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Last Updated on December 6, 2020
I’ve been wanting to get out of town for weeks but our vehicles (aka the buckets) just aren’t trustworthy. My poor mini van is on it’s last leg so you know that I jumped for joy when I got the chance to drive the 2015 Mitsubishi Outlander GT for a week.
Ok, I could wax on about how fantastic this car is with it’s powerful V6 engine, All Wheel control and a fuel economy of 23 MPG combined (20 City/28 Highway) but the most important thing in the Bejelly household is will Mr. Bejelly’s bike fit inside.
We decided to test it out on the way out to Sticker Fingers Bicycle in Hood River when Mr. Bejelly had to take his Transition bike to get maintenanced.
As you can see it was a tight fit to get it in the vehicle but it did fit. The Little had enough room to kick the back of my seat the entire time during the drive (Ugg). It was a stormy ride since the weather was wild with rain and wind and I absoutely fell in love with the automatic windshield wiper (OMG, I have dreams about it at night).
We landed in Hood River safely and while Mr. Bejelly got his bike business all settled, I went downtown and walked througth the shops. I spotted a cute little restaurant that was closed but checked out their menu. When I saw Honey Mustard Chicken Thighs, I knew I had to go home and try to come up with my own version and below is my rendition.
Of course we got home safely and parting with the crossover was sweet sorry. I’m going to give it a solid 9 out of 10 and I highly recommend you check it out and test drive it today.
- 1/3 cup honey
- 1/3 cups dijon mustard
- 1 cloves garlic
- 2 tablespoon avocado oil
- 1 teaspoon dried parsley
- 1 teaspoon sea salt
- 1/2 tsp ground black pepper
- 2 lbs boneless skinless chicken thighs
- Preheat the oven to Broil.
- In a bowl, combine all ingredients, except chicken
- Place the chicken in a baking dish.
- Pour over the sauce over the chicken and turn to coat.
- Broil on high 20-25 minutes turning half-way through