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My inner hippie demands dungarees! NOW! WANT ONE! WITH A FLOWER ON THE FRONT! ... or a heart... or a bee. ... or something ...
Yes I'm feeling bratty.
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I currently weigh 17st, my waist measurement it 41.5"...I'm only 5'7"I'm stitching a blanket backpack for next time I go down south, I'm sure I'll add in WIP photo's at SOME stage lol
Stuff I like this month:
+ Daniel
+ Emilie Autumn - Thank God I'm Pretty, Marry Me and Miss Lucy Had some Leeches
+ Memories (Baggeridge)
+ Sleeping in late in the morning
+ sewing stuff
+ writing stories with my boyfriend
+ My pumpkind
Stuff I don't like:
+How difficult LJ is to play with sometimes :s
+ Uncertainty about my future.
+ Missing Daniel so much I HURT
+ Housework (i.e. sorting out the shed, putting up wallpaper, putty-ing the windows, laying the darn fire! etc)
+ Forgetting important things
+ Not knowing stuff
and, as always.
+ Writers god damn block <_<
Sticky 'n' Spicy chicken with Sweet Noodles
Ingredients
Olive oil
Approx 6 Chicken fillets cut into bite size pieces [alternatively you can use Quorn as a vegetarian option]
1 and a half tsps lemon grass
Approx 4 oz plain flour
Zest and juice of 2 oranges
1 and a half tsps of chilli powder
Half a tsp of chilli flakes
Finely chopped carrots, spring onions, peppers (green best), baby corn and mangetout
Approx 5 fl oz rice vinegar
Aprox 5oz of castor sugar
4 tbsps soy sauce (I find dark best because of it's stronger flavour)
About an inch and a half of fresh ginger/four or five tsps of ground ginger (this can vary according to taste)
How too: -
1) Cover the chicken pieces in a little oil and set aside for a moment.
2) In a seperate bowl mix the flour, half a tsp of the chilli powder, all the lemongrass and the orange zest. Pour the flour mix over the chicken pieces and stir it all with your hands to coat the chicken pieces. Get stuck in! Fry the coated chicken pieces until the meat is sealed.
3) Set a pan of water to boil - add the juice of your oranges and a small bit of your ginger.
4) Whilst your waiting for your water to boil stick your rice wine vinegar, castor sugar and soy sauce into a VERY hot pan/wok along with the rest of your ginger, the remaining tsp of chilli powder and all the chilli flakes. Let the bugger boil for about 3-5 minutes
5) Chuck the sealed chicken pieces into the sauce and stir fry for about 3-5 minutes (the sauce should be quite sticky at this point and clinging to the chickeny bits), then chick in your chopped veggies and the mangetout and stir for about 1-2 mins. Stick the noodles in the boiling water and cook for as long as the manufacturer instructs.
6) Serve as you like it -either with noodles, sauce and chicken bits or separate :) )