Saturday.
Well, it wasn't called Saturday on Midchilda the same way that their fourth month of the calendar year was not called "April," but it was the first day of the weekend and therefore I would keep on calling it Saturday.
On this auspicious weekend day, I was blessedly, beautifully alone. Nanoha was off conducting training exercises for the TSAB's latest batch of recruits, Vivio had gone off with a pair of girls her age that I assumed were school friends, and Fate was still on her tour of duty.
The only people left in the Takamachi household were Mariposa and myself. It was wonderful.
I had settled into the living room with virtual copies of several introductory level texts on spellcrafting, a reading list that had been firmly suggested to me by my Device, but one that I was happy to dive into.
And dive into it I did. The material itself was fascinating, and it came with practical exercises that were just the right level of challenging to really draw me in. Losing track of time was pretty much inevitable once I got going. Hours passed me by with my head buried in the literature and I was having an excellent day by every metric I cared to use.
In fact, I could've spent the entire rest of the day sprawled out on Nanoha's couch without moving, were it not for...
"We should probably start thinking about what to do for lunch, Taylor."
"It's fine," I responded immediately without thinking, "I'm not really hungry, so-"
My stomach disagreed with me. Loudly.
Mariposa lifted one eyebrow as I turned to face her. "You were saying?"
Right. Fine. Lunch it is.
Fighting down the embarrassed blush spreading across my face, I dismissed my study materials with a wave of my hand, takeout menus from a variety of highly rated establishments across Midchilda manifesting in their place. Before I could start sorting through them to see what grabs me, however, I happened to turn at just the right moment for a single ray of sunlight to hit Nanoha's immaculate kitchen and set the countertops sparkling invitingly.
Unbidden, the Takamachi matriarch's words from before sprang to the front of my mind.
"As long as you're living under this roof, this kitchen is your kitchen as well. Don't be afraid to use it to make whatever you want."
But I couldn't, one part of me protested.
It has been a while since I made food for myself. Too long, some might say.
Another part of me pointed out that it wasn't that big of a deal to use the kitchen if I cleaned up after myself.
Yet another part retorted that it my host would surely know either way and probably expected me to ask for permission, even if she hadn't explicitly said that.
My internal debate raged on in silence for a minute until my Device decided to make the decision for me, having sailed into the kitchen and dove directly into the fridge.
"Hey! There's some chicken thighs in here that are expiring soon. You know, it's been a while since I've had chicken..."
...Well, I guess there's nothing for it.
Chicken is an excellent delivery vehicle for a wide variety of sauces and seasonings. A little bit can go a long way with the right preparation.
In this case, a lemon catches my eye as I scan the pantry, so I grab it, along with some garlic, dried rosemary, salt, pepper, olive oil. There's a brief moment where I consider grabbing potatoes as well for a side dish, but laziness strikes me, so I go for the rice instead.
Might as well take advantage of the rice cooker since it's here.
"Mari?" I call out.
Her response wafts back to me from the fridge. "Yes?"
"As long as you're in there, we'll need butter. Parsley, too."
"Got it!"
While my companion fishes around for the rest of the ingredients, I take a moment to review the rice cooker's instructions, and then set it to cooking two servings of rice. Conveniently, once the rice cooker's set, it needs nothing else but time, so I leave it be and turn my attention to the prep work for the chicken.
Pulling it out of the fridge and its packaging now will make a huge difference in the searing process, and so will patting the meat dry. They're little details but the little details make all the difference, no matter what you're working with. After patting the chicken dry, it gets a quick dusting of salt and freshly ground pepper on each side, then I push it off to a corner and pull a skillet with a lid off of the back wall. The bottom of the skillet gets a thin coating of olive oil before being set on a burner at medium heat with a sensor spell set to chime when the oil hits 175.
...I meant 350. I swear. I'm not converting to metric.
Moving on, the time it takes for the oil to come up to temp is perfect for finely chopping the garlic and rosemary and zesting the lemon. Just after I finish that, the sensor chimes, prompting me to throw a couple tablespoons of butter into the skillet, which foam up immediately.
Then I drop the chicken in, skin side down, and listen to it sizzle pleasantly for just a moment before taking half of the lemon-garlic-rosemary mixture and sprinkling it evenly over the exposed side of the chicken thighs. Three minutes later, I lift one of the chicken thighs to check it. It's almost but not quite at the level of char I want, which means it's time to drop the burner heat to a level appropriate for simmering instead. Another thirty seconds to finish the sear pass and I flip the chicken over, sprinkling the rest of the seasoning over the nice crispy chicken skin and then dropping the lid down to cover. Doing it this way means that the higher heat level needed for properly searing the chicken skin doesn't also burn the more sensitive seasoning mixture.
And now we wait for the chicken to cook through while simmering and steaming. I usually figure on it taking about 25 minutes, and I'll turn the pan and move the chicken around twice during that process as extra insurance against any potential sticking.
"We should have a salad with this," Mariposa decides, and with no hesitation at all she's back in the fridge, rooting around in the vegetable drawer for whatever she feels will go well in a salad.
I chop up the parsley and halve the zested lemon, and then turn over control of the knife and cutting board to her before pulling up my study list and looking for something easy to spend the next 25 minutes on.
Several time-passing math practice drills later, the chicken is done, so I throw another two tablespoons of butter into the skillet and juice both lemon halves directly into the skillet as well. A couple seeds do not fall into the pan when I juice the lemon, so I don't need to fish them out, and nobody saw that anyway.
Finally, I kill the heat, toss the skillet a couple times to combine everything, and divide the chicken thighs out onto two plates. The rice is ready, so I divide that out onto the plates as well, and then drizzle the lemon-butter mixture over the top of everything before finishing with a parsley garnish.
Lunch is served.
"Ooh, that looks good!"
My stomach agrees. Loudly.
"Thank you." I say sincerely and without any hint of embarrassment, lifting both plates and bringing them over to the dining table.
It doesn't take either of us long to work through lunch. Cleaning the kitchen afterwards also goes quickly, and soon there's hardly any evidence at all that we'd used the space. In fact, the only way that anybody could have figured out that we'd used the space is if they compared the contents of the fridge before our lunch to the contents afterwards.
Mariposa and I look at each other.
"We should probably..." I begin, somewhat hesitantly.
She completes my thought easily. "...replace what we used."
And so, with a quick network lookup, we depart for the supermarket.
Centuries of research and development into agricultural technologies and magic has rendered 'super' something of an understatement. With vastly improved methods for everything from garden construction to crop selection and growth to harvesting to preservation and storage, the TSAB has long enjoyed the benefits of a culture in which it is possible to deliver essentially any dish or ingredient to anywhere in TSAB space on demand. Thus freed of the shackles of needing to be concerned with whether something is in season and with an incredibly loose definition of "local," supermarkets on Midchilda have long since grown into vast megastructures where the distance from farm to market is measured in 'floors,' and where the list of foodstuffs they
can't provide on request is near enough to nonexistent.
I take a deep breath, standing at the entrance of a building labeled Tower Market, my eyes fixed firmly on the doorway, not looking up (and up, and up). Then I force myself to step into the market because I came here for groceries and I am leaving with groceries no matter how overwhelming this building is.
At least they provide a map.
Winding my way through the supermarket is an experience.
Looking at the building from the outside or on its floor plan is one thing. Standing inside of it is quite another. I'm distinctly reminded of a mall department store, except every department is food or something immediately adjacent to food. And it doesn't really sink in just what 'everything is available' means until I find myself wandering through a fresh produce section that is probably just by itself larger than the entire Market Basket that I used to get groceries at, my eyes helplessly wandering over this sale or that special. It's a very good thing that I already ate.
Coming here hungry would be extremely dangerous.
Even so, there's a tiny voice in the back of my mind, a more cheerful and adventurous version of myself, that just can't help but point out that there's an entire universe worth of new things to try and experience. And with my travel times always being zero, do I really have an excuse not to try more?
I studiously ignore the voice of younger Taylor as I focus on sorting through the herbs aisle, looking for parsley. I continue paying no heed to that voice as I work my way down the shopping list. There isn't all that much I need to get, and before long I'm making my way to the self-checkout kiosks, which happen to be situated on the same floor as the kitchenware...
And the kitchen apparel.
There's an apron hanging on a rack, available for purchase. A plain black apron that buttons closed in the back. No fuss, no frills.
...
That same small part of my subconscious cheers as I grab the apron off the rack and hustle over to check out before I can supply myself with an argument against buying it. I justify this to myself by saying this way I can guarantee I won't be forced into that offensively frilly apron Nanoha found for me the last time I had cooked with her.
It is her kitchen, after all. As a guest, I should defer to her policies.
Hours passed by in studious silence after returning from the supermarket, the fridge and pantry restocked with the groceries I purchased, before any of the other Takamachis got home.
"I'm home!" Nanoha announced cheerfully as she stepped through the front door. I had returned to my comfortable sprawl on the living room couch, but I am certain I would've been able to hear her even if I was camped out in the bedroom upstairs.
It would almost certainly be considered rude not to acknowledge her, so I offered up a pleasant "Welcome back."
"Thank you, Taylor," she replied, and from my spot on the couch I couldn't see her but I could practically hear the smile in her voice anyway. "Did you have a good day?"
I take a moment to think about what to say.
"...Yeah, I did. I feel like I made some progress today."
I studiously ignored the small cynical voice in the back of my head that suggested otherwise.
"I'm glad to hear that."
She didn't ask for any elaboration, and I heard her footsteps move out of the entranceway and over to the kitchen, followed by the sounds of dinner prep work being started.
And if she noticed that there's another apron hanging up now, she decided not to mention it, which is fine by me.
I smiled to myself softly, resisted the urge to sigh in contented relief, and quietly went back to my studies.
lemon-garlic chicken thighs
Serves 2∼3. If scaling up for larger audiences, use a larger pan or multiple skillets as necessary. It is critical not to crowd the pan.
6 Bone-in, Skin-on Chicken Thighs
1 tbsp. Olive Oil
4 tbsp. Butter
3 tbsp. Parsley, chopped
1 tbsp. Rosemary, finely chopped or crushed (about 3 sprigs if fresh)
6 Garlic Cloves, finely chopped or pressed
1 Lemon, zested and juiced OR ∼3 tbsp. Lemon Juice plus ∼1 tbsp. Lemon Zest
Salt and pepper
- Remove the chicken from its packaging and thoroughly pat dry with paper towels. Season on both sides with salt and pepper. Allow the chicken to sit at room temperature for up to 15 minutes.
- In a 12-inch skillet with a lid, heat the olive oil on medium-high to 350°F (175°C). Add half the butter to the heated oil. It should begin foaming immediately. Swirl to dissolve the butter.
- Place the chicken thighs evenly around the skillet, skin side down, and allow to sear until the skin is golden brown, 3 to 4 minutes.
- Mix together the rosemary, garlic, and lemon zest. Spread half of this mixture evenly on the non-skin side of the chicken thighs.
- Reduce the heat to medium low. Flip the chicken thighs skin side up, spread the remaining lemon-garlic mixture evenly on top of the chicken skin, and cover.
- Allow to simmer until the chicken reaches an internal temperature of 160°F (70°C), about 25 minutes, turning the pan and chicken thighs occasionally to prevent sticking.
- Add the remaining half of the butter to the pan along with the lemon juice. Toss to combine until the butter is melted, then remove from the heat.
- Allow the chicken to rest for 3 to 5 minutes. Residual heat should bring the chicken up to 165°F (75°C).
- Garnish with the parsley and pan sauce to taste. Serve immediately.