The sun is finally shining, the snow is receding and I can feel a twinkle of Spring in my bones. This winter has been a doozy. SO MUCH SNOW. I guess this is what we get for living in the mountains. It has been pretty, but I am not alone in saying, I am looking forward to a new season.

The cold outdoors made me grateful for our cozy indoor situation. Over the last few years Kyle and I have remodeled and redesigned most of our house. Little oddities fill the corners, treasures adorn the mantle and as the years go on we acquire new centerpieces. Last year we found the record player of our dreams- a vintage Zenith credenza. We found it at St. Vincent de Paul in Florence. Kyle came running up to me in a way that I knew meant he had found something good. And there it was, under piles of books and a lamp. We knew we had to have it. No power cord? No problem. It was priced at $60. Even if it didn’t work, that was still a deal. My brother-in-law had a 20% off coupon (because he is a treasure-seeker too, and a frequent flyer at St. Vinnies). I made my way to the front and told the checker we’d like it. I pulled out my coupon and she said, “Save the coupon, it’s 50% off today.”  It’s moments like this when you know, it’s meant to be.

When it made it’s way back to Bend (thanks to friends with a truck), we took a good look at it. It fit perfectly where we envisioned it. Kyle went to Ace and bought a new power cord, wired it and plugged it in. After a few seconds the vacuum tubes started to glow. It was magical. We put Neil Young on and, well, Neil sounded a little slooooooow. We scratched our heads, fiddled a bit and then the sound evened out and there it was. We listen to music a little differently now. No skipping, no continuous stream. We listen to albums the way the artists intended, and let me tell you, it’s something we could all benefit from. We all need a chance to slow down, and take life track by track.

This recipe has nothing to do with any of that nonsense, but it’s tasty and easy. Sort of an un-recipe, recipe. If you have all the ingredients in front of you, I bet you’ll figure out what to do with them… Just in case, here is the play by play.

Buffalo Chicken Sliders

Ingredients:

• 1 pound chicken tenders
• 1 tsp. better than bullion
• 1 12 oz. bottle buffalo sauce (Franks)
• 2 Tbl. butter
• 4 oz. bleu cheese crumbles
• 1/2 head of green cabbage
• 3 Tbl. ranch or blue cheese dressing
• pretzel buns

1. Poach chicken. I do this by putting chicken in a medium sauce pan and covering wth water. I add a teaspoon of better than bullion to add a little flavor to the water. Cook over Medium heat (don’t boil, or it will get tough). Cook until you can stick a fork in a tender and it falls apart, about 15-20 minutes. Drain and set aside.
2. Finely chop the cabbage and mix in a bowl with the dressing and most of the blue cheese (save a little top them with). If you want it creamier, add more dressing!
3. Shred the chicken with two forks. Put back over medium-low heat and add the sauce and butter. Heat until the butter is melted and everything is happy.
4. Cut the pretzel buns in half. Dab a bit of water on the top of the buns then sprinkle with flaked sea salt (because pretzel buns are just better this way). Toast in the oven until warm and a little crunchy.
5. Put it all together! Heap on some chicken and cabbage mix, sprinkle the top with bleu cheese and enjoy!

Makes about 6 large sliders, double or triple the recipe if you are having a party!