January 2,2010
What do we call this- the 10s? the ot 10s? time will tell.
Today- I wonder- how do we raise individuals that are so important to us- so much our world- and yet they don't know it- they don't know how special they are to us. I am now raising a second generation- my step grandchild- and he can not seem to understand- to integrate into his being- that he is more important than the air I breathe- How can that be?
I spent the evening with two of my biological children- so wonderful- so miraculous to see them as the beings they are and enjoy them so intensely- and yet realize even they don't know how much my heart is invested in their wholeness- their life.
How do we give that to another generation? what does it take to make another human being feel worthwhile? I spend my life- all 56 years of it to date- trying to give to another generation a stronger sense of themselves- and never know that I have acheived any of what I set out to give..... that really is what life is about - investing and hoping for a return- but really never knowing.

I started this blog a year ago- thinking about my interest in cooking- and here I am - rambling about what value my life is- truly aging gracelessly. I will move on to cooking with alcohol with my next post.........I have some GREAT recipes

Champagne Chicken

I made the recipe from the Silver Palate - the first time it was to die for.... the second time not so great....the third time still not so great. I believe I know the secret now. The recipe says use any kind of champagne, the secret is the cook will get one glass.....make sure it is good champagne- you are worth it. The aroma of cognac and champagne cooking slowly is amazing- one of my favorite smells in the world, but not so great if the champagne isn't worth drinking.

Generally, this is the recipe:

1. Salt and pepper (lightly- I have made the mistake of too much pepper)
2. Brown chicken breasts in butter (yes butter- this is aging gracelessly you realize)
3. Remove chicken breasts and turn off the flame.
4. add 1/2 c Cognac to butter in pan, stirring to get the brown parts off the bottom of the pan.
5. Flame the Cognac- so fun to watch!
6. Mix in 2 tbls. flour to Cognac/butter and stir over low heat for 2 minutes.
7. Pour yourself a glass of champagne
8. Mix the rest of the bottle into the cognc/butter/flour roux
9. add the browned chicken breasts, and simmer covered for 25 minutes
10. set the table, watch the news, relax - occasionally lift the cover to smell- amazing
11. Remove chicken to serving tray, add 1/2 c cream and turn up the heat to reduce and thicken the sauce for 5 minutes or so
12. cover chicken with sauce, serve with wild rice pilaf, and enjoy the compliments.

After successfully making this recipe- I decided my signature should be cooking with Alcohol....next- pork roast in beer