Simplest Chicken and Leek Stew
If it's true, as the fashion designer Givenchy once said, that hair style is the final tip-off as to whether a woman really knows herself, them I'm one mixed up lady. Though, if my confused and confusing hair style is due to the work of a stylist, am I to be held responsible for my lack of self-awareness?
Ever since my pigtails got chopped off when was five years old, I've had short hair. I was a gangly girl with a honey blond pixie back in the mid 1960s, and in the 1970's eschewed the flowing hippie tresses of the day for hair more like the Bee Gees brother Barry in the Jive Talking disco heyday. Ever since then, I've opted for hair that could be described as sharp, professional, stylish. Long and silky? Never.
A year ago, when My Baby and I decided to have an autumn wedding, I got the wild notion that I'd wear my hair in a romantic French twist for the occasion. Awkward grow-out be damned; I achieved my goal.
In the months that have followed, I've continue to let my hair grow. It was a completely new me I was coming to know, the me who enjoys feeling pretty rather than precise. Throwing it back into twists or tossled updos was fun for my farm life days, a few curls put into it worked well for my city life days. And it did feel like me.
And I felt like this...
Until Saturday. All I wanted was a little shaping and the ends refreshed for spring. I walked out with short layers everywhere on what had become my shoulder-length 'do. It'll be months before it's back to where it was. Uuuugh.
Hair being the crowning glory of a woman and all, I was pretty bummed. But you know, now that I'm a little more mature, a bad haircut really can be overcome with a great meal and bottle of great wine.
This recipe comes from Food and Wine magazine, which is a terrific source for delicious, interesting meals, many of which are quick and easy. Jamie Oliver's Simplest Chicken and Leek Stew is a good example. This quick stew has a slightly creamy, mustardy, thyme-scented sauce that drapes lightly over meaty mushrooms, lilting leeks and chunks of white chicken.
Food and Wine recommended pairing the Chicken-Leek Stew with a big, buttery California Chardonnay. We carried it in that direction, but instead used a barrel-aged Pinot Gris from one of our favorite local Oregon wineries.
Sarver Winery makes so many delightful wines, but I've grown really attached to their Pinot Gris line-up, especially their 2009 Estate Grown Barrel-aged Pinot Gris. The acidic, fruity Pinot Gris grape, when made in the Chardonnay style (aged in oak), adds up to a lovely balance of texture and flavor, and was just a joy with this dish.
With my chin up, my hair in a state of flux, my belly full and my heart warmed, I leave you with this final quote:
Life is an endless struggle full of frustrations and challenges, but eventually you find a hair stylist you like. ~ Author Unknown