Meme time.

[misora]

Ganked from redbrunja, and because I have some new peeps on my flist that I'm not familiar with or haven't spoken with, before.


ASK MY OPINION. ON ABSOLUTELY ANYTHING.


Go to it! Don't be shy. ^^

...But if you are shy, anon commenting is enabled as always, and IP logging for this post is off. ^^

Comments

[misora.livejournal.com]

I haven't attended any cons...and I feel really bad about that. It's not as though I haven't had any opportunities to go, either! It just seems as though the last couple times that I've tried to make plans, work or RL got in the way and kind of sabotaged things. My work always comes before anything else, so if I have a big project due or something, it impedes any other social plans I might have.

I still would like to try to go to one in the future...we'll see if I can manage it.

Here's a good, simple summer recipe I've just started making again, as the weather's gotten hotter. (Karen is my mom's name. It was her original recipe, and I just modified it. :D):

Karen's Asian Chicken Salad

• one whole chicken, boiled or roasted (I often cheat and buy a small rotisserie chicken, if I don't feel like cooking an entire one.)


• one and a half heads of green Napa cabbage, chopped finely


• 3 carrots, shredded


• 6 scallions, finely chopped


• one package (not cup, *package*) instant Ramen noodles, crushed into small pieces


• one cup thinly-sliced roasted almonds


• one can diced water chestnuts


• few palmfuls of roasted sesame seeds


• bean sprouts or thinly-sliced peppers, if you like


• a few sprigs of thinly-cut basil

After you've cooked the chicken (or bought the rotisserie version), shred the meat into small bites and add to the mixture of veggies. For the addition of the ramen noodles, you can just take the crushed noodles, without the flavor packet, and heat with a pat of butter and oil over medium heat in a saucepan, just for 5 minutes or so to brown them. Drain them on a paper towel before adding them to the salad.

Dressing:

• 1/4 cup rice wine vinegar


• 2 tbspn sugar


• 3 tbspn soy sauce


• 2 tspns sesame oil


• 1 tspn grated fresh ginger


• 3 tbspns other vegetable oil (like canola)

Whisk together and pour over salad, preferably in a container where you can then shake salad to distribute it evenly. Stays crunchy for a while in the fridge, even with the dressing, because of the cabbage. :D

(I should really start putting up more of my summer food and drink recipes these days...when the weather gets hot, our entire menu changes. :D)

And lastly...as for a perfect Sunday, I'd say it's more like this past Sunday. John and I woke up late, had coffee and pancakes, did some gardening and sunbathing in our little backyard, played some tennis, came home and showered, then went for sushi and a leisurely bookstore run, during which he reads and I camp out with my laptop and write for a bit. I love days like that where we have a perfect blend of outside/inside activities. :)

[moko-moko.livejournal.com]

Jobs always do have a way of worming in during any sort of fun plans - but good luck for the next one you set your sights on getting to :3

*proceeds with immediate copypasta-ing of recipe* Quick and easy is too tempting to pass up for very long. This is amazing! Cheating with prepped chicken, pfft, call it being a timesaver. As luck would have it, I made a massive batch of Soy Sauce Chicken last night, and used that in the salad (and, growing up with pretty traditional grandparents, all of those ingredients are always in the kitchen - who knew!) and it is mue tasty ^__^

My roomie isn't big on ginger, but she mauled this thing up before I threatened to fight her for the rest of it. Please continue to post more summer yummies in the future, for this is friggin fantabulous~

Your Sunday sounds glorious - active with tons of stuff to do, yet leisurely and low-key. It's delicious as well - good for the soul all over!

[misora.livejournal.com]

Oh, so you tried it already? :D That's great!

I'll definitely share more recipes; I'm also trying a lot of new ones this summer, so I'll be the guinea pig and post the ones that turn out the best!


And thanks, for your other comments -- mind if I friend?

[moko-moko.livejournal.com]

I'm such a sucker for other people's fooding creations, otherwise I just get too damn lazy to make anything, so it totally works out!

New recipes, excellent! Of course on the other end, if anything fails so spectacularly that it makes a hilarious story, then you must post that as well *nodnod* I would not mind at all - I was about to ask the same to you as well, since you are clearly a cool chika :3

[redbrunja.livejournal.com]

Oh, that sounds delicious - so are the ramen noodles still crunchy in the salad? I assume so, but I wanted to be sure.

[misora.livejournal.com]

The ramen noodles hold up for at least a couple of days; but eventually with the dressing they get a little soggy. My advice is, if you plan to keep it (and it makes a *lot* of salad) for a few days, best to store it without the dressing and just add it before you're about to eat. ^^


(This deserves the Hime-forcefeeding-Ulqui icon. *snickers*)

[redbrunja.livejournal.com]

Okay, thanks for the tips!

meme

[amononline.livejournal.com]

1. Do you think Ichigo is TOO powerful and Kubo used Plotkai in his fight against Ulquiorra?

2. Do you think Ulquiorra likes Orihime for her mind and her body?

3. In your WHR fics, when are we going to see Amon's Bankai? XD.