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Melissa Clark’s Saturday Recipe – The New York Instances

Contemplate the weekend, two whole days uncharted and unblemished, when you’re fortunate, blanks to fill in nonetheless you want. That’s the view of the weekend from afar — from Thursday, say — when the calls for of labor or college chafe and also you fantasize about the way you’ll fill these unscheduled hours.

On Saturday mornings, I’m uncooked ambition. The bounty of 48 hours appears nearly an excessive amount of. What errand gained’t be run? What family chore gained’t be conquered? Let’s stack social engagements one on high of the opposite, brunch to soccer sport to your cousin’s bar mitzvah, let’s sleep once we’re lifeless! Or let’s sleep now, squeeze in a cat nap, maybe a leisurely lie-down with a ebook? Absolutely there’s sufficient time.

Typically I’ll devise a listing of issues I plan to do on a Saturday after which observe myself not doing any of them, nearly as if absurdly proving to some invisible taskmaster that nobody, not even me, will determine what I’m going to do in the present day.

The perfect weekends, I’ve discovered, usually are not those the place I strive (and infrequently fail) to squeeze in a lifetime’s price of enjoyable and productiveness, however the ones the place I intentionally do one thing that might be not possible throughout the week. This may be going to a museum, or out to breakfast. It may be sleeping in or going offline, taking a day journey or simply doing a number of a great deal of laundry.

I attempt to plan my weekends with my Sunday-night self in thoughts: What’s going to future me be glad to have finished? What can I do to reduce the sensation that the tick tick tick of the “60 Minutes” clock is counting down my last seconds of freedom?

One in all my favourite issues to do on the weekend is cook dinner one thing a bit of extra elaborate, or not less than totally different from what I normally make throughout the week. It’s a double reward: You get the pleasure of the cooking accomplishment, then the delight of a particular meal. So I’m thrilled that, beginning this week, my colleague Melissa Clark might be dropping in every Saturday with a recipe of the week, a dish she’s chosen for this week that I hope you’ll be a part of me in attempting. This week, it’s roasted hen Provençal. Let me know how it goes.

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In case your weekend ambitions embody cooking a festive meal, think about a roasted chicken Provençal. When Sam Sifton wrote in regards to the dish in 2015, he advised readers to place the hen within the oven, pour everybody a drink and be good — phrases to reside by. And that’s precisely what I did, lately, when buddies came to visit for dinner. I cranked the oven to 425 levels (a tip from the recipe notes) and stuffed our wine glasses because the hen sizzled and browned, exuding schmaltz onto shallots and garlic roasting alongside. I served this with crispy potatoes, however wished I had a baguette to scoop up the caramelized chicken-y goo from the underside of the pan. Fortunately, a spoon labored practically as properly.

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