Holy cow, how is it almost September?!
I had so many plans for this summer, and I was well on my way to accomplishing them in June. Then July rolled around, and brought with it that horrible heat wave that drove all motivation from me. Then work picked up, and I’ve been busy designing a logo, a website, business cards, and operating manuals for work. Which means a lot of time spent on the Adobe help website, looking up answers to all of my problems.
I have also been working like a dog on my novel, so that I can get it on Amazon by September (back to school presents for everyone you know? Just sayin’).
So basically my summer has turned into an eyes glued to a computer screen and butt falling asleep in my chair kinda summer. Boo.
I did set aside time to make some fabulous corn chowder though, because it’s the best time to find these guys at your local farm stand (try Knickerbocker Farms in Pittsford, NY for the best sweet corn ever!) Continue reading
Believe it or not, this was actually our second attempt at making fried chicken. The first time Ken found a recipe online for spicy siracha marinated fried chicken, and seeing as how much we love siracha, we went for it. I was busy making the carrot cake for Thanksgiving, so I didn’t really read the recipe. But I may have turned the heat up too high by accident, and the second the chicken touched the boiling oil it blackened. We then had to cook it for 20 more minutes, watching disparingly as it got darker and darker and darker.
By the time it was done it was charred beyond recognition. We were laughing so hard the whole time, because when you ruin dinner that badly, the only thing left to do is laugh. That, and heat up a can of spaghettios.
But this time we succeeded beyond my wildest dreams! No joke, this chicken was so easy and amazingly delicious, I was floored. It is going to become part of the regular rotation. So if you’ve never fried chicken before, try it!
I knew I wanted to challenge myself, and guess what I got to use for the first time ever?
This is cool because I didn’t even know we had one of these. Turns out, it’s been hiding on a top shelf in a cabinet I never go into, for like 30 years. When I asked my mom how to use it, she had no idea.
So, after googling “how to use a wok” (this is a judgement free zone, folks), I was ready to make a delicious side dish to go with my sweet and spicy takeout chicken. Continue reading
I only just started eating vegetables this summer, and the dish that made me realize they weren’t so bad was this one. I made it originally with zucchini, yellow squash, yellow onions and red peppers. It was bright and colorful and the flavor was out of this world. I’ve been making it ever since! (Here is the original recipe)
You will need:
- vegetables of your choosing: for this batch I used 1 small zucchini, 1 small yellow squash, 1/2 package of baby bella mushrooms and 1/2 package of mini corn
- 1/4 cup of olive oil
- 1 tsp Cajun seasoning: I use Emeril’s Bayou Blast!
- 1/2 tsp salt
- 1/2 tsp cayenne (or a little more, if you like things spicy)
- 1 tbs Worcester sauce (in a pinch I have used soy sauce with a little bit of water before. Came out great)