Inspiration and passion are a funny, intertwined thing aren’t they? I recently found myself glued to the TV watching all six episodes in a row of the documentary, Chef’s Table on Netflix. I practically felt the need to take notes as I tried to absorb as much of the chef’s passion and creativity as I possibly could.
One doesn’t exist without the other; sometimes all you need during a drought of passion is a slight boost in inspiration and vice versa.
Sometimes I get into ruts where I’m not cooking, or not dreaming up recipes to share and I always feel guilty during those “lazy” periods – like somehow I shouldn’t be food blogging. But instead of taking the self-loathing path, I’ve learned I just need a little extra inspiration to break through. Load up on food magazines, extra spins through Pinterest and my favorite cook books, not to mention it’s a great excuse to book a reservation for a new restaurant we’ve been admiring.
“If something burns your soul with purpose and desire, it’s your duty to be reduced to ashes by it. Any other form of existence will be yet another dull book in the library of life.”
— Charles Bukowski
- 4 cups water
- 1/3 cup kosher salt
- 1/3 cup sugar
- 1/3 cup white vinegar
brown sugar dry rub
- 3 tablespoons packed brown sugar
- 2 tablespoons paprika
- 2 tablespoon kosher salt
- 2 tablespoons chili powder
- 1 tablespoon pepper
- 1 tablespoon red pepper flakes
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- In a large bowl, combine brine ingredients and add 6 chicken drumsticks.
- Cover with plastic wrap and place in fridge for at least 1 hour and up to 6.
- To make the rub, combine ingredients in a small bowl.
- To prepare the drumsticks, remove from brine and pat dry with paper towels.
- Generously pat the rub on all sides of the chicken.
- Place chicken on medium-hot grill, letting it sit for at least 5 minutes before flipping. These size drumsticks take roughly 10-15 minutes to cook through, depending on your grill’s heat.
note: the brown sugar makes it look like you are burning your chicken, but you’re not! make sure to cook through entirely.