Here’s To Growing Old Together

Today is National Senior Citizens Day. What is a Senior Citizen? That depends. The short answer would be somewhere between 62 and 65 for most government benefits. Some business start offering discounts at 55 for lower rates on hotels and meals.

If you ask me, you are only as old as you feel both mentally and physically. I feel young. I feel like I did when I was in my 50s. Now I’m not sure if that’s a mental attitude or the fact that since turning 70 I start my day with a triple shot of espresso to get the old engine started. (That’s a joke!)

All I know is that I feel good. Yes, I have heart issues and weight issues and am an insulin injecting diabetic, but I don’t let any of that get in my way or slow me down. Not that long ago we spent 10 days hiking in Yellowstone – and loving all that thin mountain air. If someone wants to give me a discount because of my advanced years, fine. I’ve earned that. Just don’t expect me to act like a senior citizens.

I don’t know what I would do if I had to stop being busy. I’m baking cookies, and making ice cream. I’m growing a salsa garden. I take care of my family and our home without any help. It’s 1,700 square feet of floor space – most of which is either tile or hard wood. Those need constant attention to stay nice. We live in Ag Country – which means dust, especially at nut harvesting time. (Have you ever seen nuts harvested?)

On top of that, Hubby and I both stay busy at Church helping out whenever asked. We go for walks together and hang out at the pool. Maybe it’s staying active and caring for others that keeps us both young. Life is what you make of it. I say, God willing, let’s make it delicious!

Chicken-Fried Chicken and Creamy Gravy
The Chicken
2 boneless Chicken Breasts
1 large Egg
2 tablespoons Paprika
2 tablespoons Black Pepper
2 teaspoons Garlic Powder
2 teaspoons Crushed Oregano
1/2 teaspoon Cayenne Pepper
1 teaspoon Kosher Salt
1 cup Buttermilk

Butterfly breast, then cut each in half to create 4 thinner cutlets. Place the chicken in a gallon zip-lock bag, set aside.

In a mixing bowl add egg with paprika, pepper, garlic powder, oregano, cayenne and salt. Whisk to create a thick mixture. Add buttermilk whisk again.

Pour buttermilk mixture into the bag. Massage to coat chicken well. Steal the bag, pressing out as much air as possible. Let chicken marinated in the refrigerator for at least 5 hours in spicy mixture to coat and absorb all the flavors.

The Seasoned Flour
1-1/2 cups flour
1/2 cup Cornstarch
1 teaspoon Baking Powder
1 teaspoon Garlic Powder
1/4 teaspoon Cayenne Pepper

In a shallow bowl or pie tin whisk the flour with cornstarch, baking powder, garlic powder and cayenne pepper. Set aside.

Remove chicken from the marinade, allowing the buttermilk to drip back into the bag. Dredge each breast cutlet in the flour mixture, then place on a wire rack for the coating to adhere.

Chicken-Fried-Chicken
2 cups Vegetable Oil or shortening for frying

Adjust an oven rack to the middle position of the oven. Heat oven to 175-degrees. Place a wire rack inside a rimmed baking pan, keep warm in the oven.

Heat oil or shortening to 325-degrees in deep skillet over medium-high heat for about 6 or 7 minutes. Adjust the heat as necessary to maintain temperature as the chicken fries.

Carefully lower 2 pieces of chicken into the skillet. Fry the chicken pieces without moving for 2 minutes. Carefully agitate the chicken with tongs to make sure it is not sticking to the bottom, taking care not to knock off any of the breading. Coon until the bottom of the chicken is a deep golden brown, about 3 minutes longer. Carefully flip the chicken with a spatula or wire-mesh spider and continue to fry until the second side is golden brown, about 2 minutes longer. Drain on paper towels then transfer to the oven to hold.

Repeat with remaining pieces of chicken. Hold in the oven until ready to serve.

The Creamy Gravy
1/4 Yellow Onion
2 tablespoons Butter
2 tablespoon Flour
1 cup Milk
1/2 cup Heavy Cream
1/2 cup Chicken Stock
Salt to taste
Black Pepper to taste

Cut a quarter section from an onion. Peel and finely mince. Set onion aside.

In a skillet melt butter over medium heat until foaming. Add minced onion, fry for a minute or two until the minced onion is translucent. Sprinkle flour over the onion to create an onion roux. Continue to cook over medium-low heat for several minutes, until the roux begins to brown.

Slowly whisk in the milk, then cream and finally the chicken stock. Whisking constantly, simmer unit the mixture has reached a gravy consistency. Adjust seasonings with salt and pepper to taste.

For an amazing supper, serve chicken with gravy alongside Biscuits and buttery corn.

---

Here I am, Lord; I come to do Your will.