Balsamic chicken <—– Link to the recipe!
This was tonight’s dinner! This is a recipe that I got off of Pinterest. It looked easy enough, and now it is part of my weekly rotation! It’s quick and delicious and goes with just about anything! My nearby store didn’t have much in the way of veggies; I was planning on a spinach salad, so I went with what I had! Onions and Potatoes!
My friend boiled them together when she made them and now that is the only way I will eat them!
Here we have 3 large potatoes and one tiny onion with some salt and pepper. Boil until the potato slides off the fork and drain!
I added some more salt and pepper to taste then threw in some garlic powder. I love me
some LOTS of garlic!
I crowded the pan here because I was lazy, but I recommend doing this amount in two batches. It gives you a better sear on the chicken. And the final product. Meat and potatoes! Hopefully I can drag myself to the actual grocery store tomorrow and get some fruit and veggies!
The link to this recipe is at the top of the page. I strongly recommend you try this recipe out! It’s absolutely delicious!
When my roommate was living with me she often made this for me, and the other night I had a craving for it. So I decided to attempt it myself. I went a little red pepper happy but other than that it was perfect. I made it with what I had on hand and that was spinach. My friend made it with spinach and bok choy before. I believe usually it’s made with green onions or scallions on top.
To make this I first bought firm (もめん）tofu. Then I put it in a strainer that was sitting on top of a bowl so the liquid can drain out. To help that along I put paper towels then two heavy bowls on top to press the water out.
Next is to slice the tofu and set the pieces on paper towels. In a pan I put some oil and let it get hot and pan seared the tofu on both sides for about 4min each. Then I removed the tofu onto a plate. TIP: the more water left in the tofu the longer it will take to get a good sear on it.
I sautéed some spinach then added a few spoonfuls of sauce for flavor. (I’ll write the recipe for the sauce at the bottom.) Then I removed these onto a plate.
Once you have cooked the spinach and removed it. Add the tofu back in and dump in the sauce. Let it simmer and soak in all the flavorings. If the sauce reduces all the better.
To plate it up I just put the rice first, then spinach, then the tofu and TADA! A simple yummy meal.
3 tbs of water
3 tbs of soy sauce
1 tbs of sesame oil
2-3 tsp of brown sugar
2-3 tsp of red pepper flakes
1 tbs of sesame seeds
minced garlic (i love garlic so i added way more than 2 cloves)
I like to double the recipe because I’m one of those people who love sauce.
So, I’ve been looking for a new technique to try out on my nails and came across water marbling. At first I wasn’t really sure how the colors would turn out if they are diluted in water but it turns out really nice.
It’s a lot simpler than i thought it would be. Some things I discovered the hard way… use bottled water, the first color add 2 drops and don’t forget to shake your nail in the water to get rid of any surface bubbles. Also, I did one hand at once. I didn’t want to waste polish because I use OPI and in Japan is $25 a bottle. I get all mine from the US but still waste not want not!
Here is the most helpful video i’ve found…
I wish i saw this before my first attempt which I will post here —>
another helpful hint!
the bigger the bullseye the stronger the color turns out. On the multi color one I did if you look at my middle finger its a bit lighter then the other nails. thats cause the first time i only did the colors twice in the bullseye. The other nails I layered them three times. So if you want a more opaque look… layer more in the bullseye!
Check out my other nail posts!