Friday, May 29, 2009

May, Schmay

So the month of May kinda stunk around here. The weather hasn't been great - lots of cool, rainy weather with a few nice breaks. We did get some nice warm sunshine for 3 or 4 days in a row at some point, but for the most part, we've been dodging showers, covering our new plantings to avoid frost all the way until THE 18th (!!!), and enduring the windows open, the windows shut, the windows open, the windows shut. One night the boys wear summer pj's to bed, the next night they're wearing long pants and long-sleeved flannel. One night we're shivering under an extra blanket, the next night we need the ceiling fan. Makes no sense, and probably contributed to the fact that all 4 of us have been...well...under the weather. Jonathan has finally stopped coughing. It lasted 4.5 weeks. He's on Zyrtec now, doing better, but I'm still not at all convinced it was only allergies. Matthew had his for just over 3 weeks. I don't think his was allergies at all - I think he had a respiratory infection the whole time. Which I believe he gave to me, which I gave to Mark. I've had it for 2.5 weeks now, Mark for about 2 weeks. Last night, we were still up at midnight, coughing our lungs out and sucking down Ricola's. I think, think, THINK we're all about out of the woods at this point.

So that's been our May. The usually beautiful month of May, and this year, it just hasn't been the greatest! But things are looking up. Today, for instance, is Jonathan's last day of school. They're having a little song presentation at 10:30, followed by a picnic lunch (if it doesn't RAIN!) and then he's done. We're looking forward to summer - vacations, trips to Grandma's, soccer camp, swimming, playdates, walks on the trail, bicycle rides, picnics. Lots of things planned, and I'm sure summer will go by WAY too fast for all of us!

The only other redeeming quality of this bedraggled month? The Farmer's Market started yesterday! Anyone who reads my blog knows how much I love the Farmer's market. Right now, in my fridge, I have fresh asparagus, spinach, onions, strawberries and lettuce, right out of the ground. Most was picked yesterday. There is nothing in the world better than food made with fresh produce, and seasoned with herbs right out of my own backyard. Last night, we had chicken florentine pasta seasoned with my own home-grown rosemary and chives. I know I have a long weekend of cooking and washing produce ahead of me - but that's okay - it brings me true joy to be able to use this great stuff and it's so good for you!

So I leave you with the Chicken Florentine recipe - partially absconded from a few websites, but mostly my own creation:

2-3 boneless, skinless chicken breasts
olive oil
salt + pepper or garlic pepper salt

2-3 spring onions, scallions or 1/4 sliced yellow onion
handfull of fresh chives, snipped
nice sprig of fresh rosemary

1/2 c. white cooking wine
1/2 - 3/4 c. heavy whipping cream

a big colander full of washed, torn, fresh spinach
salt and pepper

pasta of your choice

Trim and cube the chicken breasts, season with salt and pepper or garlic pepper salt and saute in olive oil until cooked through - 5-8 minutes. Remove from pan and set aside. Add a little more olive oil, add the onions and saute for 3-4 minutes until they begin to turn translucent. Increase heat to medium-high, and add the cooking wine. Bring to a boil, and let about half the liquid boil off. Then add the whipping cream, bring to a boil again, stir until thickened and reduce heat. Add the chicken back in, and the rosemary and chives. Keep over low heat.

Meanwhile, cook pasta. Use another pan to wilt the spinach - add some olive oil, throw in the spinach and bring up the heat. Toss and stir the spinach until it begins to wilt a bit, then cover and reduce heat. Allow it to reduce and wilt, but don't let it go to far, and don't let it lose that bright green color.

When the pasta is done and the spinach is done, strain both and add it all together in the pot with the chicken/sauce mixture. Serve hot with freshly grated pecorino romano cheese.


No comments: