THE MOST AMAZING, PERFECT HOME EVER, paid a deposit, and moved out. So I am now no longer a Mid-City-ite, but a denizen of the Lower Garden District, which feels a lot more suited to my sensibilities.
Then, maman came to visit for several days, which ended up being perfectly-timed, since she’s happiest when she has a new space to decorate and get all spruced up. Not only were my belongings magically unpacked and arranged while I was at work, she insisted, as parents do, on making sure I had everything I needed before she left, so I got lots of nice new stuff for the kitchen. CHA-CHING.
This past weekend was really the first time I got to take a breath since before Mardi Gras, so what did I do (besides watch all of BSG Season 2 [OMG IT’S SO GOOD IF YOU HAVEN’T WATCHED IT STOP READING AND NETFLIX THAT SHIZZ BUT NOW I THINK EVERYONE IS A CYLON ARE YOU A CYLON?!?!?! ALSO I HATE GAIUS BALTAR WITH THE POWER OF A THOUSAND SUNS]) but embark upon not one but TWO  major cooking projects, both of which turned out quite successfully if I do say so myself.
I attempted a couple of warm weather Southern classics that I love to eat but had never cooked before: barbecued ribs and fried chicken. The ribs I made in the oven, not the grill, and definitely were worth all the work I put into them (I made a marinade, a dry rub, a mop spray, AND a sauce, all from scratch). I’ll post all those recipes in the next day or so.
Here’s the chicken, though.