Rotisserie Quail!!!

If ya can't find quail, use Cornish Game Hens*:

1 quail person
EVOO
Freshly ground Cumin (invest in a marble mortar and pestle, I'm just sayin'..............)
Cinnamon
Tumeric
Sea* Salt
Freshly* ground pepper
Smoked paprika
Lemon and lime wedges*
1 garlic clove per bird

Rinse birds and pat DRY with paper towels. Rub with oil. Combine spices. Massage into skin. Stuff lemon and lime wedges and garlic into cavity. Thread onto rotisserie, (tie up the legs with kitchen twine*), and let cook until the thermometer reaches 165. Mop with a little more oil, if necessary. LET REST before serving at least 5 - better - 10 mins. covered with foil.

Make time tomorrow to sharpen your skills!!

Love,

MM