|Happy Mother's Day to my mom! |
(Photo taken at her birthday, earlier this week.)
|The girls and I, Mother's Day 2014|
May 21, 1997: "She sometimes tests me to see what she can get away with. She knows she's allowed to eat and drink only in the kitchen. So she likes to take her juice cup and line her feet up right next to the divider between the kitchen and hall floors. When she thinks I'm not looking, she'll inch one set of toes over the line, then the other. If she's feeling bold, one whole foot will wander into the hall. As soon as I crane my neck to see where she's standing, she scoots her feet back in the kitchen and gives me a look of complete innocence."
June 22, 1999: "Every night at bath time, she tries to stand up in the tub. Every time, I warn her if she stands up again she's coming out. And every time she gives me a big grin as she tries to stand again, then a roar of fury as I take her out of the tub."
February 4, 2000: "Some mornings, I feel like I'm in one of Dante's lower rings as I try to shoehorn her into her snowsuit and boots. I've actually given up on mittens. She'd rather draw pictures in the snow with her bare fingers for fifteen minutes, after which she howls in pain and has to be carried inside, than submit to the mitts for five seconds. And although we usually get the boots on, they often get kicked off again. She gives herself bonus points if she kicks them off outside, which are immediately doubled if done while standing in a snowdrift. Yesterday, after doing that very thing, she wept, "My socks are cold!"
In honour of Mother's Day, here's a chicken recipe that's as delicious as it is easy. Whether you're serving toddlers or teens, and even if you're just serving yourself with some leftovers to spare, you can't beat this great recipe.
Skillet Chicken with Green Garlic and Thyme
(adapted from Cook This Now, by Melissa Clark)
Note: Next time I'll probably double the garlic-thyme mixture - it was fantastic!
8 pieces of chicken
1 Tbsp extra-virgin olive oil (first amount)
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 bunches fresh thyme, leaves removed and stems discarded
4 cloves garlic, peeled and sliced
1 Tbsp extra-virgin olive oil (second amount)
3/4 cup dry white wine
2 Tbsp unsalted butter
In a large shallow dish, place the chicken, 1 Tbsp olive oil, salt, pepper, thyme and garlic, and mix to coat the chicken. Cover the dish and chill in the refrigerator for two hours and up to overnight.
In a large skillet over medium heat, heat the second amount of olive oil, then add the chicken and seasoning mixture. Cook for 10 minutes without moving the chicken. Flip the chicken pieces, cover the pan, and continue cooking, without moving, for another 15 to 20 minutes.
Check the breasts by piercing them with a fork to see if they’re cooked through. If so, transfer them to a plate and cover with foil to keep warm. If not, let them cook another 5 minutes or so until done.
After removing the breasts, use a spoon to remove some of the excess fat. Pour in the wine. Simmer, scraping up the brown bits at the bottom of the skillet, until the sauce reduces and the remaining chicken parts are cooked through, about 5 minutes more. Transfer the chicken to a plate and whisk the butter into the pan, whisking until the sauce thickens. Serve with the sauce on top of the chicken.