@shekinahcancook I have gotten SO much use out of these fidgets already. And based on how I use them, I’m able to tell where I am in regard to nervous system regulation. They’re a gauge for me to know how to proceed. And I am so grateful to you for them.
@shekinahcancook Thanks so much! There was juuuuust enough bulgogi to have a bite in every serving. There are just so many micronutrients in this dish and so much fiber and so much flavor.
Half a century ago I had a "Korban Minchah" women's siddur, with a Yiddish translation and a bunch of special prayers and techinot for women to say on important life events.
It’s my #birthday. My late fiancée’s Yahrzeit is in two days. Go buy me stuff from the wishlist in my bio to see if it’ll help replace the pain in my life with stuff.
@chaoticmitzvah There must be something about the viewer that I'm using, because I don't see an "about" section on your profile. Can you just DM me a link? Thanks.
2/ •Preheat your oven to 375F.
•Line your pan with foil or suffer the consequences. •Mix everything together until it’s all the same color.
•Set your tenders aside for later
•Cook your potatoes uncovered on the center rack for half an hour to 45 minutes until they’re cooked almost all the way through.
•Sandwich your chicken strips between the potatoes. Do not lay them on top of the potatoes or suffer the consequences. Cook for another 30 minutes. Use a meat thermometer to make sure you’re not going to get sick. I don’t know how thick you cut your chicken.
•For a browner exterior, pop you pan under the broiler for the last 10 minutes.
•garnish with parsley
I am super curious how this would work with preserved lemons.
The chicken will be less salty than the potatoes. The chicken is good. The potatoes are GOOD. And your kitchen will smell so good in less than fifteen minutes.
1/ This is an augmented version of a chickenrecipe from #RuhamaShitrit. This is not a political statement. This is just a recipe.
•1lb boneless skinless chx, trimmed of fat and cut into tender-sized shapes because who can afford actual tenders
•6-8 medium Yukon gold potatoes, peeled and cut into quarters
•Half of one vidalia onion, thinly sliced into half moons
•Four cloves of garlic- grated or minced- I don’t recommend microplaned for this but go for it. And I would NEVER tell you to reduce the amount of garlic in a recipe… but if you felt the need to in order to compensate for the microplane, I couldn’t stop you.
•1t salt
•1/2 t ground black pepper
•1/2t paprika- I used sweet
•1/2t turmeric powder
•1T dijon mustard
•1T pomegranate molasses
•1/4C olive oil
•¼C water
DO NOT skimp on your oil & water or your food will be both undercooked and burned to the point where it will take two weeks of soaking in dishwashing enzyme tablets & scrubbing to get off the shmutz. Ask me how I know.