Green Tee Readings

I’m not going to wax rhapsodic about the new digs I’m in, but let me note the following three things that are small, yet feel like luxuries: excellent cell reception, a window complete with ledge for Orange to sit in, and ceilings that I can’t hit my head upon. Having these things, even just knowing they’re a part of home, well, it’s better than a day on the golf course.

A fourth, silent, partner in the firm of Wonderful, Delightful, and Jones, is having a kitchen that’s clean and nice to cook in. I made delicious, spicy, glorious chili last week and my mouth came back Tuesday; my nose, however, is still running. Mmmm, chipotles in adobo sauce.

I have an idea for the next Crock Pot O’ Food to make, and I figured I might run it by the Interwebs before I made it. I have these apples, see, and I’ve been having a hankering for chicken. And I kind of want some sort of curry, or maybe something with potatoes. I’m thinking that all of those things combined could be pretty good.

Start with a medium sweet onion, chopped fine, sauteed in a little walnut oil (I know!). Once they’re yummily translucent, add a bit of garlic and some chopped carrot. When that’s sufficiently done, take it all out, put it in the crock pot with a can of light coconut milk, and deglaze the pan with some chicken broth. Add spices. Coriander? Cumin? Turmeric? Freshly ground pepper for sure, although maybe I’ll go fancy-like and use the stuff with lemongrass.

Time to go back to the pan, though, the walnut oil, and the chicken and brown that mean up nicely. Set it aside though, it needs a rest after all that work getting a tan. The potatoes, cut up in small little chunks, should go in the pan next and get their own bit of color. That and pick up some of what the chicken left behind. Next: apples. Sliced. Maybe a little butter in the pan if you’re worried about them sticking and not worried about your cholesterol. Does cinnamon get added to them? That’s a question that might keep me up all night, in tandem with wondering if some alcohol gets added to them cooking. Apples and brandy are mmmmm good, and I bet some whisky might be good, too. However I go, I don’t think it’ll be wrong.

I think the apples join the chicken in resting a bit, so into the fridge for a couple hours, until the potatoes have started to break down into shapely yet mushy goodness. Hopefully they’ve added enough starch to everything that a little thickening infusion won’t be needed. Once the apples and chicken are in, it’s time to add some cilantro and a bit of the leftover chipotles in adobo, that also got mixed with a little lime juice and beer in the making. I don’t want the dish to be too hot, though, it should be sweet and creamy, with a nice little burn underneath.

Do the internets find this a reasonable concept? Please, dear readers, let me know. I’m so hungry.

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