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. 

Fullsizeoutput_192d

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.

Fullsizeoutput_1957
Fullsizeoutput_1957

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. 

Fullsizeoutput_1955

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.

Onward.

 

Thoughts?