Come Have a Good Day With Me While I Play Dress-Up. And a Killer Chicken Dish.

Alrighty, folks, sit back and strap yourselves in. This rocket is taking off!

I can honestly say the only negative thing about today is that it was pull-up day.

Out of the gate this morning I went back to continue looking for some online assistance with assembling my e-bike motor.

30 minutes in.

BAM!

A box was waiting for me out front. It was heavy.

BOOYA! My wheels for the cart arrived!!!!!!!

I’ve been waiting weeks for these.

Later I checked the mail (it doesn’t run until 1pm) and HEYOOOO! My gloves came.

Today was payday so I headed to the thrift store.

You’ve got to be kidding me, right? This must be a joke.

A super-duper tiny fridge! I can have a mini fridge in the food cart????????

Not to mention it looks REALLY cool.

As I was walking back from the store I passed a UPS truck leaving my neighborhood.

It was my deep fryer.

God! They look fantastic together!

Now, I’ve got my hat, my shirts, and my apron.

Dress rehearsal, anyone?

A celebratory dinner. I’m making a chicken with basmati rice dish with a French style creamy white wine sauce.

The beans and thyme are from the garden.

The beans herbs and carrots go right in with the rice. For basmati it’s 1 2/3 cup liquid to 1 cup rice. Since I’m using chicken broth in a 14.5 oz can and I know that’s about 2 cups I can just pour from the can directly saving about 1/4 cup in the can. East to eyeball it and I didn’t have to dirty another measuring cup.

I marinated the chicken for an hour and baked in the marinade at 350 for 40 minutes covered. When it was ready I seared both sides about 2 minutes each, just until I liked the color.

Starting with a light roux and some country ham, this was the basics of my sauce. My sweet and acid flavoring was just a little glug of apple cider vinegar and the white wine.

Plating:

I molded the rice with a small bowl.

I seriously considered using both chicken breasts but then I’d have to cook again when I get hungry later tonight.

Sauced the plate putting bits of the country ham on top. A drizzle of sweet balsamic glaze and more fresh thyme.

Topped with peeper and dried oregano.

I know it sounds like a hassle to oven bake and then sear the chicken, but it will beperfectly cooked every time with a 5–10 minute rest.

There’s one think in this universe I am sure of, I’m so glad I thought ahead and took my time and thought out loud about it on Post.News with you guys. I saved up all fall, winter and spring and have totally avoided any debt with this project. Every penny I make from the food cart goes right into my pocket (after taxes.) Everything I need has been ordered. I’m only waiting on 2 more items. Luckily I was able to have a good lead time with all of that as well.

The advice and suggestions you have offered have been invaluable and helped me shape it all in my mind before touching the first piece of wood.

2 weeks away from opening.

Cheers, y’all.