I told someone that 2012 was going to be my year of adventure.

I didn’t know what that meant at the time, but in the last 11 months, I’ve gone skydiving and zip-lining. I went whitewater rafting down the Shoshone River in Wyoming and horseback riding in the mountains.

I participated in the Des Moines leg of the Urban Assault Ride with my sister and ran my 15^th 5K with my daughter. I started writing this column and took international cooking classes through the continuing education program Kirkwood Community College.

Not every new thing I tried was a success. I attempted knitting after writing a story about yarn bombing and I murdered the herb garden I started last spring.

I can’t call myself a gardener or a knitter right now, but here’s the great thing about trying something new: We can always try again. I’m going to keep working on my violet hat (or scarf or bookmark, or whatever it turns out to be), and I will start another herb garden next year. I’ll be smarter this time, though. I already know leaving town for two weeks during a drought does not help a garden grow.

Despite my lack of gardening success, I’ve still enjoyed plenty of fresh herbs, thanks to friends, farmers markets and grocery stores. Still, I look forward to the day I can make this recipe by picking sage from my own garden and not a baggie in the refrigerator.

CITRUS-SAGE CHICKEN

• 2 large orange
• 2 large lemons
• 1/4 cup(s) fresh sage leaves, chopped
• 2 tablespoon(s) olive oil
• 2 teaspoon(s) salt
• 3/4 teaspoon(s) coarsely ground black pepper
• 2 (3 1/2 pounds each) chickens, each cut into 8 pieces, skin removed
• Fresh sage leaves for garnish

Grate 1 tablespoon peel and squeeze 3 tablespoons juice from oranges. Grate 1 tablespoon peel and squeeze 3 tablespoons juice from lemons.

In large bowl, with wire whisk or fork, combine orange and lemon peels, orange and lemon juices, chopped sage, olive oil, salt, and pepper. Add chicken, turning to coat. Cover and refrigerate 2 hours, turning pieces 3 or 4 times.

Place chicken, meat side down, on grill over medium heat. Cook chicken 20 minutes. Turn chicken and cook 10 to 15 minutes longer until juices run clear when chicken is pierced with tip of knife.

Place chicken in large serving dish; garnish with sage leaves.

Source: The All New Good Housekeeping Cookbook edited by Susan Westmoreland (Hearst; Dec. 31, 2001)