The Pleasure of Unremarkable Days
And a lively Chimichurri Chicken Dinner
What’s Been On My Plate
I’m back and in a much better mood than my last publication which has since been archived. In retrospect, I wasn’t depressed; I just had the flu and was in the depths of my process as an artist revising my work! I’ve made a full recovery, sent in an application that I feel very proud of to the Writers’ Workshop, and am doing better now. lol.
Since we’ve last spoken, I got a haircut, bought a pretty new plate, have been working at the restaurant more, and have been enjoying the unseasonably (and concerningly) warm weather & sunshine. I’ve been noticing signs of spring— birds chirping, buds and blossoms on trees, and plants starting to pop out of ground! Spring break starts tomorrow, and I’m not sure what I’ll be up to yet, but hopefully it will be restful.
Some Thoughts, Feelings, & Opinions
The Pleasure of Unremarkable Days
There are days which occur and then blur into our memory, becoming nothing but another day. One of many; we shuffle through these days walking down unremarkable streets, having insignificant conversations, watching strangers chatter around us, eating meals we cannot recall, and doing what we need to do until it’s time for tomorrow. This is a gift.
If you were to phone my Grandma ten years ago on any random day and ask how her day has been, she would have said something along the lines of…
“Well. It has been uneventful but I’m not complaining.”
When I was a little girl, I’d overhear my Grandma say this and take her word that her day was uneventful. I now realize my Grandma meant that nothing bad occurred today, and that is good. Life can get real and it can get real quick. So take a day where nothing crazy occurs, and it sure is good. “Nothing to complain about,” I get it, Gram.
However, upon a bit more thought, a day which seems mundane to an adult is probably riveting to most kids. I think of the typical day I’d have as a child (wake up, have breakfast, go to the grocery store, bake cookies, paint or draw, play outside, “help” make dinner, take a bath, and read books) and how engaged and excited I was at all times. I’m blaming this joy on a high-running imagination and a complete sense of presence.
As we grow up we spend less time running our imagination, feeling bewitched in each moment, and instead we spend more time thinking about what needs to get done or tended to. And I think many of us have accepted that part of growing older is watching the days shift from something novel to something typical.
I don’t think it has to be like this. Yes, unremarkable days are something to be appreciated in their own way when you think of all the simultaneous battles which exist on earth. But there are times where I find myself moving through days or even weeks indifferent and unaware.
In the past year, I’ve decided that I want the normal and “bland” days to be more than another day where nothing crazy happens checked off. I want to be enchanted each day. For each day to feel fun and special like when I was a child.
Since having this thought, there’s been a certain playfulness I’ve tried to cultivate into my daily routines. Meal times have become an opportunity to get creative. The clothes I wear and the way I present myself are just another way to feel original. Basic errands have turned into a way to interact with strangers. Everyday walks are moments to be outside and notice the world slowly changing each day.
Meeting life with more playfulness has helped and so has treating the moments in-between as opportunities to soak life in. Presence. It’s been exceptionally warm (think: 72 degrees) the past few weeks and I’ve noticed the hallways of my apartment smell different; something inexplicable that happens during the change of the seasons.
I’ve been trying to pick up on details like this as often as possible. I do this by noticing things. Smelling the remnants of parsley on my hands after ripping some from its bunch, seeing the initial raindrops of a storm fall on dry asphalt, or noticing something small— like details on tree bark— or something larger— the vivid outline of light that the sun leaves on puffy clouds. These things spark awe.
Awareness of these moments will spark newness amongst the mundane days but only if you notice them and only if you let these things bring you joy.
I recently finished reading Ann Patchett’s most recent book of essays, These Precious Days. I’m in love with her title. We don’t know what will separate the usual day from the stupendous day (perhaps the not-knowing is the point), but whether we’re aware of it or not, these days grow precious in memory. Be grateful that they aren’t terribly eventful, but don’t let that be all that they are.
What Will Be On Your Plate
Adding fresh spring flavors to a dish starring winter vegetables.
Chimichurri Chicken Dinner
An herbaceous and zingy sauce brightens up an otherwise simple dish. Carrots are softened and caramelized in the oven, adding sweetness to our juicy and flavorful chicken. Crispy roasted potatoes soak up remnants of the sauce.
Today, we are reviving not only the sometimes-lame chicken breast BUT ALSO the same old winter vegetables (carrots and potatoes— I’m looking at you) that have been in your fridge for weeks. And it’s all thanks to our special sauce: chimichurri. Chimichurri, which just so happens to be green, is perfect for a festive dish to enjoy on St. Patrick’s Day this Sunday.
Chimichurri is made of an acid (think lime or vinegar), oil, finely chopped herbs (parsley, cilantro, and oregano are most traditional), and a form of allium (shallot or onion). It originates from South America— the Andes most specifically— and is known to be eaten over steak. However, since people like to get inventive, chimichurri can be seen made with varying herbs and used in all kinds of ways— tossed it over salmon, added to tacos, used as a marinade, and more. It’s not traditional, but it’s still good.
We are placing a traditional chimichurri sauce made with all the usual ingredients over pan-seared chicken— how progressive of us. Use steak if you’d prefer to go classic. Or fried tofu, shrimp, salmon… even a pork chop will do! And feel free to switch out any of the vegetables we use for things you already have. The whole point of this meal is to revive unexciting ingredients with herbs and a few pantry staples. A chicken breast doesn’t have to be boring.
Something great about this recipe is the timing of it all. While your vegetables roast in the oven, you’ll make the chimichurri and cook the meat. By the time these tasks are complete, the vinegar will have infused our herbs with flavor, the vegetables will be done, and everything will be ready to be plated and eaten. Dinner will be ready within the hour!
Chimichurri Chicken Dinner
Serves 4-6
What You’ll Need:
1 lb of chicken breasts
1 lb baby potatoes, washed and sliced in half
4-8 carrots, peeled and sliced in half
2-3 handfuls of green beans, washed and snapped
3 tablespoons of oil
1/4 tsp of cinnamon, salt, pepper, chili flakes, and garlic powder
1/2 tsp of paprika
For the Chimichurri:
1 cup parsley, finely chopped
1/4 cup cilantro, finely chopped
1 small shallot, minced or finely chopped
1 1/2 tsp of salt
chili flakes, to your liking
juice 1 lime
2-4 tb of white or red wine vinegar, to taste
1/3 cup olive oil
Turn the oven to 400 degrees. In a small dish, combine oil with spices. Rub carrots and potatoes in some of the mixture on a baking sheet, cut-side faced down. Bake for 30 minutes.
Coat chicken in the remaining spice mixture and set aside.
With clean and chicken-less hands, begin the chimichurri. We want the herbs SUPER fine. This means you should run through them with a knife until they are super tiny. Same goes for the shallot. This step could be done in a food processor, too.
Combine the finely chopped herbs, shallots, salt, and chili in a bowl. Add the vinegar and stir them together until fragrant. Add olive oil to the dish. Taste the chimichurri and make adjustments, adding more salt, chili, oil, or vinegar to taste.
Heat a large skillet on medium-high heat. Once hot, add the seasoned chicken and bring heat down to medium. The length of cooking time will depend on the thickness of your chicken. I recommend cooking it for 6-8 minutes on one side, flipping them, and cooking until they reach an internal temp of 165. Once cooked, place chicken onto a cutting board and let them rest.
Once the vegetables are cooked through after their thirty minutes, toss the green beans into the already-baking vegetables in the oven for 10 minutes until tender or steam them.
After the chicken has rested for about 8 minutes, slice the chicken.
Once the vegetables are cooked, the chicken sliced, and the chimichurri is complete; plate the food, taking a spoon to pour chimichurri over the chicken and vegetables.
Wonderful to be reminded of 10-years-ago Grandma and little Juju.
St Patrick’s Day is next Sunday! My bad☘️🫢