This summer has been kind of crazy to say the least and I’ve found I’ve taken on fewer cooking projects that seem worth sharing (though if you’d like a post about blanching and freezing green beans or corn, I’d be happy to oblige). Lately the tasks I’ve gotten the most pleasure out of are the most mindless; the meals, the simplest.
Yes, it would be faster to cut the tips off green beans in a big bunch, but it’s nice standing at my new counter and breaking off the ends of a pile of beans one by one, getting into a rhythm–pick a bean from the pile on my right, snap the end with my left hand, ready bean goes in front of me, end goes to the trash bowl on my left.
Similar to the pleasure I’ve found in yoga, sometimes these repetitive actions are just what I need, a kind of moving meditation. Same with my meals lately–a simple open-faced tomato sandwich, a bowl of gazpacho, corn on the cob–they don’t require much effort and leave plenty of mental space to enjoy the sunset view from my new porch, a new book, or simply listening to the bells from the church around the corner.
I know, this is all a rather contemplative for a post about chicken. But it’s a really good chicken, I promise!
Over the 4th of July weekend, I got a new grill. I have lots of capital-T Thoughts on it I’ll share another time, but the relevant point is it has a lid, which means I could finally try a whole butterflied (or spatchcocked) chicken on the grill. (My mom has taken to calling it “sasquatched” chicken, which actually kind of makes sense–what else would a chicken look like if it were stepped on by a sasquatch?)
Marcella Hazan and her Essentials of Italian Cooking gave me exactly the recipe I needed. Five ingredients I have on hand always–salt, pepper, lemon juice, olive oil, chicken–requiring the barest amount of thought, but ending in a fantastic meal. Adding herbs, some garlic, maybe some lemon zest all occurred to me, but maybe another time.
Whether your mind is occupied with enjoying last-minute beach vacations or the busy-ness of getting back to school (or, in my case, preparing for the newest round of students to come to campus and oh, planning a trip to Paris in fall), give this a try. It’s not only an easy dinner, it makes amazing chicken sandwiches the next day, leaving plenty of time to savor the not-fall-yet season.
Grilled Chicken with Lemon and Pepper