Does anyone else shop regularly at more than one grocery store? More than two? What about five?
Here’s my list:
- The Giant near work – It’s a chain grocery store. It has everything.
- The Safeway near my house – It’s small, but it sells booze! Bonus, it’s walkable.
- The Safeway near my nail salon, CVS, and a frozen yogurt place I don’t even like that much but in which I always stop anyway – It’s more convenient sometimes when I’m out running other errands.
- The Whole Foods near work – It’s good for a quick trip in and out.
- The other Whole Foods near work – It’s good for random ingredients and food you can’t get anywhere else.
- The Trader Joes where I HATE PARKING SO MUCH – It’s Trader Joe’s.
- The Trader Joes near my parents’ house in Pennsylvania where there is ample parking – It’s also Trader Joe’s. With easier parking!
- Wagshals – It’s the place where I know the butcher, and can get great cuts of meat. Also truffle butter.
- The neighborhood farmers’ market – Because who doesn’t dream of just getting everything at the farmers’ market?
Does that seem a little excessive to anyone else? I can’t think of a single store I’d scrap, though. Each brings something important to the table, quite literally.
I made golden lemon-olive chicken the other night for no reason at all except that when I searched make-ahead meals, this was one of the first, non-casserole stops on the internet (please note–I have absolutely nothing against casseroles). That’s a risky move, especially considering I have gobs of cookbooks and meticulously-curated Pinterest boards at my disposal. But I felt like I’d seen all those before, and I wanted something different. I was preparing food for company and I had zero desire to do any work the day they were coming. So I prepped everything the day before, and simply cranked up the stove to reheat everything when my guests arrived.
Golden lemon-olive chicken (which I served sans olives when I realized that the store in which I shopped, Wagshals, didn’t have the right kind, plus I was serving dinner to someone who isn’t supposed to be eating a lot of salt anyway) blew me away. It’s close enough to our usual fare to satisfy us, but enough of a departure that it felt like an exciting night.
To make golden lemon chicken, you will need:
- 2 T olive oil
3 medium onions peeled, each cut into 6 wedges, root end intact
- 4 bay leaves
- 4 cloves garlic, crushed
- salt and freshly ground pepper
- 5 T butter
4 Meyer lemons or organic lemons, 2 sliced, 1 zested and juiced, plus 1 juiced (I used regular lemons)
- 1 generous pinch saffron (if you’re fancy and you keep saffron around–I don’t)
- 3 T all purpose flour
- 1 quart (4 C) chicken stock
- 1 1/2 tsp. turmeric
- 1 1/2 tsp. cumin
- pinch ground cinnamon
- 1 1/2 – 2 lbs. shredded chicken (Get some bone-in, skin-on chicken breasts, cover them with salt and pepper and schmear about a tablespoon of olive oil on them. Bake them in a 375 degree oven for 35 minutes, until juices run clear. Set aside to cool and shred.)