• 4 chicken breast halves
• 2 teaspoons grated lemon zest
• 2 teaspoons grated orange zest
• 2 tablespoons fresh squeezed lemon juice
• 1/3 cup fresh squeezed orange juice
• 2 garlic cloves, finely chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh rosemary, or 2 teaspoons dried
• pinches of paprika and cayenne pepper
• coarse sea salt and freshly cracked black pepper to taste (or Good With Everything Sea Salt)

Place chicken breasts in either a resealable plastic bag or covered plastic container large enough to accommodate all.
In small mixing bowl combine the rest of the ingredients.  Pour over the chicken.  Seal/cover in marinate in the fridge for 2 to 3 hours (or overnight).
Set the breasts in roasting pan (I used my cast iron fry pan) skin side up.  Pour the marinade over the breasts.
Bake at 375 (F) for one hour, basting occasionally.

Enjoy

Ok, before all of you get carried away with your ageist jokes, please know that this recipe makes a dark and nourishing breakfast bread, good with spicy sausages, hot coffee, and instead of butter, put a light layer of whipped cream cheese on each slice.

• 1 cup sugar
• 1 cup whole-wheat flour
• 2 cups white flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons melted butter
• 1 egg well beaten
• 1 cup cooked pitted prunes, in small pieces
• 1/2 cup prune juice
• 1 cup buttermilk

Preheat over to 350 (F).  Butter two loaf pans.  Put the sugar, whole-wheat flour, white flour, baking soda, baking powder, and salt in a large bowl.  Stir in remaining ingredients and mix very well.  Spoon into the pans and bake for 1 hour.  Remove from the pans and cool on racks.

Yesterday I made a simple dinner...yet it was so filling and so good.  It was Doreen's baked beans, hearthside sandwiches, and coleslaw.

The coleslaw was simply a bag of shredded cabbage combined with "Marie's Slaw" dressing.  Or that was my intention.  By mistake I had picked up a coleslaw kit...so I used that with its own dressing and then added two tablespoons of ranch dressing.  It came our pretty darn good.  However, the lesson...do not grocery shop without your reading glasses!

Here are the two recipes:

Doreen's Easy Bake Beans

• 4 slices bacon
• 1/2 cup onion, chopped
• 1 28-oz can Libby's Deep-Browned Beans (or another kind)
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard

Cook bacon until crisp.  Remove from skillet (reserve drippings), drain and crumble.  Set aside.  Cook onions in reserved drippings until tender.  Combine all ingredients, including bacon, and blend well.  Pour into 1 1/2-quart casserole and bake, uncovered at 300 (F) to 325 (F) for 2 hours.
Serves 6

Hearthside Sandwiches:

• 2 cups chopped, cooked ham
• 4-oz (1 cup) shredded Colby or Cheddar cheese
• 2 - 3 tablespoons sweet pickle relish, drained
• 1 tablespoon finely chopped onion
• 2 - 3 tablespoons mayonnaise or salad dressing
• 1 teaspoon prepared mustard (last night I used 1 tablespoon)
• 6 hamburger buns, split

Heat oven to 350 (F).  In medium bowl, combine all ingredients except buns; mix well.  Fill buns with mixture.  Wrap each sandwich in foil.  Bake at 350 (F) for about 20 minutes or until hot.
Makes six hearty sandwiches

On this late winter day as thoughts turn to spring and spring events, I am thinking of White Sangria:

• 3 oranges, finely sliced
• 4 lemons, finely sliced
• 4 limes, finely sliced
• 1 1/2 cups sugar
• 1/2 cup tequila
• 1 bottle dry white wine, chilled
• 1 bottle champagne, chilled
• 2 cups club soda or seltzer water

Place oranges, lemons, and limes in a large bowl or pitcher.  Pour the sugar over the fruit.  Add the tequila to the fuit mixture and mix gently.  Let soak overnight if possible...or at least a few hours.  Add lots of ice to punch bowl.  Pour in white wine and right before serving, add champagned and club soda.  Makes 12 to 14 drinks.

• 8-oz. pkg. cream ceese softened
• 2 tablespoons chopped almonds
• 1 tablespoon instant minced onion
• 3 tablespoons milk
• 1 tablespoon prepared horseradish
• 1/4 teaspoon garlic salt
• 1/4 teaspoon salt
• Dash pepper
• 6 1/2-oz. can minced clams, drained

Heat oven to 375 (F).  In 1 quart casserole, combine all ingredients.  Bake about 10 minutes until heated through.  Granish with parsley of paprika.  Makes about 1 1/2 cups.