At my age one should be on the slower, calmer side of life. I envisioned life at this point to include lots of travel with Jimmy, a book a day, leisure mornings, tending my garden and flowers, and cocktail hour with friends. Instead, I have two jobs. Now, granted, I love both of my jobs. One, editor of NW Georgia Living, feeds my creative side. The other, a performance mentor for candidates working on their education specialist degree in leadership at the University of West Georgia, fills my need to be needed.
So, the essential question here is why am I still working? I think the answer is because it gives my life purpose. Don't get me wrong--I have other purposes in life. Namely, three beautiful grandchildren, Lew, Sophi, and Carter; and my wonderful husband of 41 years. But I do love the work I do on the magazine, and I love helping the bright, dedicated educational leaders fulfill their potential as leaders in our schools. You can check out the magazine at nwgaliving.com . It's a lifestyle magazine that features articles on food, decorating, travel, fashion, advice and more. I think you will like it.
In the mean time, here is a recipe for you to try. This is one of Jimmy's favorites. You can serve it over pasta or mashed potatoes. We like it best over Trader Joe's lemon pepper pasta. Also, you may want to use less lemon juice and cut down on the brine from the capers. We like the tartness of both.
Lemon Caper Chicken
6 boneless, skinless chicken breasts
Flour
Olive oil or butter
Salt and pepper
Juice of 2 large lemons
2 jars capers
1/2 to 1 cup of white wine (dry)
Pasta cooked or mashed potatoes
1. Salt and pepper the chicken breasts. Dredge in flour.
2. Heat olive oil and brown chicken. Remove chicken from pan.
3. Add lemon juice, jar of capers including brine, and white wine. Scrape pan and stir.
4. Put chicken back in pan. Put more capers (not brine) on chicken.
5. Cover and simmer for about 15 minutes.
6 . Serve over pasta or mashed potatoes.
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