Sunday, March 8, 2009
Saturday, March 7, 2009
"The best thing is to look natural, but it takes makeup to look natural." Calvin Klein
Thursday, March 5, 2009
My favorite weather is bird-chirping weather. ~Loire Hartwould



Wednesday, March 4, 2009
Dancing is like dreaming with your feet! ~Constanze


Tuesday, March 3, 2009
"A good laugh and a long sleep are the best cures in the doctor's book." ~Irish Proverb
Monday, March 2, 2009
As a child my family's menu consisted of two choices: take it or leave it. ~Buddy Hackett

HEAT oven to 375°F. Mix cream cheese, 1 tsp. rosemary and 1/2 tsp. pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of the breast, thighs and legs of chicken, being careful to not tear the skin. Spoon cream cheese mixture under skin; use fingers to push and spread some of the mixture out to thighs and legs. Place chicken in shallow baking pan. Brush with 2 Tbsp. dressing.
TOSS potatoes with remaining dressing, rosemary and pepper in separate pan. Bake chicken and potatoes 1-1/4 hours or until chicken is done (165ºF), stirring potatoes every 30 min.
TRANSFER chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min. Meanwhile, add bacon and onions to potatoes; mix lightly. Spoon around chicken in dish. Skim fat from reserved chicken juices in pan; discard. Spoon juices over chicken and potatoes.
