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bear by san

March 2017



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writing patience

we want your soul

Not the most exciting of days. I'm up and have been to the farmer's market for eggs and veggies and fruit. (We bought ground cherries, three small tomatoes, peaches, pears, fingerling sweet potatoes, and some sweet corn.) And I ate something, that something including the last of last week's baking, so I need to start bread today. Also thinking of roasting a chicken, because chicken and rice sounds really good for lunch. Which means I need to get this chicken in the brine....

Other tasks for today include two or three loads of laundry, putting away the four pairs of jeans that have grown too large for me and trying to find some interim pants other than the one pair of jeans I have that currently fits and the slightly-too-tight BDUs (because I am not yet down into the next size, but these are really annoyingly baggy) and unleashing the robot monster to do something about the floors. And making a business phone call or two.

Also, I really want to finish Bone & Jewel Creatures. Dammit.

But right now I'm going to make a pot of white chai and take a shower.

Honeydew list:

Groceries (still need to buy soy sauce! and maybe sesame buns. Asian grocery tomorrow?)
Eat something
Drink tea
Brine chicken
Take clutter off flat surfaces and put it where it belongs

Phone call
Clean catbox
Wash laundry
Fold and put away laundry
Water plants

Answer some of this *^%*&^ email
Roast chicken
Feed starter

Start bread (and possibly finish it, or if not, put it in the fridge for tomorrow.)
Eat something else
Clean floors (including bathroom floor!)

Clean and wash counters and table
take out garbage
Finish work on novella


You rock. We've become much too lazy in our old age to brine and roast a bird. We usually just cheat and buy a supermarket rotisserie chicken.
Those cost about three times as much. *g*
Yikes! It's not nearly as bad out here in the cornfields. Our market's birds are only about 50% more.

The Midwest is amazingly cheaper.
I have never brined a chicken before roasting it - what does it do?
You just soak it in a solution of salt water and herbs for 1-3 hours before cooking. (Some people add sugar, but I don't.)

It makes the bird juicier and more flavorful, essentially, because the meat absorbs the salty water.

It also works on pork. And turkeys, but turkeys take overnight.
Thanks - might give that a go next time.

Hope it was/is tasty.
Never brined a chicken, but I use a chicken brick and this keeps the moisture in.
I suppose the ideal solution might be to use both....
Well, I started out with just one question, and now of course a second one is lurking behind one of the cats after I read the comments.

Question the first: White chai? Awesome; where does one find such a beast?

Question the second: Chicken brick? I think I understand the principle, but... does one have to get a special poultry-inclined brick, or can a regular brick serve just as well?

Right... back to cleaning and class-related stuff... (yay?)

Ah! Should have figured that the White Chai was Stash... they make lovely, lovely teas (they have a white tea with pepperment and ginger which is fantastic).

Hmm... now must plan to add bricks to the hardware store list and chicken to the grocery store list...

Thank you for the links!

The White Christmas tea! It is indeed fantastic. I also love their ginger peach.

Upton Teas is my other crack dealer, which I use for the estate and more traditional teas. Their Rose Pouchong is to die for. As is the Russian Caravan.

The taste of dried leaves boiled in water

Hmm... shall have to investigate the Rose Pouchong and Russian Caravan; fortunately, a very tea-obsessed friend is coming to visit this weekend en route back to college. And she'll be staying with another tea-obsessed friend (and her cats, who I don't think have an opinion one way or the other), so there are excellent excuses to head to the gourmet food store with the amazing tea selection...

Aha! Linguistic confusion reigns. Our brick is an earthenware pot:


Put chicken in (plus whatever you want to do with it - usually the lemon and garlic option in this household)
put it in oven with its lid on
leave for an hour or so
remove the lid so that the skin browns

The liquid from the chicken is retained in the pot, keeping the bird moist and allowing you to make gravy.

Actual bricks hadn't occurred to me but this is a great recipe.
Oh, neat. *g*
They're brilliant. You can get fish bricks as well. I've had the chicken brick about 9 years and the one before that for about 10 (someone dropped it in the sink).