You're a Calamity, You Know That?

Married the love of my life at 50.

Got my Class A CDL at 59.

You've got time.

I used to work at a TV station in Ohio. On weekends, we only had an 11pm news broadcast. Not much happened on weekends, ya know? I worked Monday-Friday 9-5, but someone on the weekend shift quit, so I also had to come in at 9pm on Sat/Sun to work the 11pm news. It was brutal. I worked seven days a week, even if two of them were ~3hrs.

This was a particularly bad winter. One Saturday, we had a level 2 snow emergency: That means you should only travel if you absolutely must. Like, it's not uncommon for cops to pull you over in level 2 emergencies to ask where you're going and why. It is genuinely dangerous to drive in that much snow.

I told my boss as much, how I almost crashed on the way home at 12:30am after a news broadcast. I told him I would need to call off if there were a snow emergency again during a night snow.

He told me, point blank, "If you ever call me about the goddamn snow, I will take it as a call of resignation."

And that was that! The very next Saturday, snow fell again. It was a level 2, but would become level 3 by sunup. Level 3 means driving is literally illegal except for ambulances and snow plows. I stared out the window, watching the snow, and I had to make a choice.

"Will I die for this? Will I kill myself to keep this job?" I made $11/hr.

I am a pretty competent cook, so don't worry about that bit. I just want to know if this dish sounds familiar, so someone can fill me in on the parts I don't remember. It's a chicken dish made with flat chicken cutlets. I think she used to hammer them a bit with a kitchen mallet, dredge them in flour, and pan fry them in a little butter so they would brown nicely. The sauce is the part I am a little lost about. She used white wine (probably chardonnay) and sour cream, that part I am sure of. There were canned peaches too, which were slightly browned and served on top. I'm sure there was something more to it than that, any thoughts? The flavor was tangy, not particularly sweet except for the peaches, and the sauce was opaque and kind of a beige color. Does this sound like a dish you are aware of? While her food was great, her dishes were usually pretty simple. It is likely that this is not something she invented herself, but it might be something that she simplified. Does anyone know what this is or what it is called so I can look it up and try and get it right? She used to serve it with grilled zucchini brushed with garlic butter. Thank you. Edit -- I am blown away with how helpful and kind you all have been. I have taken little hints from each of your posts and a lot of them have jogged my memory. I think some sort of composite from these suggestions will produce something close. I am going to try to make it when I have the chance, and I will update when I do. Thank you, reddit. <3

Update 6 days later:

My mom passed away a few years ago. I needed help trying to recreate a chicken recipe of hers that I have been craving, because I could only remember a few ingredients. You amazing people of r/recipes came through and gave me so many wonderful suggestions. With a mix of all your advice, I made it tonight. I was nervous as I was putting it together. I felt like there had to be something more to it, but I went with using just the ingredients I knew (as suggested by Ethril). I felt like there was something I was forgetting. Something about brown specks in the sauce. I went with it anyway, and figured I would know what to add at the end by taste. I took chicken cutlets and hammered them flat. Dredged in flour and sauteed in butter (high heat). I burned the butter a little. I remembered my mom saying that butter is the one thing that is ok to burn (as long as it is not smoking furiously) so I left it alone, and smiled at the memory. I was pleased to see the chicken brown to the color I remember. When I flipped the chicken I added the zucchini spears and browned those too. When the chicken was done (just a couple minutes) I set it aside and covered it in tinfoil to keep it warm, then turned the zucchini and browned the peaches in the same pan. It only took a few minutes to brown everything and when the zucchini and peaches were done I put them aside with the chicken. I deglazed the empty pan with chardonnay. My mom wasn't a big wine person, so I went with the cheapest they had. I suddenly remembered that sound the wine would make when it hit the hot pan, a huge hiss. Mom used to tell me to step back before she poured it in, because it would splash a little. I felt like I was nine years old again. I added three big dollops of sour cream and dissolved it in the hot wine. I didn't know what I was going to do next, this was all I had planned. Then I saw the little brown flecks come up. It was that burned butter! I just about cried. I tasted it, and suddenly in my mind I was standing in her kitchen as a kid watching her cook. This was it. It was that simple. I added a couple spoonfuls of the liquid from the canned peaches to take away a little of the wine's tartness, and the sauce was perfect. Just like she used to make. Keep in mind that I am no food stylist, but I assure you that this tasted 10x better than it looks: http://i.imgur.com/Qgk6u.jpg The whole thing took less than 20 minutes to make. And I fucking nailed it. Thank you so, so much reddit! You brought me back, and I love you. The smell is still lingering in the house.

Belgian Art Nouveau Candelabrum by Sculptor Égide Rombaux and Silversmith François Hoosemans. Made in Brussels in 1900, materials are silver, ivory and alabaster. From The National Gallery of Australia, accession number: 88.1492