This morning around 8:07, I embarked on a recipe that blew my mind! I’m amazed, delighted, and full! I’m educated on chicken salad, and I’m educated on it’s limitations and potential beneficial expansions!
Gosh, look at me! I’m beautiful! I’m brilliant! I’m multi-gifted! I’m a chef! I’m awesome! I’m so proud and happy to be me!
I was cooking last night and I stepped out to go tend to something. I left some rice pilaf (original recipe =) ) on the stove to cook down. I was toasting french bread in the oven and dicing green bell pepper and carrots for my special chicken salad. When I walked back into the apartment I exclaimed, “it smells like my soul in here.” Gosh, what a gift!
I finished my chicken salad. I’ve been anticipating this for months! I was so scared to eat it! My special chicken salad is basically goat cheese, diced green bell peppers, finely diced raw carrot, and baked, salted chicken legs. This morning I ate it on some left over wheat french bread. It was an explosion of health, fantasy, imagination, and livelihood on my plate and in my mouth. The french bread was about 2 1/2 inches long. There was about two forkfuls of chicken salad on the bun. I paired it with fresh strawberries that were rinsed prior to plating. Cooking is my passion. Culinary art is the vision to my life. The kitchen is a living canvas, and the foods are my paint. I’m an artist, what can I say? I’ve always loved food. Not to mention, my food is dramatically healthy. The key to bringing this to the masses isn’t keeping it a secret necessarily, but even more about being open-minded and expressive in the preparation of the dish. If a dish is so creative (and has the right ingredients), average consumers won’t have time to wonder if it’s healthy. Unless you educate them; which, I believe is a great practice. Attraction rather than promotion is the name of the game.
Verse to ponder: