Oh, shards

[desperance]

There's a fly in the office, and Mac the Mighty Hunter is full-on. You know that game where kids used to challenge each other to get all the way round the room without touching the floor? He's kind of doing that, at high speed, back and forth and wildly knocking stuff out of his way in passing. We can haz breakage.

In other news: I boned out two chicken thighs just now, for General Tso's Chicken tonight (I am entirely cooking Chinese these days, apparently). I thought I'd do it the difficult way, from one end without opening the flesh, because - although I have an excellent boning-knife - I have never yet boned out a full chicken, because I'm chicken about it, and I thought this would be a good way of proving to myself that actually it really is that difficult.

Y'know what? Chicken thighs? Easy. Now I'm fantasising about a whole bird again. And no, not cutting it open down the backbone, as I keep seeing people do on TV; the point is to leave the skin untouched and the carcass whole, just taking all the bones out from within.

In other other news, sea trout are in season, and fresh into the market. I am a man with a fish kettle and a yen...

Comments

[mevennen.livejournal.com]

I love sewin (as it's known in Pembrokeshire). We used to get it in Haverfordwest market.

[devonellington.wordpress.com (from livejournal.com)]

My mouth is watering. Trout (good ones) are hard to find around here.