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Appreciating Our Parents: Back Home

If I had the power to turn back the clock,
Go back to that house at the end of the block
The house that was HOME when I was a kid,
I know that I’d love it more now than I did.

If I could be back there at my mother’s knee,
And hear once again all the things she told me.
I’d listen as I never listened before,
For she knew so well just what life had in store.
And all the advice my dad used to give,
His voice I’ll remember as long as I live;
But it didn’t seem really important then;
What I’d give just to live it all over again.

And what I’d give for the chance I once had,
To do so much more for my mother and dad;
To give them more joy and a little less pain;
A little more sunshine — a little less rain.

But the years roll on and we cannot go back,
Whether we were born in a mansion or in a shack;
But we can start right now — in the hour that’s here
To do something more for the ones we hold dear.

And since time in its flight is traveling so fast;
Let’s not spend it regretting that which is past;
But let’s make tomorrow a happier day
By doing our “good to others”–TODAY!

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Journal

Chicken Piccata

Chicken Piccata

Ingredients:

2 skinless, boneless chicken breasts, butterflied and then cut in half
Pinch of Sea salt
Pinch of freshly ground black pepper
Flour, for dredging
6 tablespoons unsalted butter
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
1/3 cup fresh lemon juice
5 tablespoons extra-virgin olive oil

Directions:

Mix salt, pepper, and flour in a plastic bag or on a plate. Lightly coat the chicken.

Heat 2 tablespoons of butter and 3 tablespoons of olive oil on medium high in a large skillet. Cook half of the chicken until brown, about 3 minutes per side. Move onto a plate. Heat 2 more tablespoons of butter and 2 more tablespoons of olive oil in the same skillet to cook the other half of the chicken. Add to the plate with the rest of the chicken.

Put the lemon juice, stock, and capers in the skillet. Heat to boiling while scraping the bits off of the bottom. Put the chicken back and simmer for 5 minutes. Add the rest of the butter and mix well. Spoon the sauce over the chicken. Serve with parsley garnish.

Photography: Chloe Noelle

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