Feeling Inspired

maybe it is the salt on her fingers,

shiny crystals adorn the skin, sugar

behind the ear, at the nape of the neck

where things fold between the back and brain lips

fall. when she cooks time slows. these hands, shaping

mounds of flesh-warmed dough, pull and knead into

a perfect chemistry for the mouth. smell

the heat rise up in the oven, a mix

of you, work and food: a true trinity.

a dusting of flour lands like angels.

so much is given, and given again
to feed the parts we didn't know were starved-TMG

It's a rainy day here in Charleston and I'm feeling inspired after receiving a lovely poem from an old friend in NYC. Here is a recipe my mother and I developed over time, it takes some patience but the end result is lovely.

Filling

¾ C mayonnaise

¾ C chopped green onion

3 T lemon juice2 cloves garlic

¾ t dried tarragon or 1 ½ t fresh,

minced salt and pepper to taste

Other Ingredients

⅔ C unsalted butter with

1 clove garlic

24 sheets phyllo

12 half chicken breasts, boned and skinless

2 T parmesan cheese

Use 2 sheets of phyllo dough per breast, buttering each breast with the melted butter abd garlic. Spoon the mayo mixture on the top of the breast. Place the breast on a diagonal near the bottom of the phyllo and enclose by rolling up like a strudel. Brush with more melted butter. Sprinkle with parmesan and bake in a preheated 375 oven 25 minutes until golden brown.
Yields: Serves 12