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Melissa Clark’s Saturday Recipe

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Take into account the weekend, two total days uncharted and unblemished, in the event you’re fortunate, blanks to fill in nevertheless you want. That’s the view of the weekend from afar — from Thursday, say — when the calls for of labor or faculty chafe and also you fantasize about the way you’ll fill these unscheduled hours.

On Saturday mornings, I’m uncooked ambition. The bounty of 48 hours appears virtually an excessive amount of. What errand gained’t be run? What family chore gained’t be conquered? Let’s stack social engagements one on high of the opposite, brunch to soccer sport to your cousin’s bar mitzvah, let’s sleep once we’re lifeless! Or let’s sleep now, squeeze in a cat nap, maybe a leisurely lie-down with a e book? Absolutely there’s sufficient time.

Generally I’ll devise a listing of issues I plan to do on a Saturday after which observe myself not doing any of them, virtually as if absurdly proving to some invisible taskmaster that nobody, not even me, will resolve what I’m going to do as we speak.

The most effective weekends, I’ve discovered, aren’t those the place I strive (and infrequently fail) to squeeze in a lifetime’s value of enjoyable and productiveness, however the ones the place I intentionally do one thing that will be inconceivable throughout the week. This may be going to a museum, or out to breakfast. It may be sleeping in or going offline, taking a day journey or simply doing a number of a great deal of laundry.

I attempt to plan my weekends with my Sunday-night self in thoughts: What’s going to future me be glad to have achieved? What can I do to reduce the sensation that the tick tick tick of the “60 Minutes” clock is counting down my last seconds of freedom?

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One among my favourite issues to do on the weekend is cook dinner one thing a little bit extra elaborate, or at the very least completely different from what I normally make throughout the week. It’s a double present: You get the pleasure of the cooking accomplishment, then the delight of a particular meal. So I’m thrilled that, beginning this week, my colleague Melissa Clark shall be dropping in every Saturday with a recipe of the week, a dish she’s chosen for this week that I hope you’ll be a part of me in making an attempt. This week, it’s roasted hen Provençal. Let me know the way it goes.

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In case your weekend ambitions embody cooking a festive meal, think about a roasted hen Provençal. When Sam Sifton wrote in regards to the dish in 2015, he advised readers to place the hen within the oven, pour everybody a drink and be good — phrases to reside by. And that’s precisely what I did, just lately, when mates came visiting for dinner. I cranked the oven to 425 levels (a tip from the recipe notes) and stuffed our wine glasses because the hen sizzled and browned, exuding schmaltz onto shallots and garlic roasting alongside. I served this with crispy potatoes, however wished I had a baguette to scoop up the caramelized chicken-y goo from the underside of the pan. Fortunately, a spoon labored practically as effectively.

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