First thing’s first. My dad is doing much much better. He is recovering at home and following doctor’s orders to stay glued to the couch. I am so very grateful that he is OK and still rockin’ out to loud music and life. Thank you all for your little prayers and sweet notes of support. To celebrate my deep gratitude…. I think it’s time to talk about food.
This time of year can be tricky tricky. This is the month where you begin to actually look before you sit. Scorching hot black leather interior? Approach with caution. And beware of metal, for it will make you scream. This is the month where you know you must be crazy if you are still attending hot yoga classes. A normal human being should be seeking refuge in air conditioned rooms and lounging in chilly swimming pools.
But I guess I’m not normal. Perhaps I’m masochistic….because I can’t get enough of this heat. You won’t find oven mitts in my car, no Sir. I welcome my scalding steering wheel…praising its glory. And strange as it is, I find nothing better than the little shock of being burned by my seat belt and seeing how long my bare feet can last on the pavement.
If I could stand outside all day like a sunflower, tilting my head towards the big ball of fire in the sky, I would do so gladly. Evan would take care of me, I know. He would slather my face in sunscreen and keep me company under his huge golfing umbrella, wondering if I had finally snapped. I haven’t snapped yet (don’t worry), so I am still aware that intense summer heat alters one’s pallat, causing a hungry person to crave cooling and vibrant foods.
This Curry Chicken Salad is my new favorite summer meal. It is rather light, refreshing, feisty…and most importantly….cold. I had a bunch of baked chicken breasts hanging out in my fridge, looking super lonely. All they needed was company to win my heart…and yours too.
Kirsten’s Curried Chicken Salad
3 Cups Chopped ( 1/2 inch cubes) Cooked Chicken Breast
1/2 of a Red Bell Pepper, chopped
1 large or 2 small Green Onions, thinly sliced
1/2 of a Golden Delicious (or whatever apple your heart desires) Apple, chopped
2 Stalks Celery, Chopped
1/4 Cup Light Mayonnaise
1/4 Cup Light Sour Cream
1 Tablespoon Honey or Agave
1 Tablespoon Dijon Mustard
2 1/2 Teaspoons Ground Turmeric (or whatever curry you like)
1/4 Teaspoon Ground Coriander
1/2 – 1 Teaspoon Chopped Fresh Dill
A pinch of Cayenne Pepper
Salt and Pepper to Taste!
Combine all of your chopped ingredients in a big bowl. In a separate bowl, combine your Mayo, Sour Cream, Mustard, Honey, Turmeric, Coriander, Dill and Cayenne. Pour this mixture over your chopped ingredients. Toss and mix to combine. Taste….salt and pepper……chill for an hour. Eat and recover from this hot as hell summer.
All photos were taken by the eerily talented Mr Evan Lentz, my all time hero and sunscreen provider.