This is a significant time for my family. My cousins mourn the death of their oldest son Joe, who died seven years ago. And coincidence or not, Seth, Joe’s dad, finishes his
chemotherapy treatment today for colon cancer. Seth has an excellent prognosis thank goodness but the day has to be tinged with sadness and heavy reflection.
All that is true, and…my cousin Josetta, who is Joe’s mother and Seth’s wife, chooses to celebrate the lives of her son and husband. “Through their struggles I have learned to embrace love and goodness and honesty and perseverance.” Here are Seth, Josetta, Joe and younger brother Zachary in better days.
Family and friends are spread throughout the country so Josetta’s request is this: that anyone who wants to pay tribute to Joe and Seth should please eat Chinese food. Why? Because Joe, who was a gentle giant with a big heart and even bigger laugh, loved Chinese cuisine, particularly wonton soup, orange chicken and moo shoo pork. Expect large orders in New York, Denver, Connecticut, Florida and California where the family has big roots. And of course, all of you at Tasting Life should please eat Chinese food as well. As you do, savor special memories with loved ones then and now. Eat slowly and with intention, using all your senses and making every bite count.
None of us are omnipotent. We can neither erase the past nor predict the future. We have only the good fortune of today. Live it well.
May your life be a blessing.
For those who feel so inclined, here’s a recipe for Asian Orange Chicken courtesy of All Recipes.
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.