Okay, so I'm still crazy, this isn't news. What IS news is I'm going even more insane having taken the summer off from school. I'd like to say I haven't been posting because school has been kicking my ass, but I have a 4.0 that I haven't really had to struggle for. I'm not smart, but everyone else I have class with is slooooooow. Anyway, not here to put down my fellow classmates. Then why AM I here? So glad you asked! I'm here because there are times I find I want to post things that are not Facebook appropriate and I will think to myself, "dumbass, you have a blog," and then I feel all guilty for neglecting the blog and not stalking any knitters. FIXED!! Now I can stalk whatever new shiny has my fancy and nobody can tell me i can't post about it cuz...IT'S MY DAMN BLOG!
This means I can talk about school, or post recipes which I have threatened to do in the past (psst, semi recipe at the end. Well don't go look NOW! Rude...), or even post things I've made again cuz y'all, Stalker's been crafty again!! For those that don't have the dubious honor of following my crazy on Facebook, here's a pic of the latest afghan I recently finished:
Which totally matches my disco floor blog background and makes me strangely giddy.
Speaking of giddy, I'm all little miss dancey pants here lately. If I stand still too long, i start shakin mah booty. If I hear any kind of music, booty shaking. Commercials? You guessed it. Booty. I'm hyper all the freaking time and I am blaming it on the treadmill from my fitness class last semester that I have actually found myself missing. A treadmill. I've missed it. Shoot me now.
Anywho, we can delve into more insanity later, for now, a semi recipe!
Crispy Oven Roasted Chicken a la Stalker
4 chicken breast quarters, leg quarters or 8 thighs
1 gallon size Ziploc bag
Kosher Salt
Ground pepper
Onion Powder
Garlic powder
24 hours before you plan to cook the chicken (yes, I said 24 hours. Trust me here.) place the chicken into the bag and fill it 3/4ths of the way full. Place in kosher salt, ground pepper, onion powder and garlic powder. I would LOVE to give you measurements, but I never measure when I cook. I can tell you that I thought I had put waaaaay too much ground pepper in there, but it was fine. place chicken in the refrigerator for 24 hours. I put mine in a large pot in the fridge cuz I simply don't trust those bags.
When you are ready to cook the chicken, pre-heat oven to 400 degrees. Take the chicken out of the bag, rinsing each piece and patting it dry. Place the chicken on a roasting pan, or, if you're like me and not fancy, a foil lined cookie sheet sprayed with cooking spray. Sprinkle some Kosher salt onto the tops of the chicken. This helps the skin crisp up. Bake for approximately 1 hour, until skin is a crisp, golden brown. (internal temperature should be 165 degrees and the juices should run clear. please don't give yourself food poisoning.)
Enjoy!! If you try it, please tell me your thoughts on it.
Since I've been gone forever again, if you have questions for me or wish an update on something I may have forgotten, please just let me know in the comments. I really don't have anything to hide anymore since you people got to read about me needing to possibly cut scrunchies out of my hair. Laters!
