Friday, January 27, 2012

love you like a love song, babyy

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I'm happy. I am so, so, so happy. Not just today, although I'm fairly happy today (it's Friday, and I slept in 40 minutes, and I had delicious Greek yogurt for breakfast, and I get to go running with Brianna this afternoon, and it's going to be such a fun weekend), but in general. I can't remember a time I've ever felt so completely whole and content. And I'm happy.

Jason and I met in accounting class, which isn't terribly exciting, and is very typical BYU. We studied a few time and hung out a few times and I liked him a little bit, and then one night he came over and we put in a movie but we didn't even press play. We talked and laughed and talked for eight hours. It was one of the best nights of my life. That night, something clicked.

The next day, I went to his family's house for dinner. I couldn't stop smiling as I drove there. I couldn't stop smiling as I walked up the steps. I couldn't stop smiling as I ate my dinner. I felt like such a dork, but I really, really couldn't stop smiling.

And I haven't stopped since. Nothing else matters quite as much as the feeling of absolute rightness that I have because of Jason. I am absolutely, unequivocally positive that Jason is the love of my life, my best friend, The One. He is it.

And I'm happy.

cooking.

I think I'm getting better. I made chicken three times this week and it worked like a charm every time. Of course, a little Sweet Baby Ray's never hurt, either, but seriously--I can do this! My roommate thinks the chicken kept burning because of the pan I used on the stovetop, which is comforting that maybejustmaybe it's not just me.

So without further ado, here's my failproof chicken:
1. Brine chicken in salt and sugar.
2. Put chicken in pan. Cover halfway with chicken bouillon, a few teaspoons of olive oil, and any seasoning in the world.
3. Cook at 500 degrees for 20 minutes.
4. Cover for 5 minutes. If you want.
5. E.A.T.

Impressive, yes?!

On another note, Brianna and I made sugarless, oilless cookies last night. Uhh what? Yeah. Fer real. Thank you, Pinterest. The recipe's here but the truth of the matter is, I'd only make them if you (a) have not made or consumed cookies in months and months and have most likely forgotten what they taste like, (b) really enjoy natural food, or (c) want an excuse to eat a few chocolate chips so bad that banana-sweetened cookies sound good to you. Which category do I fall into, you might ask? Definitely a.

Bri and I decided we might make them again (read: I decided I might make them again), but we would never, ever make them to feed to other people. Amen.
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But if you decide to give it a shot.. we replaced the oil with applesauce, and used gf flour in place of almond meal ($11 a bag? I think not.), and rolled them in coconut, and sprinkled the top with nutmeg. And i thought they were pretty yummy.

Tuesday, January 24, 2012

again.

Last night was Attempt #84 at chicken. This time, it was garlic & brown sugar chicken. Jas took one bit of the chicken, picked me up, spun me around, kissed me, and said, "Thank you, beautiful! This is delicious."