Monday Magic - Rewire Your Brain
Memories of Mom, a WW2 Beauty
Mom was born during the Roaring Twenties. Her life experience living in rural Louisiana was vastly different from someone living in a city.
Here are some random thoughts about her and her life as they have popped into my mind this morning.
GREAT DEPRESSION
When the great Depression hit, she remembers how her mother would save anything left from a meal to feed the men who traveled the country, looking for work. They'd knock on the back door, and she'd givc the men whom people called hobos who rode the rails whatever she could scrounge up.
LIPSTICK
She never left the house without her lipstick. She came of age when red lipstick was what all the women wore. Although she changed lipstick shades with the passing years, she still made sure she had her lipstick on when she went to town.
Saturday Share Recipe - Velouté Sauce
In case you don't know what Velouté Sauce is, here's a tiny bit of history.
Velouté sauce was created in France in the 17th century during the reign of King Louis XIV.
It's called one of the five French "mother sauces" codified by chefs in the 19th and early 20th centuries.
Velouté is a word that means velvety in French, and that describes the texture of the sauce itself.
By the way, I always use unsalted butter since I prefer to add the salt so I know how much is in the recipe. You can use salted butter if that's what you have.
Velouté sauce is made using a blonde roux and light stock like chicken. So let's make Velouté Sauce today. It's very easy so don't be intimidated, and it's very delicious served with chicken.
Velouté Sauce
Ingredients
3 tablespoons unsalted butter
2 cups good chicken stock
Directions
- In a saucepan, melt the butter over low.
- Add the flour and whisk until well blended.
- Cook for 2 minutes over low heat. Don't brown the flour.
- Add the chicken stock slowly, whisking to incorporate.
- Simmer for 30 minutes until the sauce has thickened.
- The sauce should be a very light yellow or ivory color.
- Adjust the seasoning (salt) if needed.
- Store the sauce in a glass container with a lid (a Mason jar works great) in the fridge. When you want to serve it, warm gently over low heat.
Review - Happiness for Beginners - Netflix
The characters are fully realized. Luke Grimes of Yellowstone and Marshals is Jake, a man with an optimism that's ingrained in his personality. He's nice in the best way possible, and everyone likes him.
Ellie Kemper is Helen, a recently divorced 30-something who's standoffish and unhappy in a way that makes you think she probably doesn't know how to be happy.
These two end up on a guided hiking trip in the Appalacians, and Helen isn't happy that Jake, her brother's best friend, has horned in on her vacation.
ABOUT THE FILM
Happiness for Beginners, the novel, was adapted for the 2023 movie and directed by Vicky Wight. The film was released by Netflix on July 27, 2023 and is still streaming on that platform.May the 4th Be With You
Saturday Share Recipe - Chicken Cutlets and Mushroom Sauce
The sad truth is that it's difficult to take the boneless, skinless chicken sold in most markets and make it succulent and juicy.
Too many cooks overcook chicken and end up with an entree that's dry and not very tasty. Timing is everything.
Here's a recipe that's easy with a precise cooking time. Let's make Chicken Cutlets today. These can be servced with your favorite sauce.
Today I'll give you the recipe for Mushroom Sauce, and next week I'll post the recipe for Veloute Sauce. You can make the sauce in advance and keep it warm in a double boiler over simmering water or on a warming plate. The recipe comes together in about 30 minutes.
CHICKEN CUTLETS WITH MUSHROOM SAUCE
Ingredients
- 1 1/2 pounds boneless chicken breasts (should be enough to serve 6)
- 2 eggs
- 1/4 cup milk
- 1/2 cup AP flour
- 1 cup Panko Seasoned bread crumbs (if you use plain breadcrumbs, add 1 teaspoon salt, 1 teaspoon Italian herbs, and 1/4 teaspoon ground black pepper and mix well)
- 1/4 cup neutral cooking oil
Directions
- Preheat oven to 350°F (180°C)
- Wash and pat dry the chicken breasts.
- Flatten each chicken breast onto cutlets that are the same thickness.
- In a dish, beat the eggs, add the milk, and blend well.
- Dip each cutlet into the flour, then into the egg mixture, and then press into the bread crumbs.
- Heat the oil in a large skillet and fry each cutlet until golden brown on each side.
- Place the fried cutlets onto a baking sheet.
- Bake for only 10 minutes. Remove and serve with your chosen sauce.
- If you didn't make the sauce in advance, place the cutlets on a warming plate but don't cover them with foil or anything that makes condensation form. You want the crispy outside to remain crispy.
MUSHROOM SAUCE
Ingredients
- 1 1/2 cups sliced baby bella mushrooms (often called crimini), prepped
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/4 cups chicken broth
- 1 1/4 cups half and half cream
- 1/2 cup grated Parmesan cheese (Freshly grated is best, but you can use the powdery stuff.)
- Heat the butter in a saucepan then add the sliced mushrooms. Saute until tender.
- When tender, sprinkle the flour over the mushrooms.
- Lower the heat a bit and cook for 2-3 minutes.
- Stir in the broth and the cream, blending well.
- Reduce the heat again and simmer the sauce until thickened.
- Stire in the cheese and simmer 2-3 more minutes until the cheese melts.
- If you made this first, keep the sauce warm by placing in a double boiler over boiling water or on a warming plate.
AT LAST, MAY
I love what Longfellow wrote in his journal about this month where everything blooms and brings joy to the heart.
"The word May is a perfumed word... It means youth, love, song; and all that is beautiful in life." —Henry Wadsworth Longfellow, 1861
TAKEAWAY TRUTH
Enjoy this lovely month and get ready for summer's heat.

















