Good Eats: The Brit's Famous Chicken

Last year, a small portion (about 20 -- yes, that's small) of my family descended on Phoenix for cousins' graduations. Inevitably, I invited the whole bunch over for "an evening catered by Grill Master Steven."

Minutes later, The Brit ran into my office, panicking. "Grill Master Steven?!! We just got the grill! I barely know how to turn it on!!"

I assured him it would be fine. Just steaks and chicken. Maybe some grilled vegetables. And then I immediately skedaddled for a few work days in New York.

While I was gone, The Brit grilled "test steaks" every night (to my and many NYC friends' hooting delight as he sent photos and reviews). And fiddled with "some way to make chicken interesting."

We laughed then, but let me tell you: My Man Make Fire very, very well. In a year, he has indeed turned into a Grill Master -- everything from steaks to ribs to fruit and vegetables and back again.

But the chicken. The chicken has a reputation all its own. It's made ridiculously picky eaters and true gourmands swoon. And the funny thing is: it's so simple.

We use boneless, skinless chicken breasts because they're easy, but you can use any chicken part (or heck -- poultry or maybe even firm fish?) that you like. Consider doubling or tripling the recipe -- it's great the next day and makes an unbeatable chicken salad with just a little mayonnaise, mustard, and a chopped celery stalk and/or scallion. Or you can dice up leftovers and sprinkle on many different soups.

The Brit's Famous Chicken

Serves 2-4, depending on how hungry you are

2 chicken breasts

1 cup mix of chopped fresh herbs, particularly parsley, marjoram, basil, tarragon -- "but whatever's available is OK"

1 whole lemon's rind, grated

Juice of the same lemon -- "pulp is good for extra lemonyness"

Equal amount of olive oil to lemon juice

About 1 tbsp. of mustard -- "dijon works, but a mix of brown and English is better"

Pinch of kosher salt

A few good grinds of pepper

Place everything except the chicken into a snap-top container. Shake well to combine. Add chicken breasts "and stab them with a fork several times on both sides." Shake again. Allow to marinate for at least 30 minutes "but an hour is better." Preheat grill during last 15 minutes of marinating.

Grill on medium-high direct heat about 6-7 minutes per side or until meat registers 155-160 degrees F. Pour any remaining marinade over chicken before flipping to second side to keep it moist.

When done, remove to clean plate and allow chicken to rest 10 minutes before serving.

Try this with:

• Roasted cauliflower: break head into florets and scatter on baking sheet; toss with 2-3 tbsp. olive oil, salt, pepper, and 3 good dashes cumin; roast for 20-25 minutes at 400 degrees, stirring once midway through roasting
• Grilled zucchini, garnished with a little parmesan cheese
• A simple salad or sauteed kale

Good Eats: Shrimp Chowder Deluxe

Next to Things in Jars (yes, I have a teeny weeny condiments-and-pickles obsession), Foods in Bowls are my favorite kitchen treats. Ask The Brit -- if we can possibly eat it out of a bowl, we do. Or at least I do.

I don't know why I love bowls so much -- maybe it's the idea that you can hug your food that much closer to you? Or you have a neat and tidy excuse for getting every last drop at the end (guilty!)?

So you can imagine my deep love of soup. Hot, cold, lukewarm, and oh-so-delicious day after. Soup IS good food, as they say; however, there's rarely a reason to serve it up fresh from the can. It's just so easy to make your own -- and a great way to be more resourceful about what's in your fridge and wallet.

I do make allowance for boxes of store-bought chicken broth or stock. Much as I love making my own, it's rare I have enough bones on hand to make the effort worthwhile. And then there's the issue of freezer space. Unless you have a separate deep-freeze and access to multiple carcasses, I hereby give you permission to buy boxed stock. Except for the one little recipe about to follow...

Shrimp Chowder Deluxe is a great beginner "I made this TOTALLY from scratch!" soup. Why deluxe? Because it's completely luxurious and light, yet takes almost no effort. And the best part is: you'll end up with enough shrimp stock to freeze a couple cups for next time. People will think you're Madame/Monsieur Fancy Pants Vivant when you mention casually, "Oh yes, I believe I have some homemade shrimp stock in here somewhere..." then whip up a meal for royalty in less than 15 minutes. Et voilà!

Shrimp Chowder Deluxe

Serves 4, plus leftover stock for the next batch

For the stock:

Approx. 8-9 oz. (1/2 pound-ish) of shrimp and/or lobster shells*

5-6 cups water

A big handful of leftover stems from various green herbs (parsley and dill are my favorites, but use what you have)

2 bay leaves

5-6 peppercorns

2-3 big pinches of kosher salt

2 cups total of roughly chopped onion, celery and carrot** (or "mirepoix" -- you can also get this mix pre-chopped and [gasp!] frozen, if you need to shave off a whole extra minute of prep)

Place everything except the vegetables in a dutch oven (or big pot) over medium-high heat. Bring to just below a boil, then turn down to simmer. Add vegetables. Stir and allow to simmer for 15-20 minutes. If foam rises to the top, skim it off -- but you don't have to be obsessive about getting every last bit. Carefully strain out and discard all solids, leaving just the liquid.

Measure out 4 cups of stock if proceeding with shrimp chowder recipe. Allow remaining stock to cool completely, then freeze unless using in the next 24 hours.

For the chowder:

2 tbsp. butter

1 cup total of small diced onion, celery and carrot

2 cloves garlic, minced

4 cups shrimp stock***

1 tbsp. Mrs. Bragg's Liquid Aminos (or low-sodium soy sauce, as an OK sub)

3/4 lb. peeled and deveined medium-sized shrimp (fresh or frozen, see below)

1/4 C. cream, or to taste

Salt and pepper

1 tbsp. chopped fresh tarragon (semi-optional, but it throws it over the top -- you can experiment with other green leafy herbs, too)

Rinse your Dutch oven or pot, if necessary. Melt butter over medium heat and add vegetables. Saute until soft and fragrant, adding garlic for last 30-60 seconds of cooking. Pour in stock and Mrs. Bragg's. Bring to simmer, then add shrimp and simmer for 2-5 minutes, depending on if your shrimp are raw or pre-cooked, fresh or frozen (I prefer raw as I think they soak up more flavor).

Add cream and tarragon and simmer for two more minutes. Adjust salt and pepper to taste and serve.

Delicious with Cheesy Crispbread (1-2 slices high-fiber crispbread, topped with melted cheese) as a dipper.

Next Day Idea: Shrimp Chowder Deluxe will keep in the fridge for 2-3 days. It's also delicious ice-cold. Lovely on a hot summer day.

* = This is why you should buy shell-on shrimp! They're paying you for this bonus. Next time you make a shrimp dish, just pop all shells/tails into a baggie and keep them in the freezer. It's crazy how much flavor is trapped in a little flimsy shrimp shell. Re: lobster shells, you can try asking your local fishmonger if they have a fresh, free shell or two in the back...you'd be surprised.

** = NOT A CARROT!! I know -- it's on the no-no list; however, the traditional bit in stock is not going to dash your plan to pieces. I personally hate carrots most of the time, so this use doesn't bother me; however, you can easily sub a red bell pepper for the carrot if it concerns you.

*** = You can sub chicken or vegetable stock if you must. Boost it with a little miso paste or clam juice, if you like. It's tasty, but not even in the same area code as this soup when made with shrimp stock. Please, just try making shrimp stock once. Three minutes of chucking stuff in a pot and 15 minutes of idle time make all the difference in the world. Angelic choirs may sing...

Everybody loves a chart!

"Hey -- what's this?!" That's usually the first comment I hear when people come to our house and see my two-week meal planner taped to an otherwise blank* fridge.

This is generally quickly followed by "Oh, YUM! Can I eat with you guys on Wednesday?" or similar.

Welcome to the joys of meal planning. I know it sounds completely dorky, TOTALLY suburban, and perhaps a wee bit control freaky. If nothing else, it kills spontaneity. Bad, right?

WRONG.

Since keeping my two-week meal planner, our lives, tummies and bank accounts are so much happier. We do a big grocery shop once every two weeks, then supplement on the "off" week by simply picking up fresh produce. In and out in 10 minutes.

This from an avowed Brooklynite who used to live off late-night delivery. Life is crazy and work/family demanding. I get it. Hang with me here.

Dinner is now a snap, because we know what we're having each night -- and get to look forward to it all day long. Planning allows us to try those recipes we keep finding, then losing, then forgetting. Not anymore. We always make enough food for four people, so we have plenty of leftovers for breakfast and lunch the next day.

We choose to dine out two nights a week. This gives us plenty of spontaneous "what are you in the mood for?" choice and time to go out with friends and family. Swapping nights within a week? Why not? Especially on those tough days when I need sashimi, but it's Tuesday night. No problem. We go out Tuesday and have that night's planned meal on Wednesday. Simple.

The other benefit of meal planning is knowing what's in your refrigerator, freezer and pantry at all times. As I plan and look at each recipe, I make my shopping list based off what I need vs. what's already in stock. I'm super-planny, so I also keep a running list of potential future recipes, what's been really good, and what's in the freezer.

By the end of two weeks, our fridge tends to look somewhat empty (barring my love of Things in Jars) -- and that's the point. Use what you need, use it all, and no more. Hardly any food ever goes to waste, which is very important to me.

For example, last night we had garlic shrimp, spaghetti squash lasagna, and green salad. We specifically buy shell-on, U.S. wild shrimp. Why? Because all of those shrimp shells and tails make ridiculously tasty and quick stock -- for free. We saved every bit and threw it in a freezer bag already containing a lobster shell. I cannot WAIT for next Tuesday's shrimp chowder.

(In retrospect, I realize we should have saved and roasted the squash seeds. Ah well. Next time. Now if only I could figure out another use for the squash shell...)

You can see the plan in action here. You'll note each night of the week has a general theme. This is a GENIUS idea I got from the adorably perky Food Nanny. Once you have themes in place, it automatically makes it easy to pick recipes, rather than staring at a cookbook's table of contents thinking "OK, now what?"

This simple devotion of 30 minutes, twice a month, will repay you in a multitude of ways. Try it and see! Then tell me if it works for you.

As for me, I'm off to make a wee drinkie and marinate a flank steak for tonight's Thai Beef Salad. Mmm mmm good.

* = Non-magnetic surface, you see. About the only sad discovery we made upon buying this house (well, that and the fact that our boat of a car won't fit in the garage -- oops). Otherwise, my travel collection of silly magnets would provide a bit of camouflage for this big white sheet of paper.

Hormonal hmmmmm...

A delightful birthday dinner last night -- the chef's tasting menu! We had:

• A seared scallop on rattlesnake beans and venison sausage
• Radish sprouts salad in a sesame vinaigrette with carrot crisps on house-pulled mozzarella
• Crispy halibut with shrimps and a smoky, creamy sauce over one lobster ravioli
• Glazed beef on polenta with wild mushrooms and onions
• Creme brulee (with a candle on top!) for me; pound cake with honey cream for The Brit

Oh, and two slices of bread with dips to start. A glass of champagne and a glass of red wine, too.

Delicious, definitely -- and an experimental treat.

We returned to home around 10:30pm. On the way, I told The Brit how sleepy I felt. Granted, it had been a crazy day involving lots of non-air conditioned car travel. You see, our car's A/C is broken. In Phoenix. In August. Painful to consider, right? But regardless of that, a wave of "I'm tired NOW" hit me very fast and out of the blue. Possibly general exhaustion, but I also get this feeling any time I eat anything high sugar/carb. I hadn't felt it in at least a month...

At 12:30pm, the PMS cramps hit. HARD. This after thinking "hey, I haven't had my usual 7-10 days of painful nonsense!" yesterday. I'm due for PMS to be over tomorrow or Saturday. This is all very strange.

I woke up at least four times last night, needing to walk around or sit upright in order for the cramps to pass. Over-the-counter painkillers do not help, but I took some anyway. No dice.

This all has me to wondering: Is it complete, cyclical coincidence? Or could it be the big shot of sugar I ingested last night after next-to-nothing for a month -- and subsequent insulin surge -- kicked my prostaglandins and other hormones into gear?

If there is one thing I know after my years of working with endocrinologists, it's this: The hormonal system is completely interlinked and beyond delicate. You mess with one, you mess with the others. But is one meal enough to cause such painful consequences?

I am very logy today, but that could be the fact that I didn't sleep well last night. It could be the sugar getting out of my body. Or both. The Brit tells me he feels really tired today as well, despite fairly normal sleep.

I am not one to jump to a conclusion, particularly when other valid factors are in play. But it causes me to wonder...so I crave research. I'll have to look into this. When I have more energy.

What We're Gobbling These Days

Among friends, I've been pretty hush-hush about my new approach to food. After all, talking diets in public is boring. I'd rather focus on the yummy things I get to eat, rather than dwell on what's been put to the side.

The guidelines are really very simple. Here's what's in:

• All vegetables, except roots and tubers.
• Whole meats -- including seafood, poultry, beef, pork, etc. Processed meats (e.g., sausage, bacon, deli meat) can be OK for variety, but labels have to be carefully scrutinized for added sugar/starch. You'd be surprised.
• Eggs -- the whole egg. Not just the whites.
• Full-fat dairy -- including cheeses (hooray!!), butter, cream, sour cream.
• Condiments, herbs, oils, spices, beverages that don't contain sugar. Lots of label reading required here. Beware.

Here's what I can have in small quantities:

• BOOZE. I could be fancy and say "wine or spirits," but let's be real here. A drink a day, if I want. Maybe two on special occasions. Nothing sweet or with sugar, of course.
• Tomatoes, avocados, coconut, lemons, limes -- yes, they're fruit, but have much lower sugar content. A bit here and there makes the world go 'round.
• High-fiber crispbreads (up to two a day) and 100% wheat bran.
• A few nuts -- I keep this to a palmful a day, or else I'd eat the whole jar.
• Dark chocolate -- the 75% or higher kind, up to about 1/4 of a bar a day.
• Sucralose (Splenda), stevia, and aspartame (Nutrasweet), in very small quantities when necessary. For all my "eat real food!" mantra, I am not a martyr. Sugar-free cherry Jell-O is a godsend. As is the occasional Diet Dr. Pepper.

Here's what's out:

• Sugar, in its many forms and disguises.
• Fruit (except those listed above) -- for now. I plan to move fruit up to the "small quantities" list eventually.
• Beans and legumes -- these should move up eventually, too.
• Flour and grains -- yes, even whole grains.
• Low-fat anything, especially dairy. Hallelujah!
• Sugar alcohols, especially maltodextrin, malitol, xylitol, sorbitol, etc.

The Brit has been very supportive and is eating a similar diet. Since he does not have serious weight to lose -- maybe five pounds or so of "Welcome to America!" tummy is all -- he has more flexibility in his day-to-day. He eats a piece of fruit most afternoons for a snack. He's a regular squirrel with all the nuts and peanut butter he puts away. He might have a spoonful of rice or potato when we go out to eat. And he has four or five crispbreads daily instead of his beloved toast (the British practically invented toast, don't you know).

Weight-loss aside,* we've both noticed we feel much more satisfied, with much less need or urge to snack. We don't walk away from the table bloated or stuffed -- we eat what we want, then put away the rest for breakfast or lunch the next day. We eat very, very well, with lots of variety. We look at regular recipes and sort out how we can naturally twist them to our own. Leaving out sugar is simple. And think about it: most starchy sides (pasta, potato, rice, breads) are simply carriers, anyway. To boot, we have dessert a few times a week.

There are other benefits, too. Such as:

• Sleeping more soundly;
• Smoother energy and alertness throughout the day -- no 4pm slump!
• Better digestion and less gas (I said it -- there you go);
• A flatter mid-section;
• What seems to be a drastic reduction in severe PMS cramping, bloating, and crankiness. I'm observing this for the next few months, but if eating lower-carb solves my PMS issues alone, it is worth it.

I'll be heading in for blood work within the next week. I can't wait to see the results.

But enough of this jibber-jabber! WHAT DO WE EAT?!

How about this:

Chicken Puttanesca and Raw Kale Salad -- so delicious!

Note the delightful wine (Fumé Blanc), too.

Yes, this is a Monday night dinner.

And this:

Coconut Popsicles -- heaven on a stick.

Not exactly deprivation. Not even close.

These recipes are also very simple. I love to cook, but I'm not good with too much fussing. With rare exception, there's no need to spend more than 30-ish minutes actively cooking, not including oven time, when you do nothing but wait.

The Raw Kale Salad recipe can be found here (leave out the bread crumbs -- you won't miss them). Read on for the rest...

Chicken Puttanesca (Serves 2)

2 boneless chicken breasts, butterflied (or 4 cutlets) -- skin is OK!

2 tbsp. olive oil, divided

Salt and pepper

1 28-oz can whole peeled tomatoes (check for added sugar -- you just want tomatoes and juice)

3 cloves garlic, minced

1/4-1/2 tsp. red pepper flakes (to taste -- more is spicier)

1/4 cup finely chopped onion (use regular Spanish, white or yellow onions -- not sweet onions, like Vidalia or Walla Walla)

2-3 inch squirt of anchovy paste**

2 tbsp. small capers

1/4 cup chopped olives (green are traditional, but use what you like or have)

A bit of grated Parmesan cheese or chopped parsley, for optional garnishes

In a skillet, heat 1 tbsp. of olive oil over medium-high heat. Season cutlets on one side with salt and pepper. Place in skillet, seasoned side down, then season facing-up side. Saute until cooked through and golden on both sides. Remove to a clean plate.

While chicken sautes, drain tomatoes (save the juice for another use). Using kitchen scissors, snip the tomatoes inside the can until somewhat diced. This does not (and should not) need to be perfect. Theoretically, you can use pre-diced tomatoes, but they will turn to mush. Don't do it. Always buy whole tomatoes -- they're tastier and, oddly, cheaper.

Add remaining oil to same pan. Turn heat down to medium. Saute onions and garlic for a minute or until fragrant. Add red pepper flakes and saute for 30-60 seconds more, until onions are soft. Add tomatoes, anchovy paste, capers, olives and a pinch of salt. Stir to combine, then allow to simmer for about 10 minutes. The sauce will reduce and thicken.

Right before serving, pour any chicken juices into the sauce (yum) and plate the chicken. Spoon enough sauce over the chicken to cover generously. You will probably have leftover sauce, which is fantastic the next day.

Sprinkle with Parmesan and/or parsley, if you like, and serve.

Next Day Idea: I had a fantastic, two-minute breakfast the next morning of leftover kale salad, topped with two scrambled eggs and a spoonful of cold puttanesca. SO GOOD.

~*~

Coconut Popsicles (Makes 6)

Each of these has 3g carbs and they couldn't be simpler. The hard part is waiting for them to freeze. Texture-wise, the resulting pops are halfway between a traditional popsicle and ice cream.

1 can regular coconut milk (NOT "lite" -- also check to make sure no extra sugar is in your coconut milk)

2 tsp. real vanilla extract

1 tbsp. Sugar Free Vanilla Syrup (Torani or DaVinci brands are good)

Shake up your can of coconut milk very well before opening. Pour into a bowl with extract and syrup. Stir to combine. Pour into popsicle molds and pop (ha!) into freezer.

If your molds have those snap-on sticks, great. Just wait about 3-4 hours until they're frozen solid and you're good to go. If you have an old-fashioned topless mold like I do, cover the molds with plastic wrap and wait 90 minutes before sticking your sticks into each semi-frozen pop, then allow to freeze completely.

Obviously, this recipe is open for all sorts of experimentation. Try different extracts, spices and herbs. I tried using Sugar Free Cherry Syrup, but it didn't do much for me. Maybe other syrups would. Chop up an ounce of dark chocolate or nuts and stir them in, but make sure to keep in mind the additional carbs per pop. Let me know what popsicle dreams you create!

* = Weigh-in update: I'm down 2.6 pounds this week. That's 10 pounds total, more than I've lost in the last three years combined, despite all efforts.

** = Anchovy paste is totally where it's at. Buy one tube (usually in the pasta aisle, near the tomato pastes), throw it in the fridge, and you'll never have a "now what the heck do I do with the rest of this tin of anchovies?!" moment again. Of course, you can use a regular anchovy or two in place of the paste. And please don't tell me you hate anchovies. Do you like Caesar salad? Then you like anchovy paste. It adds a depth of flavor (not fishiness!) to this dish that you can't replicate otherwise. Give it a try!

Greedy Gobbler Redux: Now with MORE MEAT!

Well, hello again. Fancy seeing you here. You're terribly patient, and for that: THANK YOU.

I'm not going to go into the hows or whys re: my non-existent posts, except to say: Lack of inspiration. But now, the urge has returned. One including focus, always a helpful muse.

For the last three weeks, the Brit and I have been toying with a lower-carb diet. The reasons behind this are a mishmash of doctor warnings, extensive research, eye-opening science, and a last resort for me with a body that will not let go of weight when I stay on the Standard American Diet, no matter how little I eat or how much I exercise.

So far, I'm down 5.6 pounds. Hopefully a bit more, which I'll find out tomorrow on my weigh-in day. Even if half of it is water weight, this is nothing short of a miracle. Let's just say: underactive thyroid AND the start of insulin resistance = frustration.

My current food choices circle around meats, vegetables, cheese, a glass of wine, and nibbles of 75-82% dark chocolate. An occasional high-fiber bran cracker. Coffee, of course, but with the teeniest splash of cream -- it doesn't take much to get to the New York "dark" style coffee that I like. And if I'm being honest, a little bit of sucralose here and there when I need something sweet. I'm not thrilled about artificial sweeteners of any kind (even in my very occasional can of diet soda), but it's a way to have a little sweet, as opposed to an all-out NO for the foreseeable future.

Never give me an all-out NO. My brain will rebel in ways that I cannot physically control.

The first 36 hours were difficult, but not horrendous. I allowed myself a bite of banana here and half an apple there the first two days to allow my sugar levels to decrease gradually. The rest of the first week was a breeze. I felt great. I actually went to dance classes. And I lost almost four pounds.

Then Week Two. I'm not going to lie: it was horrific. Crankiness. Mean reds. Exhaustion like nothing I've ever experienced. The Brit's concern levels hit an all-time high -- he even suggested I call the pharmacy to make sure I didn't get a bad batch of thyroid medicine. By the end of the week, we decided a change of scene may help and scooted up to my (very generous) aunt and uncle's weekend home in Flagstaff. I'm still not sure if my symptoms were delayed hormonal/blood sugar adjustment, or just simple cabin fever and weariness of constant 110+ degree temperatures here in Phoenix. Probably both.

Regardless, four days in Flagstaff set me to rights -- and more importantly, I didn't give up on the diet. I even managed to squeeze in daily workouts while in the cool pines. We're now back home, finishing Week Three. My energy levels seem to have stabilized. I had a dinner party on Thursday night and managed a mostly low-carb menu that went over phenomenally well. The slight exception: grilled peaches with mascarpone, mint and toasted almonds for dessert -- and let me tell you, that was the MOST DELICIOUS half-a-peach EVER.

Tomorrow, the scale will tell me if I'm still on track to lose 1-2 pounds a week. But already: my jawline has more definition; my neck is tapering; and my upper abs are less poofy. I am not looking to be a sample size -- just back to my pre-thyroid problems "comfortable in my skin" weight. Regardless of weight, I also have the chance to step back from my genetic destiny and the type 2 diabetes hovering in my future. No sugar/grains (except on very special occasions) vs. pills and insulin...and then no sugar/grains EVER? I'll take the former, happily.

So for now: 30-35 grams of carbs per day. This allows me a cascade of vegetables, as well as the little treats (cheese, dark chocolate, wine) I need to stay sane. I look forward to the day I can add a bit of fruit back in, but that's temporarily on hold. And I'm OK with that sacrifice.

Tonight, we're having Chicken Puttanesca and a Raw Kale Salad (hold the bread crumbs). Coconut Popsicles for dessert -- if they turn out (I have high hopes and will share the recipe tomorrow if they do). Not bad for "diet food," eh?

Am I still a Greedy Gobbler? Absolutely! And I always will be. My new mission is to show it can be done -- happily and healthfully -- using me as the test object. Wish me luck. A little due karma. And lots of creamy treats along the way.

N.B.: At some point, I'll get more in-depth into the science and reasoning behind this decision. If you're curious now, however -- and want to be completely gobsmacked by what real research tells us about our bodies, as opposed to standard U.S. nutrition dogma -- I cannot recommend this book enough. Keep in mind that I am a public health advocate, with 12+ years of healthcare public relations under my belt -- and a master's degree in library/information science to boot. In other words, I can cut through bullshit and critically research the hell out of anything (and often do, much to my loved ones' collective annoyance). The Brit is a multi-degreed biomechanical engineer and very suspicious son-of-a-surgeon. We would not be making this change lightly, or without some serious, multi-layered scientific backup to the claims. Insulin, folks. It's almost all about insulin. And may actually be the core answer to our nation's (quite literal) ills. Time will tell.

The Nerdtastic Thrill of Meal Planning

Those who know me -- and for those who plan to stick around, it will soon become painfully obvious -- accept that beneath my street smarts and Midwestern charm lie a huge nerd who loves nothing more than to sort, scheme and plan. It explains my seemingly opposite career paths to date: communications and librarian.

As evidence: This past Sunday, I happily spent four entire hours planning two weeks of dinners for the Brit and me, making a shopping list, and finding what deals I could to bring the total cost to a bearable level. Once complete, I triumphantly showed The Plan to the Brit and he...well, he humored me and at least said it all sounded "tasty enough" before returning to his latest fix-it project.

This Thursday afternoon, I've excitedly set aside time to re-sort the freezer and refrigerator. Not so much clean them (I don't clean. Much.), but just put like with like; toss anything that's starting to evolve independently; and make more lists! of what we have in stock so we can use it up.

This ongoing project thrills me no end. Perhaps because the last few weeks of my life have been chaotic due to outside obligations, this return to order is the aloe vera to my burnt adrenal gland. It's a place where I can say things truly are in their place -- where there is a comforting predictability and a moment of zen in the kitchen most every night to simply create. If only for the two of us.

(Did I mention I don't clean? That's the Brit's job and I'm forever grateful that he washes up so I can bask in the glow of that day's project without worrying about pesky real-life details like scrubbing.)

Tonight, blessedly without the usual dash-about, make-a-freakin'-decision, "Crap! We're out of...let's see...chicken?!", we dined on crunchy herbed parmesan chicken with sauteed greens and two dipping sauces. A glass of rosé. Mini brownie sundaes, too. On our patio, underneath oversized fairy lights, during a surprisingly cool late spring Arizona evening. And life was everything it should be: content.