I feel rebellious because I did not make the bed today. At all. This from a very prompt bed maker. Trust me when I say this is BIG NEWS.
I feel lazy because I changed out of pajamas for my evening shower just to put a different pair of pajamas back on post shower. No regular pants or a bra for me this Sunday, people. And it was awesome.
I feel excited because my other Cooper friend, Emily, now has a food blog. Foodie friends with blogs make me happy. Check her out here.
I feel giddy because I just watched Chris Colfer accept a Golden Globe and I do so love me some Kurt from Glee. So. Much. Kurt. Love. Seriously.
I feel very accomplished because I did not have to buy bread, hamburger buns, or English muffins at the grocery because I baked those items today.
I feel fancy because I took a lesson from the Son Dao school of beautiful plating and made our Saturday and Sunday night dinners look super pretty on the plate.
I feel perplexed because we eat a lot of rice up in this house. When I was a kid, potatoes were the go-to side; in my house, it’s rice. Plain rice, brown rice, Mexican rice. I’ve got a recipe for homemade rice-a-roni I’m looking forward to and Saturday night, I made what Joelen at What’s Cooking, Chicago calls Chilean Rice (she’s not sure what makes it Chilean and neither am I but it’s pretty tasty).
recipe from What’s Cooking, Chicago
long grain white rice (I used a little less than 1/2 but little more than 1/4 cup because I did not want leftovers)
a pat of butter
a 1/2 Tablespoon or so of olive oil
chopped white onion (a Tablespoon or so)
diced red bell pepper (eh 1 1/2 Tablespoons or so)
diced green bell pepper (ditto)
a tablespoon or so of finely diced carrot
a garlic clove, finely minced
1 1/2 – 2 cups or so of chicken stock, heated to warm
cilantro for garnish
Rinse the rice until the water coming through is mostly clear, drain. Heat the oil and butter together in a small pot. Add the rice to the pot and let it toast up. Stir in the onion, peppers, carrot, and garlic. Add in the chicken stock (there should be enough to cover the rice; if not add more). Salt and pepper for seasoning. Cook, covered, on medium-low until the liquid is absorbed, the rice is tender and fluffy. Garnish with cilantro, if you want. I served this alongside cumin and lime marinated skirt steak: I marinated skirt steak in lime for an hour, made a rub consisting of cumin, black pepper, salt, garlic cloves grated on a microplane, and finely chopped cilantro. I spread the rub all over the steaks, heated some oil in a large cast iron skillet, browned the steak on both sides. Let it rest on a cutting board for 10 minutes and slice against the grain. I’m not creative at all about how to eat this so we just ate it with corn tortillas.