By January 2023. The fourth year without Earl. And I'm writing about the wedding, not the grief, because that's what four years does — it doesn't erase the absence, but it fills the space around it with so much life that the absence becomes a door rather than a wall. Earl is not here. The door where he was is always open. I walk through it sometimes — to the garden, to the grave, to the recliner I still haven't moved. But mostly I walk through the other doors: to the kitchen, to the family, to the future that keeps arriving whether I'm ready or not.
The wedding preparation is consuming the Henderson women like a beautiful fever. Denise has spreadsheets. Kayla has Pinterest boards. Monique has opinions about centerpieces. I have the menu and the authority that comes from being the oldest woman in the room. My authority is non-negotiable on the food. Everything else — the flowers, the music, the decorations — is up to Kayla and Devon. But the food is mine. The food at a Henderson wedding is a statement. It says: we come from love, we cook with love, and you will leave this reception full in every way a person can be full.
I've been testing recipes. Scaling up from family portions to reception portions — the chicken for one hundred people instead of twelve, the grits for a crowd, the cobbler in industrial quantities. Denise's kitchen is being drafted as the overflow prep station. Robert's garage will hold the coolers. This is logistics at scale, baby. This is the Lowcountry boil times three.
Made fried chicken tonight — a test batch, trying a slightly different seasoning for the wedding. Added a touch of smoked paprika that I've never used before. Earl would have said, "What's different?" I would have said, "Nothing." He would have known I was lying. The chicken was good. Not perfect yet. I have four months to make it perfect. I will use every day.
Now go on and feed somebody.
Between all those fried chicken test batches and the cobbler scaling, I needed something lighter for the reception spread — something that still had that crispy, savory bite but could sit pretty on a plate next to the heavy hitters. This Chicken, Apple & Gorgonzola Salad became my answer: golden pan-crisped chicken with a touch of that smoked paprika I’ve been experimenting with, cool apples, sharp gorgonzola, and just enough sweetness to make you reach for a second plate. Earl would have eaten three servings and told me he only had one.
Chicken, Apple & Gorgonzola Salad
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 4
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 8 cups mixed salad greens
- 1 large Honeycrisp apple, cored and thinly sliced
- 1/2 cup crumbled gorgonzola cheese
- 1/3 cup candied pecans
- 1/4 cup dried cranberries
- 1/4 red onion, thinly sliced
Dressing
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 cup extra-virgin olive oil
- Salt and pepper, to taste
Instructions
- Season the chicken. Pat chicken breasts dry and season on both sides with smoked paprika, garlic powder, salt, and pepper.
- Cook the chicken. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook 6–7 minutes per side until golden and cooked through (internal temperature of 165°F). Let rest 5 minutes, then slice against the grain.
- Make the dressing. Whisk together apple cider vinegar, Dijon mustard, and honey in a small bowl. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper.
- Assemble the salad. Arrange mixed greens on a large platter or divide among four plates. Top with sliced chicken, apple slices, crumbled gorgonzola, candied pecans, dried cranberries, and red onion.
- Dress and serve. Drizzle dressing over the salad just before serving. Toss gently or serve dressing on the side.
Nutrition (per serving)
Calories: 485 | Protein: 38g | Fat: 28g | Carbs: 24g | Fiber: 4g | Sodium: 420mg