Frenzy

 I was hired to do some training. Today I observe someone else teaching the same curriculum. I become increasingly anxious as masterful presenter makes it look easy. Why did I agree to do this? What do I know? I have no memory cells.  I am going to make a fool of myself. I have no idea how to prepare. Everyone hates me. I am too old for this. I should lose ten pounds in the next two weeks. The masterful trainer is really fit and always wears great clothes.

Finally it is over. Time to go home. It is 4:15 and I have a 40 minute drive. I listen to the end of a Walter Moseley, Easy Rawlins mystery. I am having trouble concentrating as I am still freaking out.

Stop at Jenifer St Market to buy a boneless skinless chicken breast and a jar of salsa verde..

Drop everything on hall floor. Barrel into the kitchen.

Hyperventilate.

Wash hands.

Frantically place on kitchen counter: The chicken breast, Penzey's Cajun Spice,ground Chipotle Pepper, kosher salt, olive oil, large sweet onion, a few min-peppers, bag of Creamers (little red new potatoes), package of Gitto's whole wheat tortilla's (purchased at the Farmer's Market).

Take off my shoes.

Take from cabinet, All-Clad 12" skillet (NOT non-stick), trusty small cast iron pan, small sauce pan.

Preheat oven to 350 degrees. 

Take slower deeper breaths. Start to feel the muscles in my neck begin to relax ever so slightly.

Wash hands.

Take off my pants and shirt. Put on comfy shorts and top.

Season chicken with loads of Cajun spice and chipotle pepper. Sprinkle generously with salt.

Wash hands.

Using my favorite Mac brand chef's knife, I peel onion and make fat slices.
Slice mini-peppers.


Place 5 little potatoes in small saucepan with cold salted water to cover. Place on high flame.

Pour a small amount of Tito's vodka over ice in my favorite glass (something I never let anyone else use), and take a big sip. Notice I am humming Ray Charles tune.

Heat All-Clad skillet on medium flame, add about 1T of olive oil, swirl, when hot, add chicken breast. Do not touch it. I trust that the breast which is now glued to the pan, will release when it is ready, all by itself, leaving behind a beautiful fond on the pan and crust on the chicken. When the breast releases, I flip it and do the same on the other side.

Eat two raw mini-peppers.

While the chicken is cooking, I get the small cast iron pan pretty hot and add 2 t of olive oil. I add onions and peppers, salt, pepper and the Cajun spice. Let the onion and peppers get soft and brown.

When the breast releases again, it is by no means cooked through. Now is the time to place it in the oven to finish cooking. Whenever the onions and peppers are done, I add them to the skillet in the oven.

When I can pierce those little potatoes with a sharp little knife, I drain them and cut them in quarters. I reheat the little cast-iron pan and pan roast the potatoes in there for about 10 minutes, getting them good and brown. I add a pinch of salt.

Using a meat thermometer,  I see the little dial reads 162 degrees. Out comes the chicken from the oven.  I let it rest 3 minutes and then slice it on the bias. I am too impatient to wait any longer.

I take my favorite dinner plate and cover it with one tortilla. I arrange a few slices of chicken in the middle of the tortilla and top it with some onions and peppers and a dollop of salsa verde. I fold it the best I can but it is a messy package. I place the little brown potatoes neatly beside my little bundle of joy.

I place the plate and my vodka on the kitchen counter. I hop up on my stool, push away some odds and ends and totally settle in. It is 5:45 pm.

My breaths come slowly. I let my cat climb on my lap. I open the newspaper and work on the puzzle. I take a bite. The chicken is moist and tender. The veggies are sweet and slightly charred. The salsa verde is just acidic enough. The potatoes are crisp and the vodka.... perfect.