Things change so quickly. When I was a young child, we had a television. It was a really big deal when my grandmother and I went shopping for a VCR for my grandfather … and that wasn’t a small, inexpensive present. Back then, there was no on-demand, no home computer, no iPods. Then, all of a sudden, all those things were. Likewise, when I started blogging, something that I wasn’t entirely comfortable with at the time, the food blogosphere was a relatively small place with a Cheers-like feeling. It really seemed like everyone knew each other.
But things changed. Many new voices added their photos and words to the food blogging community. Soon, there were whole conferences related to food blogging. There are so many food bloggers today that I feel like I can’t even keep up with the ones I love, let alone get entranced by the many new bloggers. Still, I try to read a few new blogs each week.
Another big change? When I started this blog, Will was an infant – a tiny, quiet, hungry infant. His diet was limited to milk and he hadn’t yet had his first bite of so-called solid food. Today, that tiny infant is graduating from preschool. Where did the time go?
This summer, we will practice his reading skills, writing skills and those dreaded scissor skills. We’ll read letters off of billboards as we hit the road for a few fun excursions and sound out the words on menus and boxes. We’ll go hiking and camping and dig for clams at the seashore.
But today? Today is about Will’s accomplishment. He headed to preschool two years ago, so excited and full of anticipation. He liked it so much that day that he didn’t want to leave. Since then, he’s learned to write his name, draw people and color like nobody’s business. He’s made friends and shared laughs. He’s been inviting to new classmates who joined the class midyear and hasn’t forgotten the ones who no longer are in the same class. My baby has become a wonderful little boy.
We’re heading out soon to Will’s graduation (actually, they call it a moving up ceremony, but whatev. It’s graduation). His clothes are laid out and ready to go, and all we need to do is eat and get going.
If you will excuse me, rather than make some attempt at a creative transition, I am going to launch into the recipe now.
I used to think that marinating was something that you needed to plan ahead for and start early in the day. But I have learned more recently that some marinades need only a half-hour or an hour to do their magic. This is one of those.
All in all, this can be made in as little as an hour – marinade to table. The chicken is left with good flavor with notes of garlic and basil.
I served it over rice with caramelized onions and mushrooms. But you could serve it with roasted potatoes and a big salad for a tasty dinner too.