a little taste of Sunshine….
This morning I woke up
sun was streaming hot & glorious through my windows
I was like the walrus on a rock (ok i know not the most flattering image…but thats how I felt )
basking and stretching
For a few minutes I truly forgot what my life has turned into.
reality showed up
up & adam…. gotta pay the bills
gotta make the donuts …as i say
to live…to survive.
What use to be no problem, no worries…has become
the giant heavy boulder that has permanently landed on my shoulders…alone.
This new reality….starting from scratch…
sorta sucks right now - if you want to know the truth.
but I can make a choice…let it topple me over..
or be creative…and keep that dang *&%$ rock afloat.
Because while my old partner in “crime”…is busy counting his money
and high-fiving himself on his “Wins”
I gotta figure out a way to THRIVE not survive
So I can high-five myself …
and know deep down, that ….I always was and will be….the winner.
no matter what people say….it is important to me.
it is the reason for me to get up each morning
and just maybe I will not need this daily motivation …for too much longer
because my reality will be …full of sunshine..for real.
I must make it so.
What’s for Dinner Tonight?
Orange Lemon Chicken
I have for some reason a boat load of oranges sitting in a bowl on the counter in my new kitchen.
These days I find myself buying small affordable things that make me feel good…like a colorful bowl of oranges. There is just something “hopeful” about a bountiful bowl of bright colored fruit – not to mention adds great color to my somewhat dreary “new” kitchen.
But, practically speaking there is no way I was going to eat them all…even with the help of orange loving Tunie B. So I decided tonight for dinner it is time to incorporate them into my Tuesday night chicken dinner. Citrus and chicken is a long standing partnership and works really well, especially when you add just a tad of spicy sweetness to the mix. This time its a little of that good ol duck sauce from a jar. I plan on serving this with a nice light salad, because after a few days of gorging on food this past Shavout holiday…I’m looking for light meals that are satisfying.
1 package of Dark Chicken Cutlets
2 large naval oranges, sliced into thin rounds
1 tbsp. olive oil
2 tbsp. fresh lemon rind
11/2 cups Favorite Duck Sauce + 3tbsp.
2 cloves garlic, minced
1 shallot, minced
1 tsp. thyme
1 tsp. rosemary
kosher salt & pepper to taste
1/2 cup fresh squeezed orange Juice (I used 2 large oranges)
2 tsp. fresh squeezed lemon juice
Preheat oven to 375F.
In a disposable 9 x 13 lay your orange slices down on the bottom.
Pound your chicken into thin workable pieces that you can easily roll.
In a small bowl, mix together the olive oil, lemon rind, duck sauce, minced garlic, thyme, rosemary and a pinch of salt and pepper.
Using your fingers, shmear and heavily coat all your chicken pieces well on all sides.
Place 2 sliced oranges in the center of your coated chicken and roll.
Place the chicken roll up on top of the orange slices in your pan, and repeat with remaining chicken.
In a small bowl, mix together the orange juice, lemon juice and remaining 3 tbsp. of duck sauce. Pour in the pan to cover the oranges.
Serve over some light couscous .
Place chicken in oven and bake for 45 -55 minutes Let the chicken bake covered for about 30 minutes and then uncover for remaining 15 minutes.