Classes have started once again. This is my last year of college, which means I'm both eager to get out of here and terrified of ceasing to be a student. I've invested so much of myself in my education, it's a big part of who I am. When I was a kid, there were a lot of things I thought I'd have figured out by now. Reality is so different from what I expected! I keep wondering how I can be done when I still haven't got a real plan for the future. Although I love the idea of never writing another term paper, it's a sad thought that I may be leaving Davis soon, and all the friends I've made here.

    In the meantime, though, I plan to make the most of the coming year. And I plan to cook and eat well.
    Roasting is a very simple, delicious way to cook chicken. All it takes is a little patience, since you basically just put the chicken in the oven and leave it for an hour. This roasted chicken thigh, baked with a homemade spicy mustard sauce has crackly skin and tender, juicy meat. Make sure you use bone-in chicken thighs or drumsticks with the skin on for the best flavor and texture.

2 bone-in, skin-on chicken thighs
1/4 cup dry white wine
1 tbsp olive oil
1/2 tsp ground mustard
pinch cayenne pepper
pinch black pepper
coarse sea salt or kosher salt to taste

Preheat the oven to 300 degrees F. Put the chicken thighs in a metal pan in the oven and bake for 45 minutes. Mix white wine, olive oil, mustard, cayenne pepper, and black pepper in a small bowl. Pull the pan from the oven and brush the mustard sauce onto the skin of the chicken. Return the chicken to the oven and raise the temperature to 400 degrees F. Bake for another 15 minutes, until the chicken is fully cooked.