May 5th, 2002

smirking half-hawk

(no subject)

Well, it's been a surprisingly eventful weekend,

Friday night, we went to the gym for a short workout, followed by an extremely tasty dinner at Takara; great Japanese food. Then, home to write our Labyrinth journals.

Saturday, it was time for Labyrinth. Sweet, sweet Amber. The session went quite well; we actually got where night__watch wanted us to. Yog got to make a new friend, Willaim Squidanolpolous, and we learned a whole hell of a lot about the nature of the Labyrinth, which is why the journals are going to be locked for that session for a while. Then we watched the movie Labyrinth until we fell asleep. None of us made it to the end.

Today, I got more done than I would have expected. neeuqdrazil had to work today, so once night__watch and mspiggyoncrack left, and lizard had already gone, I was on my own. Usually, this means I spend the whole day overeating and playing video games.

While I played video games, I also got some stuff done. I finally sewed some buttons back onto a couple of my favourite shirts, and I set up the USB optical mouse I bought a week or so ago. The mouse is pretty nice; besides not having to worry about cleaning it, it's a bit more precise than my old mouse.

This making GIMPing a lot nicer.

Now, more dishes,then dinner.
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smirking half-hawk

(no subject)

New recipe from tonight;

2 chicken breasts

coat the chicken with the breading mixture, and sautee in a bit of oil, with some spears of lemongrass.

Breading:
bread crumbs
orgeano
basil
parsley
rosemary
coarse salt
ground pepper
grated parmesan cheese

Use about 1/2 the mixture on the chicken. The remainder gets turned into sauce.

when the chicken is done, remove and place ina bowl/plate and cover.

Take the lemongrass out, and set it aside; it gets used later. Depending on how cooked the lemongrass is, you may want to replace it with some fresher lemongrass.

sautee 2 cloves of garlic and 1/2 a finely chopped onion in a little bit of butter.
Add some flour to the breading, and add to the onion and garlic.

Stir, cooking the flour.

Stir in, a bit at a time, chicken stock mixed with lemon juice. Keep goign until you have about 1/2 the sauce you want. Let that cook and thicken.

Once the mixture has thickened a bit, add, again a bit at a time, some skim milk to fill out the sauce.

Pull out the lemongrass, and serve over the chicken and some pasta.

I think this is the most complicated thing I've ever made up that actually worked.
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