Change is Survivable When You Nourish Others.

Chicken / November 10, 2016
I don’t pretend to say that good food makes everything better. We know that’s not true. But, I also don’t pretend to say it can’t. Good food does amazing things. It lifts the soul and the body, it brings people together who otherwise would have been unable to communicate with words, it is creative to a point of consciousness, it is comforting, personal, unique, it provides nourishment so we can be clear headed and sharp minded… And it can be a common ground when we’re all searching for one; when we are sorry and want to heal. That’s what good food CAN do.


Can you not feel happier just looking at something pretty like this? I submit, on the day after this historic election, where so many passionately declare we are more divided than ever (which would be naive considering it has happened so MANY times before in our history and that it is the human condition to often invite chaos), that we MUST find a way to let things progress as they will and let the control rest within us. And we must do what we can, in our own hearts and minds to preserve humanity. We must not fight jealousy with corruption, ignorance with piety, greed with violence, or disagreement with cruelty.

I have spoken my peace.  And I shall pray that we do not use this to sever friendships, families, progress, hope or courage. (Trust me. The people you love may think a lot of things you would never believe.) Just be a friend. It’s our only path to peace. NOTHING is set in stone, unless you want it to be.



Artichoke Spinach & Thyme Stuffed Chicken Paillards

Serves 6-8


4 boneless chicken breasts, cut in half lengthwise
3 oz full fat cream cheese
1/3 C chopped cooked spinach drained of all moisture
¼ C white onion chopped
1/3 C grated sharp English cheddar
3 large artichoke hearts, from can, chopped
3 cloves garlic, chopped finely
¼ t fresh nutmeg
¼ t salt
1/8 t pepper
2 t fresh thyme
2 T olive oil
Handful fresh flat leaf parsley for garnish


  • Combine softened cream cheese, artichoke hearts that have been squeezed to get most of the moisture out, the very, very well drained and squeezed spinach, the cheese, garlic, onion, nutmeg, salt, pepper and thyme in a bowl and stir well. Set aside.
  • Using a mallet, pound out each half breast until very thin and about 6 inches long. Pat dry.
  • To assemble, lay out a breast (Paillard) and spread with the artichoke/spinach mixture thickly, dividing the entire mixture evenly among the chicken. Roll the breast up, tuck the end side down and place side by side in a small baking dish with 1 T oil on the bottom. Add a little salt and pepper to the top and the rest of the oil. Bake in a 375 degree F oven for 15 minutes or just until chicken is done. Do not bake too long!
  • I served it with butternut squash and green beans.

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