Sopoforic Agents in Childhood

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Posts Tagged ‘food’

Bourbon Chicken

Posted by Tracy Poff on October 24, 2010

I made a delicious bourbon chicken a few hours ago.

2 lbs. boneless, skinless chicken breast, cut into pieces
olive oil
1 clove of garlic, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

First brown the chicken in the olive oil, then remove and set aside the chiken. Add the rest of the ingredients and heat through. Add the chicken, bring to a boil, then reduce heat and simmer about 20 minutes. Serve over rice.

I actually used a little less soy sauce, having heard this recipe comes out a little salty. I thickened the sauce with a bit of corn starch, too. The results were excellent–one caution, though: the sauce is quite strong, so you don’t want to put too much with each serving.

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Updates and Observations

Posted by Tracy Poff on June 10, 2010

Update: I’ve read two more chapters of AIJ this week, and I hope to do another tonight. If I can keep up, I’ll be done with it this week, which I’m looking forward to.

Observation: when I’m not feeling well, I do worse on my reviews. For example, the day last week that I didn’t sleep, I got 62% correct, rather than my average of ~75%. Today, when I am ill and feeling it, I have got 62% correct. The exactness of the match is surely a coincidence, but it’s undeniable that I do better when I feel better. Days like this might be good candidates for taking a break from new kanji–I don’t think that vocabulary and sentences are difficult enough to need to give up, but the kanji seem rather more annoying than usual today, so I should perhaps have skipped doing new ones. Perhaps next time I feel unwell, I’ll remember this.

Other things: I’ve watched the first two episodes of Let’s Learn Japanese. The second episode just continued teaching based on the video from the first, and included a repeat of it (more like two repeats, since it showed lots of clips, too). This was a little dull, as the video wasn’t particularly engaging to begin with, and the level of Japanese being taught is less than what I already know. Still, listening practice is good, and I imagine that I’ll learn some things here and there as the series progresses.

I’m not sure how my correct percentage is looking for this week altogether, and I won’t bother checking until the end, but if it is dropping too badly, I may back down to eight or nine new kanji each day. I’ll probably go at this pace for two weeks total before making such a decision, though. Doing fewer kanji would have the benefit of allowing me to do more vocabulary: as it is, I have only 12-14 cards each day left after adding the kanji, which is only barely enough to do one vocab per new kanji (which I’m actually not managing, right now). Ideally, I think I should do at least two vocab per kanji each day–enough to exercise at least one kun and at least one on reading. Of course, this isn’t considering sentences either–each sentence takes two cards, so there’s precious little room left to do those, too. Well, scheduling decisions can be made later, once I have the facts of the situation.

On a completely unrelated note: I made some chocolate pecan sandies, which are quite good, though not a little bitter–I may have used a little too much cocoa. Still, very tasty.

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Peanut Brittle

Posted by Tracy Poff on May 17, 2010

Just made some peanut brittle using a lovely recipe for microwave 10-minute peanut brittle. Very simple:

  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1 to 1-1/2 cups peanuts
  • 1/8 tsp salt
  • 1 tsp soda
  • 1 tsp vanilla
  • 1 tbsp butter
  1. Mix sugar, salt, and corn syrup. Microwave on high for 5 minutes in 2 qt. casserole or similar.
  2. Stir in peanuts. Microwave an additional 2-5 minutes, stirring at 2 and 4 minutes, until sugar and peanuts are lightly browned.
  3. Stir in vanilla, soda, and butter until the peanut brittle is light and fluffy.
  4. Pour out onto a well-buttered cookie sheet and spread to 1/4 inch thickness.
  5. Cool, crack, and eat.

I had only honey roasted peanuts to use this time, but I imagine it’ll still taste the same. I’ve made this recipe twice before and it came out perfect each time–a testament to a good recipe if the candy comes out right on the first try.

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