Edited to add: When I wrote this, Breonna Taylor’s murderers were let off the hook. More protestors were arrested than murderers of Breonna Taylor. Two cops in Louisville were shot the night of this announcement, and Kentucky law enforcement vowed to find and prosecute the killers. Until we value Black lives. Until we show our love with justice. Until we recognize the enduring legacy of enslaved people. Until we change. Nothing is good. Nothing is worthy. Nothing is real. We cannot continue in this country the way we have for the past 400 years. Revolution is coming. The uprising will not be peaceful, and no one will be spared. Choose now which side of history you want to be on.

In a desperate attempt to find an unbiased source of news, I signed up for The Guardian’s daily digest.

Although I remain unsure of its neutrality, this morning I got the most glorious story in my email: it’s all about a tree.

Apparently, The Guardian does a little feature called “tree of the week.” Readers snap a picture of a tree and nominate it, sort of like a vegetal popularity contest.

This week’s featured tree is an oak tree growing firm and steady out of a set of stairs.

We should all be so persistent and hardy in these times.

To help, here’s a little lunch.

May you grow strong and tall through the cracks of your life. That is, after all, how the light gets in.

Broccoli and Bacon Salad with Grilled Chicken
(serves 4)

In addition to being a powerhouse of nutrition, broccoli has medicinal properties that support the body’s transition into fall. It regulates water circulation in the body and boosts qi, making a great option for a satisfying lunch that leaves you full but not weighed down. You can use leftover chicken and make the salad ahead of time – it stays delicious in the ‘fridge for 3 days.

Ingredients

4 boneless, skinless chicken breasts (see Recipe Notes)
2 tablespoons olive oil
Salt and pepper
4 cups broccoli florets
1 cup shredded carrot (about 2 carrots)
½ medium red onion, sliced thin
½ cup chopped walnuts, almonds, or pecans
½ lb cooked bacon, crumbled (see Recipe Notes)
3 tablespoons apple cider vinegar
½ teaspoon mustard powder
¼ cup olive oil
Salt and pepper to taste

Method

Place chicken breasts in a sealed plastic bag and use a rolling pin or heavy pan to pound them into a uniform thickness. Place chicken breasts on a wire rack set over a baking sheet, salt both sides, and place in the ‘fridge for 30 minutes.

While your chicken rests, get started on the broccoli salad.

Blanche your broccoli florets: Bring a large quantity of salted water to boil (prepare another bowl with ice water). When the water boils, add broccoli to it, cooking until just tender/crisp – about 2 minutes. Remove from boiling water and place in ice bath to stop the cooking.

Drain broccoli completely (a salad spinner helps to get all of the water out). Place broccoli in a large bowl with onions, walnut, and crumbled bacon.

Make the dressing: Combine apple cider vinegar, mustard powder, and olive oil and whisk to combine. Pour over broccoli salad and mix to combine. Taste and adjust for salt and pepper.

When your grill is hot, brush chicken with olive oil and season with pepper. Place on the warmest part of the grill for 3 to 5 minutes, looking for grill marks and nice browning. Flip and grill the other side until the chicken is cooked through. If you find the chicken is getting too brown before it’s cooked through, move to a cooler part of the grill. Remove from grill and let rest before serving.

Recipe Notes

• Feel free to substitute a different cut of chicken if you prefer. Simply salt and let rest in the ‘fridge, then grill. The safe cooking temperature for chicken is 160 degrees, but there is some carryover cooking, so removed it from the grill just before it reaches that temperature for juiciest results.
• Bacon can be cooked on the grill right along with your chicken, but it will take longer, so plan ahead. Use heavy-duty aluminum foil or an oven-safe pan and cook bacon just as you would in the oven, flipping once and removing to paper towels when crispy. At 400, crispy bacon takes about 15 minutes.