Monday, August 8, 2011

Unemployment - Day one!

Saturday, August 6 - my first day of unemployment!

I did antigravity yoga for the first time ever. It uses a fabric hammock sort of thing and was fun and a great workout - I'm still sore 2 days later. I can't wait to go again.


Then I made dinner and had some friends over to celebrate. I made chicken and/or bean tacos, mexican rice, and dips. I totally made everything up, didn't even reference any recipes, so I was thrilled that it all turned out great, although perhaps a little spicy for some people.

salsa - in progress

Tim, me



taco fillings - spicy simmered chicken, vegetarian black beans
mexican rice, thanks to my lovely rice cooker
corn salsa, tomato salsa, guacamole
Richard and Brett

Corn salsa
serves 6 to 8

6 ears of corn, kernels cut from the cobs
2 red bell peppers, diced, seeds and ribs discarded
1/4 cup finely chopped red onion
1/4 cup chopped cilantro

to taste:
salt and pepper
regular and/or chipotle chili powder

Combine the first four ingredients in a medium bowl. Season with the spices - start with about a teaspoon of each and add more depending on how spicy you want the salsa. Serve with tortilla chips or as a taco topping.

Spicy Simmered Chicken
serves 6 to 8

1 large (28 oz) can of diced tomatoes
1 regular (14.5 oz) can of tomato sauce
6 cloves of garlic, skin removed and cut into halves
2 jalapenos, chopped (seeds and ribs removed if you want to cut the heat)
1/2 red onion, chopped
1 can chilis in adobo (optional - omit if you don't want it to be spicy - but they add a great flavor!)

to taste:
regular and/or chipotle chili powder
salt and pepper
red pepper flakes

3 pounds boneless, skinless chicken breasts and/or thighs

Combine the first 6 ingredients in a large pot with a lid. Add water to fill the pot to a little over halfway. Add spices - start with a tablespoon each, and taste sauce and increase as necessary to reach desired flavor.

Add the chicken pieces to the sauce and turn the burner on to medium-low heat. Simmer, stirring occasionally, for about 2 hours.

When chicken is cooked through, remove the chicken pieces and put on a plate. Use an immersion blender to puree the veggie pieces in the sauce. Shred the chicken and add back to the pot. Continue to cook on low for another 30+ minutes.

Drain the chicken in a fine strainer over a large bowl and serve with tongs. You can throw out the sauce or save it for a spicy soup base. (I plan on adding more chicken, corn, beans, and peppers for dinner later this week.)


  1. My cousin does both antigravity and acro (short for acrobatic) yoga. I'm amazed at people who does this, so I'm totally impressed that you tried it out! :)

  2. Awesome. Anti-gravity yoga looks INSANE!!!

  3. Oh, Meredith, I remember you mentioned that!! I'd love to try acro too, but I have yet to find a place that teaches it (I'm sure they exist here, I just haven't looked hard enough yet).