“Anything’s possible if you’ve got enough nerve. I was determined to try. I was determined to try because, frankly, my life was such a mess at this point, what - what was the worst that could happen? Everyone turn me down? Big deal.”—J.K. Rowling (Rowling began writing Harry Potter on welfare and around the same time as the death of her mother.)
I have no idea when the last time I wore this shirt was (because it’s a long sleeve shirt, probably haven’t worn it since winter), but it smells AMAZING. I love it when my clothes stay laundry-scented (:
Sooo I just discovered that Mathcad can do complex numbers and solve the matrices I need it to solve :D This means I don’t have to learn how to use Matlab! Now, I just gotta figure out how to do the angles and stuff…
Today was a super productive day for me! Aside from doing what I needed to get done and finding a cute dress on sale at Urban Outfitters, I concocted one of the most delicious meals of my summer! (Sorry to those of you who’ve already gone back to school—-it’s still summer for me…but if it makes you feel any better, my summer school final is on Monday.) I made chicken tacos with Mexican rice! All those times watching/helping Lizzie cook have finally paid off! So I would very much like to share my chicken taco recipe with you :D It’s easy to make and requires no measuring things!
Yield: 4ish servings (probably could’ve fed 5 of me or 3 guys who’ve eaten in the past 6 hrs)
2 limes (or more if you like it sour) 1/3 to 1/2 of a bunch of cilantro (depends how much you like cilantro—-I love it) 4 chicken breasts about 15 shakes of garlic powder about 15 shakes of salt 1 “large hass avocado” (or just 1 avocado that tastes good) some sour cream some cheese—-cheddar, monterey, whatever you like on your tacos salsa some tortillas (between me and Corey, we probably used ~7 tortillas)
1) Obtain large pot big enough for your chicken breasts + enough water to cover + some space for boiling (I actually did the breasts 2 at a time, but that’s because our big pot was too inconvenient to reach MIA). 2) Boil water. 3) Place chicken breasts in water. Boil for about 20 minutes. Make sure there’s no pink in the middle! It’s fine if you cut them open to see since you’ll be shredding it anyway. 4) Remove chicken and place on plate to cool.
5) Since cooling chicken may take a while, chop up your cilantro and slice your avocado. 6) You might as well make the Mexican rice while you’re waiting too…I used this recipe. I suggest reading the recipe first and prepping all your ingredients before actually starting to cook it—-it’s not one of those read-as-you-cook kind of things.
7) When your chicken is cool enough to handle with your bare hands, shred it! Yes, with your hands. Take a piece of chicken and start ripping off little strips. You don’t need to make them too small, but they can’t be chunks of chicken. Make sure you put the shredded chicken in a large-ish bowl. It makes it easier to mix. 8) Add in your finely chopped cilantro. You can add in your avocado here, but I left mine out, sliced on the side because Corey doesn’t like avocado. 9) Mix it up. Add a few shakes of that salt and garlic powder (if you have garlic salt, that works too!) to taste. Mix well. *Since it’s hard to tell what the whole thing’s gonna taste like with just a little bit of chicken (it tastes waaayyy more cilantro-y in the tacos than it does in one bitty chicken shred), go by smell. When it smells mildly like a lovely blend of cilantro and lime, you’ve done good. If it still smells like chicken, you may want a bit more lime and cilantro. You shouldn’t be able to smell too much of the garlic powder.
10) Put chicken in tortillas, with or without rice, sour cream, cheese, salsa, and avocados. If you really want, you can also throw in some diced tomatoes (roma tomatoes are my favorite) and lettuce. I didn’t use any of that because we don’t make good use fresh produce in our house and the tomatoes would’ve been picked out (my housemates are picky). EAT.