Now, I could definitely be a stay at home writer. The problem this week has been a complete lack of inspiration. Yeah, it turns out that LIVING and EXPERIENCES provide the fodder and motivation for my tales, and without being able to get out and live and experience anything (aside from the snow which got boring after the second trip out in it), I haven't been able to write. Call it writer's block or what you will, but I am most definitely at a complete loss for words and that makes me mad. Really, really mad.
The source of my frustration.
So, as bad as I can hate going to work day after day, I'm realizing that work actually inspires me in a lot of ways. If nothing else, it provides me with the motivation to fulfill my dream of becoming a professional writer. Every day that I spend working towards that goal (even if it is working in a field that I don't always want to be in) brings me one step closer to reaching it. So, I can honestly say I'm looking forward to going back to work tomorrow and, hopefully, putting a stop to this writer's block.
In the meantime, as a housewife this week, I cooked at least one good (and simple) meal.
Spicy Chicken Tenders (modified by Jeremy Ross)
1 lb chicken strips/tenderloin
2 tablespoons peanut oil (enough to cover the bottom of a large fryer)
1/2 cup milk
a few dashes of hot sauce
1/4 cup flour
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon cajun seasoning
1/8 teaspoon black pepper
salt to taste
Soak chicken strips in milk and hot sauce in refrigerator for at least 30 minutes prior to cooking. Combine flour and spices on plate or in bowl. Dredge each soaked chicken strip in flour mixture, coat well. Heat peanut oil (which doesn't burn as easily as vegetable oil) over medium-high heat. Place dredged chicken strips in oil. Cook for 5 to 7 minutes on each side or until crispy and brown. Serve with wing sauce.
5 to 6 medium potatoes (I used russet, I've seen a lot of recipes that use red potatoes)
1/2 to 1 envelope onion soup mix (you can over-do this depending on the size of our potatoes)
1/3 cup olive oil
Preheat oven to 450 degrees. Cut potatoes into small, uniformed cubes. Combine potatoes in bowl with onion soup mix and olive oil. Mix to coat well. Place in greased medium-sized casserole. Bake 40 minutes.