Time to Stop and Smell the Roses

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10 Top Books for 2019

Culture

Dopestick dealers, doctors and the drug company that addicted America : by Beth Macy

The Fighters,  Americans in combat in American in Afghanistan and Iraq: by C.J. Chivers

Leadership in Turbulent times: by Doris Kearns Goodwin

Fiction

Family Trust : by Kathy Wang

The Other Woman: by Daniel Silva

Nine Perfect Strangers: by Liane Moriarty

Life stories

Black Klansman: by Ron Stallworth

Robin: by Dave Itzkoff

In Pieces: by Sally Field

Kids

The Last by Katherine Applegate

Children of Blood and Sand : by Tomi Adeyemi

Now Hear This

Bad Blood: Secrets and Lies in a Silicon Valley Start up by John Carreyrou;  narrated by will Damron

Educated: A Memoir buy Terra Westover narrated by Julia Whelan

may welcome

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Recipe For Grilled Fried Chicken

Salt and Pepper

¼ cup of sugar
3 pounds chicken wings, cut at
joints, wing tips discarded
2 cups all-purpose flour
1 tablespoon paprika
½ teaspoon cayenne pepper
3 tablespoons vegetable oil

  1. Dissolve ¼ cup salt and sugar in
    2 quarts cold water in large container.
    Add chicken and refrigerate, covered,
    for at least 1 hour or up to 3 hours.
  2. Set a wire rack in a rimmed baking

Sheet. Whisk flour, granulated garlic,
paprika, cayenne, 1 tablespoon pepper,

And 1 teaspoon salt together in large
bowl. Remove chicken from brine.
Working in batches of flour, dredge
chicken pieces in flour mixture,
pressing to adhere. Place chicken on
prepared rack. Refrigerate chicken,

Uncovered, for at least 30 minutes or up to 2 hours.

  1. FOR A CHARCOAL GRILL
    Set cook grate in place, cover, and open
    lid vent completely. Heat grill until hot,
    about 5 minutes.
  2. FOR A GAS GRILL

Turn all burners to high, cover and heat grill
until hot 15 min. 425 degrees.

  1. Clean and oil cooking grate place chicken
    fatty side up, on the cooler side of the grill. Until
    lightly brown and the coating is set, about 30
    minutes for charcoal or about 45
    minutes for gas.
  2. Brush chicken with oil until no traces
    traces of flour remain (use all oil).
    Cook until coating is golden brown and chicken
    registers between 180 and 200 degrees,
    about 30 minutes longer for gas.

All it takes is a little courage and self confidence