• 4 chicken leg quarters (drumsticks and thighs attached)
• 1 bottle favorite barbecue sauce
• salt and pepper to taste
• hamburger buns or bread
• garnishes, such as pickles, onion, lettuce, cole slaw, etc.

Preheat oven to 350° F. Arrange chicken on a sheet pan, and add salt and pepper as desired. You can coat the chicken in sauce now, but if you do, I would add some foil so it doesn’t burn. I usually add the sauce at the end, though, because the chicken exudes quite a bit of liquid, and will make the whole thing runny.

Remove the chicken from the oven after about 2 hours, or when it is fall-off-the-bone tender. Let it sit until it is cool enough to handle and remove the meat from the bones and place it in a bowl. Reserve the bones and any leftover liquid for soup stock later.

Shred the chicken with your fingers or 2 forks. Add barbecue sauce to taste and serve.

• 5 lbs chicken breasts with bones and skin
• 1 c flour
• 1 tsp rosemary
• 1 c buttermilk
• dash hot sauce
• 4 c cornflakes, crushed
• salt and pepper

Preheat oven to 350 degrees.

Spread salt and pepper over the chicken and let it sit for 10-15 minutes. You can use this time to prepare other food or conversely feed the cat, put gel in your hair, etc.

If your cat is properly fed then add some more salt and pepper to the buttermilk in a large bowl. Chop the rosemary. Fresh rosemary is the best, but at $3.00 for a little pack you either need to grow your own, you can even use that hydroponics set up from your failed weed-growing venture, or get dried. Dried works as long as it’s fresh. So, add the rosemary and hot sauce to the buttermilk and put the chicken in there and let it soak 20-30 minutes.

Feed the cat again or maybe reorganize your stamp collection.

Okay. This part requires three semi-large bowls. If you don’t have bowls Tupperware works. If you don’t have Tupperware, consult your nearest Tupperware party.

Drain the buttermilk into a bowl. Put the flour and cornflakes in bowls as well. Coat the chicken in the flour, then the buttermilk and finally roll it in the cornflakes.

FInally place your chicken on baking sheets and bake for about 45 minutes or until there is no pink left. It’s really good! Try it!

My lunch companion was gracious enough to have driven both of us to Desert Edge Brewery for some fries so I figured that we could make the best of it and try some of their appetizers. Desert Edge always has a unique menu and the food has always been just above average so we stayed for a bit.

Desert Edge Anniversary Bock

We ordered the Anniversary Amber Bock. Most of the brews that are served here are created just downstairs underneath the restaurant portion of Desert Edge. A pitcher of this was enough to keep us happy. If they had French Fries here I am sure that this beer would have gone well with them. I would have ordered another pitcher but my lunch companion had an appointment that he was already late for.

Now for the food.

Asian Chicken Skewers & Black Bean and Goat Cheese Quesadillas

There were other appetizers that I really wanted to try so I will have to go back, but we decided on the Asian Chicken Skewers and the Black Bean and Goat Cheese Quesadillas.

The quesadillas arrived first and I was disappointed that nobody knew where the goat cheese came from, but the presentation was impressive.

While eating the first one, I dipped an assortment of the garnishments into my mouth and there was one garnishment in particular that was very tasty. It tasted almost like a bread and butter chip. You know those pickles that are not sweet pickles but they have a different flavor? It tasted just like that except it looked just like a tiny green tomato.

Neither of us were sure what it was so I had to ask the server if it was a tomatillo and she responded that it was, in fact, a pickled tomatillo. The garnishments came on a bed of fresh greens and included diced red peppers and some red onions. I forgot what else accompanied our quesadillas but I will definitely eat them again. I think that the quesadillas cost somewhere between five to six dollars. Quite a deal considering that goat cheese is somewhat expensive here.

The other appetizer, Asian Chicken Skewers, came on a bed of purple cabbage and a hot mustard dipping sauce. I liked how the chef charred just enough of the chicken to make the chicken good to eat. I don’t think I can name the spices that I tasted in the chicken because I not familiar enough with those types of spices. I can mention that whatever it was spiced with made the chicken quite palatable.

I’ll also mention that the service there was above par. I have been there on other occasions where we had groups of over fifty and they were still able to take care of us so Desert Edge does not really lose any points in my book, but I still place them above average. There is something about the place that is low key and nothing really stands out making me want to select Desert Edge if I had other choices. That doesn’t mean I’m not going back. I will definitely be dining there again.

Too bad they don’t serve fries.