I pulled a patio chair into the grass yesterday and sat with my face tipped to the sun. The wind was blowing and the animals were all complaining (loudly) because they saw me sitting there and couldn’t figure out why I wasn’t feeding them. The kids ran around me playing, intermittently asking me questions and tattling on each other. But I just kept my eyes closed, feeling the heat on my shoulders, enjoying the breeze, happy to be outside.
It was ten minutes of bliss before real life took over again and I got up to water the chickens and break up an argument and find a snack for a hungry kid. Not that life isn’t blissful, it is sometimes, but it’s busy and demanding and the days go by so fast. I’m feeling that a lot lately. I look at Jackson in particular, in all his 8-year-old boy-ness, and time feels like it slips past faster and faster each day. I crammed Scarlet into the stroller on Monday to go for a walk. Her head touches the shade and her legs dangle past the foot rest but she was happy for a ride and I was happy to push the stroller again, something I used to do daily for so many years when my kids were little. As I huffed and puffed up the country roads I couldn’t deny my kids aren’t that little anymore. A weird, happy, bittersweet acknowledgement. Motherhood, it really is ALL the feelings.
These drumsticks were a bit of a happy accident and another step in my quest to learn to cook meat better. I’m finding that marinades are key as well as being open to trying different cuts of meat. I had never bought drumsticks before, but they were easy and quick to grill and so juicy and flavorful. I made sweet potato ‘fries’ to go with them (I skipped the thyme this time) and cut up a bunch of veggies and fruit for the kids. Such an easy tasty spring dinner and one I think we’ll make again and again.
Grilled Honey Sriracha Drumsticks
- 1/3 cup honey
- 3 heaping tablespoons sriracha sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons rice wine OR apple cider vinegar
- salt and pepper
- 3ish pounds chicken drumsticks (12-15 drumsticks)
In a large bowl whisk together honey, sriracha, olive oil, garlic and vinegar. Add drumsticks to marinade, turning and mixing well until the chicken is well-coated. Salt and pepper drumsticks liberally. Cover the bowl with plastic wrap and put in the fridge for at least 2 hours. 30 minutes before you plan to barbecue, pull chicken out and let sit on the counter.
Turn your barbecue on and allow to heat to about 400 degrees. Using a fork or tongs, place the drumsticks on the grill. The chicken should cook in about 5-10 minutes and you’ll need to turn the drumsticks several times to insure even cooking and to get grill marks on all sides of the meat.
*We made the mistake of putting the cover down on our grill and the chicken started to cook much too fast, burning the skin a bit. Aaron happened to notice right away and flipped the drumsticks. They still tasted really good but if you aren’t into a bit of char, don’t cover the chicken and walk away. They just cook too fast.