This brings back so many– so many– supper memories around our noisy table at home as kids. We each had our favorite color-rimmed plate that we claimed– They got licked before filled with food in hopes that individual germs would keep favorite plates from being snatched. I think we developed enough peculiar table manners among ourselves that put our mom into a hysterectomy. This was before little sis was born– the plate-licking moments around meal time. So that means, I was basically the only girl then– what a pain. I think I got my share of too many dirty donut-socks in the face, the sound of armpits squeaking by the cupping of a hand that emulated unpleasant odors from three rowdy big brothers. Sleeping on cots around a stove to keep warm on winter nights was nearly impossible with all the giggling they did. So I was gleaming with joy when I discovered that the stork did deliver a baby sister; I was not the only girl in the house from that point on. She eventually grew a little bigger, got a Christmas doll that giggled with the pull of a string in its back. Bet you can’t guess what those stinkery brothers did then– When we girls would get in trouble from having a sassy mouth or simply just not minding, they’d sneak that doll, set it in its bright blue rocker on the floor, direct it towards which ever one of us had time-out on a kitchen chair, pull the string in the back and flea quickly so Mother would not notice which brother set it off. The doll laughed, giggled, at such a troublesome time, at the one in trouble. It had a knack of provoking anger and resentment… They were always up to mischief, and what boy isn’t? I hear that girls can be worse, but when you put three boys together, there is bound to be too much of a good thing gone wrong. And I must say, they were always into trouble.
Our mother’s Chicken a la King had only chicken and the whites of boiled eggs in the yellow sauce of which she added turmeric for the color with salt and pepper; broth and milk, too, of course. She toasted white bread for underneath, and this was one of we kids’ favorite meals that she would make on summer nights or cold wintery days when it got dark early in the evenings. There was something comfy about those nights at supper time. I eventually had my own little boy, finally grew up and flew the coop; she made this for him, too, the times she watched him for me so I could work and attend school. So this means a lot to me, this simple dish. I added more things to it, giving it my current spin, but I will cherish the way she fed us, the way she made this, the way she cared and loved us. And that’s having it all, having a mother who loves you that much.
Chicken a la King ~
~ Skirt in the Kitchen ~
Brush dirt from mushrooms. Do not wash them, they will toughen.
Slice the mushrooms, about 5 or 6. Finely chop or mince 1 Anaheim pepper, 3 scallions
and 1/4 of a purple onion. The purple onion gives it a sharper flavor than a yellow or white onion, I think. Saute into 1 stick unsalted butter.
When they’ve tender, stir in 4 ounces diced pimientos (Drain and place in a paper towel to soak up any juice or water.) Stir in 1/2 cup flour, then 1 1/2 cups chicken broth, 1 3/4 cups whole milk and 1/4 cup heavy cream. Stir down to a simmer when hot.
Add sliced mushrooms, chopped cilantro, parsley, chives and thyme.
Stir in 2 finely chopped hard-boiled eggs, 1/4 to 1/2 cup green peas, 2 cups chicken, and 2 teaspoons rinsed capers. Mash the capers. Salt and pepper. Add the remaining seasonings of: cayenne, smoked paprika, a pinch of turmeric and 2 or 3 shots of Tabasco. This is not a spicy sauce.
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