I’m publishing this just as my (no longer little) bundle of joy arrives by plane, rather than stork; but anyone that knows me knows that I am a sucker for pregnant women and babies, so naturally I lurve a good baby shower!
My baby shower in July 1986
I was in my element a couple weeks ago at the one thrown for my friend Lia in Huntington Beach. Baby Brandligt is due to arrive on the fourth of July. Whether he will be punctual remains to be seen…
Stella and Lia
… but I’m sure Lia and husband Bruce will have plenty advice on how to train the little whipper snapper from Nanny Stella if he tries to rule the roost.
The stage was set for a scrumpdillicious feast of …
… classic chicken salad on flaky croissants, succulent meat balls, tangy pasta salad, cole slaw, tossed greens with watermelon and red onion, fresh fruit salad, and chocolate dipped strawberries.
Clever centerpieces of Skittle filled vases sprouting bright colored lollipops adorned the tables, but the it was the whimsical angel food cakes straight out of Alice in Wonderland that stole the show.
Lia and Bruce with the bounty
Then it was time for momma and poppa to be to get down to business, and oh my how things have changed since my shower! Today babies have their own gym to keep fit, so they look good when they dress for dinner,
Jewels in fashion plate baby heaven
Lia doesn’t look sure about Everyone Poops
… and instead of learning about the animals in Old MacDonald’s barnyard, they learn what the animals do (including you)!
Not exactly the most appetizing lead-in, but this Pink Grapefruit & Herb Chicken would make a delicious, healthy addition to the shower buffet sliced on top of the salad; or it would work well as one of the most useful gifts you can possibly give new sleep-deprived parents – a refrigerator stocked full of your own delicious culinary creations upon their return from hospital. All they need to do is heat and heat.
Jewels Pink Grapefruit & Herb Chicken
Some of the best new recipes come about by mistake. I meant to make Lemon Herb Chicken for dinner one evening, until I realized the only citrus I had on hand was pink grapefruits, so I gave it a try, and decided it was a keeper.
- 2 chicken breasts, boneless and skinless
- 1 tablespoon pink grapefruit zest
- 1 tablespoon green peppercorns
- 1/4 cup pink grapefruit juice
- 1/4 teaspoon red chili flakes
- 1 large clove garlic, minced
- 1 tablespoon brown sugar
- 2 teaspoons rosemary, chopped
- 3 sprigs fresh thyme
- 1/4 cup extra virgin olive oil
- salt to taste
1). Preheat a hot grill. Pound chicken breasts to 1/2 inch, thickness all over for even cooking. Set aside.
2). In a medium size deep dish or bowl, add zest, juice. Using the back of a spoon, carefully press down on just a few of the peppercorns to partially crush and release flavor. Add minced garlic and brown sugar. Stir until brown sugar dissolves. Add parsley and thyme. Whisk in extra virgin olive oil. Add chicken breasts and turn a few times to ensure they are well coated. Cover and refrigerate. Marinate for 30 minutes to an hour.
3). Remove chicken from marinade, disposing of leftover marinade. Season to taste, and grill 2-3 minutes per side. Garnish with grapefruit segments if desired.
Serving Suggestions: Serve hot with cauliflower mash (or mashed potatoes) and steamed or grilled green vegetable of your choice; or cold on a bed of peppery arugala tossed in Champagne vinaigrette with sliced heirloom tomatoes.
Note: Nothing is written in stone when it comes to marinades. If you see a herb or spice you do not like, either omit it or replace it with one you do.
PS. Happy 55th wedding anniversary to my parents! Will see you soon to celebrate!