Life of Wry

Not terribly inspired to write much right now… which is to say life on day #111 of California’s pandemic restrictions is a bit unremarkable. For sure the news remains distressing — covid’s in an exponential spike all over the country and California’s reinstating its stricter guidelines, and Trump’s bordering-on-treasonous indifference to Russia’s paying the Taliban 100k per murdered American soldier — but I don’t have a lot to add to the relentless commentary on those two fronts.

No meetings for 4-5 days! My ongoing tasks and activities for Kelly’s campaign and for SD/IY are all cranking, and even the big Community Read project I’m involved in is moving along smoothly. Fact is, I have some clear sailing for reading if I want to take advantage of that… which I just might. Maybe my next post will be about a book.

Until then, back to cooking.

This was tonight’s easy new thing: an all-in-one-dish coconut, chili, vegetable, chicken rice concoction.

First, put coconut milk, fish sauce, peanut butter, red chili paste, thinly sliced garlic in a 9×13 glass roasting pan:

Add salt and pepper, sliced carrots and cut up boneless-skinless chicken thigh and mix it up:

Add uncooked jasmine rice that’s been rinsed and some boiling water:

Seal with foil and put it in a hot oven for 40 minutes. Then add some chopped broccoli, recover, and return it to the oven for 10 minutes to steam.

Then serve:

Doesn’t look like much but it’s hearty, easy and quite tasty! Baked rice = nice. Lots of possibilities here.

The only thing that diverged from the recipe was the time it took me to prep, as usual. They said it’d be about 10 minutes; it took me an hour and twenty minutes.. but.. that’s slow, plodding, fussy me. I can never figure out why prep takes me so long. I’m a cooking weirdo.