But then comes spring, and the time change. Suddenly it’s light at the end of the work day. With this lightness comes a new palette of flavors. Asparagus appears on the shelves of the grocers. Have you ever grown asparagus? We did in
Anyway, I used both kinds, thrown into a pot with some canola oil. Then came the chicken pieces, which I had rubbed generously with the berbere seasoning. When they were lightly seared on the outside, I added some chicken broth, covered the pot and let it simmer for about 15 minutes. Button mushrooms, the remains of a tomato and the asparagus went in last, and as I looked at those last three ingredients, I realized I had the colors of the Italian flag bubbling away on my stove! So what was I supposed to do? Open a bottle of Chianti Classico, of course! Salute!
p.s. I have been out of the loop for a while due to an avalanche of new patients at our clinic. This plus the necessity of doing vast amounts of paper work - which I absolutely hate and put off as long as I can - meant that I was in no mood to be writing or doing much cooking. I lived on salad, in fact. But the good news is....... (drum roll, please......) Our website is now on page one of Google! For anyone who googles "acupuncture, San Diego", we will now come up on the first page! It has taken me a little over a year to achieve this, and frankly, it just blew my mind when I saw it last nite. It makes all those nites of staying up to INSANE hours of the morning worth it. For anyone curious about what I do when I'm not in the kitchen, you can go to Mission Valley Acupuncture. Or you can just google us. ;-)