Out of the Zone

Delivery service, in the time of COVID 19.

“It is the sandstorms that shape the stone statues of the desert. It is the struggles of life that form a person’s character.” – Native American Proverb

Today I made bagels. For the first time. I also tried a “quick” version of Coq au vin. Both were out of my comfort zone—the theme for this week’s Sunday dinner. I’ve always been intrigued about “boiled breakfast bread” but never had the patience or time to explore the art of making them. Turns out….not so hard!

The “quick Coq au vin” was uncomfortable because I don’t trust anything “instant”, “quick” or “cooks in 5 minutes”. Generally you can substitute “bland”, “mushy” and “completely void of flavor or nutrients” in place of those buzz words.

When cooking, time is magic. Time + heat = blended flavors. Richness. A symphony of harmony brought only by the forced time together in the same pot. Time + cold can equal infused, deep flavors, tenderness and new depth to familiar flavors.

So in general, I only trust dishes that take some time.

And sometimes, I’m surprised. Tonight’s dinner was actually quite tasty. Not as rich a symphony as I’ve come to expect from traditional Coq au vin, but enough of the instruments showed up to make a lovely interlude. The sauce didn’t have enough time to reduce to as rich a sauce as I’d like, but it was full of flavor and the chicken was tender and fell apart when touched by my fork.

When I suggested the theme for this week’s Sunday dinner one friend responded, “We’re ALL out of our comfort zone!” True that. It’s a new world, a “new normal” as I’m told—over and over. Other words and phrases floating through our daily lives are “odd”, “strange”, “alone together” and, my personal favorite, “COVIDIOT” (As in, “Don’t be a…”)

It’s uncomfortable, this “new normal”. Change, by it’s nature, usually is.

When was the last time you sat and watched a butterfly? People watched? Fell asleep on a blanket in the park? When was the last time your kids were bored?

Creativity and innovation can come from boredom—slowing things down and changing the pace of our lives. I’ve been amazed by the creative methods individuals are using to stay active, entertain their children and give back to their communities—all from a distance of 6 feet.

At the grocery store the other day I was in the dairy aisle looking to score some sliced cheese. A woman stood in front of the door to the refrigerated case where the cheese hung. I held back the respectful and suggested amount of distance while she stood there….staring….at cheese.

She turned slightly and saw me waiting for her. Apologizing, she started to talk. She spoke of the small business she and her husband own and her concern for their employees if they have to cut back hours or lay some off. She was shopping that day not only for she and her husband, but also for their pregnant daughter who was housebound because she didn’t want to risk exposure to the virus. This woman was also shopping for her elderly parents who were sheltering at home.. Her worries poured out to a complete stranger. “It’s just all too much.”

We talked a few minutes more about some of the positives we’d seen and heard. A generous anonymous citizen of a small local community spent roughly $6500 in gift cards from local restaurants to give to the high school baseball team whose season ended before it began. Strangers helping strangers. Neighbors offering to share what they have (“in case you can’t find it in the store, I have extra”). With a lack of PPE, people are making BTN (Better Than Nothing) masks out of spare cloth. Long neglected gardens and hobbies taking our attention again and the gift of time we have to enjoy them. We are being forced to slow down, take a breath, look around.

Dinner was well “attended” tonight. We updated each other on general health and well being, played a little wine trivia, celebrated a birthday and thanks to the gift of the internet, we got to tour two different home improvement projects! Adhering to the theme, Kelly, a non cook, made Pad Thai. Steve, a great cook but a non-baker, made a delicious lemon Bundt cake. (I know because a large piece was gently delivered to our porch the next day!) Pets were once again a huge part of the conversation and Olive the pit bull even helped her brother Elmer (another pit bull) “dress” for dinner by placing her frisbee on his head, Very dapper!

The COVID 19 shelter at home order just got extended for 30 more days in California. We’re in this my friends. We’re in deep. And we will come through just fine. There will be loss and frustration, heartache and pain. There will also be innovation, deepening connections, and creativity will blossom in unexpected places. Let it rise up out of you. Wallow in the opportunity you have to be creative in ways you may not have been. Push out of your zone.

“Promise me you’ll always remember: You’re braver than you believe, and stronger than you seem, and smarter than you think.” – Winnie the Pooh

Take care of yourselves, and take care of each other. Keep calm and wash your hands.

Quick Coq au Vin

Julia Child’s world-famous coq au vin recipe calls for the dramatic lighting of cognac. Traditional ones simply call for chicken, the contents of your crisper, and drinkable wine.
Prep Time40 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 55 minutes
Course: Main Course
Cuisine: French
Keyword: chicken, wine, stew
Servings: 4 Servings
Author: Victoria Granof
Cost: $25 – $35

Equipment

  • Large pot or Dutch oven

Ingredients

  • 3 tbsp olive oil
  • 3 slices bacon, thick cut, roughly chopped
  • 1 4 lb chicken, cut into six pieces
  • ½ cup flour, seasoned with salt and pepper to taste Roughly, a tablespoon of kosher salt and 2 tsps of crushed pepper.
  • 8 – 10 oz button or cremini mushrooms, rinsed and halved (optional) Optional, yes….but they add a nice depth of flavor to the stew
  • 20 whole baby carrots, cut in half
  • 1 clove garlic, peeled and minced
  • 2 large sweet onions, chopped, or 2 cups pearl onions White onions will work if no sweets available.
  • 1 bottle red wine (Pinot noir, Zinfandel or similar is best)
  • 1 cup chicken broth
  • 1 bay leaf
  • 2 sprigs thyme

Instructions

  • Heat the olive oil in a large pot over medium-high heat. Add the bacon and cook until crisp. Transfer to a large plate.
  • Shake the chicken pieces with the seasoned flour in a paper or plastic bag.
  • Brown the chicken in the pot, 4 to 5 minutes per side. Transfer to the plate with the bacon.
  • Sauté the mushrooms (if using), carrots, garlic, and onions in the pot until they just begin to brown, 5 minutes.
  • Pour half the wine into the pan and cook over high heat for about 8 minutes.
  • Add the broth and the remaining wine. Bring to a boil and add the chicken, bacon, and herbs.
  • Return to a boil, then cover and simmer for 45 minutes. Remove the bay leaf and thyme and serve.

Published by Mrs Stiver

Daughter of a Home Ec teacher, I like to cook and I LOVE filling my home with food, wine, laughter, and friends.

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