Monday, June 28, 2010

Have You Made Your Bed Today?

My children love the sound of my voice.  They've never said it, but I know.  Five words, in particular, seem to be music to their ears.  Have.  You.  Made.  Your.  Bed.

To be sure, given that I have to ask the question every single day, I’ve had to come up with variations on this melodious combination of words.  There’s “Is your bed made?”  And, “Your bed’s made, right?”  The gentle, “Have you had a chance to make your bed yet?”  And the sly, “I’m sure your bed’s already made.”

It’s so apparent that Son and Darling Daughter like to hear “Have you made your bed?” that I’ll break my own “You can’t answer a question with a question” rule, just so they can hear it.

Them, “Will you take me to Target so I can buy a bunch of stuff I don’t need and a bag of Sour Patch Kids as big as my head?”  Me, “Have you made your bed?”

Honestly.  They’ve each been wholly responsible for making their own beds – every day of the year except their birthday and Christmas (I know, I’m weak) – since they were five years old.  There’s nothing new here.  Yet, no matter how many times I deliver the expected, “Have you made your bed?” the response is always the same:  “What?”

As if.  As if we’ve never met.  As if I were speaking Swahili.  As if I’d asked, “Can you explain the time space continuum to me?  Or why do your sweaty socks smell so much more foul than mine?”

One thing both Son and Darling Daughter do understand, though, is when I say, “We’re having chicken for dinner.”

Between the two of them, only one likes pasta with red sauce.  One likes fish.  One likes scrambled eggs.  One likes steak.  (Go figure.)

Everyone likes chicken.  And this unusual version – marinated in yogurt -- is particularly tangy and moist – and includes a low fat sauce that’s great on steamed broccoli or baked potatoes.

Before the kids sit down to dinner though, I’m sure there’s one thing they’ll want to hear.

“Have you made your bed?”

Grilled Chicken in Yogurt With Curry

4 boneless chicken breasts

1 cup plain Greek yogurt
½ teaspoon cumin
½ teaspoon curry powder
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
1/8 teaspoon cayenne pepper
1 tablespoon fresh lemon juice

Mix all ingredients except chicken, in a gallon-sized, resealable plastic bag.  Squeeze out about half of yogurt sauce, and set aside, to be served later over steamed vegetables or baked potatoes.  Place chicken in bag in remaining yogurt sauce, and refrigerate four to 12 hours.  Grill marinated chicken over indirect heat, just until done.  (Juices will run clear when poked with a toothpick).  When done, remove from grill, allow to rest 10 minutes, then slice and serve.

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