good morning hos
Hey Don!
Hey Don!
Yeah, I could just see in my mind the deflation in Emma's body language if we had the talk now. Not necessary - it's something that can wait until we talk about the logistics of next year's sale.
Facebook seems especially annoying right now, I don't need 50 friends telling me how bad Alabama is via regurgitated "clever" memes. Seriously though, if you are going to complain about something, at least make the effort do it in your own words.
I was still up. Made a cup of tea at 11pm. Accidentally made caffeinated tea so I had a rough night of little sleep.
Unfortunately due to personal reasons I can’t attend this year. I am heart broken.
One tooth less to brush as of an hour ago.
So think the key to my losing weight and keeping it off is to stay busy. Over my spring break I gained weight and went up to 237lbs again. This morning I was back to 229. I think it's time to get serious about getting under 220lbs before I go to Hawaii.
I'll have to be better about resisting all my favorites. Last year I cheated quite a bit, especially on salt. I'll need to get a hold on that if I ever plan on moving there. Oh, btw, Mika wants to start looking for a small place over there again. She's already collecting on a state pension and thinks she can swing a mortgage with that money as long as it's not too pricey.
My current goal seems to evolved into staying under 220.
Yesterday I showed my culinary classes how to spatchcock a chicken and then broil it for a quick and easy meal and it turned out really well.
I put the chicken on a bed of mirepoix (2 parts onion, 1 part celery, 1 part carrot) and sliced lemon so it wouldn't stick to the roasting pan. I also tossed the mirepoix with a bit of salt to draw out the water.
I broil the inside first because I want the skin to stay crispy. On the mirepoix the steam from the vegetables would make the skin soggy again. Anyhow I broiled skin side down for about twenty minutes (you have to look at it and judge doneness when broiling). When it was the color I wanted, I flipped it to skin side up and went about another 12 minutes or so. The temp read 164*F but the legs were wiggly and the juices ran clear.
I set the chicken aside in a bowl to catch any juice run off and siphoned off the fat to make a roux. I put the roasting pan on two burners on the stove and turned it up to high. I wanted the veggies to get softer. After they were soft enough I used a potato masher to crush the veggies and draw out more juice and added that to the stock I was making from the gunk the give you inside the chicken (plus the backbone I cut out and the wingtips).
When the stock was done I reduced it down to about a cup of liquid. It was super flavorful and the lemon gave it a great brightness. Would have been a good jus all by itself but I wanted to use the chicken fat. So I made a roux with the chicken fat and thickens my stock. It was amazing. Very flavorful with definite lemon overtones.
Kind of just made it up on the fly, but that's going to be a regular Yoshida Family dinner from now on.
Yesterday I showed my culinary classes how to spatchcock a chicken and then broil it for a quick and easy meal and it turned out really well.
Have had a fair amount of snow in the high country above 9,000 ft the past few days.
Had a gloppy rain/snow mix for a while at the bunker. Graupel even made an appearance for a short bit.
Spring is awesome!
Yesterday I showed my culinary classes how to spatchcock a chicken and then broil it for a quick and easy meal and it turned out really well.
I put the chicken on a bed of mirepoix (2 parts onion, 1 part celery, 1 part carrot) and sliced lemon so it wouldn't stick to the roasting pan. I also tossed the mirepoix with a bit of salt to draw out the water.
I broil the inside first because I want the skin to stay crispy. On the mirepoix the steam from the vegetables would make the skin soggy again. Anyhow I broiled skin side down for about twenty minutes (you have to look at it and judge doneness when broiling). When it was the color I wanted, I flipped it to skin side up and went about another 12 minutes or so. The temp read 164*F but the legs were wiggly and the juices ran clear.
I set the chicken aside in a bowl to catch any juice run off and siphoned off the fat to make a roux. I put the roasting pan on two burners on the stove and turned it up to high. I wanted the veggies to get softer. After they were soft enough I used a potato masher to crush the veggies and draw out more juice and added that to the stock I was making from the gunk the give you inside the chicken (plus the backbone I cut out and the wingtips).
When the stock was done I reduced it down to about a cup of liquid. It was super flavorful and the lemon gave it a great brightness. Would have been a good jus all by itself but I wanted to use the chicken fat. So I made a roux with the chicken fat and thickens my stock. It was amazing. Very flavorful with definite lemon overtones.
Kind of just made it up on the fly, but that's going to be a regular Yoshida Family dinner from now on.
Have had a fair amount of snow in the high country above 9,000 ft the past few days.
Had a gloppy rain/snow mix for a while at the bunker. Graupel even made an appearance for a short bit.
Spring is awesome!