New Year in the Kitchen

   I'm afraid I'm developing a reliance on wine. There is just something about a rustic meal on the stove... potatoes boiling, chicken browning in the iron skillet and a marinade of olive oil & oregano waiting on the counter... it says to me, "vino." So I pour myself a glass, tune out my husband's television program and hone in on the lovely crackling of the chicken skin against the skillet.
   That being said, one could understand the love affair that has begun between my heart and my taste buds. I think the origin of this romance could be summed up with one word, or name rather -    'Jamie.'
   Jamie's Italy, Jamie's Kitchen & Jamie at Home. After learning his simple approach to easy, fresh, comforting meals via the television, I went out to the bookstore in search of a good read. I skimmed through the cooking section until my fingers landed on the spine of something beautiful. The yellow ochres, the blues, the rustic elegance of the cover turned me on to Jamie's Italy. (I always was more of a visual creature.)  I leafed through the pages and my combined love of the care-free Italian lifestyle and food had me convinced to purchase this text. It was on sale for goodness sake... previously used without hardly a clue that it had been home with someone else... (sorry Jamie, other cooks don't appreciate you as I do.)
   I went straight home, opened all the windows, propped my feet up on the couch and began reading as Brandon mowed the yard, occasionally getting on to Pumpkin for getting in the way of the mower as she played. I read, yes, READ that cookbook cover to cover like an eager child reading a fairytale, only this story was about the wonderful food of Italy. I learned about Italian street food and homemade pasta and this intimidating treat known as "bruschetta" (which, as it turns out, is simply toasted bread with any number of toppings or treatments.) (My favorite later became bruschetta with garlic, olive oil, salt and pepper.)
   Something changed in my perception on food that day. I developed a can-do attitude, grew my own garden, invested in foreign ingredients & tried things that, previously, seemed unappealing to me.
   This Christmas I received another love letter from my Jamie, "Jamie at Home" & the passion is back in my kitchen. My 2012 resolution was upon me and I announced it to the world via Facebook. (I was committed.) I am going to mindfully try new things throughout the year and challenge myself in the kitchen.


   This week's new experience began with *gulp* WHOLE WHEAT pasta.
   I have recently become aware of our dietary needs and the benefits of a high-fiber diet. I thought this pasta would be an easy transition. We began with Emeril's Spicy Shrimp Scampi, which is a wonderful combination of cream, tomatoes, oregano, cayenne, jalapeno and paprika (to die for.) I think the spice masked the overall flavor of the pasta, so I really couldn't taste the difference. It had a bit more bite to it, but we rather enjoyed the change. Happy tummies, happy tongues, happy digestive tract.

   Last night I calmed a fear I didn't realize I had. I was making Jamie's crispy sticky chicken thighs. (He has a way with words, doesn't he?) Jamie instructed me to cut the chicken thighs into 3 pieces and I thought "But aren't there BONES in chicken thighs?" I don't even know where or how many bones there are in a chicken thigh! I haven't ever just examined one. But I knew my Jamie, it couldn't be too difficult. I grabbed the cutting board and a knife and examined my little science experiment.... duh... one bone... 2 simple cuts down either side of it, a toss in some olive oil, salt and pepper and they were frying in the skillet. Easy. Now, on to the next part of the recipe! (The chicken thighs were delicious, by the way.) You know it's good when you sop up the drippings in the pan with every bite.