Today is one year since COVID-19 was declared a pandemic. Tomorrow will be 1 year since I was furloughed from the library for 7 months and the last time I saw Mrs. Davenport alive. The 13th will be a year since I was granted work from home access and sure enough, one year later and a promotion, not sure when I will be going back. The was the last time I saw one of my favourite co-workers since she found a job elsewhere in the summer.
Life was so different a year ago and the 16th will mark a year since we’ve all been sequestered. We’ll be sequestered for a while more, but we will get through this. I’m thankful that we have the technology to stay in touch with others and can still participate in activities, even if it’s at a distance. Technology has helped me through this year, as I’m sure it has helped others.
My synagogue is having a Havdallah service on Saturday evening after Shabbat ends. I’m heading into the city, but maybe I’ll install Zoom and participate. We’ll be praying for everyone who has perished, essential workers, and just everyone. I am so grateful for my congregation and I’m still grateful that Alex got me set up. I really am fortunate enough to find my spiritual home.
Spring has sprung in Pennsylvania! Well, for the next few days. It’s definitely March, the weather will be going back downhill over the weekend and next week. I’ve been enjoying the weather and I’ve been grateful for it.
I’m also thankful for Tina on Writing.com. She sent me a delicious Kosher chicken recipe that I had for dinner tonight:
|Kosher Herb and Mushroom stuffed Chicken|
One whole chicken – washed and clean. Pat dry.
3 cups rough chopped white mushrooms (or any kind of your choice)
1 large onion diced
3 cloves fresh garlic minced
6 green onions chopped
1/2 teaspoon of dry thyme
1/2 teaspoon of dry rosemary
1 tablespoon lemon juice (or red wine vinegar)
1 whole stick of Kosher unsalted butter cut in half
Salt and pepper to taste
4 ounces plain unflavored yogurt
In a saute pan put half stick of butter and melt. Add onions and let saute until translucent. Add mushrooms and garlic. Saute until softened (about 4 minutes). Remove from heat and add seasonings and yogurt. Set aside to cool.
Place your chicken in your roasting pan. In a small bowl add the half stick of butter and nuke in the microwave in 30-second intervals until melted. Slowly pour melted butter all over the chicken. Use your hands to rub it all over and insure the whole chicken is coated. Sprinkle with salt and pepper to taste (you can add any other seasonings of your choice here as well).
Using a spoon, stuff the mushroom mixture into the cavity of the chicken. Place in a pre-heated oven at 375 and roast uncovered for an hour. Depending on the size of your chicken, check to test doneness. If not cooked all the way through, add just about a cup of water to your pan and cover. Bake until done. The yogurt and chicken juices will mix to create a thick, creamy gravy sauce.
When done, let rest at least 5 minutes before cutting and serving. *Note* You could use any type of fowl in place of chicken as well.
I used a chicken breast, but it was still good!
I’m also thankful for friends and family. What are you thankful for today?