Weather or not I am ready

It happens every year, though the timing varies.

Eventually, after we've survived another long hot summer, past when I've asked the "is it warmer this year than it was last year this time?"regulation query of fall, and finally, just as we were about to give it all up and dig out that action plan for the oft-threatened move northward........it happens.

I open our front door and whump!  It hits me right smack in the face. Cool, crisp air.

Chilliness that is suddenly on the OUTSIDE of our house, instead of on the inside.  The inside of our house being that place where we are thoroughly trained to retreat back into to avoid the ill effects of what happened as recently as yesterday afternoon, in matter of actual fact, a sunny bright 90 degree afternoon.  In late October.

At the risk of sounding ungrateful, I'm feeling a little flustered by the huge shift.

It feels a little bit like this:

Rrring-rrring!

Me:  Hello?

Breathless Voice:  Good morning!  How are you this morning!?

Me:  (trying but not quite avoiding a suspicious tone) I'm fine.  Who is this?

Breathless Voice: I'm fine too!  I'm a paid representative calling on behalf of Mother-Knows-Best, a fully owned subsidiary of Mother Nature Enterprises™. I'm checking in with you today to inquire as to how you are liking the 40 degree temperature drop I show that we just had delivered to your address?

Me:  I didn't order any weather.

Breathless Voice:  Your "change of weather"® has been delivered free of charge and additionally I have been asked to tell you is part of a special offer - absolutely free of any shipping or handling charges.  This weather is all yours, totally free!  We were wondering how you like it?

Me:  It is kind of a shock, honestly.  It must be 40 degrees cooler than it was this time yesterday.

Breathless Voice:  You are totally welcome!

Me:  I'm not thanking you!  It would have been nice for a bit more of a gradual change.  Plus will we get any rain out of this?  We really, really need some rain.

BV:  You're welcome!  I must advise you that while there is no charge for your weather delivery we do have a policy of No Returns once a front has arrived and been unboxed.

Me:  I didn't unbox anything.  I just opened the door and...

BV:  Once you have checked the weather it is yours.  No returns.  You're welcome!

Me:  Please quit saying I am welcome.  I just opened my door, I didn't mean to.....

BV:  Thank you so much for taking the time to talk to us today!  Portions of this conversation may have been recorded for quality control purposes.  Enjoy your weather and remember, "if it is a little change in the weather you need, Mother Nature is the one to call!" ™

When cooler temperatures arrive, it is best to make chicken stock rather than complain.

Out of the Pickle Juice (and into the Fryer)

You know how it goes.  You hear about something for the first time and suddenly you are seeing it and hearing about it everywhere you turn?

It was that way the first time I was pregnant.  I've been told it was a shift in my focus that made the difference but I promise you there had never been quite so many disposable diaper commercials on television until shortly after we discovered we'd be entering the realm of parenthood.

Suddenly diaper commercials were on every five minutes, punctuating every genre on every channel.

It has been that same way more recently with brining.  The technique, once garnering the rare mention each year when it became time to Talk about Turkey, is now being suggested to bring an extra punch of flavor to all sorts of proteins allowing them to be cooked without drying out.

I'm a convert already, nobody has to convince me further that this technique may represent the only good reason to buy certain cuts, including the ubiquitous skinless boneless (tasteless) chicken breast.

What got my attention, really made me sit up and take notice, was when folks started talking about using the juice leftover from jars of commercially sold dill pickles as brine.  I'd always poured that pickle brine down the drain, rinsed and tossed the jar into the "Glass" bin and that was that.

But saving the brine from the pickles to use with chicken?  Talk about recycling!

We are major dill pickle eaters around here.  I often have two different types of dill pickles on hand because while I am a huge fan of the more garlicky pickles offered up as "Polish" style, the rest of my family is sold on the more conventional "Kosher" dill.   We managed to empty out a jar of each style recently so I thought I'd give pickle brined chicken a whirl.

I combined the juices from both jars to assure I'd have quantity.  I was planning on making fried chicken strips, a long time family favorite.

I put two whole skinless boneless chicken breasts, split into halves (so four pieces total) in a container, covered them with pickle brine, and let that sit in the refrigerator overnight.   After an overnight soaking  the surface of the chicken picked up the slightest tinge of green from the brine. Hoping that meant it had picked up flavor as well, I cut the chicken into strips and proceeded with my regular recipe.

Ooh la la!  The differences are subtle but oh so positive.  There is a hint of dill, a vinegary brightness that doesn't permeate any one bite but is rather a background boost to the overall flavor of the dish.  The chicken itself was moist inside and crispy outside - a deliciously perfect one-two punch of fried chicken goodness.

I don't plan on using pickle juice for every brine from this day forward (not that that would be so horrible), but I will never again empty a jar of pickles without knowing there is still significant play left in that game.  Substituting commercial pickle brine for home prepped brine is a ridiculously easy way to add an extra punch of flavor to your dishes.  Try it and see!