The Best Things in Life

05/14/19

Made some chicken yesterday and it was not bad. Chicken is never bad. It’s always a go-to for me when I don’t know what to make. It’s the kind of meat that goes with anything, really, and I like it so much for that reason. Even grapes. I had a chicken salad on Sunday on Mother’s Day, and there were green grapes and cashews in it, and I have to say it was pretty good. It’s good with curry, too, and barbecue sauce; gravy and red rice and beans, and alfredo sauce.

It’s a practical meat source, chicken is. I like practical. Always have. The kids know this, as my Mother’s Day gifts were all practical, and I was happy. They gave me a crock with “One Wild and Beautiful Life” written on it, and some wooden spoons, and packets for a facial and a foot soak. All good, simple gifts I can use and that have meaning, and those are the best gifts.

Their words, however, meant the most. Written on cards, the sweet words of one’s children are the best part of Mother’s Day, of any day, really. All about love and gratitude and being the Best Mom in the World. I think every mom is the Best Mom in the World, to someone. That is the way of it. And all those Best Moms don’t care much what they’re given for Mother’s Day. Not as much as time spent together. That’s where it’s at. Time and space together, and expressions of love, and memories, and all those things to which we look forward. That’s what Mother’s Day is about. A pause where we think about our mothers and what they have done, and how hard they work, and all those meals they made for us when we were young and growing. Especially all the cookies they made, and the Christmas dinners, and the chicken stuffed with spinach and things we weren’t sure of that tasted so good after a long day at school with play practice afterward.

The best things in life are the most simple, I say. Flour sack towels, wooden spoons, recipes and the memories that go with them. What is better to celebrate on a Sunday in May than the simple things, our mothers, and the coming summer days? Here’s to all that, and to the next thing, whatever it may be. Perhaps there will be a crock pot full of chicken, coated in barbecue sauce, and a pan of bars fresh out of the oven. May we all have it so, and may we all know its worth.

Here’s a simple recipe for two, something delicious for a May evening under the sun-setting sky.
HASSELBACK CHICKEN

1 teaspoon olive oil
1¬½ cups fresh baby spinach
¼ cup ricotta cheese
2 – 1-pound chicken breasts
⅛ cup white cheddar cheese, grated
Paprika
Salt
Pepper

Preheat the oven to 400.
In a sauté pan over medium heat, add the oil and cook the spinach in it for 3 to 5 minutes, until it is slightly wilted. Stir in the ricotta and cook for a further 30 to 60 seconds. Allow to cool.
Cut slits into the chicken breasts, about 1 centimeter apart and 75% of the way through the chicken, so long as you don’t cut all the way through it! Stuff all of the spinach and ricotta mixture into the cuts. Season the chicken with salt and pepper. Sprinkle the white cheddar cheese generously on top. Generously sprinkle the paprika. Bake in the center of the oven for 20 to 25 minutes, until the cheese has melted and the juices are clear.

Enjoy!

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