I wonder...

I often hangout on twitter and wonder how many of the tweets are "censored" and no, not by some Big Brother patrolling the cyber world but by the posters? How do people balance their public personas with their private ones? Or do you just let it all hang out there? I often fear that I will lose followers if I am "real", you know the let it all hang out there sometimes not politically correct, or even PG-13 kinda real. But I guess then I need to decide exactly what kind of blogger I want to be. For now I will muddle through the big bad cyber world in search of my identity, pausing along the way to plan a few meals :)

Enjoy my friends! And a big welcome to my new followers!!!


Monday - Red Thai chicken curry on jasmine rice(chicken, coconut milk, pineapple, red pepper, red curry paste)


Tuesday - Some kind of tortilla pie or mexican casserole (any suggestions?)

Wednesday - Curried chicken with ginger and yogurt


Thursday - Pork Scallion (recipe below) with salad

Friday - BBQ buffalo chicken ranch burgers

Saturday - Beer butt chicken, salad and rolls

Sunday - Use leftover chicken to make either BBQ chicken pizza, or chicken pesto pizza

Red Curry Chicken and Jasmine rice
Ingredients

3 tbsp red curry paste
1 can coconut milk
1 tbsp salty sauce (oyster or soya)
1 can bamboo shoots
1 can pineapple
1 red pepper

Directions

In a saucepan mix red curry paste, salty sauce and coconut milk together, pour over chicken, add veggies. Simmer for 5 mins. Serve over jasmine rice.

PORK SCALLION RECIPE (Thanks Nicki!!!)
1 pork tenderloin, cut into 18 medallions, pound out so thin
Marinade for at least 30 minutes in:
2 tbsp Low Sodium Soy Sauce
2 tbsp Oyster Sauce
1 tbsp Sesame Oil
1 tbsp Honey (I didn't use the honey)
1 tbsp fresh Ginger, grated

Cut scallions into 18 spears slightly longer than your pork medallions. Wrap pork around scallions. Broil for 5 minutes or until cooked through (depending how thin your pork is. I sprinkled mine with sesame seeds.