Regrets litter our lives. Words spoken in haste, sentiments left unspoken. Ideas remaining only ideas. Bad decisions made. Actions rashly performed.
Recent regrets include, but are not limited to, the following:
-Choosing to wear flimsy pink ballet flats while spending approximately 12 hours walking around outside.
-Teaching our offspring about the wonders of popcorn and ice cream so that every single day of the week involves toddler demands for these two items.
-Adding butternut squash to macaroni and cheese, tainting the glorious cheese and pasta combination with a cloying sweetness.
-Eating marinara sauce while having a giant canker sore.
-Failing to put sunblock on my back, resulting in painful redness.
-Adding butternut squash a second time to a batch of macaroni and cheese.
-Eating a Granny Smith apple while having a giant canker sore.
-Wearing the flimsy pink ballet flats AGAIN while spending copious hours walking outside.
-Doing that super embarrassing mom move where you lick your hand to pat down a renegade hair on a child, the repercussions of this involved tiny saliva filled hands being wiped on my skin and hair.
-Eating Granny Smith apple in a salad containing both vinegar and lemon juice while having that giant canker sore.
-Picking up way too many avocados at the exact same stage of ripeness, forcing us to eat them for breakfast, lunch, and dinner for two days straight.
I am not a quick learner.
Future regrets include:
-Watching the upcoming season of Secret Life of the American Teenager. Now would have been perfect time to stop the addiction.
Looking back, one good thing did result from this surfeit of avocados. A salad of chicken, mango, kiwi, cashews and cilantro coated in a gingery coconut and avocado sauce. Most definitely not a regret.
Ingredients
2 chicken breasts
canola oil
1 teaspoon Madras curry powder
kosher salt, to taste
freshly ground black pepper, to taste
1 mango, peeled, pitted and diced
3 kiwifruit, peeled and diced
1/2 cup roasted and salted cashews
1/4 cup chopped cilantro
1 avocado, pit and peel removed
1/4 cup coconut milk
1 1/2 teaspoon grated ginger
2 teaspoons lemon juice
bit of lemon zest
kosher salt and freshly ground black pepper to taste
Instructions
Sprinkle chicken with curry powder, salt, and pepper, brown each side in canola oil over high heat. Turn heat to low to finish cooking. Once it has cooked, take off heat and let cool. Slice into chunks. Place in a bowl with the mango, kiwi, cashews, and cilantro.
