To hell with reopening; I’m being careful. Some people can’t, but we can, so we are. Ordering online and picking up, hitting the farmers market before the crowds, cleaning older stuff out of the pantry.

I took a hankerin’ for chicken salad, and I had this can of chicken (don’t judge!) in the pantry, so I opened that sucker and did the thing.

There are many, many ways to do chicken salad. My beloved late mother-in-law often made hers with Miracle Whip, pecans, and halved grapes. It was very good, but everything she made was very good, because she made everything with love. Miss you, Mrs. Allen!

But the one I generally crave is the one taught me by my pal and fellow writer, Pat Stackhouse.

The recipe is on my Recipals page. Recipals are recipes given to me by friends.

I didn’t have any slivered almonds, though, so I chopped up some roasted almonds and used those, instead. Worked just fine.

We had the salad cold instead of hot, stuffed into pita pockets along with kale microgreens from the farmers market and a little cheese.

Nowhere near as good as real chicken, it was kind of a half-way step between real chicken and no chicken at all.

There was a little of the chicken salad left; I’m posting today at Fatal Foodies about what came of it.

A WRITING PROMPT FROM ME TO YOU: A recipe from a friend.

MA