A new normal

February 5, 2016February 5, 2016 by M+N In Food, State of Mind 6 Comments

This conversation about moving South has been going for over a decade.  In Cashiers while the children were at Camp Merrie-Woode and High Rocks, I looked at many large tracts of land.  All were idyllic, but I was put off by the idea of being isolated in the middle of a bucolic nowhere.

So we began to make lists of what we each wanted.  My list was simple;  a hip small city. I had a vision of living in town:  walking to work-out class and on the way back, stopping for tea, a baguette, vegetables, maybe a chicken…very Parisian. Walking everywhere was central to the vision.

But Mike’s vision was not quite that. A big piece of land.  He wanted to sit on his porch and look out at his domain, and see nobody else.

We adapted and began to search for property in cool towns that were not in the middle of nowhere:  Asheville, Charleston, Hillsborough.  Then we found these ten acres in Chapel Hill and that was it.

Like many things in marriage it’s a compromise. It’s much closer to town than he would have imagined. For me it’s not in town.

Summit 2016, at home again:  establishing  a new normal.  Walk to Bar Method, 30 minutes each way.  A hurried walk there, but coming home, many different routes.  Here’s what I love: you feel a town differently when you walk.  Even after 26 years, seeing things for the first time.

If I am  worried about anything in N.C., its just this one thing: how will I build walking in my daily routine?  Can’t envision pacing the perimeter of our land every morning, beating a track into the field.

It’s OK.  Just one thing to worry about when we move; we’ll figure it out.

Last night, Mike, “Want to go on a hike on Saturday?”

So here’s a classic French home recipe that I will make tomorrow in preparation for Saturday. With this made, we can head off the Harriman State Park in N.Y., hike a few hours, come home, reheat dinner, light a fire, open the wine and wait for our guests. Perfect winter Saturday night.

Winter Chicken  (adapted from Mark Bittman, NYT The Minimalist)

In a large pot, melt a tablespoon of butter and same of olive oil.  When butter foams, add a 3-4# organic whole chicken, brown on all sides  (10 min or so a side). Sprinkle with salt & pepper each time you turn.

When nicely browned, remove chicken from the pot.  Cook several thinly sliced onions until golden. Add an assortment of winter vegetables as you desire.  For me, that’s a cup or two of brussels sprouts, 2-3 carrots, parsnips, celery, mushrooms, peas, several cubed potatoes (sweet or russet), and a small handful of peeled garlic cloves.  Stir the vegetables in with the onions, a few sprigs of favorite spices (thyme, tarragon), a bay leaf, and begin to soften.  After a few moments, add at least 2 cups of chicken stock and a cup or so of cream.  Bring to a boil, place chicken back in pot. Cover and cook at  bare simmer for about an hour, until the chicken is very tender.

Remove chicken and vegetables from the pot.  Reduce broth slightly.  When chicken has cooled a bit, cut into 8-10 parts.  Serve chicken and vegetables in the broth.  Garnish with parsley.

Serve with crusty bread, rice or noodles.  Salad on the side.