Wouldn’t ya know it.  THE most gorgeous day of the year, I have two HUGE bone-in chicken breasts with a pomegranate bbq sauce ready to go on the grill and… we run out of propane.  The downside of grilling year-round is using the grill year-round.  You just never know when the thing is gonna call it quits.  (I know, I know, I can get those little strips that you pour water on and/or gauges and all that stuff.)  I doubt if I will…

Since we were both hungry, I decided against heading out to get more gas today.  Instead, I turned the bottom oven up to 425° and in went the nicely basted chicken.  The upper oven already held the baked beans and the potatoes at a respectable 350°.

The spuds were drizzled with olive oil and a bit of garlic.  The beans were my sister Phoebe’s recipe.  The BBQ sauce was a couple of tablespoons of pomegranate molasses mixed with some store-bought sauce (without high-fructose corn syrup, thankyouverymuch)!!!

And we have cupcakes for dessert.

Which reminds me…

I made cupcakes yesterday for dessert.  I haven’t made cupcakes in a really long time, but thought that their pint-sized portions were just what the doctor ordered.

We have plenty of cupcake liners in the house, but I thought that they’d be better right out of the pan.  I greased the cupcake pans really well, baked off the little buggers, and they stuck like there’s no tomorrow.  I mean, glued-to-the-pan stuck.

Not about to let a little something like totally ruined cupcakes get in the way of dessert, I reworked them just a bit…


The tops came off so I dug out the bottoms, put ’em upside down on the plate, used chocolate frosting to glue ’em back together, and put a plop of icing on top.

They may not be much to look at, but they sure do taste good!