I write this post with only one graduation ceremony in front of me before a few months o’ summer break. In truth, one of the reasons that I know that I love my job is that I will miss the classes that I had this last semester (the previous semester is another story). Specifically, the only British literature class I taught this year was one of the best I have ever had; we could engage in discussions about literature or culture or sundry cerebral topics with depth and curiosity. Moreover, now they have the tools to understand some pretty complex reading, so it’s satisfying on multiple levels. It’s like they’re almost people, I dare say.
So a few weeks ago, I decided to plan an English tea party with them. Granted, this was my first period class, so it was quite an early tea in terms of English norms, but whatever. I fell short of making them dress up in suits and bonnets or having them raise their pinkies when drinking the tea for fear that they would tell me to piss off, but I did balk at it, of course.
I tripped out that, even with the ubiquitous Starbucks enterprise, most of them had no knowledge of a scone. Crumpets? They were bewildered. What the hell are tea sandwiches? Curry? No concept. But that’s why I’m there. So I told them where to go to buy what, and they had adventures.
When I introduced the idea, I explained that an English tea is another meal time across the pond…”very British,” I said. Their response? “You say ‘very British’ about everything in this class,” to which I responded in my best English accent, “Sorry,” which is very British as well. We generated a list of items to be purchased, set the date, and we were on our way. This event went smashingly well aside from a few hiccups, like kids eating un-toasted, cold crumpets, Flaming Hot Cheetos making the rounds, and my principal showing up towards the end of class as Eddie Izzard’s Glorious played on my Smartboard, but it all made it our own. No matter what career you’re in, throw a tea party in the states and people get titillated.
I have no idea where I got this recipe for Curried Chicken Salad, but I have refined it over the years and now it’s all mine. This works well with leftover chicken, too. It just kicks ass. I never order it anywhere now because mine’s better. This is probably not too bad on Weight Watchers, either.
Curried Chicken Salad
Makes enough for 10 sandwiches, I’m guessing
2 cups cooked, shredded or chopped chicken (Tip: Roast a whole chicken (450° for an hour) or some cut up chicken (400° for 35-45 minutes) coated with some olive oil and salt and pepper. Let it cool, discard the skin, remove the meat from the bones, and you’ll have the juiciest, most beautiful chicken ever. Or put a few boneless breasts in a pot and cover with water, bring to a boil, reduce the heat, and simmer covered for 30 minutes.)
1/2 medium onion, chopped (whatever kind you have works)
2 cloves garlic, minced
3/4 cup light mayonnaise
1/2 light sour cream
2 heaping tsp. curry powder
1/2 to 1 tsp. salt (to taste)
1/2 cup chopped toasted pecans or almonds (optional)
freshly ground black pepper to taste
paprika for a garnish
In a bowl, combine the chicken, onions, garlic and nuts (if using). In another bowl, whisk together the mayo, sour cream, curry powder, salt, and pepper. Pour the dressing over the chicken and mix it well, kid. Chill it for at least an hour.
Scoop it on a bed of lettuce and garnish with the paprika, or spread it on soft wheat bread to make a sandwich. For the tea party, I cut the crusts off and then cut the sandwiches into four triangles. Easy as a hippie who needs a ride to a tree sit-in.
Until later, eat, drink, and peace out.
©Jon Marino 2013