Treasuring memories . . .

We, each one of us, have our own ways of treasuring the memories of happy times in our lives. Sometimes, it is the simplest of things that help to remind us . . . an old and much loved melody, a fading photograph of a special friend or loved one, a face glimpsed in a crowded room, a well loved childhood toy, a smell that wafts it's way past our nose . . .

Early in the 1900's the writer H. Mortimer Batten told of the beautiful way in which the North American Indian would bring fond recollections to his mind . . .

"When he is superlatively happy, when he is living through a moment which he wishes to be able to recall for all time, he takes a sweet smelling root, or a herb . . . crushes it in his hands, and inhales it's scent, till it is indelibly stamped upon his memory as part of that phase in his life. Thus, in the wallet of an Indian you will find all manner of oddments, a dried flower or a root with a strange aroma, and in moments of sadness or idleness, he is able, with their aid, to recall the happiest incidents of his life."



What a fine example of the wisdom of a race of people that we were once foolish enough to have regarded as savages!

I have the odd petal or two pressed between the pages of my scriptures, and it is true . . . whenever I chance upon them, my mind and memories take me back to days long gone and I am a girl again, with the blush of young innocence on my cheeks . . . the memories of youthful flirtations tickling my heart.

ahh . . . sweet memory . . .



I had some chicken breasts yesterday that I needed to use. I had been going to roast them in the oven, but with my oven not working and something else cooking in the convection oven, I had to think quick and do something else with them. I think you'll agree that I came up with something quite, quite delicious. There were no complaints from this end at any rate!!




*Crispy Chicken Breasts*
Serves 4
Printable Recipe

This chicken is quick and easy and full of lovely flavours. All that is needed to accompany it is some potatoes and a mixed salad.

4 boneless, skinless chicken breasts
1/2 cup plain flour
4 tsp sweet paprika
2 tsp ground cumin
1 TBS chopped fresh thyme leaves
1 tsp salt
freshly ground black pepper to taste
garlic powder to taste
2 medium egg whites, beaten lightly
olive oil for frying
Lemon wedges to serve



Trim any fat off of your chicken breasts and slice each one in half horizontally. Mix the flour, paprika, cumin, thyme, salt, pepper and garlic powder (if using) together on a large plate. Whisk the egg whites together in a shallow pie dish. Dip the chicken breasts into the flour mixture, into the egg whites, and then back into the flour mixture to coat them well. Repeat until all the chicken has been coated.

Heat olive oil to the depth of 1/4 inch in a large skillet over medium heat until hot. Add the chicken pieces in a single layer, being careful not to crowd the pan. You may need to do this in batches, adding more oil as needed. Cook for three minutes, then flip over and cook for two minutes or so on the second side, until the chicken is golden and crispy and cooked through. Keep warm until all the chicken has been cooked.

Serve with lemon wedges for squeezing over top.



To see what I served with this delicious chicken, take a peek at The English Kitchen. This was very, very, very . . . good.