The result is a bright, minty, and refreshing cocktail that’s perfect for an afternoon at the country club.. Cook Mode.

Instead, she just left his sorry ass.It was really us keeping that culture alive in our kitchens and in our home.. Who did the cooking in your home?.

Both of my parents shared it, because my father was a really good cook and had worked in restaurants.When we were growing up, he made his living working for the Navy Yard, but he often had restaurant jobs, and he had concessions at a local bar where he would do food on the weekends.He usually cooked for holidays and on Sundays, because my mother played the piano at church.

Day-to-day cooking was usually my mother until when I was about 11 or 12.My mother went back to work and then Leigh and I cooked during the week.. For most things that I learned to cook, if somebody showed me how, it was my father.

He was much more of a teacher, and my mother was in the "I can do it myself.

I can do it faster myself."Place skillet on grates over direct heat, close grill, and cook for 10 minutes.

Open the grill, move the skillet to indirect heat, rotating the pan to ensure the chicken breast is closest to the direct heat.Grill, covered, and continue roasting until chicken's juices run clear when skin is pierced with a knife and the skin is crispy [a thermometer registers 160°F], about 30-35 minutes..

Remove from heat and let chicken rest for at least 10 minutes (or up to 30).While the chicken rests, grill the bread (if desired) over direct heat until lightly charred, about 90 seconds on both sides.