Parthian Chicken
It was my mom’s birthday the other day.
We were originally all going to see some other relatives before we saw her for dinner.
So, I rented a car since it was the four of us: Me, the kid, the Firecracker, and her kid.
But, at the last minute, my other relatives cancelled, and it was too late to cancel the car.
Since we had it, we just went on a little car-ride to Ikea out in Long Island where the kid had their Swedish meatballs and I got (another) planter, this time for a lemon tree that Bryson got me.
Afterward, we drove back and I picked up dinner for everyone – it wasn’t a lot because most of us were full, including my sis and her kids.
It was still good, though.
Anywho, my mom’s getting older but still working because her job gives her joy.
I envy her, in many ways; she found purpose in her life that inspires her and keeps her active, both mentally and physically.
Feel lucky that she’s still around and gets to see the boy grow up.
This year will be the first year that we’re doing Thanksgiving at my place – the first time in close to 30 years of my being here (!)
So, I’ve been practicing making Parthian Chicken, which is a 1,500 year-old recipe that I got from a YouTube Channel I like called Tasting History.
It’s unlike any other chicken dish I’ve ever had because it has this spice called Asafoetida (“hing” in Indian groceries) and…well, it absolutely stinks.
As does the garum/fish sauce that is used to season it.
I bought this one. It does not smell good.
But the taste is just killer, and the smell essentially transforms into this really lovely thing after an hour of baking.
The Firecracker and I love it; her kid likes it, and my kid is less than thrilled.
Still, I think that it’ll be a nice change up from the usual Turkey and stuffing.
I’ll let you know how it goes.
Location: standing in front of my desk because my back is absolutely killing me
Mood: guess
Music: Say you’ll be there, when I need you (Spotify)
Like this post? Tell someone about it by clicking a button below.