Last evening, I served this very simple to prepare casserole for dinner. Our dear friend and neighbor Vicki joined us for the occasion. She was by herself because her husband Mark was down in Nashville recording some of his original songs in a professional studio accompanied by session musicians and backup singers. What fun is that! Anyway, I wanted to serve a dish that was easy to prepare and contained fairly healthy ingredients including brown basmati rice. Because I had special ordered brown basmati rice and was eager to use it again after my first recipe (Mediterranean Brown Basmati Rice Salad) had worked out so well.

Well, you know the old saying about best laid plans. Well, mine sure went asunder. Because for the life of me, I couldn’t find the brown basmati rice in my pantry. Apparently, I had tucked it in a place I was sure to find it. Wrong! I searched for 10 minutes before I threw my hands in the air, declared myself a freaking idiot, and used white balsamic rice in place of its brown relative. I was so mad at myself. But I couldn’t keep looking because Mr. C. had a rehearsal last evening, so I had to get the casserole in the oven by a certain time. And being late to rehearsal because his scatter-brained wife couldn’t find a certain ingredient was simply not a good enough excuse. Plus, what husband would want to admit to their wife’s disorganization (and that’s a kind word for it) in front of a bunch of fellow musicians! Even though, or maybe because, they are all friends and would nod their heads in an understanding and sympathetic way. I simply could not subject Mr. C. to that kind of genuine commiseration at my expense!

Anyway, I used white basmati rice, and all was well. The casserole was delicious, and it was on the table in time for the three of us to enjoy a leisurely dinner together.

And in case you were wondering, I did find the brown basmati rice. In fact, I walked straight to it after dinner. And yes, I had put it just where it belonged.

I have decided that this type of thing is just going to be part of my life from now on. I can’t ski any longer. I can’t hike any more. I can still walk up a hill, but I can’t come back down. (My knees are shot!) And Mr. C. more often than not, has to supply the last word in my sentences. I can’t hear or see like I used too. But I still know when the sun’s over the yardarm, even when there is no clock in sight.

And I can still laugh at myself. Which believe it or not, is the best medicine for wending your way through the intricacies of aging. Better laughter than tears is my new life motto.

So, as always, laugh rather than cry, be positive rather than negative, and always cut yourself some slack. Most of us are harder on ourselves than we are on others. Most of us would rather give than receive. But I have recently given myself permission to accept what I can’t change, change what I can, and say “to hell” with all the rest!

Peace and love to all.

1 T. extra virgin olive oil

1 T. unsalted butter

1 lb. boneless skinless chicken thighs, cut into small bite-sized pieces  

¼ tsp. fine sea salt

freshly ground black pepper

½ med. onion, chopped

6-8 oz. button mushrooms, sliced

1 lg. clove garlic, minced

3 T. dry sherry 

1 c. water

2 rounded tsp. chicken base (I use Better Than Bouillon Chicken Base) 

⅓ c. sour cream

2 T. milk or half & half

2 tsp. curry powder, or more to taste

¼ tsp. turmeric

¼ tsp. garam masala  

½ c. uncooked brown basmati rice, rinsed

Heat the olive oil and butter in a large sauté pan over medium heat.  Season the chicken pieces with the fine sea salt and pepper. Brown the chicken pieces and remove to a small bowl. (The chicken doesn’t have to be cooked through, only browned.)

In the same sauté pan add the onion and mushrooms; cook until the onion is translucent, and the mushroom slices are brown. Add the garlic; cook 30 seconds more. Remove to the same bowl with the chicken.  

Add the dry sherry to the pan to deglaze it, scraping up the browned bits from the bottom. Allow the sherry to reduce completely then add the water and chicken base and remove from heat. Stir in the sour cream, milk, curry powder, turmeric, and garam masala. Add the chicken and veggies back to the pan along with the rice. Pour the whole mess into a lightly buttered covered baking dish.  

Bake, covered, in a pre-heated 375-degree oven for 45 minutes or until the rice is tender.

Remove from oven and let sit for about 5 minutes before serving. Great served with a bit of chutney on the side and a simple green salad.