Live in the moment. Easier said than done.
With Ryan in his senior year and Courtney just starting her high school career, I'm anticipating a lot of change in my life in the near future. I'm finding it especially difficult during this season of life, to not dwell on the future. (Where will Ryan go to college? What will he study? Will he be able to do his laundry on his own? - all the important stuff.) It's easy for me to let my brain race with questions about the unknown and completely forget about the present. It's a good thing that I have Ben to bring me back to reality. He is really good at reminding me to enjoying the "here and now" and he rarely stresses about the future. (He has me for that. I worry enough for both of us.)
Seriously though, I definitely don't want to miss out on any of Ryan senior memories or Courtney's freshman moments because I'm too wrapped up in the "what ifs." Life is too short to get stressed about the unknown. I'm making a conscious effort to "live in the moment."
As for tonight, the four of us will be sitting down to dinner together. Precious time to share the stories about our day with each other. It doesn't really matter what's on the menu, just that we're spending a few minutes together before the homework and the practices begin.
I made this Panko Crusted Chicken for my family a few weeks ago. The recipe came from my Cooking Light magazine. It's a great meal but more importantly, it might just get your family to sit around the kitchen table for a few extra minutes.
So here's to taking a break from my worry and living in the moment...
Panko Crusted Chicken
8 chicken drumsticks, skinned (I used 4 drumsticks and 4 chicken thighs)
1/2 cup buttermilk
2 Tablespoons grated onion
1 Tablespoon grated garlic
1/4 teaspoon black pepper
1/8 teaspoon salt
3/4 cup panko (I used 1 1/2 cups)
1/4 cup grated parmesan cheese
2 Tablespoons fresh chives (I used 1 teaspoon dried chives.)
2 Tablespoons mayonnaise
2 Tablespoons plain Greek yogurt
1 1/2 teaspoons honey
1 1/2 teaspoon yellow mustard
1/2 teaspoon Dijon mustard
Cut 3 slits in the meatiest part of each chicken leg and thigh.
Place buttermilk, onion and garlic in a large bowl.
Add chicken. Cover and refrigerate 1 hour.
Combine panko, cheese and chives.
Cover a jelly roll pan with foil. Place a rack on top of pan. Sprinkle chicken with salt and pepper. Dredge each chicken piece into panko mixture and then place on rack.
Bake 30 minutes at 425.
Combine mayonnaise, yogurt, mustard, dijon and honey in a small bowl. Serve with chicken.
Anything that I serve with honey mustard sauce is a hit with Courtney so I KNEW that she would like this meal.
Ben and Ryan both liked the chicken too. (It also made it's way into the lunch boxes the next day.)