Greek lemon roast chicken and potatoes
by Hugo Dos Santos

I love cooking, maybe you know already that!

One of my favorites cuisines or styles of cooking is Greek food, it is very similar to Portuguese food but they have some differences.

One of my goals, when I'm traveling, is to reproduce the same dish that I like on my travels. 

Did already ask you what flavors do you prefer in a meal? 

Did you know that our tongues have 5 different senses? Yeah, right it's pretty amazing, bitter, sour, sweet, salty, and umami (savoriness).

One of my favorites is sour, I like citrus flavors.

So this recipe it's stunningly good!


For the potatoes 

  • 6 potatoes, medium sized
  • 4 tablespoon olive oil
  • pepper
  • salt
  • thyme, fresh


For the marinade:

  • 3-4 clove(s) of garlic
  • 1 chicken bouillon cube
  • 1 teaspoon(s) oregano, dry
  • lemon juice, of 2 lemons
  • lemon zest, of 2 lemons
  • 4 tablespoon olive oil
  • 1 cup + 1 tbsp of water
  • thyme, fresh
  • 3 1/2 tablespoon of honey
  • 5 tablespoon mustard, mild

1 chicken, cut into 8 pieces 

To serve:

  • 1 tablespoon(s) strained yogurt or Greek yogurt


Preheat oven to 390*F


For the potatoes:

  1. Peel the potatoes and chop them into wedges.
  2. Place a pan over high heat and add olive oil.
  3. When it gets very hot, add the potatoes.
  4. Add salt, pepper, and a few springs of fresh thyme.
  5. Saute until golden.
  6. When ready, transfer to an ovenproof baking dish and set aside until needed.

For the marinade:

  • Beat the garlic, bouillon cube, oregano, lemon rind, lemon juice, extra virgin olive oil, water, honey, mustard, and a generous amount of thyme in a food processor, until the garlic is completely broken down and all of the ingredients are combined.

For the chicken:

  • It is better to wear disposable gloves when working with raw chicken
  • Place the chicken in a large bowl and pour the marinade over it
  • Massage it onto the chicken until it is completely coated
  • You can cook it immediately or refrigerate it and let it marinate for up to 1 1/2 days. The longer you let the marinade work on the chicken, the tastier it will turn out.
  • When ready to cook, place the chicken over the potatoes in the baking dish.
  • Drizzle any remaining marinade over chicken and potatoes and cover with aluminum foil.
  • Roast for 45 min., remove the aluminum foil, and roast for another 30-45 min., basting the chicken with the marinade and juices as often as possible.


 The marinade:



Photos of the Week - Week 12


Critique Group Challenge: 

Week 12, Fashion Statement

Photo by Bill Arneson

Click to view a larger image 

Bill says:

A fashion statement for an older person such as myself could be “dressing up”, going against the trend of dressing down, with a suit, tie, and a French cuff shirt. It’s a kind of Godfather look and I went that route. And within that look additional fashion statements can be made, like a watch - Timex to Rolex - or ring(s) or the cuff links used. I went with cuff links as a way of making a statement using the Ukrainian flag.

It was cropped to give just enough of the suit to show the formal look, with the cuff and cuff link as the focal point. I wanted to use this flag design and could only find a pin, so I used that fitted to the size and with a drop shadow in PS. LR editing was primarily exposure adjustments to emphasize the center of the photo, with decreased exposure on the hand and a -20 vignette. I shot several different hand positions and thought this worked best for presenting the cuff and flag.




52-Week Photo Challenge Class
Week 12 - Do Over 

Week 52 Photo Challenge:

Week 12, Do Over

Photo by Shannon Hiebert

Click to view a larger image.

Shannon says: 

Years ago, I realized something that changed my life and helped me with how I make decisions. LOL. I would sometimes spend so much time at the store trying to decide which shoes or hat to buy, or which color to choose. At times it was exhausting because I just didn't want to make the wrong choice! And then I thought, well in some cases, if its do-able (and affordable of course) why not just get both... So once again, this realization helped me decide on which do over to do... How should I narrow this down? Long depth of field, black & white, or mirror image? Well, I managed to try and fit it all into one to something that I'm happy with. I was also able to practice at a lot of things that I wanted more practice on and that I wanted to do better. Also, there were editing adjustments that I just didn't understand before and that I felt too intimidated to try. Such as masking, and linear gradient. So this week I used masking to remove some of the reflection in the window of the trees that I wanted to hide, and also I was able to attempt for the first time linear gradient on the left to tone down some of the reflection on the door. I think, all in all, I will still mostly need more practice with a long depth of field. I still find it tricky to get close-ups in focus as well as what is in the background. I see now that I should have tilted the picture so that the window casing on the right was more straight... Next time...


Smart Phone Photo Challenges
Week 12 - Purple Passion

Smart Phone Challenge:

Week 12, Purple Passion

Photo by Victoria Nelson

Click to view a larger image.

Victoria says:

None of the purple things I found this week were terribly compelling as a subject on their own, so I used the slow shutter app to capture some purple flowers on a bush. Basic edits in the apple photo app, then I used the distressed FX app to apply a filter and overlay. .


Ricky's Challenge Photo


Critique Group Challenge:

Week 12, Fashion Statement

Photo by Ricky Tims
from the 2021 Critique Group

Click to view a larger image.

Ricky says:

Hugo is young, and purposefully distressed jeans are a thing. I'm not sure what the statement is, but... here it is. Metaphorical? Whimsical? Cool? I'll leave it for you to decide. 







Click on the quilt for full view.

Gaelic Blessing by Margaret McCrory  

Blessing is abundant if you take the time to list them. Quilt travels have been a blessing for many years. Back in 2000, a lady with a strong Northern Irish accent approached me at the International Quilt Festival in Houston. She was dressed very chic and her white hair had a splash of pink. She introduced herself as Margaret McCrory and asked if I would be interested in coming to teach quilt classes in N. Ireland. That encounter led to many visits to Ireland. Margaret and her husband are two of the biggest blessings in my life - a dear friendship that I treasure.
Margaret is also a musician. She spent a career as a music teacher leading special needs students. She took students with both physical and mental disabilities on tours where they would perform. She had a way of making sure a student felt important even if all they might be able to manage was to hit a drum or crash a cymbal when directed to do so. One of her wheelchair-bound and blind students went on to become a choral director. There is nothing more of a blessing than empowering and encouraging others. Margaret has done that her entire life.
Margaret and I share a passion for choral music. She sang for years with the Belfast Operatic, and I was lucky to be on the front row to watch her perform during the 100-year remembrance of the Titanic when the Belfast Operatic presented the musical Titanic. Margaret made and gifted me this quilt which was inspired by a traditional Irish blessing. The tune is by John Rutter and is my favorite tune associated with these lyrics.
Here’s the link to my rendition of Gaelic Blessing: 


Pattern - $14.98



Choose your own difficulty. Click the 9-patch grid to change number of pieces. Click the circle arrow to make the puzzle pieces rotating instead of stable orientation. Also, there are tips under the "?" on the upper right of the puzzle. If you'd like a full screen version, click the button below. Have fun!




Buttery Herbed Mashed Potatoes
by Hugo Dos Santos

This recipe is for all lovers of potatoes.

Do you like your mashed potatoes very buttery and tasty? 

Made simply with cream, fresh herbs, a little garlic, and a good amount of butter.

So you will impress your family and friends with this recipe.




    • 5 pounds Yukon gold potatoes, peeled and cubed
    • 4 cloves garlic, peeled and smashed
    • kosher salt
    • 1 cup whole milk or heavy cream
    • 1 1/2 sticks (12 tablespoons) salted butter, at room temperature
    • 8 leaves fresh sage, 6 whole leaves + 1 Tbsp chopped)
    • 3 sprigs of fresh thyme
    • 3/4 cup crème fraîche (sour cream)
    • fresh black pepper
    • chopped fresh chives, for serving



  1. In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender about 20 to 30 minutes.
  2. Meanwhile, heat the cream, 4 tablespoons butter, 1 tablespoon chopped sage, and the thyme sprigs over medium heat until the butter has melted. Remove from the heat and let the herbs sit in the warm cream until the potatoes are done. Remove the thyme sprigs before adding them to the potatoes.
  3. Drain the potatoes, return the potatoes to the pot, and mash over low heat, or mash in the bowl of a stand mixer fitted with the paddle attachment. Add the herbed cream and crème fraîche. 
  4. In a skillet, melt 6 tablespoons of butter and the sage leaves over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Remove the sage leaves. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper.
  5. Serve the potatoes warm, topped with the remaining 2 tablespoons butter, sage, and fresh chopped chives. 









Best Ever Guacamole
Hugo Dos Santos 

Everybody loves guacamole...right? It's fresh, light, and a lovely way to share with family and friends.

When cooking, I always try to use fresh vegetables and urge you to do the same. Keep it simple. It shouldn't be complicated. Avoid processed foods. The taste is much better with fresh ingredients.

For this recipe, all you need is avocados, onion, tomatoes, cilantro, jalapeño pepper, lime juice, garlic, and salt. It's easy and delicious!

You will be a Top Chef with this recipe!


Serves 6-8 people /   Total time: 5min


Avocados | 3 

Small Onion | 1/2, finely diced

Roma Tomatoes | 2, finely diced 

Fresh chopped Cilantro | 3 Tablespoon

Jalapeño  | 1 

Garlic gloves | 2 

Lime juiced | 1tsp

Sea Salt | 1 tsp


  1. Slice the avocados in half, remove the pit, and scoop them into a mixing bowl. 
  2. Mash the avocado with a fork and make it as chunky or smooth as you'd like.
  3. Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed.
  4. Serve the guacamole with tortilla chips.





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