Gail Golec is a fascinating and multi-faceted archaeologist based in New Hampshire. She was kind enough to take a break from writing to join us on the air and tell us her story. Gail began her archaeology career in a forensic anthropology class where as an undergraduate she helped local police with their investigations. How cool is that?!
When Gail is not working at a local cultural resource management (CRM) firm she is working on her own projects. She has several ongoing projects at the moment. We talk about her work with several Paleoindian sites from the Connecticut River Valley. This has been a continuous project for several years investigating the earliest human inhabitants of this part of New England dating back 14,000 to 12,500 years ago.
We also talk about her research into local historic cemeteries. This project is an investigative project into the lives of everyday people. Gail is in the early stages of developing this project into a podcast called, “The Secret Life of Death.” In each episode, she will uncover and discuss the biography of an individual. Like we said, Gail is multi-faceted.
Finally, if there wasn’t enough, Gail hits us with two awesome recipes! A chocolate chip cookie recipe and a dish she calls, “pulled pork chicken.” You have to listen to find out how she turns a chocolate chip cookie on its head!
Not one but two recipes!
Pulled Pork Chicken
1 split chicken breast (two halves), bone-in, skin on
apple cider vinegar
jar of favorite salsa
salt and pepper
-Sprinkle salt and pepper on both sides of chicken.
-Place chicken in crock pot (recipe works with frozen or thawed chicken).
-Pour 1/4 to 1/3 cup of apple cider vinegar over the chicken (amount varies depending on size of chicken, should come up 1/8-ish inch up the side of meat).
-Pour 1 to 1 1/2 cups of salsa over the chicken.
-Cover and cook for 5 hours on medium setting, flipping chicken over at least once.
-Cooling time will vary depending on size of chicken, but you can tell it is done when the liquid is bubbling and the meat is falling off the bone.
-When cooked, remove chicken from crock pot and pull off the skin and pull out the bones and any noticeable fat chunks.
-Shred chicken with forks, or if it is cool enough, with your hands.
-Place shredded chicken back in crock pot and mix with liquid from the cooking – this is the sauce!
Chocolate Chip Field Cookies
Preheat oven to 350 degrees
Open a bottle of wine and have a drink.
1/2 C butter
1/2 C canola oil
2 large eggs
1 C light brown sugar
1/2 C white sugar
1 t vanilla extract
3/4 C old fashioned oats
1 C whole wheat flour
1 1/4 C white flour
1 t salt
1 t baking soda
1 1/2 C Ghiradelli 60% cacao bittersweet chocolate chips*
Let the butter and eggs come to room temperature. Cream the butter, oil, brown and white sugar together. The oil will make the dough a little runnier than if you used all butter or shortening. Mix in the eggs and vanilla.
In a separate bowl, mix together the dry ingredients, then add to the wet mixture until well combined. (I’ve found it best not to over mix the dough, the cookies come out better. I usually do the creaming and mixing by hand, with soft butter, it isn’t that difficult. )
Add the chocolate chips and stir in by hand.
Probably a good idea to do a taste test of the dough at this point. In fact, do several tests. Better to be safe than sorry.
Drop tablespoon sized blobs on an ungreased cookie sheet and bake for 10-12 minutes, or until the middle looses its shine.
Cool on rack to let the chips set a bit and then remove to wire rack.
This cookie is rugged and versatile, add nuts or coconut, etc. Toffee bits are a great addition, particularly if you bake them as a cookie bar. If you decide to go the bar route, drop the oven temp to 340 and bake for 40-45 minutes, probably covering part way through to prevent overbrowning or burning.
Music: Provided by Beatport.com, Last Night on Earth (mix) by Indepth remixed by DJ Friendly