Sunday, January 07, 2007


Define "rest".

"But you've been resting since we got home." said he. *Clonk* [That's the sound of me hitting him]... Because I didn't mow the lawn yesterday perhaps?.... Or paint the house... or run a marathon.. ? The clothes got themselves to the washing machine, hung themselves out, and the dinners have just happened. (Oh that's right, he bbq'ed the meat, so there was nothing else to do!!)

Ok, so I've been endeavouring to take it easy. Easier. Helps, as I said, with a Dishwasher Unloading fairy. The visit went off ok, and the other Sister in Law (the one coming just for lunch) managed not to say anything that left me (or Marc) grinding our teeth like she usually does. And I feel sort of better, but sort of blah still. The most annoying thing is that my ears are sort of blocked, but popping... And different to each other. All in all I'd rather not have to speak because of the hollow echoey sound my voice makes in my head. Which leaves a toss up over which is preferable - giving instructions, or just bloody doing it myself.

Pretty stupid for someone supposed to be "resting".. but for lunch, for something a bit more interesting than the BBQ sausages we did for the kids, I decided to try out a recipe out of a bunch of food magazine recipe pages that I'd torn out and kept. (From a picnic lunch section I think.)

It worked, and I highly recommend it:

Asian-style chicken salad rolls

Serves 6

1 bbq or roast chicken (I bought a bbq chook with no stuffing.)
3 green onions/shallots (thinly sliced) (The long green ones, not the ones with the bulb.)
1 carrot, cut into small thin strips (I grated long thin strips with this grater I have)
1/2 cup salted cashews, roughly chopped
bread rolls, to serve

2 tbsp olive oil
2 tsp sesame oil
2 tbsp light soy sauce
1 tbsp rice vinegar or white wine vinegar
1 tsp caster sugar
1 garlic clove, crushed

1. Bone and skin chicken, shred meat. Place into bowl.
2. Make dressing: Combine all ingredients in a jub. Whisk with fork till well combined.
3. Pour dressing over chicken. Season with salt and pepper. Toss well to combine. Place into airtight container. Place onions, carrot and nuts into separate airtight containers.
4. When ready to serve, add onions, carrot and nuts to chicken. Toss. Spoon into bread rolls or serve as a salad.

It was pretty easy, really. Served it up with those par baked dinner rolls (baked of course), the sausages, and a tossed garden salad, and it was pretty good.

And then I let them all go off to the beach, while I lazed off the 2 or 3 white wines I'd drunk over lunch (probably shouldn't have been drinking with antibiotics, but they didn't warn me not to!)

And I've all very restfully made up skinned and crumbed chicken drumsticks for dinner... and chucked on some brown rice to cook.

Someone else can make the salad. I'm done.

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