Roasted chicken

Just look at that juicy bird, basted using a rosemary branch!!!

Bacon wrapped chicken!!!

OH NOES!!!!!!!!

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The incredible thirst for sushi

I woke up in fever

sweating

for I have had a nightmare

a harsh dream

there was no sushi

no where to get it

no where to buy it

no one is making it

life is just faking it

so when I arose from my bed

all blushed and in tears

I went to the fish market

to chase off my fears

and there

all the fishermen happy and drunk

I gave them some money

they gave me a chunk

so I was making sushi

like a pro

and I will eat it forever

smelly fingers all around

fish

tuna

salmon

no more tears and fears

homosaki

fotomaki

sushi loving tofu monster

erectumus maximusss

Chicken Tikka

One of my favorite Indian dishes 🙂

Serves 4

• 1 pint of live natural yogurt
• 1 Tablespoon Cumin powder
• 1 Tablespoon garam massala
• 1 Teaspoon Coriander powder
• 1 Teaspoon Turmeric powder
• 1 Teaspoon chili powder
• Juice 1 lemon
• 8 cloves garlic – crushed
• 1 inch grated ginger
• Red food coloring
• 4 Chicken Breasts Cubed
• 1 Lemon

Mix the spices, coloring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Marinate the chicken in the marinade for 2-60 hours. Preheat the oven to it’s highest heat for at least 20 minutes. Shake off excess marinade and place chicken pieces on skewers on a wire rack in the oven. Cook for 15-20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer, if the juices run clear it’s cooked, serve with a wedge of lemon.

I’m feeling kinda lazy, so I’m not gonna look up a Papad bread recipe till my next post, but here’s a bunch of pictures 😛