For those that might be keeping score...

I won't even talk about the taking care of myself thing... after all, Sunday was the holiday and Monday I was off work for the holiday since the office is closed on Sunday. And Tuesday was card night for the hubby, father-in-law and brother-in-law which meant there were snacks in the house (I tell you, those tins of butter cookies that come out at holiday time are the work of the devil!). Today has been better (so far) and I've been assured that I will be given as much time as I'd like to walk on the treadmill when I get home.

I've got quite a list of books and/or authors I want to read this year, which I will be posting shortly because I'm sure you're all on the edge of your seats wanting to know what I'll be spending my time with.

I'm still looking for fresh herbs to pot, and fear I may have to wait until Spring for those, BUT below is the first new recipe I plan to try. Giada De Laurentiis made this on 'Everyday Italian' on Monday - love that show but will never understand how someone can be that happy all the time. This is planned for dinner on Saturday. I'm still looking into some side dishes... I'm intrigued by the recipe for penne with spinach sauce that she made along with this.

Garlic and Citrus Chicken
1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine

Position the rack in the center of the oven and preheat to 400 degrees F.
Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.