Grill Pan

I think I've decided on what I'm going to prepare for my first meal for "Lorad's Kitchen." I think I'm going to make Apricot-Rosemary Chicken Thighs with Roasted Almond Couscous from this month's issue of Cooking Light magazine. You can find this recipe at http://www.myrecipes.com/recipe/apricot-rosemary-chicken-thighs-50400000136935/ The recipe says to cook the chicken thighs on a Grill Pan. Well, I didn't have a grill pan, and found this one in Sioux City at Kitchen Dressings, a store I will be visiting again in the future. It's obviously a cast iron pan, which pleases me. I love my cast iron skillets, and this one was reasonably priced.

I want to try to do new things with each recipe and because we can't get boned chicken thighs here in Estherville, I will be boning my own. I'm sure this won't be difficult, but there's little guarantee that it'll be attractive. The recipe shows how this thing is supposed to look. I'm sure mine won't look this good. I just hope it won't look like the thighs have been put through a grinder.

Oh, and as you can see, I figured out how to put the paragraph breaks in thanks to Eric's help.