Charles Clanton Rogers

Reflections based on poetry, music, visual art, book reviews, history of science, first-person history, philosophical essays and International Blogging

Unknown-4Attention, tous les chefs internationaux! Pour une expérience culinaire extraordinaire avec délices ailés, je vous présentez une recette de la cuisine unique de Southern Latitude.

 .   cat with writer

5a83891a81b057fed56930a6aaaf7b3c      “Hello there! I asked Charles if I could occasionally share some of my favorite recipes and reflections on my travels. I’m still working on a handle, so let’s go with “Southern Latitude” as it encapsulates my appreciation of Virginian hospitality, history, and culture, as well as my interest in all yummy dishes worldwide. So, without much ado, here we go:

I decided my first contribution would be a quick culinary nod to one of Charles’ biggest passions — music! I mean, this is a guy who has studied and cherished the musical greats — from Satchmo to Segovia. With that introduction, I present to you… the chicken drumstick.

Drumsticks are indeed often overlooked when it comes to chicken. In keeping with Charles’ blog entries, I tried to find some famous poetry or song about chicken drumsticks. Everything that came up in a search was ho-hum or downright weird. Perhaps that is further testament to how belittled and unappreciated the drumstick is? But look how mundane we’ve made chicken. We eat our curries with cubed morsels of breast meat smothered in sauces, chew at sticks of unnaturally flattened meat encrusted in lemongrass and peanuts, or boringly nibble at the breading off the underside of a fried chicken breast. Who looks forward to that white slab of flavorless meat after the tasty breading or seasoning is picked off? Totally unsatisfying!

This bias is because we’re not eating chicken for what it is — a delicately flavored poultry, which when cooked well, actually tastes good. The dark meat of drumsticks have a bit more flavor, and gnawing on one drums up the deep, primal pleasure of meat by the campfire. (Sorry, bad pun! But humans have been consuming chicken since 8,000 BC and I bet there were a lot of squabbles over the last, juicy drumstick.) They’re a perfect size, and because they’re round, you can season each bite to deliver a beautiful dose of flavor. Plus, now that many are trying to cut down on huge portions of meat for various reasons, I find a couple of drumsticks deliver a beautiful dose of satisfying protein. Final plug: For those of us who are on a budget, drumsticks tend to be cheaper than other cuts.
This recipe is simple. All you need are some drumsticks (best if they have the skin on — they get nice, and crispy and this seals olive oil, garlic powder, salt, and pepper in the juices.



Line a baking sheet with aluminum foil. Make sure it’s a baking sheet with a bit of a lip; you don’t want olive oil dribbling off the slides.
Give a quick roll in the olive oil to each drumstick and space them on the sheet so they aren’t touching each other.
Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt.
Bake at 375 for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before).
Bake another half an hour (until thoroughly cooked, and ideally they’ll have a nice, golden hue).

This recipe is easy and playful. You can add chili powder, shawarma spices, or any other spice that you “hanker.”. Let us know what variation you’ve enjoyed!

Oh, and one final suggestion: If you’re a big fan of the super chicken stock, save those drumstick bones, roast them, and add them to your stock the next time you make chicken soup. There’s tons of gelatin and useful bits and bobs in there.

History and diplomacy has shown us that food is the language of all of us. Pepper was a currency at one point. UNESCO declared Mexican cuisine “cultural humanity”. anyway, people will judge this post by their personal experience and taste buds. Looking forward to the response.” SL

Bon appetit!,  “Southern Latitude”     cartoon chicken

Charles Clanton Rogers 

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20 thoughts on “Blogger’s GPS: Guest Journalist/Chef : “Southern Latitude”

  1. bbnewsab says:

    Sounds like a recipe worth testing.

    BTW, wonderful mealtime music!

    BTW once more, you recommended shawarma spices. Please name the shawarma spices you prefer.


    1. clanton1934 says:

      I’ll have to get back to you; “Southern Latitude” is not available right now. K


  2. bbnewsab says:

    Maybe available mañana? 😀


    1. clanton1934 says:

      Yes, or tonight. K


  3. blondieaka says:

    Wow didn’t expect a rather large anchor when your page come up it certainly got my attention…thank you for following my blog I hope you enjoy..yours certainly looks like fun…..Oh and I hail from sunny did ask….have a nice day 🙂

    Liked by 1 person

  4. This was a fun post with a bit of everything! Which shawarma spice did you use? Even the guest are well mannered…lol.

    Liked by 1 person

    1. clanton1934 says:

      I have asked “Southern Latitude” to follow up on spices. “Stayed tuned to this station for further announcements!” c

      Liked by 1 person

    2. clanton1934 says:

      “SOUTHERN LATITUDES” says the spices she referred to was a product”Lebanon Valley: Chicken shawarma spices; comes mixed in a jar, ccr

      Liked by 2 people

      1. bbnewsab says:

        I doubt those spices are available here in Sweden. The Swedish cuisine is not known for it “spicyness”. Swedish gourmets are rare. But a new generation of Swedes are seemingly ready to change this fact.

        Liked by 1 person

      2. clanton1934 says:

        Hmmm. I’ve always thought of the Swedish as very cosmopolitan/ cultured cf. generalized American who are lined up around the block at Jack-in-the -box hamburger joint. K


      3. Ok! Got it!! Thank you so much for following up!


  5. I forget to tell you that the guitar music was wonderful!
    P.S. The photo of the anchor is strikingly large. Are you using a template?

    Liked by 2 people

    1. clanton1934 says:

      Template “Zuki” (premium) Test marketing 3-d anchor as new logo to replace Zebra. What is your vote? c


      1. Not too crazy about it. Looks too techy.
        Your writing it too good for that.

        Liked by 2 people

      2. clanton1934 says:

        Thanks for the feedback. If you have the time, reflect on the nature of the logo that you suggest. I love feedback! My friend bbnewsab , from Sweden, only met on the Internet, has stimulated my best posts by asking me for my thoughts.(the: I am a time traveler….” group resulted from his comments and questions!) “feed my beast, please” thank you 🎃📍

        Liked by 2 people

  6. bbnewsab says:

    I notice that Faraday’s Candle also finds the anchor a bit too techy. Or should I rather say too unnatural? But the anchor is an image full of positive connotations, so it’s not ready for the dust bin. Maybe something else should join the anchor. Cf the triad of Faith, Hope, Love.

    I have to go to bed now. I’ll come back here tomorrow. Hopefully I’ll then can see and read what other members’ ideas on this matter are. This is really a democratic group. The medicine man, who started this RWT (Readers and Writers Tribe) Group, cannot, by any means, belong to the religious right wing of the GOP. That’s for sure. 🙂

    And although I’m an atheist I say: Thank God for our Medicine Man being a humble and fair – and clever – sage.

    Good night everyone! Over and out from Sweden. 🙂


    1. clanton1934 says:

      Good night my good friend. K

      Liked by 1 person

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