SEPTEMBER 4, 2008
It struck me l Why do leaves change color? ast week as we were heading home from Central Oregon - with The Three Sisters poised softly above a golden meadow on our left - what a comforting constant the Cascades are for lovers of summer. At a time of year when the atmosphere is so often uncluttered with clouds, the distant image of those glorious peaks - Rainier, Baker, Helen, Hood, Jeff, and the Three Sisters - represents the promise of adventure to us valley dwellers.
But they also remind us of how fleeting the season really is. No sooner have I sunk my teeth into one good summer novel than I’ve begun noticing that viewings to the east have become more clouded than clear. Our hiking days are numbered. And for chill-free mornings on the deck with my mug of coffee, an extra layer of fleece is now required.
Jan’s One-Pot Chicken with Noodles, Ginger and Lemon
This is a heavenly preparation that tastes especially good during these transitional days from summer into fall. It will also carry Why do leaves change color? you through the cold winter months ahead. The key to its success is really (really!) Good quality chicken stock.
Makes 2 servings, but can easily be doubled.
2 chicken breast halves, bones in, skin off (about 1-1/2 pounds total weight, including bone)
1 tablespoon vegetable oil
4 cups good-quality chicken stock
3/4 cup chopped green onions (about 5 or 6 medium-sized onions, using all of the white and pale green portion and about 2 inches of the green)
2 slices from a whole, fresh lemon (about 1/4-inch thick, or slightly thicker)
2 teaspoons freshly grated ginger root
2 teaspoons commercially prepared chili-garlic sauce (sold in the Asian food section, usually near the soy sauce)
1/8 teaspoon freshly ground black pepper
Salt to taste
1 (7.7 ounce) package yakisoba noodles (also called "stir-fry noodles;" check the refrigerated section in produce department of most supermarkets)