We’re lucky to have windows the entire width of our townhome on both floors. Upstairs, the master bedroom overlooks a nature preserve and three of the nation’s top 15 ski resorts.
This morning I was up at six and saw movement in the Preserve. Two elk were walking, then bounding, toward the highway. It was a sight to see. I’ll try not to think of the pound of raw elk meat and bone in the freezer for Zoe food. They bounded past the Greater Sandhill Crane family out shopping for breakfast with their colt, Eddie. Frazier? The show. The littlest Crane is Eddie, the dog.
Yesterday I made a great fruit salad out of my mystery basket of organic foods that are delivered weekly. I could have used some strawberries, raspberries and blueberries but here’s what I used: mango; pear; peach; plum; and cantaloupe. I’ve enough to make another salad tonight and perhaps serve it over a scoop of organic raspberry sorbet.
Jim is not a great fan of chicken but lately I’ve been making one that he likes. I take two bone-in, skin-on breasts and dredge them in milk, then seasoned flour, beaten egg, then panko crumbs (also seasoned) and bake them in the oven for about 50 minutes at 400 degrees. It’s not fried chicken but is close enough for me!
Our family friend (and inspiration for this blog) Joan made her version of this when we were kids and we thought it was great! She used cracker crumbs or even potato chips for the coating.
For seasoning I made a smoked paprika rub. I add a bit to the flour and to the panko and mix it in. Darn, I thought I knew where to find the recipe for it. It’s perfuming my pantry right now even though it’s in a glass jar! It smells intense but has dark, rich flavors that I might use on a roast loin of pork or other meat. Not on a NY Strip, though.
It’s another day in paradise and Jim’s brother is coming in later in the week so I’m working on lists and menus and what they should take fly-fishing. The answer to fly fishing is … everything but me. I’ll have dinner ready in case we have no trout. It should be a fun weekend. Hope you’re cooking this summer. I just sent myself the NYTimes piece on 100 summer salads and look forward to reading it and trying some. Cheers! Dee
Cooking with Dee 
Smoked paprika is my new favorite spice. Delicious! Have fun with Jim’s brother.
I didn’t know what kind to get and found Syren Pimenton Extra. On the bottom of the re-sealable can it says “smoked Spanish paprika.” Is there a difference between brands? Because one is lucky to get it at all, much less choose.
I bought the only one in the Caribbean spice store near my house. No choices! Mine is in a biggish plastic bottle. I gave half to the College Dude, because he liked it!