Pink of Perfection

The 4th of July, a holiday I’ve never had a particular penchant for, is the official start of picnic season. Though they are impractical, involve a fair bit of planning, and can be quickly undone by a rain cloud or two, picnics have my heart. I love the woven baskets, the opportunity to bring out the melamine plates my sister gave me, and spreading out a blanket on a square of grass, an arrangement more romantic than comfortable. Picnics take you away from the familiar context of table and chairs and drop your dining experience somewhere else entirely: the parched slope of grass in front of a performance stage, the slick, mossy stones next to a creek, or even the alleys of hot asphalt between cars in a parking lot, where Rachel Perry and I ate our sandwiches in high school and crouched out of view of the vice principal. She’s the one who taught me the phrase en plein air. And also the word pestilence, which is neither here nor there.

But you can’t win ‘em all, and the rain clouds will have their way when they want. In fact, sometimes, you just gotta shrug your shoulders and roll with the punches. So despite Beth‘s flawless planning efforts, and a morning spent making a killer corn salad and baking spicy chicken thighs, I watched what I could of the fireworks from my bedroom window, and Sebastian and I ate Chinese food on the couch. In a way, it was a different sort of picnic, since we did eat out of portable containers. Sometimes you just get exactly what you need without having to ask for it, or without knowing that more than hauling blanket and basket on the F train, you could use time just leaned up against the one you love. The chicken will keep.

Spice-Rubbed Chicken

1/3 cup salt
1/4 cup light brown sugar
1/3 cup hot Hungarian paprika
2 tablespoons ground black pepper
2 tablespoons dried oregano
2 tablespoons dried thyme
boneless, skinless chicken thighs (breasts and drumsticks would be great too, just adjust the cooking time, if necessary)
olive oil

In an airtight container (you will have extra spice rub left over), combine the spices and shake to mix up. Rub chicken pieces with a little olive oil. With a spoon, coat chicken pieces with spice rub. Try not to touch the spoon to the raw chicken. Line a baking sheet with aluminum foil (yay for easy clean up!), and bake in a 350 degree oven for 22-25 minutes. The chicken is done when the juices from the meat run clear when pricked with a fork.

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