A Taste of Yellow in Your Memory with Lemon Chicken, Garlic Creamed Corn and Baby Potatoes with Parsley and Lemon Butter

Lemon Chicken, Garlic Creamed Corn and Baby Potatoes 

with Parsley and Lemon Butter

There are many of us who have been writing for a while, long before Julie and Julia, long before Pinterest... gasp...even before Facebook. Some bloggers start with an enthusiasm that quickly wains, some blog for their friends and family, some blog for the sheer enjoyment, and some have achieved varying degrees of success. But how do you as a blogger measure success? Is it finally securing that cookbook deal? Is it those articles in high profile magazines? Is it thousands of followers? These are all perks of the food blogging community but not what we are about. I measure the success of a blogger by the number of lives they have touched, the awareness they have raised for pertinent issues, their ability to grab my attention with little effort.  I by no means put myself in these categories but we have all been touched by someone out there in the blogosphere that we have connected with. Yes we are food bloggers but we are not only passionate about food. One of the biggest perks is the connection that we have with each other in more ways than one.
Over the past month I am sure that many have heard our very own Barbara Harris of Winos and Foodies lost her battle to cancer. I was never lucky enough to travel to Australia and meet her in person, nor can I say that we connected on-line and became kindred spirits. And yet she is someone I would have liked to get to know because those who knew her say she was a courageous and loving soul. Even though she was faced with heart-wrenching adversity she still had time to encourage all those who crossed her path. 


For a number of years, she ran the Taste of Yellow event to coincide with Lance Armstrong’s LIVEstrong day, where bloggers from around the world would make a yellow dish to raise awareness for cancer. Through her blog we know she was kind,  funny, incredibly brave and inspirational in every way. These are Jeanne's words, not mine.


So today, as I have done over the years, I have joined a growing throng of bloggers who want to pay tribute to this courageous woman by creating a yellow dish in her honour. Today, July 16th, would have been her birthday. With her wit and her compassion Barbara touched many lives, offered encouragement and wrapped herself around our hearts.

Jeanne of Cooksister is hosting this months Monthly Mingle " A Taste of Yellow, a Tribute to Barbara Harris"  a monthly event from Meeta at What's for Lunch Honey?  You can read Jeanne's round-up of all the wonderful tributes and recipes here. For the event I created an entire meal around yellow foods starting with my favourite Ina Garten Lemon Chicken recipe. These tender breasts were accompanied  by two simple and yet flavour-packed dishes of garlic-infused creamed corn and baby potatoes sautéed with parsley lemon butter.  Both are quick and easy to prepare. Life is short so get out there and enjoy it. The inspiration for the meal came from the summer edition of Donna Hay's magazine which somehow seemed fitting since she is from down-under. 


Today as I passed a garden filled with the bright yellow faces of summer sunflowers I thought of you Barbara. Their cheerful faces reached for the heavens. Your memory is entwined with our lives and you will be sadly missed. To use Meeta's words, *There is a new star in the sky. May you shine brighter than all of them."

**Garlic Creamed Corn**
from Donna Hay Magazine, Summer 2012

1/2 tablespoon olive oil
3 cloves garlic, crushed
4 cobs corn, kernels removed
1 cup heavy cream

Heat oil in a frying pan over medium heat. Add the garlic and cook for 1-2 minutes or until golden. Add the corn and cream, bring to a boil and cook for 6-8 minutes or until thickened and reduced.

• **Baby Potatoes with Parsley Lemon Butter**
• from Epicurious 
• 
  
• 3 pounds mixed baby potatoes (such as white- and red-skinned)

• 6 tablespoons (3/4 stick) butter
• 6 tablespoons chopped fresh parsley
• 1 tablespoon grated lemon peel
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper

Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. (Can be made 2 hours ahead. Let stand at room temperature.)

Melt butter in heavy large skillet over medium-high heat. Add potatoes, 4 tablespoons parsley, lemon peel, lemon juice, salt, and pepper. Cook until potatoes are heated through and beginning to brown, tossing often, about 5 minutes. Transfer to bowl. Sprinkle with 2 tablespoons parsley and serve.

The association of yellow with cancer support stems from the yellow armbands distributed so widely by the Livestrong Foundation,and here in Canada by the Spring Daffodil Campaign from the Canadian Cancer Society just two of many cancer charities you might want to make a donation to in Barbara’s honour. I am taking my cue from Jeanne and listing some of them here.

• The Austrailan Cancer Research Foundation
• The Cancer Council Australia
• The National Breast Cancer Foundation of Australia
• The MacGrath Foundation
• Canadian Cancer Society 
• Breast Cancer Society of Canada 
• Candlelighters Canada Childhood Cancer Foundation 
• The Canadian Lung Association
• The American Institute for Cancer Research

What do others have to say....

Jeanne,  Krista, Peter, Giz, 

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