Mix in a big bowl:
- 1/4 cup brown sugar
- 1/4 cup rum
- 1/4 sherry vinegar
- 3 Tbs olive oil
- 1 Tbs salt
- 4 Tbs tomato paste
- 1 head roasted garlic, peeled, diced & crushed
- 1 Tbs rosemary chopped fine with garlic
Marinate chicken in sauce for several hours. Grill over indirect heat. When half-cooked, coat chicken in remaining marinade & return to grill. Roast, turning occasionally, until done.
On the dog walk this morning we saw the first Colton robin, mourning doves, & an evening grosbeak, along with the starlings who moved into town last week. It’s in the fifties this morning, with rain predicted, which may wash out the last of the snow. Ah, mud season!
After the walk, I made hash with potatoes, left-over sweet potato pancakes, onions, & left-over salmon.
Later: Lots of wind today. Gusts above 20 mph even down in our little hollow. Spring storm moving in. That’s a spring storm, as in spring, as in it’s about time.