Meat Mixologist

Good day sports fans. I wanted to be coming to you earlier but the host of this site had some major issues previously. I was unable to access the site to puke my thoughts on to a page. Luckily, I mostly make these up on the spot, if you hadn’t noticed, so not all was lost. The meat of the day yesterday was spent working. It was a stress roller coaster. I failed to help Cheese with his ceiling fan. I might have to deal with a production failure of sorts. I failed to get everything done that I wanted to on my side projects. Stress. But then it was the evening and something clicked in me and so decided to take it on. My suspicion is that I had a super fast and light lunch that set me up for added satisfaction at dinner. Lunch was the last of the now week old slow cooker chili you will recall from previous posts. Dinner is where it really gets weird.

You are looking at jasmine rice cooked in the Instant Pot with beef stock, butter and salt along side some spiced chicken breast that was roughly sliced. I mashed the chicken into the rice to create an unholy (and delicious) mix of beef and chicken flavours. Neither overshadowed the other which was unexpected. I thought the heavy stock flavour would easily mask the chicken, despite the spice. I added a glop of salsa too for colour. It was very consumable. You won’t see that description on the Food Channel. That powered me to tackle laundry, to buy the Command & Conquer Remastered package and download it (took 5h), water the plants and one more unusual thing. I rode the bike. It was only for eleven minutes because the left pedal got really loose again but it was invigorating. It took a long time to catch my breath afterwards. There was an emergency call that work wanted me on regarding some announcements applicable to my US colleagues so I dialed into that. It afforded me the chance to test my mobile meeting capabilities. I’ll be using those tomorrow when I’m in the field. So as you can tell, the day wasn’t a complete failure. There is something else of note that I’m leaving off for now. We’ll get to that in the near future.