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So I gotta go to work, ugh. I’ll leave you with a tune.

Fun > All The Pretty Girls


All the pretty girls on a Saturday night.
Let it be, and come to me with the look in your eyes.
Well you break and take all the words from my mouth.
I wish all the pretty girls were shaking me down.

So I call(I call) you out(out baby)
Just to feel a little bit better about myself(he does)
And I do(you do), baby I do
‘Til their lips start to move,
and their friends talk music
I say “I’ve never heard the tune!”
But I have, I just hate the band
'cause they remind me of you.

Every single night ends up the same,
I don’t say much at all, but I bring up your name.
(Over and over and over)
I think it’s striking me out.

(all click thru’s for previous posts)

Stir-Fryin’

I’ve been making so many pasta dishes lately that if I start speaking fluent Italian, I wouldn’t be surprised. With this in mind, I’ve been bored and wanting to jump into the deep end of trying something new.

A lot of my Los Angeles friends think that Costco is the holy grail of eating cheaply and my boss is no exception to this. So when I saw a HUGE bag of stir-fry veggies in her freezer, I asked if she could spare some for me. She obliged (nice boss) and dinner was conceived! 

GET YO THANGS

Chicken breasts, sliced 

Olive Oil (or sesame seed oil, or canola, whatever you have on hand)

Sesame Seed Salad dressing (I bought Ken’s ‘cause it was the cheapest) 

Frozen stir-fry veggies

Chili powder

Salt

Pepper

Rice (as a side)

WHAT YOU DO

1. Toss sliced chicken in sesame seed dressing. Add oil, chili powder, salt and pepper to large pan (or wok); heat.

2. Add chicken, cook until done.

3. Add stir-fry veggies, some more sesame seed dressing and seasonings. Cook for 8 mins.

4. Meanwhile, cook rice. I cooked it in chicken broth, but you don’t have to.

5. EAT IT FAST and if it's Wednesday then go to comics store 'cause you didn’t do that already and your LCS is gonna close in like thirty mins 'cause cooking and noming takes TIME.

6. Enjoy comics with a full belly.

I'm cooking again.

So you know what that means– another recipe!

This one is super easy and was given to me by Danielle Corsetto, who got it from her mom, who got it from …the back of a salad dressing bottle.

Ingredients:

Chicken (I prefer legs but breasts works fine as well)

Italian dressing

Herbs  (Italian seasoning, garlic, even)

Foil

WHAT TO DO:

1. Preheat oven to 450.

2. Tear off pieces of foil that are sized to your chicken.

3. Put chicken pieces on foil pieces.

4. Pour dressing on chicken (as little or as much as you’d like, just cover the entire piece)

5. Shake dem herbs on top.

6. AT THIS POINT: you can close up your foiled chicken and stick ‘em in the freezer for later use, OR cook it!

FROM FROZEN: Bake for like 55 minutes.

FRESH: Bake for 35-40 minutes (I think I cooked mine for 45 because I am paranoid)

7. After timer goes off and you’ve checked that your chicken is cooked, open foil pieces. Turn on broiler and put back in oven for a few minutes to crisp it up.

This dinner isn’t complete without rice! Make your rice according to the package (I like to use chicken broth instead of water), and when it’s done, put it on your plate and serve up some of that salad dressing/chicken dripping sauce on it. SO GOOD.

There you have it! Whenever I make this dish, I am reminded fondly of Danielle. That isn’t to say that whenever I think of Danielle, I think of chicken. Or something.

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If this is what Star Wars Blueray is like, then I am gonna have to buy me a blueray player!