Spaghetti, tomato, chicken 😋

I started making a marinara sauce which I was contemplating having with some spaghetti or fusilli, but then I spotted some chicken breast in the fridge stupidly tucked behind some yoghurts and, in the words of our favourite Futurama chef Elzar, I knocked it up a notch to make chicken Parm/Milanese.

To be perfectly honest I’m not sure if the two are American versus European terminology or fundamentally different dishes but the same elements are there so I’ll just call this my take on both.

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Weaving elements of life

I hate to think of time as limited and something that needs to be divided up. Endless prioritisation exercises are needed to try and all of a life into those divisions. Of course I do prioritise it, but I really hate to. Things tend to go in the immediate “I have to” or “I want to” files. The former is typically the daily grind at work plus to real have tos – eating, drinking sleeping. Though these also fit firmly in the latter camp. I can’t bring myself to call a nap a waste of time. It may take up a division or two and mean I don’t complete a piece of work on a particular day, but I love to do it and it feels good.

These divisions don’t haunt may as they may some. I don’t clock in and clock out. They cast a shadow though on my desire to write. I only want to write when I want to, when I enjoy it. As a hobby that’s right. Still, I wish I could ease up on twine of the “have to dos” which may make me more likely to get that time back to write more than I have for the last several months.

I’m sure I could just be more disciplined. Where’s the fun in discipline though?

BGE wings and blue cheese

There’s a pub near me that does buffalo wings where the buffalo sauce has blue cheese in it – they’re amazing and would highly recommend visiting the Mall Tavern just to try them.

Yesterday I wasn’t going out though, I made some wings on my big green egg. I used the sauce below which I marinated the wings in and then I smoked them with hickory chunks for 30 mins. Amazing. Nothing massively original here, just wanted to share.

The sauce

Only change here was to use chopped shallots instead of onion powder and crushed garlic instead of garlic powder.

The dip

Followed this one to the letter except I made the whole thing smooth.