This is a really fun show this week.
We have the 7 rules of creating gathering places. I know I don’t usually follow rules but I see patios and gazebos every day that don’t achieve their owner’s goal and its such a waste of money that I just have to give some guidelines that will stop the pain of spending huge amounts of time, money and emotions of a project gone bad.
We also will cover some great kid’s gardening ideas that will bring a smile to even the most jaded old f**t. (Blinda said I could not use that word but you know what I wanted to say!)
We threw together, almost literally, a fun flower arrangement for some guest at our home this week and we’ll be discussing how easy it is to liven up the house with a few snips of leaves, blooms and seed pods as welcoming arrangements throughout your home.
Oh yes, we’ll also have interview with Susanne Chapman of Mercer Arboretum and Botanical Gardens who’ll share all the goings on at Mercer this fall and how fun plant lovers can volunteer with other folks with common interest while making this wonderful place even better.
Speaking of conversations, we’ll also have Beverly Welch from the Arbor Gate in Tomball ready to chat about her free classes that cover everything from organic gardening, to container gardening and cooking. As you already know, I think Arbor Gate in the finest nursery I have ever been to and I really believe Beverly should just convert this little paradise into a bed and breakfast.
And yes, yes, yes. Of course we have food. We have a great recipe for grilled bourbon/jalapeno chicken thighs and soy/agave nectar glazed sweet potato wedges.
Life in Your Livable Garden…it just doesn’t get any better than this.




Could I get the recipe for the bourbon/jalapeño thighs. Thanks
Lola,
Sorry i did not get to this earlier but my fingers were too sticky with the sauce to touch the keyboard!
You’re going to love this!
Bourbon/Peach Jalapeno Thighs
- 1 cup hot sauce
- 1 cup lemon juice (actually squeezed from a lemon)
- 1/2 cup olive oil
- 2 large crushed garlic bulbs
- 6 tablespoon light soy sauce
this is your marinade. Place your boneless thighs (I prefer skinless) in large container with marinade for 6-12 hours.
Slightly sear the thighs on upper rack over medium/high heat. Place marinade in roasting pan on lower grill below the chicken and lower heat to medium…cook until done (20-25 minutes) while basting with this glaze:
– 1 cup butter
– 2 cups peach preserves
– 4 tablespoons agave nectar
– 8 minced jalapenos
– 1/2 cup bourbon
if you finish and have some of the basting sauce left over just dip some crusty french bread into it and enjoy!
a few notes…
placing the marinade under the chicken effectively gives you “indirect” heat while allowing the marinade to bubble up and simmer adding moisture inside the grill so the thighs don’t dry up. if the marinade becomes too “thick” just toss in left over beer or whatever else the grill master is quaffing.
Thanks! Looking forward to trying this at my next BBQ !