I Wanted To Be a World Traveler, So Then I Was ~ Plus Some Delicious Honey-Orange Chicken

IMG_2730I have always, really, wanted to travel the world.  The furthest I had gone was Hawaii and of course Tijuana when I was 18.

This yearning, all of a sudden caught up with me.  The yearning was more of a gnawing in my gut and the only way to get rid of it was a ticket to China.  But first I needed a passport.

Yes I am 36 and just got my first passport.

Once that was accomplished I needed to apply for a tourist visa to China.  $100 later…I am purchasing tickets to Beijing.  Oh my god.  That was thrilling.  The whole experience was thrilling.  I had never taken an international flight before.  Nor experienced the cattle-like process of customs upon returning.  It was all worth it.  Every last moment.

Plus I’m really good at disassociating.

The Great Wall of China you ask?  As magical as you can possibly imagine.  Taking the toboggan back down?  Fucking unreal!

The whole experience made me realize that, as corny as it sounds, the world is, in fact, my oyster.  It is just waiting to be experienced by me.  As my best friend and I were going our separate ways at the Beijing Internal Airport, she turned and asked me,

Well, where to next?


I believe Switzerland

is in the running for our 40th.

Back home I am wondering how to get to England and Iceland in February.  It’s one of my oldest and dearest friends’ wedding.  He’s in Manchester.  We met when I was 16 and he and his brother were years younger.  We were both in Kauai, stuck (haha, is anyone stuck in Hawaii?? No.) on the North Shore and so we spent the summer hitchhiking to Bubba’s burgers, laying on the beach, eating at my Dad’s restaurant and basically laughing the whole damn time.  It was epic.  We spent the summer laughing.  I had found the little brothers I was missing in my life.  From that summer on they would visit me in California periodically and we stayed in touch and now….19 years later…. I just bought tickets for my husband and I to fly to London to see my friend get married.

Just so happens we are flying Iceland Air so we get a ‘free’ stopover in Iceland.  Naturally, I made sure to book 3 nights in Reykjavik.

I am a world jet setter.  That is me.  How you ask?  Well, I simply decided it so.

The following New Years will be spent in the Dominican Republic.

After that…well.  I’ll wait to feel it out.  Maybe the oyster will whisper a sweet something in my ear…

To celebrate, let’s dig our teeth into this most delectable, savory chicken recipe.  Good news it’s all done in the crock pot.  All you do is mix and dump.  I believe my husband ate 10 drumsticks that night and my kids ate several (anymore than 1 is a miracle).

Thank you to Eating Well Magazine.  This is their recipe from the May/June 2014 edition.  I did change the recipe slightly.  I will post the recipe as it is in the magazine.  But here are my changes: after cooking in the crock pot for the said amount of time I put the drumsticks on a baking sheet and kept them warm in the oven (at about a 250 degree oven temp).  I then poured the sauce into a saucepan and simmered until the sauce was reduced by half (or more).  Once the sauce had reduced, I took the chicken out of the oven, topped with sauce, sesame seeds and cilantro.  Yum!  Serve with white rice (or I made smashed potatoes) and grilled asparagus.

Enjoy friends.  Happy travels.

Me and the Great Wall of China

Me and the Great Wall of China


  • 1/3 cup honey
  • 2 teaspoons orange zest
  • 2 tablespoons orange juice
  • 3 tablespoons reduced-sodium soy sauce or tamari
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons minced fresh ginger
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon crushed red pepper
  • 12 medium chicken drumsticks (3-3 1/2 pounds), skin removed (see Tip)
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons toasted sesame seeds


  1. Combine honey, orange zest, orange juice, soy sauce (or tamari), garlic, ginger, vinegar and crushed red pepper in a small bowl.
  2. Coat a 5- to 6-quart slow cooker with cooking spray. Add drumsticks, pour in the sauce and mix to coat. Cover and cook until an instant-read thermometer registers 165°F when inserted into the thickest part of the meat without touching bone, 2 to 3 hours on High or 4 hours on Low.
  3. Transfer the drumsticks to a bowl. Very carefully pour the liquid from the slow cooker into a medium skillet. Bring to a boil over high heat. Boil until reduced and syrupy, 10 to 15 minutes. Pour the sauce over the drumsticks and stir to coat. Serve sprinkled with cilantro and sesame seeds.


  • To remove the skin from chicken drumsticks, grip the skin from the meaty end of the drumstick with a paper towel and pull down toward the exposed bone until it comes off completely.

High Altitude Adjustment

  • Nada


  • Used and abused orange
  • Garlic, ginger and cilantro trimmings


  • Any empty containers


  • None