This jerk chicken is possibly the best thing I’ve ever made with my own two hands, so I wanted to share. It’s a great recipe for the slow start to spring we’ve been having in the Northeast. If it’s cold outside, you can leave the chicken whole or use the leftover jerk broth as a soup starter. If it’s warm outside you can shred the chicken and add it to tacos — like I did — then wash the whole thing down with a cold lemonade.
When I moved to Connecticut I didn’t expect that my first weekend excursion would take me outside the state, especially to New York City. It seemed too cliché; after all, I was really excited to uncover whatever colloquial idiosyncrasies my adopted state had to offer.
Julie looking fly, as usual.
However, a long hard week at work drove me to seek the company of old friends, and to do that I had to go to go all the way to the New York, where my friend Julie and her partner Andrew moved this summer after we had all graduated with our master’s degrees.
It had been 20 years since I’d last seen the city, so in the interest of checking off some basic bucket list items the day was planned to max out the main tourist sites as painlessly and cheaply as possible. Julie, who is originally from the NYC area, was the perfect tour guide for this. The biggest, most tourist-y site we didn’t do was the Statue of Liberty, since the former 6-year-old me remembers very well the 177 steps she walked halfway to the top, and then being carried (crying) the rest of the way.