Of chicken, tofu, Indiana, and drastic measures

I have a confession. The thought of cooking a whole chicken (Task 18) has frightened me just a bit. I cannot really figure out why. It could be that it is basically a chicken body, minus the head. When it's just chicken parts, like drumsticks, it is a lot easier to ignore the fact that it used to be a living thing. Morbid, I know. As I was grocery shopping a few weeks ago, I found a smallish "natural" chicken on sale ($4.75!), so I seized the moment and decided to conquer my fear. So, a few days later, I cooked that chicken with some lemons and garlic. I used a combination of recipes: one from a cookbook titled, .Poulet (guess what its focus is), one from a friend, and basically some decisions made at the last minute, with the guidance of my beloved aunt and uncle. Before I began preparing it, I had to have a chicken anatomy lesson thanks to my uncle. "This is the short thigh, attached to the drumstick. The gizzards and liver will be somewhere inside." "Oh, please no." I don't do blood and guts well. Fortunately, the chicken was already cleaned out, so no gizzard and no liver. However, I did stab my hand with a chicken rib. That baby hurt. After covering and stuffing the chicken with butter, garlic, and lemon, I stuck it in the oven for an indeterminate amount of time. ALthough it was quite an ordeal (I'm not the most skilled traditional chef), it was delicious. The meat was tender and basically fell off the bone.


About a week or two later, I then ate tofu for breakfast, lunch, and dinner (Task 24). That was more than likely a one-time deal. I have eaten tofu before and it was okay, but cooking it grossed me out for some reason. It just looks weird and unless it is covered in sauce (which I did not do), it has a strange taste. For breakfast, I made a breakfast burrito with super greens, tofu, and some other healthy stuff. Lunch consisted of an English muffin with almond butter, tofu, banana, and cocoa. Dinner was salmon, pasta, and a few tiny slices of tofu. My idea of becoming a vegetarian has come across a potential road block.


Two weeks ago, I visited Indiana and therefore can now mark Task 14 off my list. I have never been to Indiana, other than potentially traveling through it. Indiana was cooold, and much nicer than I expected. I was in Indianapolis the weekend after the Super Bowl, and the city seemed to be recovering nicely.

And now for the big news. [Insert drumroll here.] I drastically changed my hair (Task 3). And by drastically, I'm talking approximately 9 inches from the back of my head and 6 inches from the front. I was a bit nervous, but less nervous than I expected. It was somewhat of an impromtu decision and I am really glad I did it. And although I keep getting spooked when I pass a reflective suface, I love it. I can no longer be identified as the girl with the long, blonde hair. I feel like I now can wear my haircut, instead of the other way around. What are your thoughts?

Josh Groban, will you marry me?

I have had a couple of dreams with Josh Groban in them. A sign? I wish. Probably just more evidence that I'm starstruck and obsessed with the man.

On a slightly more sane note, I have now eaten a rutabaga. I made turkey burgers and bought a rutabaga to go with them. Yes, I know that sounds like a bizarre combination, but fear not, dear readers, it worked out in a rather delicious fashion. I prepared it in a nontraditional manner (surprised? probably not).

RUTABAGAS FOR DUMMIES
* Rutabagas are root vegetables.
* They are usually boiled and/or mashed, or roasted.
* If roasted, they are usually combined with other root vegetables (parsnips, potatoes, carrots, and the likes, I guess)
* Rutabagas are not the easiest of the veetables to prepare.

I found that rutabagas are A) difficult to peel, B) covered in some kind of wax which really grossed me out, and C) are not a walk in the park to chop. So, in a problem-solving/lazy fashion, I sliced thin pieces and *drum roll, please* fried the things. Yes folks, I fried a rutabaga. Actually part of a rutabaga. I'm saving the rest for a later date, since fried anything is not so spectacular as a leftover.

And guess what, y'all. I LIKED it. Actually quite a bit. I dipped the rutabaga chips in a chili lime mayonnaise I had made to go with my Southwestern turkey burger. Quite scrumptious, if I say so myself. And, for proof that Task #2 is done, I took a picture of my meal.


And for your entertainment, here is A Touch of Grass performing "Rutabaga Boogie."