On Hard Work

chickens at new homesteadI am tired beyond tired. I am sleepy from waking each morning at first light to open up the chicken coop and feed the animals. My back aches from raking and transporting leaves from under the trees to where they will build soil for new garden beds. My wrists are thick with fatigue after skinning a deer. My calves twinge at every step with reminders of the moving boxes carried upstairs.

But my mind is free and alive.

My nose is full of the smells of our first bonfire. My ears remembering pleasant banter of family around the table at Thanksgiving. My eyes are anxious to look at plans for the orchard one more time.

This is the reality of hard, self-chosen work. My body is spent but my soul fulfilled. My brain motivates my aching joints because processing a wild animal, creating new growing areas, and setting up a more spacious home is what I have desired for so long.

I am tired and happy to be working so hard.

This post is inspired by James Ward, my grandfather, who died recently. He understood hard work as a child building airplane models, a young adult racing and fixing cars, and a home gardener and chicken keeper who turned rock solid dirt into thriving soil that grew the best strawberries I've ever tasted. We will attend a memorial service for him today. Rest in Peace, Grandpa.

Grandpa's Grilled Chicken {Recipe}

grandpas grilled chicken recipeI am fortunate to come from a family of home cooks. Women are not the only ones in the kitchen - my father, uncle, and grandfather don aprons and feed the family as well.

This recipe is for my mother's father's grilled chicken. The marinade is nothing particularly special, but the method of re-basting it creates a succulent crispy glazed skin.

In honor of Grandpa, I never change the spices. Without nostalgia holding you back, I encourage you to add in a little cayenne, chili powder, or dry mustard.

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Grandpa's Chicken Serves: 4-8 depending on how much chicken is used Active cooking time: 10 minutes to prepare, 45-75 minutes grilling

½ cup oil ½ cup vinegar ¼ cup water 2 teaspoons salt ¼ teaspoon pepper 1 tablespoon sugar 1 teaspoon paprika 1 tablespoon minced onion 5 pounds bone-in chicken, your favorite cut or a whole chicken cut in halves.

1. Whisk all ingredients together. 2. Pour over chicken pieces and allow to marinate for 30 minutes - 6 hours. (If marinating longer than an hour, place the chicken in the fridge.) 3. Heat a grill to moderate heat. Place the chicken on the grate. 4. Use a pastry brush to brush on leftover marinade. 5. Continue grilling, turning the pieces as necessary for even browning. Reapply marinade every 15 minutes. 6. Remove chickens from heat when internal temperature of thickest cut reaches 165 degrees F. 7. Allow to rest five minutes before serving.

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 Added to Hearth and Soul.