chicken photos

Feb 7, 2016 - Nancy Luce’s grave, in the West Tisbury Village Cemetery, with some of the chickens, and other things that have been left on it -taken on Oct 30, 2013

Nancy’s one wish was to be buried next to the graves of her beloved chickens on the family farm, but the town didn’t allow it, so over time, stone, porcelin and plastic chickens in particular, have been left on her grave, somewhat mysteriously left though since no one has ever witnessed anyone leaving anything on her grave.

9

Baked Chicken & Zucchini Rigatoni

Ingredients

1 box (1 lb) rigatoni noodles

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 large zucchini, cut into bite-sized cubes

Seasoning blend (for both chicken and zucchini) - ½ tbsp Herbs de Provence, ½ tbsp dried basil, ½ tbsp dried oregano, 1 tsp lemon granules, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp ground black pepper, 2 tsp granulated onion, 2 tsp granulated garlic, and a pinch of red pepper flakes.

2 cups pasta sauce of your choice

Olive oil

1 - 1 ½ cups cheese of your choice (I used parmesan)

Directions

Preheat your oven to 400 degrees Fahrenheit.

Bring a large pot of salted water to a boil and cook your rigatoni noodles so that they are 2 minutes from being cooked to al dente.

In two small bowls, toss your chicken and your zucchini with olive oil and the seasoning blend

In a pan/skillet, heat a tbsp or two of olive oil over medium heat.

Cook the chicken thighs over medium heat until they are fully cooked.

Remove from pan into a large bowl.

Par-cook/soften the zucchini in a tbsp of olive oil.

Remove from pan into the same large bowl.

Once the pasta is 2 minutes from being al dente, drain and rinse under cold water.

In the same large bowl, combine the pasta with the chicken and zucchini and incorporate the sauce.

NOTE: Use as much or as little sauce as you would like.

In a baking dish or cast iron pan, layer the pasta, layer the cheese, layer the pasta, and finish with a layer of cheese.

Allow the pasta to bake for about 10 minutes at 400 degrees and in the last minute or two, turn your broiler on high and allow the cheese to completely melt.

Remove from oven and let cool for a few minutes before serving.

Garnish with fresh parsley and serve.

Enjoy!

10

Photos from the Pacific Poultry Breeders Association show. These are not my birds, just a random sampling of some of the thousands of birds on display. I love my new camera, I’m really impressed with how well it did on these photos.

Breeds represented, in order: Golden phoenix, bantam leghorn, favorelles, bantam speckled sussex, sweet grass turkey, serama, bantam buff-laced polish, blue-laced red wyandotte, and old english game bantam.