Life is good.
Nope, still haven’t gotten a job. Still working on it. However, I’m making what I consider to be good use of my idle time.
I’ve been going to the pool to creepily people watch and eavesdrop from behind my sunglasses and a beach read book. (Latest read- What Alice Forgot by Liane Moriarty) I heard all about some girl’s dilemma about whether or not to invite her dad to her wedding. Say what?!
I also hosted a little fiesta for my friend Lisa’s birthday at my house on Saturday. And by “hosted” I mean I lugged a 30 of beer back to my house from the liquor store a midst judgmental stares from all the classy individuals here for Sailabration, and I made cupcakes.
I finally tried Bikram yoga on Friday after purchasing a Groupon for it back in March. I recommend reading this post from Teri before you go. I wasn’t thrilled about being in a semi-public place in only shorts and a sports bra, but I had no idea how hot 105 degrees really is. And 40% humidity=my wrinkled fingers 15 minutes in. I loved and hated it at the same time- ridiculously hot and difficult but I felt like I lost five pounds and did some kind of drugs afterwards. In the healthiest possible way.
My Saturday was made by a new Food Network Magazine! I was devastated that it’s the “July/August” issue, which means I won’t be receiving any exciting mail whatsoever until September.
My friend Stephanie is getting married this weekend! Look how gorgeous she is in white.
I’m using Rent the Runway for a dress, so fingers crossed that it fits! I also spent a decent chunk of time practicing giving myself an updo.
Have you ever tried to take a picture of the back of your head? Difficult.
Then I put down the bobby pins and picked up my skewers.
Chicken Skewers with Homemade BBQ Sauce
adapted from Tyler Florence
1 large package boneless skinless chicken thighs
1 large pineapple, cut into bite sized chunks
1/2 vidalia onion, cut into bit sized pieces
For the BBQ sauce
3/4 cup ketchup
1 tbs yellow mustard
1/4 cup dark brown sugar
1/4 cup soy sauce
2 large cloves garlic, peeled
3 tbs honey
juice of 1/2 a lemon
Bring all ingredients for BBQ sauce to a simmer over the stove, stirring occasionally. After about 10-12 minutes it should thicken slightly. Taste to see if seasoning needs to be adjusted, and remove the garlic cloves. Let it cool.
Trim the chicken thighs and cut in half. I don’t think I was made to be a butcher- I’m very picky about cutting off every piece of fat.
Place in a large bowl and coat with about half of the barbecue sauce. Refrigerate and marinate for at least a half hour or so. Skewer the chicken, onions and pineapple. Brush the onions and pineapple with reserved barbecue sauce.
Grill for 4-5 minutes on each side, continuing to brush with sauce, until the onions and pineapple are slightly charred and the chicken is cooked through.
I may never go back to chicken breasts. Good thing I trimmed and marinated a 5 pound package of chicken thighs for myself- I’ll be eating this for dinner every night this week.
P.S. Word on the street is Sheila got a new iPhone, so she should be coming out of retirement any day now. Prepare your pizza toppings accordingly.
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