Seems an insult to "like" your post, but take it as a "hang in there." I don't have what it takes for the restaurant business, but I admire those who do.
A sunrise alarm clock and a collapsible tea kettle. The former is a big moon-shaped disk that gradually gets brighter and makes you think the sun's full up these dark spring mornings. I've tried it a couple of times and it just get me out of bed on time. The collapsible kettle is for school. Yeah, I can borrow the one they keep in the English office, but I feel guilty about it. It doesn't get the water that hot anyway, and I can't take it down to the first floor. And locating the nearest microwave and waiting for water to heat is for the birds. Silicone is wonderful, ain't it?
At a local fifties-style diner, I bought a chicken fried chicken dinner for my grandson that turned out to be chicken fried steak. He ate it anyway since he'd never had it before, and said it was okay, but not as good as chicken fried chicken. Then I splurged and bought us each a piece of pie to go: coconut for me and chocolate silk for him. Calorie, calirah, calorie, calirahahahaha...
My family has raised cattle for almost 400 years in this country, and probably in Ireland and Scotland before they sailed here. We're all tired of dead cow. The sight of a beef steak brings on an atavistic culinary dread. We sell cattle in order to make enough money to buy chicken and pork.
I like the sound of that (for winter) but would it not have been cheaper to sleep with the curtains/blinds open at this time of year?
I always sleep with the top part of the windows uncovered. Unfortunately, in my longitude it's still dark at 6:15 AM Eastern Daylight Time. Well, maybe there's the faintest glimmer of light, but not enough to make a difference. My GPS/dash cam is still on night mode at 7:05 AM when I head to school.
Random and useless fact: When FDR talked about "two cars in every driveway and two chickens in every pot," chicken was a luxury food. When I first arrived in Japan it was the cheapest protein I could buy, at 28yen/100grams. Now it's up to something like 68 yen, but still cheaper than beef or pork.
$142.33 for a 40# case of random breast. $130 for a 20# case of 4oz breasts. $138 for 20# case of wings. $5.74# for statler. $89.10 for 40# thighs. That's wholesale, contracted at 5% margin, 50K plus # a year. At least 50K. I've got one Mexican joint that uses nearly half a ton of thighs a week.
Yes, highly suggestive. In reality, they are random sizes leftover from the portioned cuts at the factory, used for shredding, chopping, and other bite sized chunks.
So, you're telling me that anything over a mouthful is not a waste? It's like chicken fried steak, only with a chicken breast. Sorry. Sometimes Pandemonia, my juvenile evil twin, takes over. Plain old southern fried chicken is dipped in buttermilk and coated in seasoned flour before frying. Chicken-fried chicken is coated in egg before breading.
Let's see, 142.33/40 gets $3.56/lb, convert pounds to grams and dollars to yen, but the yen's in the toilet for the past few weeks and the prices haven't changed so what date do we... fuckit.
I had one but left it on the lawn after its kitchen sink excursion. It became a rusty snake, then a garbage snake due to my laziness. I might just call a plumber next time, after all the trouble it was.
Ah, I see. In Japan there is a charmingly named dish called "oyakodon" - a rice bowl with chicken and a sort of savoury egg custard. The name translates to "parent and child rice bowl".
