Taste trumps color

Today, I felt like being creative in the kitchen. I’ve always admired chefs. I long to be more skillful in the kitchen, invent my own recipes, and wow people with deliciousness. I was just not in the mood for another turkey and cheese sandwich. I searched the fridge and freezer and took inventory of what was inside. There was chicken, broccoli, pre-cut seasoning veggies, left-over white rice, and fresh garlic. Ooooh, and some red wine. Idea! Put all these ingredients in a skillet and let it simmer with the wine. Chefs do that all the time on the Food Network.


I decided to lightly brown the rice with the veggies… that came out well. Then I needed to prepare the chicken. Interestingly enough, this chicken was pre-cooked, and had just been frozen. Holla! I basically just needed to heat it up since it was already cooked through for me. I added the red wine. I guess professional cooks know about adding wine to food. I’m questioning whether they actually add red wine or maybe it’s just red wine-based vinegar. Maybe it’s always white wine…. I watched the chicken cook, and slowly, it become pink… oh, then lavender. The chicken absorbed the flavor, and unexpectedly, the color as well. HA-HA-HA. I really don’t know what I was thinking. Here I was cooking WHITE meat in RED wine. Duh.

Pastel purple chicken doesn’t look very appetizing, but could it really taste bad? It’s not like I added poison to the chicken. As soon as I took that first bite of my mauve-colored breast piece, I knew right away that color didn’t matter. It’s what’s on the inside that matters. Please, don’t judge my purple chicken. It’s delicious.