Madonna donates Diors for a Gypsy Cause

I know, I know. The whole world is writing, tweeting and blogging about this, but I just think it's so refreshing that "the material girl" is a woman of her word. Ironic, perhaps but, so few people are what they say, it seems.

Donating her fav Dior skyscraper stilettos and autographing them for a charity that supports the gypsies she believes need help, says a lot.
She puts her stilettos where her mouth is for sure! Respect.

While on her "Sticky & Sweet" tour in Bucharest, she was booed for her 'free speech monologue' in her protest for the local gypsies who are being treated badly. Ah, people may not always agree with individual opinions, especially when perhaps one is not fully informed however freedom of speech is one thing, and standing up for what you believe is another. At the end of the day, she stood up to the rejection of her own fans and now this gesture is proof - louder than words, shall we say. You go girl! That takes guts.
I wonder how many people would do that?

Then again, how many people have multiple Diors to even consider giving away?
Ah, it's the thought and even more the action that counts in the end.
How many people live their lives like that? That is the question.
Actions maketh the man, not words.

But those Stilettos sure do maketh a woman happy!
Don't they??

Thanksgiving Comforts. Roast Chicken with Lemon, Fresh Herbs and Prosciutto and Grilled squash with sage, butter & parmesan. MMMMmmmmmm!

I suppose it doesn't have to be about complete indulgence and over the top fattening goodness when it comes to Thanksgiving... however there is no harm in taking the "known" favorites and spiking some flavour into it all!!
That is my favorite thing to do with cooking. Play with flavour.
Much like the idea of throwing a punch of color into your black wardrobe with a bright pashmina or a pair of colorful stillettos. Same concept. In this case with the food... end result..... mouth watering deliciousness.

So since this is officially my first posting for a recipe idea, if anyone has comments to add please feel free. Easy with the criticism, I'm a tender bud. :) Besides it's easy to leave out things I normally do, I just assume everyone washes their hands and ties up their hair... but hey! ...I could be wrong.

I have a few ideas for this Thanksgiving to change it up this year.

Here is one of my favorite ways to spike up your roast chicken, instead of a turkey for this Thanksgiving!

Roasted Chicken with Lemon, fresh Herbs and Prosciutto

You will need:
- 1 whole free range chicken
- your choice of root vegetables washed & roughly chopped
-Fresh rosemary, thyme, tarragon (few sprigs of each, say 4-5 ea. save some for the veggies)
-thinly sliced prosciutto (5-8 slices)
-1 whole un waxed, washed lemon
extra virgin olive oil (few table spoons)
-salt and pepper (to taste)

Approx 1 hour - cook & prep time

Tips for prepping:
1. Get all your ingredients out before starting
2. Have paper towel and roasting pan at hand
3. Chop veggies and toss them in oil first before working with chicken
4. Cut lemon, chop herbs etc before dealing with the chicken
5. Always wash hands every time you've touched the chicken before you touch something else

Directions:
1. Preheat oven 325 degrees F.
2. Rinse out the bird and pat dry with paper towel.
3. Sprinkle salt and pepper in the cavity of the bird.
4. Chop a lemon in half and a few sprigs of fresh herbs & pop inside the cavity.
5. Rub all over the bird with a few teaspoons of olive oil, sprinkle with fresh pepper.
6. Then wrap the bird width wise (across the body) with strips of prosciutto (try and take the fat on the outside off as much as you can).
Tip * You can use thyme or rosemary sprigs to fasten the prosciutto to the bird.
7. Sprinkle with fresh chopped herbs on top.
8. Now place the bird in a roasting pan (I like to foil it on the bottom so that washing up is easier) surround it with roughly chopped root vegetables of choice (pre tossed in olive oil & salt and pepper)

9. Put the oven on grill and place the roasting pan on the top shelf in the oven
Set the timer for 8 minutes - 10 minutes (depending on size of the bird).

10. When crispy, turn the bird and repeat for another 8- 10 minutes.
Each time you check the bird, baste it with juices in the pan. This way it will be juicy and evenly crispy in the end. Trust me, little lovin, goes a long way!

11. Turn the oven down to about 400 degrees (may depend on how hot your oven is, you don't want too high heat or it dries the bird out).

Generally speaking for a smaller bird (say enough for 2 people) 20 - 30 minutes will do, then let it rest for 10 minutes covered in foil so the juices sink back into the meat for the ultimate flavour.

There is a rule of thumb you can follow (usually it will say on the wrapping how many minutes per pound) but this is the easy way - when you insert a knife and juice runs clear, it's cooked!

I made this recently and it is DELISH!!! Simple and Goooooooood!
The lemon/herb/prosciutto flavour is sooooo good you'll want it every weekend!

A good side dish?
Grilled squash with sage, butter and parmesan.
I love squash and it it is the season so why not!














You will need:
- 1 large squash
- the leaves from 2 sprigs of fresh sage
- 2 tsp of butter
- a couple pinches of all spice or cinnamon
- few tablespoons of freshly grated parmesan (as you like)
Tip * -cut the 'curved' edge underneath off so it's easy to put on a baking tray later.

Directions:
1. Cut squash in half, seed it and put in large pot of water to boil.
2. Use fork to check for tenderness after about 10 minutes.
3. Put the oven on Grill.
4. Place foil on the bottom of a baking sheet.
5. Drain squash and place on the baking sheet.
6. Place a glob of butter in each, with fresh pepper, all spice and freshly chopped sage and then grate fresh parmesan cheese.
7. Grill for 10 minutes, until golden brown.

This recipe is so quick and easy, you'll wonder why you need spend more time to make something tasty and it's good all winter long. YUM!!

Happy Thanksgiving and good luck to all you cooks out there!