“If I were asked to name the chief benefit of the house, I should say: the house shelters daydreaming, the house protects the dreamer, the house allows one to dream in peace.” – Gaston Bachelard
The recent ban on travel and caution on close gatherings made me think back six years about this time when we rented a fabulous house to gather and spend time with dear cousins. The house was Pelican Point, a VRBO on the California coast between Ft. Bragg and Mendocino… an expansive house to shelter daydreaming. It reminds me that it is calling me back…
RECIPE OF THE WEEK
As long as I am flashing back, I decided to share the chicken and salsa recipe that cousin Aleda made while we were there. Even the recipe is a throwback… from an old Better Homes and Gardens magazine from 1992. Just looking at the picture makes me think spring.
PEANUT-GINGER CHICKEN with mango salsa
MARINADE – marinate chicken overnight Chicken-peanut ginger with mango salsa
12 chicken thighs (about 3 pounds), skinned
1/2 cup hot water
1/2 cup creamy peanut butter
1/4 cup chili sauce
1/4 cup soy sauce
2 tablespoons salad oil
2 tablespoons vinegar
4 cloves garlic, minced
2 teaspoons grated gingerroot (or 1/2 teaspoon ground ginger)
1/4 teaspoon ground red pepper
Rinse chicken thighs, pat dry with paper towels. Place in a nonmetal bowl and set aside.
Gradually stir hot water into peanut butter (the mixture will stiffen at first). Stir in chili sauce, soy sauce, oil, vinegar, garlic, ginger and red pepper.
Place the chicken in a plastic bag set in a shallow bowl. Pour marinade over chicken. Seal the bag and turn to coat chicken thighs with marinade. Chill for 12 to 24 hours, turning the bag occasionally.
SALSA
1 cup chopped fresh fruit, such as peeled mangoes, peaches or nectarines
1 cup chopped, seeded cucumber
2 tablespoons thinly sliced green onion
2 tablespoons snipped cilantro or parsley
1 tablespoon sugar
1 tablespoon salad oil
1 tablespoon vinegar
Combine above ingredients. Cover and chill for 1-2 hours.
Grill chicken over medium heat with the hood lowered for 35-45 minutes… or bake in 375 degree oven. Serve with salsa.
