It’s December 19th and you know what time it is.
It’s less than a week ’til Christmas, that’s what time it is.
Just about the time when people (i.e. me) start to freak out that there isn’t any time.
It’s about the time when you realize that that box of holiday cards you bought weeks ago is still laying untouched on the floor where you last left it …
… about the time when you realize that perhaps you should get started on that holiday shopping …
… and around the time when it actually dawns on you that you haven’t the faintest clue as to what will be on the menu for Christmas dinner that no one else but you is in charge of making.
Precisely the time when that very thought makes you want to take a very long walk off a short pier.
Well, before you do any of those things, please sit down and take a nice, deep breath.
And then another.
And if your belly is empty and the self frazzled, first, take that beautiful self into the kitchen and make yourself a sandwich.
Not just any sandwich, but this dill-full chicken salad sandwich so good, it’ll feel like you’ve just been beamed back to summer.
Not to worry, it’s easy-day easy. Just toss a bunch of goodness in a bowl and give it a mix.
Scoop between two pieces of bread and you’ve got yourself dill-y chicken-y heaven.
Now, tummy full? Good. ‘Cause I’m going to lovingly tell you something.
There may not be enough time.
Those cards may very well arrive late.
You may not find the perfect gift for everyone on your list. (You may not even have a list).
And you know what? That’s okay.
Cards will eventually be sent, gifts will be bought and meals will be made.
Love is, above all, the gift of oneself. ~ Jean Anouilh
The best gifts of all, are ones of the heart. The giving of yours.
And as long as we have at least one other creature to love … and are loved by even just one other …
… then we have all the gifts we’ll ever truly need.
And there will always, always be enough time for that.
Best Dill Chicken Salad Sandwich
Inspired by Monica’s Waterfront Bakery & Cafe
Makes 2 huge sandwiches + plenty leftover for the day after
8 ounces pre-cooked roasted chicken breast, diced
1/4 cup + 1 tablespoon finely chopped celery
1 dill pickle spear, finely chopped
3 tablespoons mayonnaise
3/4 teaspoon dried dill
3 pinches cayenne pepper
1 teaspoon dill pickle juice (from jar)
salt and pepper, to taste
sliced wheat, white or , for serving
micro greens or chopped romaine lettuce, for serving
extra dill pickle spears, for serving
In a medium mixing bowl — using a spatula or spoon — fold chicken, celery, chopped dill pickle, mayonnaise, dill, cayenne pepper, dill pickle juice, salt and pepper together until well combined.
Serve between two slices of bread with greens and a dill pickle spear on the side and …
Announcement: Small Kitchen Chronicles (i.e. yours truly) will be on hiatus from Dec 20 – 27, 2012 to prep for and celebrate the holidays. As such, please note there will be no post next week but will be back — full swing — on January 2, 2013. ‘Til then, have a very happy and safe holidays, everyone! Thanks so much for reading and for all your support this year; it’s meant the world. (See you back here in 2013)! Much love, Christina xo