But I take heart from the completion of those other tasks which were just as important, and much more immediate, and that thought helps me beat the panic back down where it belongs. And there's always tomorrow; it's not like the upstairs hallway is going to disappear by falling into the time-space continuum. Besides, Cory made progress on moving a few things from the hallway, which makes my job much easier.
So as the afternoon shadows grew long and my energy level grew short, I gave up on the hallway and went on a walkabout. My daily walk is critical to my health - I get up, I get out, I breathe reasonably clean air. I listen to music, I admire the landscape and architecture, and I think. Bipedal meditation. I have to use my cane, and my speed walking days are over, but that little bit of exercise is officially my daily cardio. It's all I can do and I'm doing it.
I altered my route slightly and got photos of some of my favorite places. These buildings, which are behind the new courthouse, are off the beaten path and if you don't know they are there, you will miss them altogether. Prior to 2000, there was nothing but a badly-paved parking lot with enormous trees where the courthouse now stands, and the objects of my architectural affection were easily visible, but now, tucked between the back of the courthouse and the railroad tracks they are the purview of seekers of the arcane. Like me.
One of these days, I'm going to get brave enough to cross Emmett Street on one of my walks, to check out the great buildings on that side. But, that is another blog post. I hope you enjoyed this walkabout.
This recipe is inspired by James Nair's Creamy Almond Chicken recipe, from his cookbook called, appropriately, Chicken. I don't remember the year of publication, but I do remember typing the recipe into my personal collection in 1990. It's a neat little book.
Mr. McNair's recipe called for 12 oz. of fettuccine, cooked, and some pesto sauce and/or spaghetti sauce for serving. I love pasta, but it always soaks up way too much of whatever sauce I've prepared, so I tried this with a layer of some of my favorite vegetables instead.
2 teaspoons celery salt
1 1/2 teaspoon oregano
2 teaspoon paprika
1 1/2 teaspoon curry powder
ground black pepper
2 1/2 pounds boneless, skinless chicken breasts (3 large breasts)
1/4 cup pine nuts
1 1/2 cup half and half
1/2 cup sour cream
1/4 cup sherry
Cut the chicken in half, horizontally, to make 6 thinner cutlets. Combine the butter, celery salt, oregano, paprika and curry powder, and add salt and pepper to taste. Set aside. Dredge the chicken in flour, then roll in the flavored butter. Arrange the chicken pieces in a baking pan. Scatter the pine nuts over the chicken, and then pour the half and half over the top. Cover the pan with foil and bake in a 350 degree oven for 50 minutes.
Arrange the cooked chicken on top of the vegetables. Add the sour cream and sherry to all of the cooking liquid from the chicken and whisk together until smooth. Pour this mixture over the chicken (try not to dislodge the pine nuts) and bake uncovered until tender, 15 to 30 minutes more. Baste the chicken once during this time. Serve with the vegetables. If you have extra sauce, you can ladle it over a small side of pasta or rice. Or egg noodles which go great with a creamy sauce.
Vegetable Layer - Prepare this before the chicken: