It's Friday and I'm feeling a tad bit more cheerful. Who the hell knows why but I'll take it. It's gray outside, which I like…in fact when I woke up early there was thick fog. I happily went back to sleep. I love fog.

I have no anecdotes, no news, but I HAVE had two really good meals in a row and that's good enough for now.

To back up for a moment, I made a really piss poor dinner the other night. I'm always somewhat crushed when I do that. And I spend the rest of the evening lamenting it and speculating what I did wrong, or should do differently next time. It drives poor Ernie nuts. Anyway, I overcooked the salmon…not a ton but I like my salmon rare, my green beans and almonds looked ok but tasted uninspired and the leftover mashed potatoes tasted, well, leftover. Sigh. 


We had some of the leftover salmon (see?) still in the refrigerator so this morning, well, mid-morning, when I finally dragged myself out of bed where I had been reading, Ernie made me salmon and eggs. 

Best breakfast I've had in AGES. He even took the salmon skin and fried it like a little chicharron. Good GOD, I love my husband. Just salmon and eggs and a little olive oil, salt and pepper. It was heavenly, again reminding me to keep it simple.


Thanks, baby. And yes, I let Rascal have a little piece of salmon.

I said I had TWO good meals though, right?  

Last night we had our first bunch of asparagus from Farmer Greg. We also had some boneless chicken thighs we needed to use up. I found a recipe in the New York Times and went with it. 


Turmeric-Black Pepper Chicken With Asparagus

3 tablespoons honey
¾ teaspoon black pepper, plus more to taste
Kosher salt
2 tablespoons all-purpose flour
1 ½ teaspoons ground turmeric
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon coconut or canola oil
12 ounces asparagus, trimmed and thinly sliced on an angle
1 teaspoon unseasoned rice vinegar or soy sauce
1 lime, cut into wedges (optional)

In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.

In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.

In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.

Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.

Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.


I used gluten-free flour but will probably try cornstarch next time. (neither one browns as well as regular flour). I also added a sprinkle or two of red pepper flakes in the honey mixture (which I think it needed) and upped the black pepper a bit.

I went with the soy sauce but will try the rice wine vinegar next time. Oh, and I added some green peas…would probably add more asparagus next time…I used one bunch…don't know how many ounces that is. My chicken was a little more than was called for, so I think the chicken/vegetable balance should be heavier on the vegetables next time.I should have done my chicken in batches…might have browned better, BUT it was delicious and really simple. I will definitely make this again. We served it with a bit of Asian rice.

Ok, there you have it. Two good meals. My BIL dropped off toilet paper and wine. A friend dropped off  Peeps, chocolate, flowers and yeast. I mean really. We are blessed. Ernie doesn't have chemo until the 27th. I can do this.