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  • spatrick47

Not All...Right Now.

Life is short. Carpe diem. Live in the moment. But wait, you also have all the time in the world. Such conflicting statements and ways of thinking about time and life! If you’re anything like me, you struggle to decide which side of the fence you are on when making life decisions. It is also likely that you too are constantly surrounded by motivational memes and people reminding you to grow, do more, and be more. While I do think growth is so important to finding a fulfilling life, what is the rate at which we are meant to grow? As the great Kenny Rogers says “You've got to know when to hold 'em, know when to fold 'em, know when to walk away, and know when to run”. After a year of losing a close friend (who was way too young to go), struggles with my son, losing my lifelong canine companion, maneuvering a very tough real estate market, and unsuccessfully seeking love after divorce- I find myself in a place where I need to hold ‘em. Take a second to maintain, look around, and strengthen myself for that next moment of growth. Can you relate?

Nikita Gill certainly can. This quote magically appeared on my phone as I was writing this post. That "algorithm" certainly is a tricky thing.

A little deep this post, but you know the transition is coming, so before we get to the food, let’s take a look at how this relates to Real Estate. There are currently many would-be home buyers that are having to take that hold ‘em approach. Certainly first time home buyers, but also many homeowners who are locked into extremely low interest rates in their current house and can’t make sense of a move that would cost them so much more on a monthly basis- even with crazy equity and appreciation on their current home. Either way, the affordability of housing has increased to a rate unreachable by many. While that may all sound a bit dire, I believe there is relief to come. Eventually the rates will lower, and if not, this interim period will allow those buyers, and sellers, to save more cash in order to buy the rates down and make home ownership, or change of location, a real possibility in the future. I truly believe that making a plan and sticking to it will get us all where we want to go- even if that plan includes a pause for now. We can have it all, just, not all, right now.

So what are we cooking in the meantime?! In honor of one of my dearest friends I got to visit recently, I am making the Filipino Chicken Adobo recipe she grew up on and has shared with me. I have already been forewarned that her Mom, who we endearingly have referred to as Mommed for so many years, may already have some things to say about the small tweaks I made to the recipe. :) Either way, this dish is one of those fantastically savory and simple dishes you need to have in your weekly rotation. So without further ado, let’s cook!

Gather your ingredients…

Start by marinating your chicken with the vinegar, soy, miso, garlic, and bay leaves for 2 hours.

When ready to prepare, take the chicken out of the marinade- be sure to save the marinade, you will need it- and pat dry with paper towels.

Place 1-2 Tbsp vegetable oil in a deep sided skillet and heat over medium-high heat. Sear your chicken thighs on each side for about 4-5 minutes each.

Pour marinade over chicken in the pan, cover and simmer for 30 minutes or until chicken thighs are fully cooked through. Remove chicken from the pan and set aside. Add cornstarch slurry to the liquid and cook over medium heat until thickened. Add chicken back to the pan.

Serve over rice and garnish with green onions.


  • 2-3 lbs Boneless Skinless Chicken Thighs

  • ½ cup rice wine vinegar

  • ⅓ cup soy sauce

  • 2 Tbsp white miso paste

  • 1 tsp garlic powder

  • 2 bay leaves

  • 1 cup water

  • Vegetable Oil

  • Pepper

  • 1 Tbsp Cornstarch

  • 6-8 Chives

  • Rice (cooked to package instructions)


Whisk together the miso, vinegar, and soy sauce, garlic powder and pepper until combined and miso has dissolved. Add in bay leaves and chicken. Refrigerate to marinade for 2 hours. Take out of fridge, remove chicken thighs from the marinade and set marinade aside (do not discard), and pat chicken dry with paper towels. Heat a deep sided skillet over medium-high heat and coat with 1-2 Tbsps vegetable oil. Add in chicken thighs and sear on each side for 4-5 minutes or until browned. Pour marinade over chicken, cover with a lid and simmer for 30 minutes or until chicken is cooked through. Remove chicken from the pan and set aside. Add cornstarch slurry to the liquid and cook over medium heat until thickened. Add chicken back to the pan. Serve over rice and garnish with green onions. And you know what, enjoy it all, right now!!

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