This weekend, serve up the ultimate comfort food: fried chicken. Most fried chicken recipes call for some form of gluten (wheat flour) and dairy (buttermilk), but we’ve come up with one that is gluten-free, dairy-free, and delicious. For many people, fried chicken is one of those foods that has a special place in our childhoods, whether or not we’re from the South. I know it does for me, even though I’m Asian and from LA. So I apologize in advance to all of you die-hard fried chicken eaters out there if this recipe messes with your memories of home. But for those of us who can’t have gluten or dairy, we don’t really have a choice if we want to share in the fried chicken love. So here it goes.
Check out this interesting article on “The Zen of Cooking” in Eating Well magazine. With families gathering and cooking for Passover and Easter this week, this is a great way to stay present and enjoy the richness of the simple things like food!
While some women were beating egg whites, I was beating opponents in court. As an overworked public interest lawyer, the last thing I wanted to do when I dragged myself home, I claimed, was slice and dice and tap my toes until onions glowed translucent.
The truth was I didn’t know how to cook, but after years of eating takeout, I longed for home-cooked meals. So I decided to sign up for a five-day Cooking and Meditation retreat at Tassajara Zen Mountain Center, six hours south of my home in Marin County, California. I was familiar with The Tassajara Bread Book—considered a bread bible in some circles—which celebrates the miracle of dough rising, the sweet fragrance of loaves baking. Plus, not only would I have a measurable goal—surely, I’d learn to cook something—it would be relaxing. The Zen monastery sits in the secluded Santa Lucia Mountains. In the natural hot springs there, I could soak away the stress of “real life,” I thought.