Friday Morning Thoughts . . .

The nature of man is such that we all want to succeed in the things we try to do. We don't always do this though. What then . . .

When I was growing up and at school in the lower grades, we used to have a sports day at the end of every school year. It was something all of us children really looked forward to. Not only would classes be suspended for the day, but there would be races to compete in and prizes to be won . . . and treats like hot dogs, sodas and ice creams. The best thing of all would be to be able to run home at the end of the day with a lovely ribbon pinned to your chest, or maybe even two or three, and we all hoped that would be the case.

Sadly though, it wasn't always the case. While each race had three winners, there were also a good 15 to 20 kids each time that didn't win anything. How defeating that felt, and how disappointing. I can remember one race in particular that I was really sad to have lost. The great three legged race at the end of Grade 4.



You know what a three legged race is. You pick a partner and you stand next to each other. Someone ties your adjoining legs together and you must race down a field in tandem, working the tied together leg as if it were one and you are some strange creature that walks and runs about on three legs. It's a huge exercise in learning how to work together!

My partner for the big race that year, as it had been every year up to that point, was my best friend Susan. We had been the best of friends since the day we had met each other in kindergarten. We had been practically inseparable through out all those years. Whenever you saw one of us, you invariably saw the other. That was all to soon change though, for Susan's father had been transferred overseas, and she would soon be moving away. This would be our last time to race together. I really, really wanted to win that race. Somehow in my heart of hearts I thought winning it would be the perfect capper to what had been a beautiful friendship . . . the icing on top of a very tasty cake.



Well, you can probably guess what happened. We didn't win. In fact we probably raced the worst that we ever had. We ended up well and truly beaten. Our disappointment must have been quite obvious, for our sports teacher came over to us afterwards and said . . .

"Being winners is easy. Learning how to lose is a lot harder. Now I want you girls to each take one big swallow, and enter your names for the next race."



One big swallow . . . that's all it took to give us the courage and the strength to move forward. I've done it often through the years and I can tell you with truth, that for all it's simplicity it is something that truly works. You cannot let disappointment and failure keep you down. A man is only a failure when he gives up completely . . . to keep going, despite small setbacks, and to do it with a cheerful heart and a kind disposition, that is how a person truly wins and how a person succeeds.

Just my thoughts for today . . .



I had some chicken leftover from the package that I used the other day to make that Mexican chicken and wanted a really tasty way to prepare it. I love chicken myself and could eat it every day no problem, but Todd, well . . . he gets kind of tired of it so I am always looking of good ways to prepare it. I did something completely different with it yesterday though, and it was most delicious. Plan ahead though as you need to brine the chicken breasts overnight.



*CrispyChicken with a Ponzu Ginger Dipping Sauce*
Serves 2
Printable Recipe

This recipe can easily be doubled in size. The brining of the chicken breasts insures that they are tender and moist. You do need to plan ahead as the chicken must be brined overnight. Also you will note that there is no seasoning in this recipe. None is needed. The chicken will have absorbed some of the salt from the brine and the soy sauce in the dipping sauce is plenty salty as well. You need only make some sticky rice to go with this and perhaps a salad.

2 boneless, skinless chicken breasts, trimmed
For the Brine:
1 TBS of salt
1 TBS of sugar
1 cup of boiling water
To finish:
1 large egg, beaten
1 cup of panko crispy bread crumbs
flavourless vegetable oil for frying
For the Ponzu Sauce:
1 small clove of garlic, crushed
1/4 tsp of finely chopped fresh ginger
1/2 ounce toasted sesame oil
1 1/2 ounces of soy sauce
1/2 ounce water
1/2 ounce freshly squeezed orange juice
1 tsp of julienne spring onion



The night before you wish to make this combine the brine ingredients in a small sealable container, stirring until the salt and sugar completely dissolve. Allow to cool completely and then submerge the chicken breasts in this. Cover tightly and then leave overnight to soak in the refrigerator. The next day when you are ready to cook it, remove the chicken from the brine and discard the brine. Pat the chicken breasts dry and proceed as follows.

Place your chicken breasts one at a time in a heavy plastic bag and bash them a bit to flatten them somewhat and tenderize. Be careful not to make them too thin or to tear them.

Place the beaten egg in a shallow dish. Place the Panko in another dish.

Dip each piece of chicken into the beaten egg, shaking off any excess, then dip and roll it in the panko crumbs to coat. Set aside on a plate until you are finished both pieces. Let sit for about 10 minutes before proceeding. This is a good time to make your sauce.

Whisk together all the sauce ingredients and set aside.

Pre-heat your oven to 160*C/325*F.

Heat some oil (about 1/4 inch thick) over medium high heat, in a medium size non stick frying pan. (Large enough to hold the two pieces of meat without them touching) Once the oil begins to shimmer add the chicken breasts. Cook until lightly browned on the one side before carefully flipping them over and browning on the second side. Remove to a baking tray and place in the oven for about 10 to 15 minutes, or until the chicken is cooked through.

To serve, slice each breast into several pieces diagonally and place on a heated plate. Whisk the sauce together again and divide between two small sauce dishes and serve this on the plate with the chicken.