Multiconstruct

Its been frenetic for this blogger and haven’t had a chance to post in ages. I made a trip back to Michigan and Ohio, blew up my truck, brought Johnny Watson back with me for a house rehab (the house not johnny) and so have been occupied from rise to bed all day every day and for the foreseeable future. And yet faithful readers in my 20 minutes of downtime before work i want to tell you about kumquat curry chicken, a collaborative effort of two nights ago.

In a blender put in 3/4 pint of de-seeded kumquats, , 1/2 cup vidalia onion salad dressing, 1/2 cup water and pulp that shit up. Take 3 large chicken breasts clean and wash and remove excess fat. Pound with the hammer down to 1/2 inch and chunk up. Season 1/4 cup olive oil with 3/4 head of garlic and 3/4 cup sweet onions. Brown the chicken add most of the kumquat puree (save the rest for a salad dressing on another day) and simmer with a lid on to keep the temp up. Hope you knew to start the rice cooker after the blender and before browning the chicken with 1/2 white rice (for the kids and old people) and 1/2 sprouted organic brown rice. Put in a little extra water (plus butter and salt of course) so the brown rice gets good and done. Meanwhile slice an organic carrot into some frozen peas with some mrs dash and basil and set to cooking. when the rice switches to warm mix in some smooth peanut butter to thicken (you can use tahini if you haven’t made salad dressing out of all of it like i have). you want enough in to make it creamy but not so much that you get much peanut taste just a tiny little mystery hint. Citrussy goodness. I needed to add salt but it was so flavorful some didn’t notice. Good, largely good for you, and quick enough for a weeknight if you’ve got a little help and a lot of good company. Pairs well with Pepsi Cola. For best results pull up all your linoleum and underboard. Standing on springy mossy smelling plywood makes you think you’re cooking in the deep forest.