Choosing whom you’re taking with you, and going

Archived | September 21, 2009 | By

Listened to the show Saturday and it was not bad. I was a bit drowsy much of the day as I’d been up late reading the night before, and I planned to do it again. A good book is a good book, and not much is going to get in the way, let me tell you. Though one must be considerate when one’s reading gets in another’s way. Which is why I, on occasion, read by candlelight. It feels adventurous and mysterious. Moreso this time around, as I’m reading a book that hasn’t been released yet.
Now, don’t get all bent out of shape. It’s Mr. Keillor’s book, Pilgrims: A Wobegon Romance, and it’s going to be released on Tuesday. My dear friend Angela, the one who told me there’s a word for reading by candlelight (lucubration) works part time in a bookstore and I just happened to drop in on Friday when she was putting up a poster advertising Mr. Keillor’s book and she happened to let it slip that she had a copy at home. Well, you can bet I dropped by her house that evening with a fresh peach pie and what do you know, she let me borrow the book as long as I promised to keep quiet…
Anyway. It’s a lovely book. A wonderful book. I can’t give it away, of course, but I can tell you I have a hard time putting it down, and when I do, I have a lot to think about until I pick it up again. There’s someone in that book very much like me, and I always enjoy that. What I like so much about this book is the whole notion of what it means to be a “pilgrim,” but even more the idea that if you have a dream, it can be as simple as deciding where “there” is, choosing whom you’re taking with you, and going.
For the record, I’m not finished with the book yet. Not quite. I’m a journey person, myself. Destinations can wait.
Barbecued Chicken Wraps
This recipe is one of the kids’ favorites, especially on an evening when everyone has somewhere to go.
1 lb boneless chicken breasts
1 18 oz bottle barbecue sauce (Sweet Baby Ray’s Hickory Brown Sugar)
6-8 flour tortillas or soft pitas
8 oz shredded cheddar cheese
Trim fat from chicken. Place in skillet with 1-2 T oil. Fry on both sides until there isn’t much pink to be seen. While in skillet, cut breasts in half and shred with two forks. Continue to cook over medium heat until pink is gone. Season with salt and pepper. Pour one bottle of barbecue sauce over meat. Simmer 20 minutes. Scoop onto warm pita or tortilla. Sprinkle with desired amount of shredded cheese and roll up or fold. Serve with rice, salad or chips.
Mmm! Enjoy!