01 April 2009

Random thoughts and a recipe

But first, this is quite possibly the funniest thing I've read since 9am:

Fiction World Rocked as Woman Claims No Sexual Attraction to Neil Gaiman http://short.to/3d0u

Just thought I'd share some random thoughts that occurred to me whilst browsing a freelance site:

Dude - you're only offering $5 for several hours of someone's time and you wonder why no one's bidding?

What are you people thinking - bidding on "clone PayPal/Western Union/etc. site" jobs? Are things so desperate for you that you'll accept payment for helping rob others of money/identity?

When you say you need a 'Simple static web site' in your posting title, and then say you want "Flash start page/e-commerce cart/database/full backend" - you do realize you're contradicting yourself, don't you?

There. Snark over.

It occurs to me that I once indicated that I'd post recipes on the blog occasionally - when I make something up and it seems to work, or when I find something everyone should know about, sort of thing. Well, I sort of made this one up - based on something my husband sort of made up. He usually baked his version, whilst I like my chicken pan-fried (but - not, you know, clog-yer-arteries-at-a-glance deep-frying, like). So, here's my lime-garlic chicken recipe:

Zesty Lime-Garlic Chicken
2 skinless, boneless chicken breasts
Juice of 1 medium lime
Garlic Powder
Sea Salt to taste
Ground Pepper to taste
Red Pepper (Cayenne) to taste

This can be marinated ahead of cooking, or just pop the spices on right before plunking it in a pan.

1. Place chicken breasts on a plate, or shallow dish. Squeeze lime juice over pieces. Add a pinch (or more to taste) of sea salt, ground black pepper, garlic powder, and red pepper powder. Turn breasts and repeat.

2. Heat extra-virgin olive oil to medium heat in a non-stick pan, using just enough to coat the surface of the pan (sometimes I use part olive oil, part butter for extra flavour and enhanced searing).

3. Place chicken (what would be) skin-side down in pan. Cook chicken breasts for about 8-10 minutes per side (depending on thickness), reducing heat to medium-low after the first 3-4 minutes of searing (the lime juice caramelizes a bit making for a nice browning).

It's very tasty, and relatively low-fat providing you don't go crazy with the olive oil or oil/butter blend.

I'll be updating the web site over the next several days - watch this space for news!

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