A Cool Lizard-Cat Portrait of Donna Cameron at the After Party
One of my flavorful favorites that is extraordinary and you can have some of the wine as well while cooking. It’s better if you get a young chicken. If you have an old one it will be a little tougher.
Ingredients:
3 tablespoons of butter or olive oil
Whole chicken
¼ lb minced salt pork
½ cup onions
½ cup white onions
1 sliced carrot
3 minced shallots
1 pealed garlic clove
2 tbs flower
2 tbs parsley
1 tbs marjoram
1 bay leaf
½ tspn thyme
1 tspn salt
pepper
brandy
1 ½ sherry or red wine
In a large pot put heat oil or butter. Add salt pork, onions, shallots carrot and garlic clove. Push veggies aside and brown the chicken in the fat. Add the flower, parsley, marjoram, bay leaf, thyme, salt, pepper and brandy.
Stir in 1 ½ cups of the wine or sherry. Simmer for about 1 hour covered.
Add the sauce and veggies over it before serving.
Today was a perfect fall day, the sun and a light west wind spun around us as we walked. It was the kind of early autumn afternoon when you could feel the currents of the seasons as if they were plates at the earth’s core, magnetic, pulling and repelling, causing frequencies to rise and maybe conjuring a gothic ghost or five to the warming autumn sunlight. I ran into Howard Bloom, and we discussed science and art as usual, he was really into a new camera he showed me and was excited about his new photography. He was on his way to Prospect Park, shouldering his pea green backpack that carries his writer’s office around the neighborhood.- He was walking there before going to the Tea Room, he said, to do his work. I wondered as he spoke which was his real work. We discussed issues of humanism as always. After I left him, the day enthralled me, the sunelight grew more crystalline as the sun hit 4pm, and Snowflake, my Siberian Husky, was pulling after every dog, bird, cat and whatever else was out there, flying and crawling. I wondered about her doglife understanding of humanist philosophy.
