Eleven Eleven Eleven - Veteran's Day - Free Range Friday

It seems like the full moon should be tonight, with such a unique date as we have today, along with it being Veteran's Day. Or maybe in your part of the world it is Remembrance Day or Armistice Day or Poppy Day, recalling and honoring the end of WWI and the signing of the Armistice.  Back in a day when before it was called WWI...because what could possibly bring the world to such insanity again?

Lt. Colonel John McCrea (if you like the story behind the history, this is an interesting read)

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Under a full moon rising, Mamacita's Bar and Restaurant had its grand re-opening to a packed house. Family reunions, a 30 strong wedding party, and the usual suspects came out to eat, drink and wish Kelli and staff welcome back and good season. It looked like a lot of smiling faces to me, including my own. We're so lucky!

Annabelle, true to Jeff's words, was looking radiant!

Tom was in high serving gear

This family might win best smiles - they were just fun to see - thanks for that!

Go Kelli Go!! Wishing you the best season, chica! And we won't feed the iguanas. Much.

Joe Ice looking dapper next to a beaming T

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I really, really wanted to make this dish, because it sounded simple, different and really good. Plus we have plenty of pomegranates around right now. That didn't happen but it shouldn't stop you from giving it a try!

This recipe was created by Amy Wisniewski from Chow magazine. I have to say, it's the first recipe I've ever read that uses the word 'shimmer'. What's not to love?

Poached Chicken and Pomegranate Orzo

1 tablespoon olive oil
1/2 cup small-dice red onion
3 garlic cloves, finely chopped
2 teaspoons ground coriander
Kosher salt
Freshly ground black pepper
2 cups water
2 boneless, skinless chicken breasts
1 cup orzo
2 teaspoons maple syrup
4 teaspoons white wine vinegar
1/4 cup finely chopped fresh cilantro
1 cup fresh pomegranate seeds

1. Heat the olive oil a medium frying pan over medium heat. When it shimmers, add the onion, garlic, and coriander, then season with salt and pepper to taste. Cook until the vegetables are softened, about 3 minutes.
2. Add the water and chicken, reduce the heat to medium low, cover, and simmer, turning the chicken once, until the chicken is cooked through, about 25 minutes. Remove the chicken to a cutting board and set aside until cool enough to handle, then shred into bite-sized pieces.
3. Meanwhile, add the orzo to the poaching liquid and simmer, stirring occasionally, until the pasta is al dente and all the liquid has been absorbed, about 10 to 15 minutes. Remove the orzo to a large, nonreactive bowl and stir in the maple syrup, vinegar, cilantro, pomegranate seeds, and shredded chicken. Season with salt and pepper to taste.

I try not to steal photos that don't have credit, 

but those pomegranate seeds are so pretty I had to do it! 

A full Friday. Give a moment or much more to our veterans in your thoughts and words. If you are a veteran, thank you. For those who lost their lives in the horrors of wars, we owe them living our best and fullest.

Have a free range Friday. Give a thought to Flanders Field.