SMALL BITES … adventures in downsizing
with Jan Kinzel
Provided by CN Building Adult Ministries Resource Center
Under the Tuscan sun – or at least a reasonable facsimile – there are several ways to go about downsizing. One is to find a place a bit smaller and less expensive that fits most of your stuff.
But wait a minute. Is that truly downsizing? And how do you want to live? My choice was to sacrifice daily living space for resort style amenities with beautiful and creative venues available for the larger parties. The condominium complex is built in a Tuscan Italian style with statuary, beautiful landscaping of olive trees, miniature orange trees in urns and pointed cypress – all uplit at night.
My furniture suited a big house and wasn’t going to fit the scale of this much smaller space. Furniture landed everywhere! So we recently visited our grand piano and formal dining room set in Kansas City – oh, yes, and our kids, too. Granddaughter Katrina turned twelve and decided she wanted a “grown-up” room so she received our French antique beds. It was a great feeling to keep these pieces in our family. Some went to our other children. Some pieces were sold or given away and the living room furniture was placed in a consignment shop, where, by the way, large quantities of cavernously huge furniture reside! Lots of downsizing is going on.
It wasn’t too difficult to let go of the furniture. But on the inside entry of our former home are six beautiful columns – my favorite architectural feature of the whole house. Saying goodbye to these columns, softly lit each evening broke my heart. When we found our new living space, (Wouldn’t you just know it?) columns. Yes, eight of them! They’re located on the patios just outside our windows and are quite visible from the inside – thank you, very much. I really mean it, thank YOU, very much.
MENU
Lemon Tuscan Butterflied Chicken
Panzanella Salad
RECIPES
Lemon Tuscan Butterflied Chicken
Preheat oven to 5000
1 whole chicken, as fresh as possible
Branches of rosemary
Lemons, sliced about ½ inch thick
Garlic cloves, peeled and gently crushed
Olive oil
Coarse sea salt
Coarse freshly ground black pepper
Prepare a baking sheet by lining with Reynolds Release Aluminum foil. Cover the foil with a layer of rosemary branches, then the lemon slices topped with the garlic cloves.
Butterfly the chicken by setting it upright on the tail end. With a sharp boning knife or kitchen shears, cut along one side of the backbone, freeing it from the ribs. Do the same on the other side of the backbone. (Freeze the backbone and giblets to make chicken stock another time.) Spread the chicken flat on the meat side and press on the top of it until the breastbone snaps. Snap each leg at the thigh joint and clip the webbed skin. This will allow the chicken to lay flat.
Rinse the chicken and pat dry with paper towels. Rub front and back with olive oil and season with the salt and pepper.
Lay the chicken, skin side up, on the baking tray with the aromatics.
(Remember to wash your hands thoroughly after handling raw chicken.)
Bake in a 5000 oven for fifteen minutes or until the skin begins to brown.
Lower oven heat to 3500 and continue baking until the juices run clear – about 40 more minutes or until a meat thermometer registers 1750 when inserted in the thickest part of the thigh. Remove from the oven. Loosely draw the foil up around the chicken and let stand for 10 or 15 minutes. Carve and place on a platter. Garnish with some lemon slices and rosemary twigs.
Panzanella Salad
Artisanal bread, such as ciabatta, pughlisi, or sourdough
Olive oil
Lemons
Salt and pepper
English Cucumber
Tomatoes
Kalamata olives
Red onion
Feta cheese (if desired)
2 or 3 minced cloves of garlic
Thyme
SALAD Cut the bread into one-inch cubes. Toss with a tablespoon of olive oil, the zest of a lemon and a few thyme leaves. Season with salt and pepper. Bake on a baking sheet lined with foil in a 3500 oven until golden and toasted. Remove from oven and cool.
With a peeler, make vertical stripes on the cucumber. Cut the cucumber in half, lengthwise. Run a spoon down the inside to remove the seeds. Discard the seeds and cut cucumber into one-inch pieces. Cut the tomatoes into one-inch pieces. Coarsely chop the Kalamata olives. Dice the red onion into half-inch pieces.
Combine these ingredients in a large salad bowl. Up to an hour before serving, toss with the dressing and add the feta cheese and lightly toss again. The salad needs to stand at room temperature to allow the bread to absorb the dressing.
DRESSING In a small canning jar, put equal parts of freshly squeezed lemon juice and extra-virgin olive oil. Add ½ teaspoon salt, three grinds of black pepper, minced garlic cloves and a few of the thyme leaves. Put the tin lid and ring securely on the jar and shake to emulsify the dressing.
Serve on the patio on a summer evening with some Italian orange sparkling soda over ice in tall glasses. Offer some creamy cheesecake and decaffeinated coffee for desert.
Tip: Start anew. Be stylish in the new space, whatever that becomes. Make it fresh and lovely for yourself and your family.
… whatever things are … lovely … meditate on these. Philippians 4:8