I thought I'd share my latest idea for a craft and dinner which I hope to accomplish tonight after work: a simple flower in vase decoration & lemon-roasted chicken with arugula salad and dilled orzo :)
I was inspired by something I saw in Target and was tempted to buy it for $9.99, but held true to my beliefs in making things myself and perfecting my craft, rather than buying from big commercial stores (yes, it can be unavoidable at times). So here is what I found in Target and really liked:
I guess it is pretty popular because when I went to grab this picture from the Target website, the item was interestingly enough, sold out.
I'd like to make it with a vintage clear glass, either a drinking glass or mini vase and am going to look for a pretty faux hydrangea and that fake water stuff at Michael's Craft Store during my lunch break. I hope to post pictures of the finished product later tonight!
Update! The finished product, I'm very pleased :)
See the little vase on the table below? Just like that...
For dinner I plan on making this which I got off of Everyday Food.
1 chicken (about 3 1/2 pounds), cut into 10 pieces
6 garlic cloves, smashed
2 lemons, quartered
1 teaspoon dried oregano
3 tablespoons plus 1 teaspoon olive oil
Coarse salt and ground pepper
1 cup orzo
1/2 teaspoon dried dill
2 tablespoons red-wine vinegar
3 bunches arugula (12 to 16 ounces total), thick stems removed, washed well
Preheat oven to 450 degrees. Set a large saucepan of water to boil.
On a large rimmed baking sheet, toss together chicken, garlic, lemons, oregano, and 1 teaspoon oil; season with salt and pepper. Roast chicken, skin side up, until golden and cooked through, 25 to 30 minutes.
Meanwhile, generously salt boiling water. Add orzo, and cook until al dente; drain well, and return to saucepan. Add dill and 1 tablespoon oil; season with salt and pepper, and mix gently to combine.
In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. When chicken and orzo are ready, add arugula to bowl; toss to coat. Drizzle chicken with pan juices, and serve with lemon wedges, orzo, and arugula salad.
Update: Dinner was excellent and so so easy! I used a box of rice pilaf and asparagus instead of arugula because I had it all in the fridge - still delcious!