We've got a little situation here. Maybe it's an omen?
No, my garden hasn't dried up yet (although the neighborhood deer did eat all of my baby tomatoes that had been patiently growing on their vines. I guess that'll teach us to be "above" putting up a fence.) I digress.
The omen! I'm not one to believe in these things, but everything is just so RELATED! How can I not?
I'll break down the series of events for you as I see them:
1) I turn 30.
2) I receive a gorgeous, shiny, expensive Nikon D3100 D-SLR camera from my husband and family in "celebration" of said milestone.
3) I start this recipe journal, full of confidence and zeal. These pictures are beautiful! I can do anything! Hooray!
4) I drop the camera, breaking the lens, and shattering my confidence.
5) I cry.
That's right. Broken. Done. Out of commission. The damn thing wasn't even two weeks old!
I'm not sure why, but when these kinds of things happen I can't help but look for hidden meanings, and I have a very hard time taking things at face value. Aside from the financial consequences here, I considered: If the pictures aren't clear and don't make the food look appetizing, will you trust me? Is this blog destined for failure? Why, WHY, did I have to turn 30?
I know what you're thinking. Get it together lady! How do you get all that from a broken camera?
Disappointment (and drama) aside, there are more meaningful, and less frivolous, ways to look at this. I'm blessed to have wonderful family and friends who celebrate me and all that I do. I'm fortunate, at 30, to have my health, my home, my happiness, and my dreams. And it's times like this, when something silly and immaterial doesn't go according to plan, that I want to be reminded of all my good fortune.
So what can YOU take away from this, dear reader?
Lesson one: D-SLRs are FRAGILE. I guess I didn't realize that dropping one isn't like dropping your cell phone. You can't pick it up, giggle, wipe it off, and get a new one every two years. (Thinking about it now, I could be the only person that didn't know this.) Moving forward, the camera strap will be my new best friend. And I will look super cool wearing it.
|I'll say. I bet even the little girl knows to wear the camera strap.|
Two: My camera will be in the shop getting its lens repaired for the next few weeks. So, you will be forced to view my weekday meal creations as captured by my Canon Powershot from 4 years ago. Please don't hold it against me! The pictures may not do the food justice, but I promise that these meal ideas work, and the thoughts behind them are genuine.
Three (and most important): Accidents happen. Life goes on. People make lemon-thyme chicken with sauteed vegetables for dinner on a Tuesday night, and cherish the quality time with their loved ones.
DISCLAIMER: This recipe has nothing to do with omens, bad luck, or turning 30. The lemon, thyme, and chicken go splendidly together in this dish, and everything was quick to prepare and highly satisfying. Serve with rice or on its own, and it's your lucky day!
Lemon-Thyme Chicken with Sauteed Vegetables
adapted from Fitness Magazine
Yields 4 servings
4 tbs lemon juice
1 tbs chopped garlic, divided
1 tbs chopped fresh thyme, divided
1 lb chicken breast tenders
4 tsp canola oil
1 small onion, sliced
1 1/2 c frozen shelled edamame, thawed
1 1/2 c grape tomatoes, halved
2 medium yellow squash, sliced into long ribbons with a vegetable peeler
1/3 cup crumbled feta
In a large ziplock bag, combine 3 tbs lemon juice, 2 tsp garlic, and 2 tsp thyme. Season with salt and pepper. Add the chicken, seal the bag, and toss around until the chicken is evenly coated. Set aside.
Heat 2 tsp canola oil in a large skillet over medium-high heat. Add the onion, remaining garlic, edamame, and tomatoes, and saute for 4 minutes. Add zucchini, remaining lemon juice, and thyme, and saute for 2 to 3 minutes. Turn off the heat and transfer to a serving bowl. Stir the feta into the vegetables, and season with salt and pepper to taste.
Add the remaining oil to the skillet. Remove chicken from the marinade and saute for 2 to 3 minutes per side, or until cooked through. Serve with the vegetables.