It's been a busy week. The Boss is going to a trade show on 'the Continent' which means lots more paper work for me to generate and proof read. Add to that a request, made Tuesday, that we make him a catalogue of sorts with pictures of our 25 most important pieces. (this, of course, requires me to take new photos in some cases)
Because the majority of the paperwork cannot be generated until the last minute three of us stayed until 7:30 last night working and I've got a lot more to do before the trunk gets picked up at 12:30 today.
On top of that, Tuesday was St. Patrick's Day, an event I would have completely missed had there not been a green stripe and loud parade right down the middle of Fifth Avenue, directly under my office window. The ranks of uniformed police officers, firemen and soldiers left my coworker drooling and wondering how she could be single with so many uniformed guys out there. I endless marching bands made it harder than usual to concentrate on the tasks at hand.
When it was all over the boss braved the remaining crowds to visit a few other offices and brought back chocolate cupcakes from Magnolia Bakery. I must admit that they smelled fantastic when I went to the kitchenette to self-righteously heat up my bar-b-cue chicken and kale. When I was taking my meal back to my desk I realized that I would rather have my chicken and vegetables, and I don't regret being unable to eat those types of things anymore.
This could be a slow-cooker recipe, but I made it on the stove last weekend. It reminds me off food I used to have at camp or other summer picnic events. A bright taste to compliment the bright, but still cool, days that are heralding spring here in New York. I saw the first purple crocus buds peeking up in the church yard on Sunday.
1-1/2 pound chicken
4 cloves garlic, diced
1 small onion, diced
1/2 cup ketchup
1/3 cup cider vinegar
1 1/2 teaspoon dry mustard
1 teaspoon sweet paprika
1 teaspoon smoked paprika
1/2 teaspoon chili powder
2 tablespoons honey
Place all ingredients in a medium covered sauce pan or slow-cooker and add just enough water to cover chicken. Stir to mix and cook on low for about two hours. Shred chicken with a fork and continue cooking slightly uncovered until most of the liquid evaporates.
Serve with salad, rice, on a bun or in a wrap.