When I started this blog a month or so ago I did so with the intent of making some form of income with it someday. I always wanted to use my interest in writing into something marketable, after all: It's not really a job if you enjoy doing it.
Granted, I thought of that before Twitter and Facebook were a thing, so fuck me up the ass, I guess.
However, I still do want to continue writing, inasmuch as my actual ability. The blog was also meant to host any writing that I do, fictional or otherwise, and this site will continue that function, as will it also play host to my semi-weekly writings.
To that end, I've made a separate site for my work which are bit spicier in nature. This site will function as a bleached underpants site, the one you take home to mother. The other site will be a bit more ranty, a bit more cursey, and definitely a bit more sexual.
I won't link it here, as that site would be more personal in nature. Find it or don't, I wouldn't care, though it would be best if there was less links to both sites as much as possible.
So yes, this site will continue to be up, thank you.
And to those who genuinely read my site, please comment. It'll help me think about topics to talk about.
- Ryan
A blog on things like you've probably heard of before. Guaranteed update every other week.
Friday, 22 December 2017
Friday, 8 December 2017
A Quick Recipe
Let's talk about what we pass down.
My grandmother has a recipe for baked chicken, which I loved to eat growing up. For the longest time I grew excited when I saw a whole chicken in a baking pan, knowing that the best goddamn food was gonna get cooked.
When I was 19-20 years old, she taught me the recipe for the marinade, and it made me wonder about her other recipes: her garlic shrimp, her adobo chicken and pork, her fried pork. When the inevitable happens, who'll cook 'em? Furthermore, who taught her the recipes?
It's all pointless, really, wondering where it came from. But it did leave me with a wish to preserve at least one recipe. Something to remind me of days-back-when.
So without further ado, the recipe to my grandmother's marinade:
My grandmother has a recipe for baked chicken, which I loved to eat growing up. For the longest time I grew excited when I saw a whole chicken in a baking pan, knowing that the best goddamn food was gonna get cooked.
When I was 19-20 years old, she taught me the recipe for the marinade, and it made me wonder about her other recipes: her garlic shrimp, her adobo chicken and pork, her fried pork. When the inevitable happens, who'll cook 'em? Furthermore, who taught her the recipes?
It's all pointless, really, wondering where it came from. But it did leave me with a wish to preserve at least one recipe. Something to remind me of days-back-when.
So without further ado, the recipe to my grandmother's marinade:
- Salt
- Pepper
- Oyster sauce
- Knorr Liquid Seasoning
- Garlic powder
- Chopped onions
First put the chicken in a baking pan. Thoroughly rub salt on the bird inside and out, but not too much. Then, add pepper and garlic powder, then splash with the seasoning and oyster sauce.
Rub the bird thoroughly inside and out with the marinade, then stuff with onions. Put it in the fridge for at least 6 hours to 2 days.
Specific measurements? Just eyeball it.
- Ryan
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