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When I was very young, I spent a lot of time at the Steins house:
View Larger Map Around the corner was a kid named Chucky. He was a little younger than Matt Stein and me, so we pushed him around. He was really weird. I don’t think his parents lived in that house; I think it was his grandparents or his uncle/aunt. There were lots of weird things about his house. First of all, we never went there through the front door. We always got there through the back, from Steins. It always seemed like we went through a forest to get there. The uncle/aunt/granparents never really knew if we were there or not, and they’d sometimes get mad at us when we popped up. A few things about Chucky’s house:

• There was a garage in the back that we used as a club house.
• We had a fight with the club from W. Milton St. I was in both clubs.
• Chucky had some “land” in front of the garage, basically a 6’x5′ plot. He said his U/A/G gave it to him. He tried to grow shit on his land, we dug it up and he got mad.
• Chucky’s UAGs were eccentric. They made a helium balloon in the house (not hydrogen, “it’s highly flammable!”). They taught me how to play chess. They had all kinds of knick-knacks, I think there was tons of war memorabilia.
• Chucky had a little sister who bore the brunt of lots of teasing.
• Chucky had very long, black hair but white skin. He looked like a vampire.

“Let’s go to Chucky’s!!”

This recipe is easy and quick, and a good way to feed a pile of people.

Ingredients

• 1 lb. boneless skinless chicken breast
• 1 bunch asparagus
• 1 lb. penne pasta
• 1 cup flour
• 1 tbsp. black pepper
• 1 tsp. salt
• 1 lemon, juiced
• 2 tbsp. capers
• 1 cup white wine
• 1 cup chicken stock
• 1 stick butter (8 tbsp.)
• 1 tbsp. olive oil
• 1 onion or 2 shallots diced
• Grated parmesan cheese to taste

Directions

1. Fill a large pot halfway up with water. Add salt to taste. Cover and bring to a boil. Add penne and cook al dente.
2. Cut or break off tough ends of asparagus. Cut into angled slices, 3 or 4 per stalk, so they are shaped like the penne.
3. Dice up the onion.
4. Cut the chicken breast into thin, flat pieces. Try to cut crossways as many times as you can to get wide, long but thin slices. I can usually get at least five from each breast. It helps if the chicken is partially frozen.
5. Add 1/2 cup flour, salt and pepper to a large bowl and stir.
6. Dredge chicken slices in flour mixture until coated.
7. In a large pan, turn to medium-high and add olive oil. Once that’s hot, swirl in 2 tbsp. butter.
8. When butter is melted, add chicken slices in a single layer, covering the entire surface of the pan.
9. Brown for 3-4 minutes, turn and repeat.
10. Set aside browned slices and repeat until all chicken has been nicely browned.
11. Add 2 tbsp. butter to pan. Add onions/shallots and saute until soft. The pan should be really hot.
12. Pour in white wine to deglaze pan, scraping browned bits up.
13. Add the chicken broth and remaining butter.
14. Whisk in remaining flour. Add water/wine/butter/broth to build up a nice sauce.
15. Stir in the chicken, asparagus, and capers. Whisk remaining flour into chicken broth and remaining flour. Cover and turn heat to low.
16. Check occasionally. It’s done when the asparagus is bright, green and tender.
17. Serve with grated parm. I like red pepper flakes as well.

A theme you hear is how parents want to make sure their kids have all the things they didn’t. I don’t get that. I had everything; my parents gave us lots of toys and good food and everything. Maybe it was being a child of the 70s/80s, when things were pretty plentiful.

Today I was proud to see my kid Grif riding his bike with his helmet on, while his friends went bare-brained. Growing up, I never wore a helmet, and I rode my bike everywhere. Most of what my kids have I had too, but at least they’re a little wiser.