What goes around…

The magic streaming radio in my head woke up playing Chicago’s Old Days this morning!

It wasn’t really much of a surprise for this is a (mostly) good times I remember season for me. You see, 32 years ago this week, I started Greek School at Columbia Theological Seminary, just down the road in Decatur, Georgia.

I began equipped with a good knowledge of English, enough rusty high school Spanish to introduce myself, find the bathroom, and say good night, an especially useful phrase when I worked in surgery, and a bit of American Sign Language, mostly of the pre-school and 4-letter word varieties.

Also, a 7 year-old son.

New place. New community. New neighbors. New traditions. Not to mention a new ancient language.

Just between us, the first couple of weeks were a real stretch. Not only was I NOT getting the hang of the Greek verbs, but I had babysitter challenges and a kid with strep throat and new doctor challenges. Oh, and a trip to the ER with a neighbor kid who was riding her bike without a helmet.

Then, on the morning after our first quiz, which had done nothing to ease my growing anxiety, the lights came on for me.

The word was blepo which is Greek for “I see.” And suddenly, I did! Here was a word I knew. A word I connected with. You see, blepo is used in the names of several eye surgery procedures. Suddenly, I had a friend.

A couple of days later, I looked around my kitchen in The Village and realized that I was handing out cookies to kids in 5 different languages, 4 of which I didn’t speak, and it was all working!

No Greek School this summer. Just a painting journey that reminds me a lot of those particular old days. (Don’t even ask me about Hebrew!)

Along with a big canvas and my favorite squirt bottle, this journey came equipped with a 2 page long vocabulary list.

Things like Apothecary, quantum super position, imaginal framework, curious observer, and creative composting. Also, my favorite, biophotons!

(Spelling doesn’t count!)

The painting, above, is a whole bunch of the first “day’s” work, which probably took me about 3. One of my friends responded, understandably, with, “Cool! What is it?”

Well, in the Intentional Creativity ® universe, it’s a path along the road to turning tragedies into remedies. To releasing the things that hold us back from the future we wish to move toward.

Once again, I see! And I can’t wait to see what comes next!

Who knew watching paint drip, and not trying to control it, could be so empowering???

I suspect those cookie munching kids in my kitchen all those years ago would have been pretty good at the paint drip thing, too. I’m just glad I’m coming around now!

Winner! Winner!

This post was published in its original version on July 10, 2017. If you’re new-ish around here, you many not have run into many recipes, but tomorrow is Independence Day in the USA and, while I have indeed been busy reflecting on that in a deeper sense, pattern learner that I am, I’m also reflecting on fried chicken.

Don’t run!!! I’ve been busy recomposing my list of go-to ingredients over the last few years. It’s been a bit of a challenge, as most new things are. Then I remember how much better I feel and I get up and do it again the next day.

Growing past a few personal tendencies toward food fundamentalism has been the biggest challenge for me. I’m grateful to be discovering, deep inside, how to join together the new things I’ve learned and the individual quirks I bring to the journey, all in relationship with a nearly gluten-free, diabetic husband who’s fond of 1000 Island salad dressing in a jar!

Learning where it works to wander occasionally toward the fringes, and where it really doesn’t, in light of the future I long for.

We made a bit of a trip in the direction of the fringes on the 4th of July.

I wanted fried chicken. It’s probably a genetic thing. (At least a recent one!) I did not want belly aches and swollen ankles. I did not want carb cravings or chemicals or trans fats.

Homemade was clearly in order.

The best wings I could buy. A few extra for the stock pot. Some research and a new theory for the dredging part of the plan. An extra set of hands in the kitchen.

It worked!!!

Grammy’s Best Wings Ever

Serves 2-3 adults for a main course.

Preheat oven to 400 F.

1-1 1/2 pounds chicken wings per person. Local, pastured, sustainably raised, if possible. Either save the wing tips for the stock pot, give them to a friend with raw fed dogs small enough to eat them safely, or discard them according to ancient Chinese wisdom. It’s up to you.

1 c. organic brown rice flour. (Or white, if you prefer.)

2 tsp. aluminum free baking powder.

2 tsp. good Celtic sea salt, plus extra for finishing.

1 tsp. freshly ground black or mixed peppercorns.

1 tsp. dried thyme.

1/2 – 1 tsp. ground chipotle pepper, if desired.

1 – 2 tsp. lemon zest, if desired.

Good, imported olive oil or other oil of your choice for frying. (You really can fry in olive oil!)

About 1/2 hour to 45 min. before cooking, remove wings from fridge and bring to cool room temp.

Mix all dry ingredients, plus lemon zest, if desired, in a medium sized bowl, adjusting seasoning as desired.

Heat about 1 inch of olive oil in large skillet, preferably cast iron, over just less than highest heat, adjusting to avoid smoking.

Toss about a quarter of the wing pieces in flour mix to coat.

Place wings in sieve and tap off extra flour.

Using tongs, add wings to hot skillet. (Be careful. They’ll pop!)

Fry until nicely golden brown and turn to second side. Continue to fry until golden brown.

Remove to sheet tray lined with parchment paper and a rack, if desired.

Continue coating and frying wing pieces until all are finished. (I used 2 trays with racks for this amount.)

Roast wings in preheated oven for 10 minutes.

Remove, checking a larger piece for doneness. Roast an extra 1-2 min. if needed.

Re-season with good sea salt.

Sprinkle with hot sauce if desired. Or, if you happen to be in Atlanta, drizzle with Bacon Jam from my friends at Pine Street Market and The Chop Shop.


This is not the way my mom made fried chicken. Nor the way my grandmother did. It is a way that meets all those same sentimental, emotional needs for me, and Bill loves it, too.

Juicy. Tasty. Oddly hospitable.

Serve with lots of veg!

No guilt. No belly aches. No hobbling around the morning after.

Or, as my Food Network buddies would say, recalling historic Las Vegas: Winner, winner chicken dinner!

This, too, is Intentional Creativity!



Sue Boardman, Certified Intentional Creativity®
Color of Woman Teacher & Coach