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Buh duh fuh buh wha?

Today I am groggy. I was so relieved when I got home last night and discovered that scrottie had gone ahead and cooked dinner, a vegetarian-bastardized version of Chino Bandido's Emerald Chicken. After eating that and reclining on the sofa for a while to give Emma some much-needed lap time, we played a brief round of Super Mariokart and went to bed more-or-less on time. Even so, I slept in until 8:30 this morning. I brought leftovers for dinner tonight because tonight I'll run the hemolymph assay at 9 pm.

I am hoping I can keep the momentum going this week and still make it rowing tomorrow morning.

I'm also going to do another early morning set on Sunday. You know, just to keep things interesting.

It's tricky to bounce between this project and other things, but I'm still chipping away at the leafcutter manuscript, and have a status meeting in a bit to go over the state of work from Texas and Nebraska.


( 4 remarks — Remark )
May. 26th, 2016 05:15 am (UTC)
Okay how do you vegetarian-bastardize that?
May. 26th, 2016 04:37 pm (UTC)
Emerald sauce is already veg. I used veggie buffalo wings for the chicken but added onion, peppers, carrot, etc in a stirfry and put that all over rice. Emerald sauce is 1 cup pureed green onion, 1tb pureed ginger, 3tb oil (I reduced this slightly), and way too much salt. The slight oiliness of the stirfried veggie wings and vegetables went well with the sharpness of the green onion and ginger.
May. 26th, 2016 10:07 pm (UTC)
RMC ate that much ginger? Will wonders never cease. :)
Jun. 6th, 2016 10:57 pm (UTC)
Hahaha, I know, right?

I think the onion helped cut some of the spice of the ginger, which is what I don't like about ginger. Galangal is fine, for instance.
( 4 remarks — Remark )

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