By Janis Saunders
Democrat Food Critic
OK, I’m gonna admit it. I don’t like this 100-degree-plus weather. I don’t want to cook, I don’t want to go outside until the sun goes down, in fact, if I go somewhere and it’s not cool inside, I won’t stay.
This past weekend, Jim and I went to a get together of a group of friends. It was super cool inside, so I relaxed and did what I do best. Talk!
As it usually does, the talk got around to food and the restaurants Jim and I have gone to. We discussed the best and the worst of them and laughed about our adventures. The one thing that makes our dining out fun is meeting the people. Whether we talk to the owner-operator of a restaurant or a customer, we have met some awesome people. When people eat out they want good food in a good atmosphere and we’re all alike in that sense.
In fact, I wanted to eat out Monday, but Jim informed me he had gotten some chicken out of the freezer and wanted to know if we could please, please have some chicken and gravy for dinner.
After I had talked about how hot it was, Jim hit me with a question I couldn’t dodge. “We have central air conditioning, which means the kitchen is plenty cool, and if you get too warm, I’ll get one of our fans in and turn it on. Now, what else can I do for you?” he said.
He had me there, so I washed my hands, put on my apron and started cleaning up the chicken. Even if Jim buys chicken packed up and looking clean, I always wash it off really good.
Now, as for the chicken, I’m using a new ingredient I haven’t used before. Panko, the Japanese bread crumbs. I’ve seen them used on the TV by a lot of the chefs and I have several recipes listing Panko as an ingredient. Jim bought some, so I am going to use it on his chicken. As I tell my grandkids, I may be old, but I’m not afraid to try something new.
Here’s the recipe I came up with.
By Janis Saunders
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