I woke up this morning to snow on the ground (!!), but now it's warm enough that I can wander out on the porch to get the mail with bare feet and only one sweater; how does that work?

(Also, apparently getting in the papasan chair is an invitation for the cat to sit on me. Today, I discovered that his body, excluding head and tail, is about as long as my trunk, from collar to pelvis. And he wasn't even fully stretched out, whut.)

I woke up with snow on the ground and this vague thought about how at least in my experience, everyone seems to have some minor degree of trainwreck syndrome -- we always like to look/read/whatever things that normally repel us, or annoy us, or anything, even if it's only to laugh and shake your head. (Granted, some people may have the moral fiber and superiority to NOT do so. ... I am not one of them, by the way.) Myself, I'm getting sort of better at that, but I think sometimes I'm like a little kid with a scab; if I find something that is almost polar opposite to what I interpret something [I'm only relating this to fandom matters, because when it comes to personal beliefs/mantras/whatnot, I feel what I feel and it's not something I share with many people, period], I can't help but pick at it, just a little. Where does it COME from? Why does it HAPPEN? Why does someone break up two established-canon pairings (marriages, even!) to create a new one, and then complain that others have no basis in canon and "make no sense"?

Why are people so damn weird?

(But not as weird as the cat, who snores so loudly I can hear him over my music. Which is turned up, since my laptop speakers are crrrrrap.)

I woke up this morning to snow on the ground and thought it was the coolest thing ever, because hey, yeah, all you guys on the east coast can laaaaaaugh all you want; I grew up in the middle of Texas, where temperatures below forty degrees are something of a myth, and snow is something that happened only once in fifteen years, and even then it was gone within a half-hour or so.

I woke up and then I had to go to class and had no less than three people remind me it was Valentine's day, and only one of them was a housemate. Considering today is my shortest day (no work and only one class, and I was out of there by 10 when it started at 9:30, because of a test), that is pretty impressive, I think. o_oa And anyway, I sort of think that if couples are inclined to be gooshy and lost-in-each-other and whatnot, the idea of setting aside only one day of three hundred sixty-five and one-fourth to be ESPECIALLY gooshy is kind of stupid. Theoretically, if you have a signifigant other, you shouldn't have to have some commericially- and whatever-ly-sanctioned day to be squishy.

I just sort of think that sappiness and whatever declarations would be better if they were, you know, spontaneous. Someone just feels like declaring their love, no matter that it's the middle of June, away from birthdays or anniversaries or anything! The holiday's been commericalized to levels of the special hell, to the point that I think if I ever started dating, I would punch this person in the mouth if they tried to be sappy at me on Valentine's. Because that's just so ... "it's all been done," indeed. XD;; A set day is all well and good, but I have always, always appreciated spontaneous good deeds so much more.

I need chicken recipies that make good leftovers. D: Poor student = doesn't want to pay cafeteria prices for lunch. It's also criminally beautiful outside right now, and I HAVE TO STUDY FOR TEST FRIDAY ARGH. D:
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From: [identity profile] zinjadu.livejournal.com


... But you don't like it when I spontaneously declare my love for you! D:

Anyway, chicken. If you take breast meat, cut it up into bite size peices, bread those with flour and spices and fry those up, those keep and are easy to cook. Not to mention you can put them in anything for later use as lunch or dinner. ^______^ And different combinations of spices make for different kinds of dishes.

From: [identity profile] zinjadu.livejournal.com


*emos*

Well, after you fry it a little, you can use the mostly-done-chicken to make soup. It'll cook the rest of the way in the boiling water. There's also baking it, but I don't think you guys have a roaster. Hrm. Its a shame you don't like Tex-mex, cause chicken is good for that. And I know you like food.

From: [identity profile] emmling.livejournal.com


If you:ve got a rice cooker, it:s really easy to steam chicken (and loads of other things). And then it:s really easy to add other stuff, like.... rice! Or pasta, salad, whatever. Basically I cook everything in the rice cooker now. Haven:t mastered :baking: in it, though I have friends who have.

As far as Valentine:s Day goes, I agree. The one time I had a boyfriend on the day, I think we exchanged elementary school-style valentines cards and that was about it. :)

From: [identity profile] chibirisu.livejournal.com


heh heh heh. You mentioned recipes AND leftovers...

Here's a bunch of recipes, most of which are designed to provide leftovers of one species or another since I live alone and tend to make a week's worth of food at a time so I have my own microwave dinners on the cheap. Also linking to my recipe-memories since I can't tag things that aren't in my own journal.

Particular leftoverables include:

Juthwara's lentil-rice-cheese casserole and my mix-and-match instamatic pasta bake in the comments - I lived off the pasta bake for a month once when I was doing literally nothing but working and sleeping, because it takes 5 minutes to dump everything in the casserole dish, it bakes by itself, and then it takes a minute thirty to rewarm a piece with some more cheese over the top. Particularly if you have several bags of frozen veg in the freezer and can just throw some handfuls of frozen broccoli in with the can from the pantry. If you're planning on freezing it, leave off the top layer of cheese when you're baking it and then add that when you're rewarming it. Discovered through more experimentation than I care to admit to over that month...

I don't know what to call this but it's what happens when I go Korean-Mexican-Indian-fusion on my mom's stuffed green peppers recipe and end up with something that involves no pepper stuffing whatsoever. I made up a really big batch of this a couple weekends ago and froze it in portions and the rice toasts in just about as much time as it takes to thaw a portion in the microwave. And it's darn cheap too, and vegetarian friendly if you leave out the hamburger and possibly add more paneer or other non-melting cheese to make up for it.

Here's a cheating-fast version of Korean dolsot bibim bab that was at least half the inspiration for the above, and I keep it in my freezer all the time too.

Okonomiyaki in themselves don't make particularly good leftovers, but they're a great thing to do with already-cooked chicken. You could also throw some cooked chicken into a waldorf++ salad base if you happen to like apples and celery and dates and walnuts/other nuts; I've done tuna-waldorf++ before and it turns out about like tuna-salad-with-a-twist, so this'd be about like chicken-salad-with-a-twist. Got recipes for both of those somewhere in the memories and tags too.

Hope that helps some!

From: [identity profile] chibirisu.livejournal.com


Whoops - I hadn't realized I'd forgotten the REST of the dolsot bibim bab instructions! The assembly is to get a big stone bowl and heat it up on the stovetop and drizzle some sesame oil in the bottom and pat some cooked rice into it to get crispy-golden on bottom (kind of like the Korean edition of home-fries or hash browns), then put the toppings over it and fry an egg for on top and add kimchee and/or gochuujang to taste.

I should really add that to my recipe at some point. Some technical writer I am... ^^;;

From: [identity profile] chibirisu.livejournal.com


...@_@ and if you don't have a stone bowl or don't feel like mucking with it, a little sesame oil in the bottom of a nonstick frying pan gives the same crispy-toasted results with much less cleanup hassle. Put it on the stove on medium-high for about seven to ten minutes with just the rice and the sesame oil and check under the corners for toastedness starting about five minutes in; you're looking for something kind of hashbrown-color.

Don't add the toppings until after you've toasted the rice because the juices will seep through and scorch and make it harder for the rice to get golden. I tend to just slide the rice cake out of the skillet onto the plate and top it at that point, in fact.

Going away now, honest...
.

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