When I married (almost 29 years ago!), I was a divorcee and Hubby (who will known as Fisherman) was a widower. Now, there are good and bad things about marrying a man with a dead wife. No ex-wife to deal with. No alimony to pay. And you’re probably thinking, no ex’s family to deal with, but you’d be wrong. I had to “inherit” her mother (Fisherman’s Mother-in-Law) until her death about 5 years ago. She was like having a mother-in-law who tolerated you but kind of wished you didn’t exist (which is SOOOO much better than my first REAL mother-in-law who made me call her Mrs. Bryant and sometimes wouldn’t speak me to at all.)
But the worst thing about a dead first wife is the saint status they seem to obtain. So my dead first wife became not only a saint (she loved everybody and everybody loved her), but left behind memories of gaily decorated houses for every occasion (still have a lot of that stuff), Christmas presents wrapped individually in different paper (for every gift), and her gourmet meals she prepared. Yep. My husband’s dead wife was a gourmet chef.
Now, don’t get me wrong. I can cook. In fact, I just put a meatloaf in the oven for dinner. But gourmet? Nope. No time.
When I married The Fisherman, I inherited a SLEW of cookbooks. I don’t know how many there were. 75? 100? more? I gave away a lot of them to family, thrift stores, etc. I kept a few but I swear, I have 2 or 3 cookbooks that I actually use and NONE of them are from The Saint’s stash.
Today it’s Chicken Cynthia ala Champagne (she’s rated this as GREAT!)
2 2.5 pound chickens
1 cup seasoned flour
1 Tablespoon butter
1 Tablespoon Oil
1 ounce Curacao (orange-flavored liquor)
6 ounces dry champagne
1 cup consomme or bouillon
1 cup mushrooms, sliced and sauteed
1.5 cups whipping cream
orange wedges and skinless seedless grapes (for garnish)
Disjoint the chickens. Set wings and legs aside and bone remaining parts. Salt and flour chicken legs and boned parts. Saute parts in butter and oil, 10 minutes on each side. Remove from frying pan and continue browning in 350 degree oven for 20 minutes. Remove from oven and pour on Curacao and champagne. Then cover with consomme and let chicken simmer on top of stove until tender, about 20 minutes. Add sauteed mushrooms and cream. Garnish. Serves 4.
Yeah. She cooked like this EVERY FREAKING night.
So anyone up to try this one? Let me know how it is!
Running Press Publishing Company
September 3, 2013
Wait Me When It’s Over by Cynthia D’Alba
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