Look! An actual public post!
May. 16th, 2007 11:06 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mandolinSo, I just went and did something totally out of character, justified by the fact that I just finished the semester: I am now the owner of a Nintendo DS. (Not a pink one.) I'm also starting to understand people's fixation with the Phoenix Wright games; it's like the character designers were wired on Pixy Stix at 3 am when they finalized the characters. *snicker*
Of course, when the fall semester starts I plan to lock the DS up. Or give it to my mother for safekeeping. (Assuming I'll ever see it again; the friend who enabled my urge to buy one - not that it took much - warned me that his parents have one now and play with it all the time.)
On an unrelated note, here's the recipe for the dinner I made Mom on Sunday.
Chicken Lettuce Wraps
Ingredients:
* 2 tablespoons canola oil (I used vegetable oil)
* 1 tablespoon minced fresh ginger root
* 1 1/4 pounds skinless, boneless chicken breast halves, cut into bite size pieces
* 4 tablespoons rice vinegar
* 4 tablespoons teriyaki sauce
* 1/2 tsp garlic powder
* 1 1/2 cups shredded carrots
* 1/2 cup chopped green onion
* 1/3 cup toasted and sliced almonds (untoasted works too; I didn't want to set off the smoke alarm trying to toast them)
* 12 leaves of lettuce
* 3/4 cup shredded mushrooms (Jen, you can cut these out. XD)
* 1 can drained chopped water chestnuts
(Note: If you know you're going to make this ahead of time, try to get everything chopped up the day before; it'll save you cleaning and prep time.)
Heat 1 tablespoon oil in a large skillet over medium high heat. Add ginger, water chestnuts, mushrooms and chicken and saute until cooked through, about 7 to 10 minutes. Set aside.
In a large bowl, whisk together remaining 1 tablespoon oil, vinegar, teriyaki sauce and garlic powder until mixed together. Add chicken mixture, carrot, green onion and almonds; toss together.
To Serve: Spoon 1/12 of the chicken mixture onto the center of each lettuce leaf; roll up leaf around filling and serve. (But serve with forks anyway, the filling will try to escape.)
Of course, when the fall semester starts I plan to lock the DS up. Or give it to my mother for safekeeping. (Assuming I'll ever see it again; the friend who enabled my urge to buy one - not that it took much - warned me that his parents have one now and play with it all the time.)
On an unrelated note, here's the recipe for the dinner I made Mom on Sunday.
Chicken Lettuce Wraps
Ingredients:
* 2 tablespoons canola oil (I used vegetable oil)
* 1 tablespoon minced fresh ginger root
* 1 1/4 pounds skinless, boneless chicken breast halves, cut into bite size pieces
* 4 tablespoons rice vinegar
* 4 tablespoons teriyaki sauce
* 1/2 tsp garlic powder
* 1 1/2 cups shredded carrots
* 1/2 cup chopped green onion
* 1/3 cup toasted and sliced almonds (untoasted works too; I didn't want to set off the smoke alarm trying to toast them)
* 12 leaves of lettuce
* 3/4 cup shredded mushrooms (Jen, you can cut these out. XD)
* 1 can drained chopped water chestnuts
(Note: If you know you're going to make this ahead of time, try to get everything chopped up the day before; it'll save you cleaning and prep time.)
Heat 1 tablespoon oil in a large skillet over medium high heat. Add ginger, water chestnuts, mushrooms and chicken and saute until cooked through, about 7 to 10 minutes. Set aside.
In a large bowl, whisk together remaining 1 tablespoon oil, vinegar, teriyaki sauce and garlic powder until mixed together. Add chicken mixture, carrot, green onion and almonds; toss together.
To Serve: Spoon 1/12 of the chicken mixture onto the center of each lettuce leaf; roll up leaf around filling and serve. (But serve with forks anyway, the filling will try to escape.)
