Writing et al. Or etm. And a recipe for Shoyu Chicken

I keep gathering up the brain cells to get stuff down on paper. I also have to finish rereading Bound so I know where to go from there. I’ve got bits and pieces of things started so I have plot lines at the ready and all I need is for my brain to show up. Which hopefully soon.

Surgery day is set for Aug 17.

But writing has to happen before then. It truly is a habit that has to be hammered at every day. It’s too easy to let a bit of writing fall to the wayside and then you fall out of practice even if your mind isn’t ghosting off in some other realm. I don’t mind it wandering outwards… my brain that is… so long as it brings back good material.

Mine is like a goofy cat that brings its owners’ a leaf and claims that they’ve hunted and killed it.

I hope everyone has been staying cool or warm … depending on where you are. It’s cooled off here nicely and the house i sopened up. A lovely breeze is coming thru and well, we have had a late night skunk waft every once in a while. But all in all, still lovely.

And apparently the Tribal People eat another one of my people’s foods… Shoyu Chicken. I haven’t seen it yet but I imagine there might be some conflict with their palates. I could be wrong. Depends on who makes the shoyu chicken. I’ll include my recipe for shoyu chicken after the video. 😀

Hilo Shoyu Chicken

  • 1/2 cup dried shiitake mushrooms or to taste. If large and whole, cut into slices
  • 4 (1/2-inch thick) slices of peeled ginger or 6 T of shredded frozen ginger
  • 1/2 cup water
  • 1 cup shoyu (soy sauce)
  • 1 cup brown sugar or 1 1/2 white sugar
  • 5 pounds chicken thighs
  • Sliced green onions for garnish

Brown chicken then add rest of ingredients. Bring to boil, then simmer for 30-45 minutes. Serve over rice.

 

 

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