Yesterday, Friday, January 8th, was Susan’s birthday. When I woke up on the day before, the 7th, I thought the 7th was the 8th.
Before she woke (on the 7th), I scrambled to wrap her present and make her card. (See Freddy above sniffing at her card and present.) Soon she came out of the bedroom and I said “Happy Birthday!” She said, “Today’s not my birthday. It’s the 8th.” I said, “Today is the 8th. Come. Let’s look at the calendar.” Sure enough it was the 7th. This confusion a sign of the times. To misquote a song by Chicago, “Does anybody really know what day it is?”
I know tomorrow is Sunday because the Sunday New York Times is delivered. And Wednesday is garbage day because I see that our street is lined with barrels filled with garbage. And Friday is Brooks and Shields (Now Washington Post columnist Jonathan Capehart since Shields recently retired). But other than that I am never sure of the day or date. Or time! This a sign of the pandemic and being in quarantine. I need a calendar!
Susan opened her card first upon waking on the 8th, a picture of our kitchen table which I think says much about who we are, our interests, our love of books and beauty. And it reminds me of a painting by French Impressionists. I enjoy still lifes of our home.
Years ago, I wrote:
- 4 boneless skinless chicken breast halves (6 ounces each) (I used 2 skinless boneless chicken thighs)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon canola oil
- 1 cup reduced-sodium chicken broth
- 3 tablespoons white balsamic vinegar (I used 2 teaspoons)
- 1/2 teaspoon minced fresh rosemary (I didn’t use.)
- 2 teaspoons cornstarch (I didn’t use)
- 1-1/2 teaspoons sugar (I didn’t use)
- 2 medium unpeeled pears, each cut into 8 wedges (I used 6 canned and drained pear halves)
- 1/3 cup dried cherries or dried cranberries
- Sprinkle chicken breasts with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook until a thermometer reads 165°, 8-10 minutes. Remove. (I roasted the chicken thighs in oven at 375 for 45 minutes)
- Meanwhile, stir together next 5 ingredients until blended. Pour into skillet; add pears and dried cherries. Bring to a boil over medium-high heat; reduce heat and simmer, covered, until pears are tender, about 5 minutes. Return chicken to skillet; simmer, uncovered, until heated through, 3-5 minutes. If desired, sprinkle with additional minced rosemary (I warmed pears, stock, vinegar, cranberries on stove top)