Chicken, spinach vs Dallas Cowboys

On Nantucket Island in late October a decade ago, I had time to read the papers every day. I tore out two recipes, one for Lemon Oregano Roast Chicken from “The Boston Globe” and the other for Baked Creamed Spinach from Nantucket’s “The Inquirer and Mirror’. I got home late Friday night and on Sunday, stopped by the store to get the ingredients.

Total roasting time for the chicken was 60 minutes. I planned to start cooking it at 2 so I could eat and watch the Dallas Cowboys at 3:15.

There wasn’t time for Step 1, salt the chicken liberally and refrigerate overnight. The chicken was labeled “fresh” but was partially frozen, so I put it in liberally salted water to thaw while I went to steps 2 and 3. Set the oven at 475. Whisk grated rind and juice of 2 lemons, 5 finely chopped garlic cloves, 2 tablespoons fresh oregano chopped, olive oil, salt and pepper. This took longer than you’d think.

By then the chicken was thawed enough to yank out the giblets. On to step 4. Slide a hand between the skin and flesh of the breast and thigh areas. Sounds sexy. Wasn’t. Spoon the lemon paste between the skin and flesh and some into the cavity. Sounds simple. Wasn’t.

Step 5. Set chicken on its back, roast for 30 minutes, turn, roast 20 more minutes.

I tackled the Baked Creamed Spinach. More chopping: 4 cloves garlic, red onion, tomato, cheese and nutmeg.

“Sheee,” I worried, checking the clock. “I need a sous-chef or a kid or two to help.” Thaw, drain and squeeze liquid out of spinach by wringing it in a clean dish towel. Visualizing what a dish towel would look like after wringing out wet chopped spinach, I opted for paper towels which immediately disintegrated, allowing clumps of wet spinach to fall over cabinet top and floor.

Put a drizzle of olive oil in large saute pan, add knob of butter. How big a knob? I wondered – door knob size? Saute garlic, onion, tomato, nutmeg, sea salt and pepper for 5 minutes. Add spinach that wasn’t on the floor, light cream and simmer until everything looks “thick and lovely.” Transfer to gratin dish, sprinkle with bread crumbs and cheese and broil until “golden and gorgeous.”

By the time I had simmered to “thick and lovely,” the Cowboys had been intercepted three times and fumbled a punt in their first four possessions against the Giants. I was somewhere between losing my appetite from the Cowboys being 23 points behind and starving because it was taking so long to make the chicken and spinach.

I’d planned to roast potatoes but by the time the Cowboys finally made a touchdown, I just quickly opened some refrigerated mashed potatoes, put a big helping on a plate and stuck it in the microwave. Cooking hint: Never heat mashed potatoes in the microwave without a cover.

The chicken was delicious, the spinach, slightly beyond “golden and gorgeous” because I had to keep checking on the game, but still tasty.

At halftime I started cleaning the kitchen. I let the spinach dry on the floor during the second half so it would sweep up easier.

Thinking positively, I had enough food cooked for three more meals.

The Cowboys lost pitifully this past Sunday to the San Francisco 49ers and I didn’t even cook. Maybe I’ll just have a blah microwave dinner and a glass of water when they play the Los Angeles Chargers Monday night and hope for a happier ending.

Mary McClure lives in Lawton and writes a weekly column for The Lawton Constitution.