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kyburgI forgot to use my new chopsticks. *facepalms*
I am also sooooo stuffed.
I have the world's coolest boss. He brought food, the recipe and the proper condiments. And then helped clean up after. But then again, he's a Good Boy - I've always said that - and I have had excellent luck with men from Tennessee.
What did he bring? The most kicking Roasted Moroccan Spiced Chicken - with roasted tomato marissa as the condiment:
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Moroccan Poultry, Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds Chicken
1/2 teaspoon Pepper -- fresh grind
4 garlic cloves
1/4 teaspoon Cinnamon
1 Lemon -- halved
1/4 teaspoon Cayenne pepper
1/2 teaspoon cumin -- ground
1/2 teaspoon Salt
1/2 Teaspoon Coriander -- ground
3 Tablespoon Olive oil
1/2 Teaspoon Paprika
Preheat oven to 400F. Pat chicken dry. Rub with flattened garlic cloves;
place garlic in cavity. Squeeze lemon into small bowl; place lemon in
cavity. Brush chicken with half of juice. Mix spices and salt and rub over
and inside chicken. Tie legs together. Heat oil in large ovenproof
skillet.
Add chicken, breast side up. Add remaining lemon juice to skillet. Baste
chicken withpan juices. Transfer to oven, and bake until juices run clear.
Baste occasionally. Roast about 1 hour...
Got paid, too. The money left the building so fast, it left a wake. Lean, mean next two weeks. And that Switzerland trip gets further and further away, the longer I try to find some cash to make it work. *sigh*
Tonight, the housework I'd normally do on Sunday. Saturday belongs to the Red Cross, Sunday belongs to Sis - and I think the MAPP classes begin next week, so Monday and Wednesday nights will belong the DCFS folks.
And I've found a dance studio that will take me - I'm planning to start that up after I finish moving that cedar chest back here in August.
I'm trying to write too much, too quickly again. I feel the lack of thinking time and it shows. Slow it down, stupid. There's enough time to do it right, if you just keep redoing it to make it work when you don't think it through first. D'oh.
Likely the only lesson I'll take out of![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-community.gif)
julnawrimo, but it's more than what I came in with.
Always late to the party, that's me. *sighs* Thus ends the entirety of my moping around. There's no time to waste on it.
People have asked why I don't cry easily. There's a very simple reason.
If I started, when (and why) would I ever stop?
Somebody, please - make this go away!
I've discovered a good way to discuss AMVs at work. This shows promise. Somebody who knows the software, uses the software and doesn't consider me a total twit - and likely will be receptive.
That, and I know his friends at the Japanese-American museum and they will fook him up if he makes me cry. Yes, they will.
Want nap now. Nap good.
I am also sooooo stuffed.
I have the world's coolest boss. He brought food, the recipe and the proper condiments. And then helped clean up after. But then again, he's a Good Boy - I've always said that - and I have had excellent luck with men from Tennessee.
What did he bring? The most kicking Roasted Moroccan Spiced Chicken - with roasted tomato marissa as the condiment:
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Moroccan Poultry, Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds Chicken
1/2 teaspoon Pepper -- fresh grind
4 garlic cloves
1/4 teaspoon Cinnamon
1 Lemon -- halved
1/4 teaspoon Cayenne pepper
1/2 teaspoon cumin -- ground
1/2 teaspoon Salt
1/2 Teaspoon Coriander -- ground
3 Tablespoon Olive oil
1/2 Teaspoon Paprika
Preheat oven to 400F. Pat chicken dry. Rub with flattened garlic cloves;
place garlic in cavity. Squeeze lemon into small bowl; place lemon in
cavity. Brush chicken with half of juice. Mix spices and salt and rub over
and inside chicken. Tie legs together. Heat oil in large ovenproof
skillet.
Add chicken, breast side up. Add remaining lemon juice to skillet. Baste
chicken withpan juices. Transfer to oven, and bake until juices run clear.
Baste occasionally. Roast about 1 hour...
Got paid, too. The money left the building so fast, it left a wake. Lean, mean next two weeks. And that Switzerland trip gets further and further away, the longer I try to find some cash to make it work. *sigh*
Tonight, the housework I'd normally do on Sunday. Saturday belongs to the Red Cross, Sunday belongs to Sis - and I think the MAPP classes begin next week, so Monday and Wednesday nights will belong the DCFS folks.
And I've found a dance studio that will take me - I'm planning to start that up after I finish moving that cedar chest back here in August.
I'm trying to write too much, too quickly again. I feel the lack of thinking time and it shows. Slow it down, stupid. There's enough time to do it right, if you just keep redoing it to make it work when you don't think it through first. D'oh.
Likely the only lesson I'll take out of
julnawrimo, but it's more than what I came in with.Always late to the party, that's me. *sighs* Thus ends the entirety of my moping around. There's no time to waste on it.
People have asked why I don't cry easily. There's a very simple reason.
If I started, when (and why) would I ever stop?
Somebody, please - make this go away!
I've discovered a good way to discuss AMVs at work. This shows promise. Somebody who knows the software, uses the software and doesn't consider me a total twit - and likely will be receptive.
That, and I know his friends at the Japanese-American museum and they will fook him up if he makes me cry. Yes, they will.
Want nap now. Nap good.
