Gourmet Greek Chicken SaladIngredients: 1 3/4 pounds whole bone-in, skin-on split chicken breast halves (2 or 3 breast halves) Kosher salt and fresh ground black pepper 2 whole lemons 4 whole sprigs of tarragon 1 tablespoon minced fresh tarragon leaves
"Oh, is that egg salad?" Claire asks. This was last spring, at the church picnic, before she became engaged to my husband. "It'll make a fine addition. Not everyone likes cold cuts."
It was there, in the tone of her voice. Nothing overt. Claire is never overt. She is always polite. And wears sun dresses. And keeps her hair loose but not quite wild. And when she smiles, she widens her eyes to drink you in, to show how interested she is in what you have to say. And when she talks to men, she sometimes runs her tongue along her teeth.
I should have heard it then, recognized that tone for the hierarchy it implied.
"Oh, is that egg salad?" See? The wrinkled nose. There. Just for a second. Sometimes that's all it takes.
1/3 cup plain 2% reduced-fat Greek yogurt
1/4 cup mayonnaise or to taste, preferably homemade''
There is a dead yellow jacket at the corner of my Prius's speedometer. I'm not one for knickknacks or keepsakes but it is one of my favorite things in the world. It is perfect. Perfect in the way it curls ever so slightly, head straining toward stinger. Perfectly positioned to the right of the display.
As I drive Robby from Kevin's apartment to our (soon to only be my) home, he calls me a Nazi. It's a joke, he says when tears unexpectedly sprout at the corners of my eyes. It's because I insisted that he pick up the protein bar wrapper he dropped on the floor beside his muddy sneakers. Because I ask that he help keep my car tidy. And our (soon to only be my) home. And his room.