These past 12 months, March 2020 through March 2021, have been full of difficult choices and decisions. Consequential forks in the road. So many, in fact, I hope the Chinese will forgive me for saying that this less the year of the Ox, and more like the year of the fork.
You'd think it would be easier now, with so many people vaccinated. But in a state that puts politics over science, I personally can't count on anything. I'm still waiting to be fully vaccinated. I even wrote an email to the Director of Public Health suggesting ways to make their system more efficient. Yes, I did (mostly just to make myself feel better). And she did answer, was very kind and thoughtful, but I'm still waiting to be able to feel safe.
Even with the vaccinations going on, I must admit it's still hard to know what the true situation I'm considering entering may be. Shouldn't everyone who's been vaccinated wear a t-shirt saying so or something? So we all know who among us has a brain and a heart {{sigh}}. Even then, we have all the Covid mutations to consider. It's exhausting.
At this point it feels like there are more forks than road.
I plant flowers in my outdoor pots in May. Last year I knew I wanted to spend the summer in lockdown able to see the beautiful colors of those flowers out front and on the back deck. But how? I drove by many stores that sell them and they were packed, no social distancing and most not wearing masks. I ended up going to an outdoor nursery very early in the morning in a drenching downpour (and pretty much had the place to myself). Every minute of life requires thought and planning. Still.
What's so frustrating is that one year later, I still miss family, miss the normalcy of grabbing a cup of coffee, shopping for nothing in particular, I even miss picking my own damn tomatoes in the grocery store. What long ago and far away was the easy stuff continues to require thought and compromise. Even what to have for dinner. Do I have all of the ingredients? If not, can I use a substitute? Or is it worth the risk to run out to the store? The answer to that question depends on so many things, who's vaccinated and who is not (which I can't know), who will walk into a store with a mask but then drop it down once they're in, who will social distance and who will walk right up to me.
Spicy BBQ Chicken Sliders
I recently saw a picture of a piece of Russian art based on an old folk tale. The painting, from the late 1800s, depicts a knight on his horse sitting before a stone tablet (which looks suspiciously, ominously, like a tombstone). As the tale goes, the knight has come to a fork in the road. There, he sees a stone with an inscription telling him of his choices. Choosing the road to the left will result in losing your horse, it tells him. Choosing the road to your right will result in losing your head.
Personally, I'd consider turning back, going home, pulling the covers over my head and forgetting the whole journey. But then I don't have the bravery of a Russian knight. Then again he might benefit from a dose of my reasoning skills.
But in the world of Covid, a laissez-faire, "frankly my dear, I don't give a fork" attitude isn't an option. There is no turning back on this road. There are just choices. And consequences.
Here's my advice: next time we come to a fork in the road, grab a knife, something yummy, and dig in. Because when life is full of forks, may as well put them to good use.
And all of those difficult decisions? Make them over dessert.
Spicy BBQ Chicken Sliders
©www.BakingInATornado.com
Printable Recipe
Ingredients:
about 1 1/2# boneless, skinless chicken breasts
salt, pepper, garlic powder
11 cup barbecue sauce
2 TBSP pepper jelly (mild or hot, your choice)
1/2 tsp cumin
3/4 cup shredded cheddar cheese
1 package slider rolls (15 count, attached to each other)
1/4 cup jarred pepperoncini peppers, drained, sliced (can substitute jarred, drained, sliced banana pepper for less heat)
1 TBSP melted butter
1/4 tsp paprika
Directions:
*Slice the chicken into strips. Sprinkle with salt, pepper, and garlic powder.
*Slice the chicken into strips. Sprinkle with salt, pepper, and garlic powder.
*Spray a saute pan with nonstick spray and heat to medium. Add the chicken, cook and stir until completely cooked through. Remove the chicken, drain the saute pan, and chop the cooked chicken.
*Return the chicken to the pan with the barbecue sauce, pepper jelly, and cumin. Reduce the heat to medium low and cook, stirring, for 10 minutes. Remove from heat.
*Preheat oven to 350 degrees. Grease a 8 X 11 glass baking dish.
*Keeping them attached, slice the rolls into top and bottom halves. Gently press the bottoms of the rolls into the baking dish so they fit snuggly.
*Spread the chicken onto the rolls, sprinkle with the shredded cheese, dot with the sliced pepperoncini, then gently press the top of the rolls onto the cheese.
*Mix together the melted butter and paprika. Brush onto the tops of the rolls.
*Bake for 20 - 25 minutes until the sandwiches are hot and the tops are brown and crispy.
