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Food Tally (Day 2) — with a recipe!

I am currently chowing down on my new recipe. I’m excited to share it, so let’s get the tally over with.


Granny Apple, sliced, with almond butter


Finished off Gina’s kind-of goulash
Strawberry lemonade


Gina’s Fridge Leftover Surprise! (see below)

I am quickly running out of food in my kitchen. I try to make my grocery store runs last two weeks, so I “can’t” go to the store till Wednesday. So it was up to me to use the art of throwing sh*t together to make myself a dish that would last me a couple of days.

I was actually halfway through making chicken, tomato, garlic and onion (a typical feature for me) when I decided I was going to be inventive.

How did I do that? Bacon fat! Without further ado, here is the recipe:

Gina’s Fridge Leftover Surprise!


1 large yellow onion, diced/chopped
1 head garlic (yes, a whole head),  chopped
1lb chicken
leftover bacon lard (depends on how much you need to grease the pan)

The basic theory of this recipe is to use the bacon grease in the stead of something like olive oil or coconut oil to provide lubrication for the pan.  That way, the much-stronger flavor of the bacon grease soaks into your food. With that said:


.5. Season raw chicken to taste — I used garlic powder, salt, and seasoned pepper
1. Melt bacon grease in a frying pan
2. Add BOTH garlic and onion. Sautee until the onion is a light golden brown
3.  Add chicken and brown*

What’s the surprise? This concoction really highlights the taste of the onion. I was not expecting it at all. If you like onions, I would recommend this dish.

*As a note, the chicken will cook MUCH faster in the veggie concoction than it would if you cooked it in butter or some other form of oil. I think this is because bacon gets MUCH hotter than other greases. If you’ve ever been splattered with bacon grease, you can attest to this first-hand.

Here are some pics of the process:

Chopped up roots

Gangstas use a whole head

the finished product

Enjoy with a nice sunset

That’s my food tally for today! Peace y’all!



In the oven…

I was really looking forward to this recipe. When I give you the ingredients you’ll know why, but it ended up being a bit of a disappointment. Anyway, I’ve got about… ten minutes to do this, so let’s go.

I found this recipe when I went hunting for things to do with chicken. I found it on a site called If you’re looking through that massive amount of text to find the OR, ctrl +F for “garlic Chicken.” As usual, the recipe has a dumb name, so I re-christened it.

Lame (Duck) Chicken

And behold, the ingredient list, and the thing which got me so interested in this recpie. As always, the recipe is presented as I cooked it, and if you want the OR, go to the link above.


1/4 cup olive oil
1 large onion diced
pepper to taste
juice of 2 lemons
2 large carrots, sliced
2 celery stalks, sliced
3 chicken breast halves
10 – 20 garlic cloves, unpeeled and left whole (yes, it said “twenty to thirty”!)

The original recipe calls for 20 – 30 garlic cloves, but since I  had substantially less chicken, so I toned it down some. Even I can have too much garlic.

Darcy would like to contribute that putting whole cloves of garlic, unpeeled, on chicken, is wrong.


Heat the oil in a frying pan. Add the onion, carrots and celery, stirring
constantly, until they are soft.

With a slotted spoon, transfer the vegetables to a casserole dish or a clay pot.

Lay the chicken pieces on top of the vegetables. Sprinkle with pepper and
lemon juice.

Put the garlic around and on the chicken pieces.

Cover tightly with aluminum foil. This is essential, because the chicken must cook in its own juices. Cook in a preheated 350F oven for 30m. Do not uncover until ready to serve.



It was okay. Definitely edible, but, as I said, a disappointment. The carrots gave it a really sweet taste, and there was absolutely no garlic taste in there at all.

I don’t really understand the purpose of not peeling the garlic, as all the good stuff is inside there. If I do this again, I might press the garlic, as is my usual. Darcy, like I said above, says that the non-peeled garlic is wrong.

Added to a magic salad, this was my dinner tonight:


I gave myself a lot of the chicken because I really hadn’t eaten a lot else that day. Here’s the deal on that:

I usually take an apple with me for breakfast, but due to my upper lip  being kinda-chapped, I didn’t want to take the apple because it would just burn my lip. I decided to get a smoothie at Mollie’s later. Only to find that they were out of the strawberry mix stuff.


Then lunch continued the lame-ness. I went into Evans and didn’t see anything appetizing, and so I made another trip to Mollie’s to do my hot-sauce chicken spinach carrot salad thingy. But alas, the line was long and I had left my stuff out on the quad. So I grabbed the Soup of the day which was a VERY salty chicken noodle soup. Minus the chicken. I ate the broth and around the noodles, got hypertension, and just resolved to make myself nommy for dinner.

I ended up not eating the entire plate, which is fine. We all have our days.

Anyway, I’m looking forward to a working weekend, but I’d like to take some time and get straight in my head what I want/need to do. Things that are already on the agenda (that aren’t working):

Tomorrow doing some sparring with Nicki to help her get ready for her belt test.

Saturday going to the TKD belt test to watch Anthony get his yellow belt and Nicki get her orange.


Feeling pretty good,