Something new

Since I have to retake the dreaded Bar exam, one thing I know about myself is that I learn/retain information by copying it down.  So I'm creating a page on this blog where I will begin copying my bar exam outlines and notes. I apologize in advance for the boredom to those of you who are not at all interested in such content.  Please don't hate me.  It'll only last until February. 

Bride hoodies. What will they think of next.

Back in the day, when I got married, there was not all the hoopla and fanfare that went along with announcing to the world that one was a bride to be.  Now, I see banners and tiaras and today I saw a Bride Hoodie and I thought to myself, why would a bride wear a hoodie?  Unless of course she was getting married in the colder months. But again, if she is out partying and celebrating her soon to be no-longer-single status, wouldn’t she be dressed just a little more fancy?  A little less casual?  I asked the teenagers and even they were confused, 17 stating that she liked the idea of a hoodie to wear around after the wedding, but not while celebrating before.  Maybe I’m just old and out of touch.  I guess that’s what happens when you’ve been married for nearly 20 years. 

Greek Salad(s)

via google images

Basic Greek Salad 

2 large cucumbers (peeled and seeded)
1 small red onion
1 pint cherry tomatoes (halved) (or 4 Roma tomatoes)
1 cup crumbled feta cheese

Chunk the cucumber after you've peeled and seeded them (removing seeds also removes those cucumber burps); cut onion in half and then slice thin; cut tomatoes in half; drizzle in vinegar/oil dressing of your choosing (I use home made Zesty Italian).  Sprinkle in feta cheese, chill for about half hour and serve.   Great with pork, chicken or meatless.

New Twist on Greek Salad:

via google images

Boil 1 box of garden Rotini pasta to al dente, drain, rinse and set aside.  Make basic greek salad as above, add one can whole olives (drained and cut in half) and add to pasta. Toss in oil/vinaigrette dressing of your choosing and serve chilled.

Delicious!

Remembering

Oh! A new Review!

So, I've been working on a Mac computer since July 7. For all intent and purpose, it does the exact same thing my windows computer did/does. I don't notice a real difference as far as how software runs or programs open/close versus using windows. I have noticed a few things that irk me:

1. Keyboard shortcuts. The CTRL button on Windows is the "command" button on a Mac. Easy enough. Except that I got tendonitis of my left thumb using the damn thing. I had to find and download a whole list of commands so I can function like I am accustom.

2. Programs that are sucking up the life of a computer and can be closed easily via CTRL, ALT, DEL and opening the task manager in a Windows computer, now must be accessed via command, option (ALT in Windows)and esc, which opens a small box of programs that are open (it tells you if one is frozen) and you have the option to "force quit" (stop) that program. But, if the computer doesn't think the program is frozen, and every window on your screen is stuck, you must pick which one you THINK is frozen, close it, and then via process of elimination fix the problem. Irritating.

3. The various programs I have open stack on top of each other in a most annoying manner. Then, I must give myself a small seizure pointing my mouse up to the right hand corner to see which window I want and clicking it, or I must point my mouse down at the bottom of my screen and chose the program I'm looking for and sometimes, just to piss me right the hell off, sometimes there will be a program down in that bar just bouncing up and down and distracting me like no child has the ability to distract me.

Consensus: I don't think I like Mac and because I am shallow and petty, my dislike is 100% stylistic.

Selling old watches and stuff

I recently decided to clean out the old drawers and jewelry boxes and see what I could sell for any kind of real money. There wasn’t much. Mostly old costume jewelry but I had a few broken necklaces that I’m going to try and sell and one old watch. This whole being broke thing sucks the major. But I just keep reminding myself that it’s only temporary. Good thing. Because I’m out of stuff to sell now.

Blackened Oven Chicken

Ingredients:

1 tablespoon Paprika
1 teaspoon salt
1 tablespoon cayenne pepper (if you don’t want really spicy chicken, cut this to 1 1/2 teaspoons)
1 1/2 teaspoon ground cumin
1 1/2 teaspoon dried thyme
1 teaspoon ground pepper
1 teaspoon onion (or garlic) powder

8 large boneless, skinless chicken breasts

This recipe will yield enough seasoning to coat 8 large boneless, skinless chicken breasts. 

Photo from Google Images

Mix all dry ingredients in a bowl and set aside (you can also make this seasoning and put it in an old spice jar).

Wash and pat dry your chicken, lightly spray each side with cooking/baking spray (like Pam), coat in the seasoning (I sprinkled it on with a spoon then patted it in with my fingers covering all parts of the meat)

Heat a cast iron frying pan for about 5 minutes.  Place the chicken in the hot pan and cook it for 1 minute on each side.  Then place it in a baking pan (lightly sprayed also with cooking/baking spray)

Bake in oven on 400 degrees for 20 to 30 minutes, depending on the size of your chicken breast.  Chicken is done with cut in center and juices run clear and meat is no longer pink. 

Serve with practically anything.  We like it with garlic potatoes and a green salad.