It’s the 2018 Red Carpet Menu for Oscar®!
For Lady Bird, it’s Marmalade-y Bird!
We have all gone through a time when we are old enough to start seeing who we’re going to be while still being young and needing guidance from our parents and clashing as we begin to crave full independence. The vacillation between feeling young and feeling “grown” while hormones are ebbing and flowing is, in short, being a teenager.
Lady Bird captures that tension between mother and daughter AND between those sides of ourselves beautifully. Having a war in one sentence, being on the same page in the very next one. Artfully done. Beautiful to watch.
The acting is incredible with, for me, Laurie Metcalf stealing the show! I don’t think she’ll win the Oscar over Allison Janney, who was also amazing in I, Tonya, but… boy… her performance is astounding. Spot-on!
Speaking of spot-on, this Marmalade-y Bird chicken is a full-out delight. I knew it would be a chicken dish – the name of the movie dictated it – but I didn’t know what that would become. Then, in that delightful way our brains work at something when we’re on to something else, “Marmalade-y” popped into my head like someone put it there out of the blue. I love that.
Now about this dish…I’ve always enjoyed orange chicken in Chinese cuisine so I was really excited to create a version that didn’t rely on Asian flavors. Incidentally, I’d suggest using a marmalade that doesn’t contain high fructose corn syrup or anything unnatural. Also, the glaze works wonderfully with cutlets if you’re strapped for time with last-minute dinner guests or a long day of running around. The savory-sweet balance is sooooo good.
But what to serve with it? Well it’s on to the side dishes!
Happy Oscars!
Annette
