.
Perhaps it was too moist, the first time. Perhaps it was the vinegar, which had time to evaporate overnight? Whatever the case, heated, to a point where the skin could and did crisp, the chicken tasted much better. Next time I will merely brine it. Then leave in in the fridge, in a wash pan, after being blotted dry, to dry more fully. Say, overnight, tented in plastic wrap (over the wash pan, leaving plenty of air to allow the chicken to dry). Yea, a lot of work. But if I don't salt brine it, often it is tasting bad. No real choice. And, since chicken can taste really good, it turns out, if done and processed correctly... I need the protein.
That, and cauliflower, broccoli, and water, made for a very good meal. I could have eaten more, I think I had four and an half drumsticks, I was tiring of all the goodness. So, shared with the girls. They absolutely loved it, so I know it was good. Then again, they liked it last night too, and I didn't. Perhaps they saw the potential that I couldn't? Though, if the chicken is bad, they really won't eat it.
Now, for another meal. But what? I am still a bit tired and confused, baffled by the world. But I know I need to eat. It helps recover, even from merely going without sleep for three days. Hmm... perhaps a salad. But with what? Tuna? Oh, I could make eggs! If I have a pan available. If not, I could get one ready. I need to clean a little pot, so as to boil half the eggs, anyway. Hmm, warm boiled eggs, though, too, would be super on a salad.
Oh, I need to set up an italian dressing. Do I have any good oil? If I don't have olive, I could try avocado oil? I don't have an italian spice blend I like, but I do have bits and pieces of what I'd usually use. Oh, and a bit of hot. Not every time I make italian dressing, spaghetti, or such, do I like it hot. But every third time, or so, I like some serious to light heat, depending on the mood. So, yes, some carolina reaper flecks, some of the 90k cayenne ground, and maybe a touch of the standard hot pepper flakes. The mix, you see, hits several levels of heat. Actually, adding black pepper also perks those pepper tips up just a wee. *wink* Love me some heat, and know how to do it like a heat wizard.
Even if I don't have a salad tonight, I may go ahead and set up the spicy italian dressing for a soon to be meal. I'll just put it in a smaller canning jar, let it marry out, overnight, then put in the fridge tomorrow. I like to pull it out, if I think in advance, and let it warm to room temp while I wait for the meal. Not always can that be remembered, but it's... a nice touch.
Oh, and reset kefir. Will see how it works out. The liquid, while not exactly whey, was put in one jar. The grains and some of the thicker curds, were put back in the jars they were in, with milk added. Those will get a first ferment. The other jug will be given a second fermentation. Tomorrow, I will probably put all in the fridge, considering getting more milk this week so as to manage that, and get it all up and going again. Then, begin cycling the jugs through. A jar lasting two to three days, then cycling through. Double souring all of it, so that I don't have blood sugar spikes. Or... that's the plan. I sure miss that stuff.
Well... on to... something. On to dinner. Maybe figuring out supper, or whether to go without that. Don't know. Sorting out life as I wrestle with death? Amen.