While the world waits with bated breath as to what our new First Lady, Mrs. Michelle Obama, will be wearing to all this evening’s Inaugural Ball festivities, I prepared a very cheap dinner. Why? So I, like most other people, can watch the news coverage with joyful excitement that today is a new day. I know, that might sound a bit too optimistic or even lofty but that’s the good thing about the changing of the guard. President Obama brings a bit of youth to the office but also of course, his message of hope and change. While watching some of the coverage today I caught myself smiling many, many times. Garnering such a reaction from the populace (including me, a snarky sarcastic person!) is a great way to start a new day on a renewed sense of change and yes, optimism. No, I do not believe Obama is the Messiah, or the second coming of Christ or an infallible man. He will make his own mistakes. However, I do have confidence that he’s a really smart and motivated guy who managed do it on his own in his own way rather than buy, ass-kiss, and fumble his way through the trials and tribulations of life. So, I raise my glass to you–Mr. President, Barack Obama!
As detailed by my slightly inebriated video production posting from a while back regarding my cabinets and lack of food, I came up with a rather delicious meal tonight using the least amount of funds I could scrounge up. Yesterday, while out buying a permanent marker (yes, I made a special trip), I began thinking about what to have for dinner.
SIDENOTE: And before I continue I’ll digress and discuss the permanent marker thing a bit further. A couple weeks ago I bought some boxes and misc. moving materials from a local packing company. I incorrectly assumed that their marker would work. It was dried out and crusty which to me equals a big BOO. But, since I decided to pack stuff up, I have been sitting among open yet filled boxes. Having things out in the open just makes for clutter. Taping these bastards shut really wasn’t an option as I have no intention of mislabeling boxes or not evening labeling them at all. Bad news for a person who isn’t the most organized. The end.
Ok, so I was at the shithole known as KMart (how do they stay in business?) looking around for stuff. Then the dinner thought hit. ‘Hmm alright, what can I throw together that’s super-cheap and easy,’ was my train of thought. Where did I go for food? Kroger? No. Fresh Market? No. Drive-thru? No. I really one-upped myself last night and bought some crap at the dollar store. Well, technically it’s not the Dollar Store as this place is called Deal$ and not everything is a dollar. Yes, really with the $ sign. (Edited for Glenn because he noticed.) This place has a ridiculous frozen food section. I’m sad to report that is a true statement because of personal experience. After combing over my options, I bought a box of fish sticks and some game hens. Random items but true. Fish sticks are a total old lady/1970’s treat but I love them; or maybe it’s just a vehicle for which I can eat Frank’s Red Hot. The jury is out on that one.
If you’ve never had/prepared a Cornish Game Hen, go buy one today. They are usually quite cheap and you cook them pretty much like a chicken. Due to my severely limited kitchen capacity, I did however, manage to make a pretty meal. Here’s what I made for about $5…
Wash the hen and pat dry
Squeeze some lemon on the chicken and stuff quarters (no, not currency) inside the bird
Rub some olive oil on the bird if you like, it will be deliciousSprinkle with salt and pepper
Roast in a pre-heated 350F oven for about 70 minutes–this time is not exact, I’m just providing a guide
Baste with a bit of butter near the end and you can make a nice pan sauce
Crank up the heat to about 400F at the end if you want more browned and crispy skin (Crispy poultry skin is one of the best food things on earth for me. So, as such, this is an important step.)
*To be fancier you can make a compound butter. Here are a few ideas for ingredients: lemon, garlic, thyme, rosemary, parsley, celery salt, etc. You get the idea. Rub the butter in/under the skin and baste throughout. The under skin part might prove more difficult with a smaller bird but it works fine with a full-sized chicken.
*I’ve done the garlic/thyme/lemon thing many times on a chicken and well, it’s awesome.
I made a cheap side item of boil-in-bag brown rice and canned corn. Add some salt and pepper at the end and pouring over those pan drippings also makes it tasty, too.

This is a small dinner plate thus the squawker looking larger than reality.
Unrelated short rant about Wordpress… since I’m a bit OCD with spelling/punctuation etc., I seem to edit my posts several times after publishing. That said, each time I go to edit, the html code gets lost and I’m forced to reformat paragraphs, etc. In other words, my text turns into one big paragraph with no breaks. It’s annoying. Does anyone else have this problem? Other than comb over my post pre-publish for details, how can I avoid this in the future?