I found this link shortly after posting my rather bitter/angry rant. Reading this unique twist on the old chicken-crossing-road definitely helped lighten my mood.
Normally given the choice, I will sleep blissfully through all of Saturday morning, arising from the depths of my slumber only when the morning has past. Unfortunately, I’d gotten stuck at work Friday night till nearly 7 and so I couldn’t get the rent paid the night before. Since rent must be paid within 3 days or you get hit with a late fee and since I’ve had problems before with dropping the rent off in the night deposit box around a holiday weekend; I really needed to get the rent paid while the bank was open. So my alarm was set and awaken in the wee hours of Saturday morning I did. Ariesna decided to go along with me; so went off to the bank and successfully paid the rent and then hit up the post office.
While I was waiting in line there, an old/odd friend of ours was there as well. Elf was farther up in line than I and was trying to be friendly, but I’m not at my best during the morning particularly not during the morning before I’ve gotten some caffeine in my blood. So, I apologize Elf; I wasn’t trying to be rude/mean, I just don’t do mornings. Finally it was my turn and I got my package mailed off1. The post office was kind of nice because my favorite worker waited on me. He’s an older guy who’s always nice and has a smile for everyone. Plus, he seems to take some real pride in his work and his appearance; as I’ve never seen him show up looking sloppy (like most of his co-workers do).
I saw this over at mediatinker and decided to copy here because I really want to try making this some time.
Ingredients (serves 3-4)
- 4 chicken filets, or 1 skinless breast diced
- 2 cans chicken broth
- 1/2 can water
- 1/2 c rice
- 2 lemons, juiced
- 2 eggs
- 2-3 Tblspn milk
- 1/4 cup flat leaf parsley, chopped
- In a stock pot, cook the chicken quickly over high heat until seared. Pour in the stock and water.
- Add the rice, cover and simmer for about 20 minutes or until the rice is cooked.
- In a bowl, beat together the eggs and milk until very well blended.
- When the rice is cooked, pour the egg mixture into the boiling soup in a thin drizzle, stiring to form egg threads.
- Remove from heat, add lemon juice and parsley.
Variation 1: use 10 finely sliced shiso leaves instead of parsley.
Variation 2: add some diced carrot with the rice. Add 1/2 cup chopped spinach after the rice is done and allow to cook down, then do the egg threads.