Dry Chicken: A Conundrum

So the Sharks’ season is over.  I’m not surprised.  As much as I wanted to believe that they could beat the Blues, the whole NHL knew that wasn’t going to happen.  And now there is talk that McLellan might stay except with new assistant coaches.  I told you San Jose.  I’m always right.

So cooking.  It’s been a while.  So I didn’t plan accordingly to get as many meals done as I would have liked this semester so I’m falling back recipes and cooking concepts…and Zemanta.  Bah.

So I’ve been cooking a lot of chicken for myself lately, so lets go over that.

Seeing as how Zemanta doesn’t want to give me any suggestions right now, I’ll just reuse one of my old photos.

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Shaking and Baking Chicken with Valerie a.k.a. Marge, your cooking has two moves…

Just got through watching coverage on the NHL trade deadline.  The Nashville Predators are the winners of this one.  But then that’s what I thought about the Washington Capitals after this past Free Agency and they took a big ol’ Boudreau when the season started.  Anyhow, enough hockey.  Let’s get talking about a meal that happened a week ago.

My friend Valerie has been on the east coast since we graduated high school and recently returned after completing graduate school in Technical Production for Theater.  She learned much of her cooking growing up from her mother and grandmother.  The skills she learned were put to good use when she went off to college and had to fend for herself.  She told me that she specialized in quick cheap meals.  Right up my alley!

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