Science! Industry! PROGRESS!
Feb. 2nd, 2025 04:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mousmeOkay, maybe not, but I have been pretty productive today.
I have processed almost all of the meat I bought--and by "processed" I mean I have separated it out into portions, vacuum-sealed it, labelled it along with today's date, and put it in the freezer for future use. The only things I have left to process are the six whole chickens I bought, and I am most likely to do that tomorrow, since that requires a little bit more planning and effort. I've only carved up whole raw chickens once before, but the internet is a wonderful thing, so I'm reasonably confident I can do it again. I do need to get myself a good boning knife, or possibly a fillet knife, I'm not sure which would be appropriate for carving up a chicken carcass into its component bits. Either way, I don't have one of those knives, so I will have to make do with my butcher's knife and my chef's knife in the meantime. I am sure they will be up to the task. My goal this time is to try to carve up "bone in" chicken breasts so that I can use them in some of my slow cooker recipes, because keeping the bone in keeps the chicken from drying out as much, and I find that breast meat is very prone to drying out. The internet so far has not been as helpful because all the videos and tutorials assume I want to remove the breast from the bone, which is absolutely not the case.
I've also chopped up some bok choy in advance for tonight's dinner, because I have a Skype call with my parents every Sunday at 5pm, and they typically keep me chatting until 6pm or later, so I don't want to spend too long on food prep afterward, because that will necessarily delay dinner. I just realized I forgot to mince a shallot before coming downstairs, because that's also kind of time consuming. Oops. Oh well. Having the bok choy ready is already a step in the right direction.
I forgot that I signed up for a gardening workshop tonight at 7pm, so things are going to be a little tight. I may ask my parents if they're okay with a slightly shorter call tonight, but I don't want to make it too short. We only really get to talk once a week reliably, and next Sunday I'll be working, so we won't get to talk until Monday. These days I am a little more acutely aware of the passage of time, and I'm reluctant to shorten any time I spend with my parents. When they are gone I will not be glad I shortened our calls so that I could get my shallots chopped in time, you know?
It's been a productive weekend overall. I can't say I'm mad about any of it, or even disappointed that I didn't quite get everything done that I would have liked to. I had some pretty ambitious plans (by my standards only), and so even getting a little over half of them accomplished feels pretty good.
So, a short post today. Perhaps I will have more--and more interesting--stuff to share tomorrow. I am starting a full seven days of night shifts, so I may have more time for thinky-thought type posts.
I have processed almost all of the meat I bought--and by "processed" I mean I have separated it out into portions, vacuum-sealed it, labelled it along with today's date, and put it in the freezer for future use. The only things I have left to process are the six whole chickens I bought, and I am most likely to do that tomorrow, since that requires a little bit more planning and effort. I've only carved up whole raw chickens once before, but the internet is a wonderful thing, so I'm reasonably confident I can do it again. I do need to get myself a good boning knife, or possibly a fillet knife, I'm not sure which would be appropriate for carving up a chicken carcass into its component bits. Either way, I don't have one of those knives, so I will have to make do with my butcher's knife and my chef's knife in the meantime. I am sure they will be up to the task. My goal this time is to try to carve up "bone in" chicken breasts so that I can use them in some of my slow cooker recipes, because keeping the bone in keeps the chicken from drying out as much, and I find that breast meat is very prone to drying out. The internet so far has not been as helpful because all the videos and tutorials assume I want to remove the breast from the bone, which is absolutely not the case.
I've also chopped up some bok choy in advance for tonight's dinner, because I have a Skype call with my parents every Sunday at 5pm, and they typically keep me chatting until 6pm or later, so I don't want to spend too long on food prep afterward, because that will necessarily delay dinner. I just realized I forgot to mince a shallot before coming downstairs, because that's also kind of time consuming. Oops. Oh well. Having the bok choy ready is already a step in the right direction.
I forgot that I signed up for a gardening workshop tonight at 7pm, so things are going to be a little tight. I may ask my parents if they're okay with a slightly shorter call tonight, but I don't want to make it too short. We only really get to talk once a week reliably, and next Sunday I'll be working, so we won't get to talk until Monday. These days I am a little more acutely aware of the passage of time, and I'm reluctant to shorten any time I spend with my parents. When they are gone I will not be glad I shortened our calls so that I could get my shallots chopped in time, you know?
It's been a productive weekend overall. I can't say I'm mad about any of it, or even disappointed that I didn't quite get everything done that I would have liked to. I had some pretty ambitious plans (by my standards only), and so even getting a little over half of them accomplished feels pretty good.
So, a short post today. Perhaps I will have more--and more interesting--stuff to share tomorrow. I am starting a full seven days of night shifts, so I may have more time for thinky-thought type posts.
