Dadgumit I missed the chance to use one of those limes. That's okay. I defrosted three chicken chests (I'm too demure to say 'breasts'), used two, so I'll do that tomorrow. * looks around * If there is a tomorrow. I tend to forget tomorrow is not promised.
Chicken breast, oops, I mean chest, pounded, dusted, and fried quickly in bacon grease. I wanted that bacon grease coursing through my veins thickening it up, and to get rid of it, and because I felt like it, but mostly because I felt like it. I added saki and a trace of sugar to the gravy just to be different.
Then I forgot to turn off the stove and didn't notice until after lunch. Oh boy.
So I read a few pages on food-photography and now I'm an expert in my mind. The pages agree, they make a point of it, there is nothing more boring than a dead-on overhead shot. Therefore, here's a dead-on overhead shot of Brittany sel gris gross. It's too chunky for its own good and must be brought down a few notches. The coffee grinder is not good for this. The mineral-laden salt is too wet and the machine grinds it to a consistency resembling wet sand. Even if you bake it dry, it dampens up again like it's hydroscopic or something. Luckily, it grinds in this thing with ease.
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