September 21st, 2004

Abelian Grape

GIP, sorta.

This is kinda cute, but honestly, it seems like way too much effort to paste in this much code...

<span class='ljuser' style='white-space: nowrap;'><a href='http://www.livejournal.com/userinfo.bml?user=auros'><img src='http://www.rosequoll.com/lj/bcat.gif' alt='[info]' width='17' height='17' style='vertical-align: bottom; border: 0;' /></a><a href='http://www.livejournal.com/users/auros/'><b>auros</b></a></span>

...just so I can have a black-cat icon when I want to list myself like this: </a></b></a>auros

Certainly I'd never expect anybody else to use that block, and that would mean ending up with inconsistency. Now, if there was a way to upload a mini-icon that would be filled in by the system for all <lj user=auros /> blocks, that would be way cool. (For one thing, I actually don't really like RoseQuoll's cat much; the ears are too small relative to the head, and the eyes are totally imperceptible. I'm aware that it's hard to work at 17x17 pixels, but you could probably manage by eliminating the shoulders entirely -- going with just a face -- and using shading in the pixels around the eye ones to make the eyes look slightly larger.)

Not Left-Handed

nifty one man show

don't make me look too psychotic, by Bruce Pachtman

I'm trying to remember whether anyone on my f-list is among the gang that went to see this show with me, the second time I saw it... In any case, I've seen it three times, at various stages of its development. Bruce has a real talent for reshaping his face and voice to portray the various characters involved, and he digs into his own past to present a story -- and quite a few substories ("my mother's not in this show!") -- that are intensely personal, while getting at something universal about the modern experience of family and relationships. He's apparently now into what is at least the fifth run, having started in a little teeny blackbox up in North Beach, played two of the Marsh's rooms, and doing a run out in Philly. The show is quite amazing, and Bruce is a nifty guy. If enough people (friends, friends-of-friends, whatever) are intrigued by the synopsis and reviews, I could get us some heavily discounted group tix. I'm thinking maybe 10/23, or 11/6 or 11/13.
  • Current Mood
    productive organizationally enthusiastic
Cooking

Lemon Chicken

I'm making this tomorrow night. I've made it before, but not for quite a while, and had to drop a note to my brother to get him to remind me of the proportions of stuff.

For four boneless chicken breasts:

Marinate in one cup of lemon juice and one half cup of dry white wine.

Feel free to add herbs or spices to the marinade as you see fit.

I like a little salt and pepper, and maybe some of the Scarborough Fair seasonings. Sing it with me: parsley, sage, rosemary, and thyme. Though actually, I'll skip the parsley in this case, as the flavor's too "green", for lack of a better word, to work with the wine and lemon. The other three are pungent and a bit bitter. In an acidic dish they tend to come out as more aromatic and less bitter, which makes sense: bitter means basic, as in the opposite of acidic, which is sour.

A little marjoram and nutmeg might be nice, too. Not that I've tried that, but they're in McCormick Poultry Seasoning, so hey, it must be a good idea, right?

You can marinate for anywhere from a couple of hours, to overnight. Marinating longer will make it more tender, and more flavorful. I actually am planning to let the chicken soak overnight after I cook it tomorrow, which I haven't actually tried before, but I imagine ought to work as well, or perhaps better, though it does mean not being able to serve it hot without microwaving or otherwise reheating, which tends to dry the meat out. (I figure just putting room-temperature pieces into hot rice ought to work OK.)

Place a nonreactive pan (preferably stainless steel; with this much acid in play, anything else is going to get messed up, and you don't want nonstick because you want bits of stuff to end up getting burned to the bottom of the pan) large enough for all the chicken breasts over high heat, and give it a few minutes to heat up. Toss in the breasts, and sear til they've started browning on the outside.

Pour in the marinade liquid, stir around with a spatula to dissolve those bits on the bottom -- a silicone spatula like this is nice, as you don't have to worry about scratching the bottom of your pan -- then cover, and simmer on medium-low heat for twenty minutes.

Serve over rice, with a side of something that meshes well with sour flavors, like an artichoke, or some steamed asparagus, or a caesar salad. (Speaking of, I should dig up my recipe for caesar salad at some point.)
  • Current Mood
    hungry hungry