Labor Days

The first Labor Day in the USA was in September of 1894, and though it was a day to honor the laborers who actually built the nation (rather than those who financed it) it was a hard won fight. I did not spend my Labor Day chilling and grilling, I spent it as I did most of my weekend throwing things out and cleaning out my fridge, pantry, desk, and then moved on to my closets and dressers. I now find myself with two nearly empty closets and much tidier drawers. I am ready to begin what always feels like the New Year to me, and this year I am beginning my new year with a new job.

A few weeks ago I mentioned the interview process I was going through, and though the wait for an outcome seemed endless to me, it did arrive, and I have accepted the job. I am rejoining the workforce which makes this Labor Day a bit more meaningful for me. I have been looking for the right job for quite a while, and was determined that I would only take a job that I wanted, and one that would have meaning for me. I wanted to make my decision based on the work rather than the salary, and so I have. On Monday I will begin working for The Vetri Foundation doing work that will have a positive impact for the people (especially the kids) I will be working with as well as for me.

It’s been a long time since I had to be somewhere forty hours a week. No doubt this will be an adjustment, and I am looking forward to the structure that will be imposed on me as a result. I plan to continue writing, and posting, twice a week. On Mondays (yes, I did miss yesterday) and Wednesdays. I will keep cooking and eating and talking about both. Mondays there will be recipes and such, Wednesdays will be more of a grab bag that I hope you’ll enjoy and look forward to.  I love writing and will keep on doing it as long as I am able. I also love to hear from you, in comments and questions, by email and otherwise. No doubt I will have lots of new stories to share.

This week I’m wrapping up at the nutty job that has sustained me for the past eight months, and getting my house clean and organized in a way it hasn’t been since I moved in four years ago. My house and I are ready for a new start.

In addition to cleaning and purging this weekend I made my final batch of tomato jam, this time with from fresh basil thrown in during the final minutes of cooking. I ran into canning guru/goddess Marisa McClellan at the farmers’ market and asked her if adding the basil would be safe and she said it would. I’m not sure I can taste the basil, but it is wonderful nonetheless. It was a little too sweet so I added a bit of cider vinegar which balanced it well.

Last night I made some fine chicken with some starting to get moldy Greek yogurt.

Greek Yogurt Chicken

Print recipe

• Print with main photo
• Print text only

Ingredients

• 1 chicken (cut into eighths)
• 1 cup Greek yogurt (use full fat or low fat, fat free will not be as good)
• 2 cloves garlic (put through garlic press or minced fine)
• 2 teaspoons curry powder
• 1 pinch ground cinnamon
• pinch ground cardamom
• 1 teaspoon kosher salt
• 1 teaspoon fresh grated ginger

Directions

Step 1

In a large bowl mix Greek yogurt with spices and garlic Add chicken mix to coat chicken and let marinate covered in fridge for two or more hours

Step 2

Preheat oven to 350F Put chicken in a glass or ceramic baking dish scooping any marinade left in the bowl onto the pieces of chicken Bake for 40 minutes

Step 3

Remove chicken to a serving dish, skim fat off pan drippings and use the rest as sauce You could whisk in a few tablespoons of yogurt to make a thick creamy sauce