This past Wednesday was the 100th day of school. My students were so anxiously awaiting the day to do everything around the number 100. Counting forwards, backwards, by 2s, 5s, and 10s to 100, making posters of 100 things, writing 100 words, hopping for 100 seconds, and making 100-Fruit Loop necklaces were all in the mix. In one project, a student said that if he had $100, he would buy a bologna sandwich. Then, he also said if ate 100 marshmallows, he would vom (what our class calls vomit – It sounds nicer). A lot of kids wrote stories about being 100 years old, sitting in a chair and knitting, while one girl said she would be in the circus. I’ve got some pretty cool kids.
But it made me realize that these 5-year olds have the almost effortless ability and sparked motivation to think of something super cool, and immediately express it with ease, fluidity, and creativity. How fun it must be to have the mind of a kid! Seriously! Remember the times when you would come up with crazy fun ideas and write stories and draw pictures and put stickers all over everything? One girl told me through infectious giggles that she put 100 stickers on her dog’s head cone. So much fun!
Alas, those days have gone for ye ol’ adults. And it must be showing because when I asked my students if I looked 100 years old, they said no – more like 72. YIKES.
Many things have happened over the last month, much of which involved traveling and having so much fun with our family. Yet, as I always find it hard to write when I’m on the road, returning home conversely held an anvil of writers block over my head. Have I been cooking? Absolutely! Made a vegan version of grits with red-eye gravy, no less! Have I been writing? Sure! There are bits and starts and notes of soon-to-be blogs all over my notepad and computer. Have I actually completed anything? Nope! Just like the laundry piling up in the closet, intention is there, but execution is not.
So rather than try to come up with some fun, witty, or the occasional deeply sentimental blog post, I’ll take a lesson from those who are always taking lessons from me. Here’s the last month, through the eyes of a 5-year old:
Rob and I were on TV! We made it onto the Today Show for all of 2 seconds! It was super dark, a sign was covering Rob’s face, and you had to pause, rewind, slow-motion play, and repeat, in order to see us, but we are TV stars now!
We had LOTS of great food – my Aunt and Uncle’s football Sunday food followed by filet of beef with horseradish, potatoes, and creamed spinach hit the spot on a rainy Sunday night in Long Island. In Connecticut, Rob’s mom made our favorites including the Chicken Francese that I will never be able to perfectly recreate. While in NYC, we ate at a small, almost hidden gem of a steakhouse called Quality Meats. We ordered soybeans.
Rob tried beef cheek (liked it!), shrimp (liked it!), and octopus (not so much).
I learned how to knit! According to my students, this makes me an “old lady.”
Due to the first of these many winter storms, our flights were cancelled out of the northeast, leaving us driving all the way down the I-95 corridor to get home in time for work.
I slept through Delaware. The state also cost us $8 in tolls. I didn’t think that was fair.
Finally, the wonderful, yet unusual cold Jacksonville weather has inspired us with cozy, warm meals like Cardamom and Citrus Roasted Chicken.
Really, anything with cardamom is going to be amazing – it is a spice often used in Scandinavian and Middle Eastern countries. It is the warmth in Pulla (Finnish Cardamom Bread, or as my Great Grandmother called it, “Biscuit”), and the spice that sits on the back of your throat in Chai Tea. While it tends to fall into the cold-weather-sugary-sweet-treats spice category (think nutmeg, cinnamon, and cloves), I actually prefer using it in savory ways.
When cooked with protein, cardamom adds a grassiness and earthiness to the meat that pairs organically. With the brightness of citrus and hearty herbs, a dish is complete. Thus was born my Cardamom and Citrus Roasted Chicken. I actually purchased an already cut-up 8-piece chicken, as it was surprisingly cheaper than the whole Roaster. But if you can’t find the cut up whole chicken, a whole Roaster will work just as well – just stuff the cavity with the leftover citrus and rosemary. This recipe is also very versatile if you only like white meat (buy the breasts bone in and skins attached), or dark meat (thighs would be divine).
Using my trusty cast iron skillet, I organized my bird like a jigsaw puzzle, drizzled over the juice of 2 tangerines, 1 lemon, and 1 lime and added the citrus shells to the dish (we are at the height of citrus here in Florida – it’s awesome). While cooking, even more flavorful juice seeps out of the citrus, naturally basting the bird. With a liberal sprinkling of s&p, about 1 tsp dusting of ground cardamom, and 3 large rosemary sprigs tucked in open crevices, the bird was ready for its final touch: butter. With only 3 tbsp of butter dabbed on the bird, it browns just enough, and the fat from the butter emulsifies in the cast iron with the citrus and chicken juices, creating a fabulous, no fuss gravy for the roasted chicken. After 45 minutes in a 400 degree oven, let rest, then serve with Steamed Parmesan Broccoli, and a buttery chardonnay, and enjoy.
Occasionally, when our class is sharing our “New News” in the morning, I like to share what I made for dinner the night before. I shared this one, and generally got responses with lots of Ooooos and Yuuummms. Except for one, who incredulously asked, “But where’s the pasketi?” Through the eyes of a child, a key component of my dish was clearly missing. But, also gave great inspiration for the next night’s dinner!