A good workout

Better than I expected, in fact, given that I had to remind myself that it isn't necessary to want to go to the gym, as long as I do it. (Unlike an annoying job, I enjoy doing this once I get there.)

( Becoming a stronger, tougher Redbird )

(This is a second try, since I'd accidentally logged in to my test journal, which I use about every other month. No harm in having stuff there, though.)

A good workout

Better than I expected, in fact, given that I had to remind myself that it isn't necessary to want to go to the gym, as long as I do it. (Unlike an annoying job, I enjoy doing this once I get there.)

( Becoming a stronger, tougher Redbird )

(This is a second try, since I'd accidentally logged in to my test journal, which I use about every other month. No harm in having stuff there, though.)

chicken a la something-or-other

In tonight's production, the role of Something-or-Other is played by a large yellow onion.

The constants appear to be the chicken itself (boneless pieces, preferably white meat, cut relatively thin), some member of the onion family, and that there's tomato paste in the sauce. Otherwise, it's basically a matter of sauteeing stuff, and eventually serving chicken and sauce over rice. Along the way, I get to consider, and reject, most of the contents of the refrigerator as inappropriate (cheddar) or impractical (broccoli--the onion and chicken didn't leave much room in the pan) This time I actually produced enough liquid by way of sauce--two cubes of chicken broth (approx. 2 fl. oz.), a large splash of cheap sherry, and about half an ounce or maybe an ounce of tomato paste, squeezed out of a tube. The onion was sauteed in plenty of butter and peanut oil, then removed while the chicken pieces browned. Then it, and everything else, went back in, for about as long as it took to melt the broth and get it all stirred together.

The cook is advised not to drop the tomato paste tube into the frying pan.

Either leave the ginger out, or dice it finer (or use ginger paste) so it melds with the sauce better.

chicken a la something-or-other

In tonight's production, the role of Something-or-Other is played by a large yellow onion.

The constants appear to be the chicken itself (boneless pieces, preferably white meat, cut relatively thin), some member of the onion family, and that there's tomato paste in the sauce. Otherwise, it's basically a matter of sauteeing stuff, and eventually serving chicken and sauce over rice. Along the way, I get to consider, and reject, most of the contents of the refrigerator as inappropriate (cheddar) or impractical (broccoli--the onion and chicken didn't leave much room in the pan) This time I actually produced enough liquid by way of sauce--two cubes of chicken broth (approx. 2 fl. oz.), a large splash of cheap sherry, and about half an ounce or maybe an ounce of tomato paste, squeezed out of a tube. The onion was sauteed in plenty of butter and peanut oil, then removed while the chicken pieces browned. Then it, and everything else, went back in, for about as long as it took to melt the broth and get it all stirred together.

The cook is advised not to drop the tomato paste tube into the frying pan.

Either leave the ginger out, or dice it finer (or use ginger paste) so it melds with the sauce better.