If you have the bad luck of falling and injuring yourself over the years more than once it is very important you don’t wait years to fix yourself. If I could go back in time I would do so many things differently. Aside from trying to avoid falling in the first place I would get help.
Which means finding a great team and I have been very lucky in that respect. I have Pam, my exercise guru, who is very knowledgeable with body mechanics and takes the time to make sure those of us in her pilates and TRX aren’t doing nutty things with our alignment. I have Christine, who is an amazing massage therapist that battles my knots and tension. And Maria, my physical therapist, spent nearly two years helping me get strong and healed. I just finished my last appointment with her and fingers crossed I don’t do anything stupid and lands me back in PT!
Of course I’m seriously grateful that my husband supported me through all this. I really couldn’t have done it without him. There have been some painful and tough times and he never wavered. He’s my rock.
For Christmas my dad found some really cool cookery books for us. The one for my daughter is called “150 Mediterranean Recipes” by Jacqueline Clark & Joanna Farrow. Loads of delicious recipes in the book and I chose to make the Chicken Thighs with Lemon and Garlic. I mostly followed it so here is my version.
Prep the lemon by peeling it and then thinly slicing it. Set aside.
In a small saucepan bring to a simmer about 14oz of chicken stock. Add 8-10 garlic cloves cut in half. Simmer while you cook the chicken thighs.
Melt 2 tablespoons of butter in a large skillet.
Season 4 chicken thighs with sea salt and pepper and begin to brown the chicken. While the chicken is cooking, preheat the oven to 375F/190C.
Once browned, transfer to a baking dish. Spoon out the garlic from the stock and add it to the baking dish along with the lemon slices. Set aside. Add 2 tablespoons of flour or corn flour to the skillet, use a whisk to scrape up the browned bits of the chicken. Cook for a minute or so to cook the flour. Then add 6oz of dry white wine. Keep stirring constantly. Pour in the stock.
Stir until the sauce thickens.
Add the sauce to the baking dish and bake until the chicken is cooked through. Meanwhile cook up some rice pilaf.
Once the chicken is cooked, top the rice with a chicken thigh and pour sauce over the dish. Add some fresh chopped parsley and voila! Dinner is served.
I look forward to trying more recipes from the books we were given. 🙂