Living in the moment – a critical part of emotional well being. Especially important at the present time as we slowly inch out of the Covid-19 pandemic to spend time each day and each week to find those little things that bring happiness and comfort.
Yesterday was a day for enjoying the sunshine. It started with my second AstraZeneca vaccine injection. Thankfully, apart from a small amount of localised pain in the injection site, it was absolutely fine. I had the vaccine at my doctors surgery which is about 8 doors away from my home. Grateful that I could travel there in my wheelchair, as parking always looks a bit of a nightmare!
A day laying in the sunshine with my Kindle and reading “Jonathan Livingston Seagull: A Story” by Richard Bach. The book tells the story of Jonathan Livingston Seagull, a seagull who is bored with daily squabbles over food. Seized by a passion for flight, he pushes himself and learns everything he can about flying. His increasing unwillingness to conform finally results in his expulsion from the flock. Now an outcast, he continues to learn, becoming increasingly pleased with his abilities while leading a peaceful and happy life.
Just the sort of story to remind you to do the things that are important to you and bring happiness.
Stopping and remaining still to read a book is something I rarely do – in fact, it’s usually only an activity I enjoy when I am on holiday. But if reading a book means I sit still for more than 30 minutes (and NOT in front of a computer screen…) then that can only be a good thing.
My day continued with a quick and easy meal – chicken cooked in a leek, mushroom and creamy mustard sauce (with an added dash of sherry). A ready-cooked pouch of rice, quickly warmed and a side of steamed tender stem broccoli. Rosé wine a fine accompaniment!
As the sun began to set, my day ended enjoying the warmth, smell and sight of the fire pit…
Chicken in a creamy mustard sauce – 312 calories
These quantities provide two very generous portion sizes.
Preparation/cooking time, about 20 – 30 minutes.
100ml Creme Fraiche, Half Fat
1 Tsp/5g Mustard, Dijon
1 Tsp/5g Mustard, Wholegrain
6ml Oil, Olive
2 Cloves/6g Garlic, Raw
1 Shot/50ml Sherry, Dry
1 Tsp /2g Tarragon, Dried (or half a tablespoon of fresh tarragon, roughly chopped)
100g Mushrooms, Chestnut
230g Chicken, Cooked, Sliced
Preparation: Peel and finely dice the garlic. Finely slice the leek into strips and wash thoroughly removing all dirt and grit. Wipe the mushrooms and cut into quarters.
Method: Heat the oil in an ovenproof pan. Fry the leeks over a medium heat until softened and cooked – do not allow to brown. Add the garlic and mushrooms and continue to cook for 2 minutes.
Add the chicken, continue to cook for 2 minutes. Add the sherry and stir until alcohol has evaporated.
Add the creme fraiche, tarragon and mustards to the pan, stirring to combine everything. Bring to a simmer until the chicken is heated through and sauce bubbling.
Great with green beans, broccoli, any other vegetables and rice.
Nutrition Data Per Serving
Calories (kcal) 312.0
Protein (g) 32.1
Carbohydrate (g) 9.5
Fat (g) 13.5
Fibre (g) 4.2
Fruit & Veg 1.7