By Fully vaccinated. Both doses. Two weeks past the second shot, and for the first time in ten months, the world has edges again instead of walls. I can see the shape of what's coming — not the virus going away, it won't, not entirely — but the return of touch. The return of proximity. The return of being in the same room as the people you love without counting the feet between you.
I hugged Denise. On a Tuesday afternoon, in my kitchen, I hugged my daughter. She came through the door — not the porch, the door — and I opened my arms and she walked into them and I held her and she held me and we stood there in the kitchen for two full minutes without speaking because what do you say after ten months of porches and masks and driveways? You don't say anything. You just hold on.
Then she pulled back and looked at me and said, "Mama, you look thin." I said, "I've been cooking for twenty-two people and eating for one. The math doesn't work in my favor." She said, "Sit down. I'm making you dinner." And she did. Denise, who I have lovingly insulted about her cooking for thirty years, made me dinner in my own kitchen: chicken and rice, simple, decent, edible. Not as good as mine. But made with hands that love me, served on the good plates, eaten at the table where Earl's place is still set. It was the best meal I've had in months.
I am going to see Amara. Earl Jr. and Carolyn are driving down next week. Amara is two years old now. She is talking. She is running. She is a person, a full person with opinions and a personality, and I have missed a year of her life and I will not miss another day.
Now go on and feed somebody.
Denise’s version was plain chicken and rice, and I say that with all the love in the world — but if you’re going to feed someone after ten months apart, you might as well make it something worth remembering. This Chicken and Artichoke Rice Salad is the kind of dish I imagine she was reaching for: simple enough to pull together in someone else’s kitchen, hearty enough to feel like a real meal, and just elevated enough to feel like an occasion. It’s the recipe I’ll be making when Earl Jr. and Carolyn come down with Amara next week, because that table deserves a full spread, and so do they.
Chicken and Artichoke Rice Salad
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4
Ingredients
- 1 1/2 cups long-grain white rice
- 3 cups low-sodium chicken broth
- 2 cups cooked chicken breast, shredded or diced
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1/2 cup red bell pepper, diced
- 1/3 cup green onions, sliced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the rice. Bring chicken broth to a boil in a medium saucepan. Add rice, reduce heat to low, cover, and simmer for 18–20 minutes until broth is absorbed and rice is tender. Remove from heat and let stand 5 minutes, then fluff with a fork.
- Make the dressing. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until well combined.
- Combine the salad. In a large mixing bowl, combine the warm rice, shredded chicken, artichoke hearts, red bell pepper, and green onions. Pour the dressing over the top and toss gently to coat everything evenly.
- Finish and rest. Fold in the fresh parsley. Taste and adjust seasoning as needed. The salad can be served warm, at room temperature, or chilled — all three are good.
- Serve. Spoon onto plates or into a large serving bowl. Set the good plates out. This one earns them.
Nutrition (per serving)
Calories: 410 | Protein: 28g | Fat: 12g | Carbs: 48g | Fiber: 4g | Sodium: 520mg