PSA For Women Of A Certain Age

 

I just finished an early morning conversation with a friend who just last month dropped off her youngest to begin his freshman year of college.  Here is an abridged transcript:

Me: Hey girl! What the hell you want this early?
She: I'm pregnant.
     {silence}
She: You there?
Me: Yeah.  You need a ride to the clinic? (same question I asked nineteen years ago)
She: I thought about it, but no.
Me: What did T (her husband) say?
She: He's sittin' on the side of the bed, crying.
Me: {Laughing} So what y'all gon' do?  Are you really up for this?
She: Not really, but my mom will help out. (basically the same thing she said nineteen years ago)
Me: She just moved to a senior community!
She: And she'll be operating a day care center out of her apartment.
Me: {Laughing} That's not a bad idea.  Have you told her?
She: No. She likes to laugh at the wrong sh*t and this ain't funny. (Pause) Will you tell her?
     {Silence}
Me: Yeah, give me her number.  {laughing} We gon' kee kee this morning!
She: Y'all can kiss my @ss!
Me: {Laughing} Call me later.
She: You call me!
Me: Girl, whatever! Bye.

Ladies, it ain't over till it's over.  Keep taking those pills or whatever it is you do until your estrogen level has plunged to undetectable and you have a goatee. BEWARE OF THE "OOPS" BABY!

Country Chicken Marsala

For Chris Jakes

Essie Snell on Jekyll Island, 1996

My grandmother is celebrated for the things she does with chicken.  Obviously, as a southern woman, her fried chicken is something special, but whether baked, stewed, smothered or fricasseed, her foot finds its way into the pot.  My stepfather was a fan of her creative chicken and rice “pots.”

In the tradition of creativity with chicken, I present my own spin on Chicken Marsala.

Ingredients

• 3 boneless, skinless chicken breast halves
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay Seasoning
• 2 teaspoon Italian seasoning (divided)
• 1 teaspoon sage
• 1 tablespoon white vinegar
• 4 tablespoons olive oil (divided)
• 8 ounces sliced baby Portobello mushrooms
• 2 tablespoons of chopped fresh garlic
• 3 tablespoons of all-purpose flour
• 1 ½ cups of wine (whatever is on hand, but I like to use a Cabernet Sauvignon.  I’ve also used cooking wine or Holland House Marsala Cooking Wine)

Directions

1. Slice chicken breasts into bite-sized pieces and combine with all the seasonings, reserving 1 teaspoon of Italian seasoning.  Add 1 tablespoon olive oil and vinegar, mix and let marinade for at least one hour.
2. In a large skillet, sauté fresh garlic and remaining Italian seasoning in 3 tablespoons of olive oil for five minutes.  Add mushrooms, cover and simmer for five minutes.
3. Add chicken in an even layer, sprinkle with flour and cook over medium heat, stirring occasionally until chicken is no longer pink.
4. Add wine and let simmer, stirring occasionally until a thick sauce forms.
5. Serve over pasta