People think we are crazy, but by most standards, we are actually not.
We are more creatures of habit.
I like my habits, my rituals, my routines. They keep me safe and sound and on board. They keep me prepared, and, well, sane. That’s a good thing in my life.
Thus, for the last seven years of my life, we’ve kept pretty “steady Eddy” on our Saturday night meal.
It’s evolved some over the years – really, just the first year or so. Thus, unless traveling, the last SIX years of our lives have consisted of “Chicken Stink” on Saturday nights.
No chicken. No Stink. Simply amazing flavor and fun – AND the fact that Brian can’t pronounce “Kitchen Sink,” so his default is “Chicken Stink.”
And there you have it.
You’ll see in the photos the perfect “blog” version, nicely plated and delicately placed on the plate for photos.
Then, you’ll see the real deal – what we actually eat. The GINORMOUS bowl of food and exceptional goodness, piled high for a reheat later in the day when we are ready for our ultimate “Chicken Stink” Kitchen Sink Food Coma.
It’s SO worth it!
Saturday Night Chicken Stink
exceptional quality ground beef, cooked perfectly to standard
white rice, cooked, steamed, and set to perfection
rainbow carrots, thick, and sliced on a bias (orange carrots are great too when you can’t find the rainbows)
fresh lime juice
fresh cilantro
coarse sea salt
8 oz. Kerrygold Dubliner cheese, chopped into 1″ cubes (It MUST be this brand and style – Brian will accept nothing less – the texture and flavor make this cheese and this meal exactly what it is).
Assemble as appropriate and delicious for YOU!
