onewalrus @ MindSay

Pardon me, but I was neglectful in not giving a big public thank-you to the Mindsay administrators for having responded so quickly to my blog yesterday. If you missed it, I was complaining about the text-editing window being crazy small. Well, if you notice, as of today it is now three times larger. Thank you Adam and Brian and crew.

Sincerely, OneWalrus

SOME LINKS:

WRONG IP POLICE BUST

MAC COOKBOOK

BRAVIA PAINT MOVIE

ROLLING STONES-WINDOWS 95

HARD-DRIVE CPR

RAP TRANSLATED INTO "WHITE"

FIREFOX 2 DOWNLOAD

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Visit the The Exquisite Corpse.

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I think I might begin posting the daily menu here. I cook or bake every day and have some really good recipes. Whadya think? Tonight is Emeril Lagasse's Smother Chicken and fresh biscuits.

Smothered Chicken and Onions

Ingredients:

1 large fryer, cut into serving pieces (about 3 1/2 pounds)
Salt and cayenne
1 tablespoon flour
8 cups julienne onions (about 2 1/2 pounds)
1 cup thinly sliced bell peppers
2 bay leaves
1/4 cup water
1 cup whole kernel corn
1 cup young sweet green peas
2 cups sliced mushrooms
3 tablespoons finely chopped parsley

Directions:

Season the chicken pieces with salt and cayenne. In a large cast-iron skillet, heat the oil. When the oil is hot, add the chicken and brown, cooking for 6 to 8 minutes on each side. Add the onions. Season with salt and cayenne. Stirring constantly, wilt and brown the onions, scraping the bottom of the pan to loosen any browned particles, about 10 minutes. Add the bell peppers and bay leaf. Continue stirring, again scraping the bottom of the pot to loosen any browned particles, for about 15 minutes. Add the water, cover, and reduce the heat to medium. Stir occasionally and cook for about 30 minutes, or until the chicken is tender. Add the corn, peas, and mushrooms, cover, and cook for 15 minutes more, stirring occasionally. Add the parsley. Remove the bay leaf and serve immediately.

Yes, it's true. This entry for the most part involved copy and paste. Hey, I had to cook too!

Pablo

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