The advertisement post you see right after this will be the last one for a while... since I have to get some new scans done and uploaded first!
Anyway... here's a miscellany of thoughts...
One of These Days......I'm going to write a comic book, or a script, or something... in which there's a cop named Marshal Willenholli, who can't understand why anytime he's introduced, people start giggling. And he always thinks, "Why do people laugh whenever I say my name?"
I've been promising myself that for years.
Advertising Salespeople Just Don't Understand...I've mentioned before that I'm a graphic designer for the local newspaper. Well, today, as with so many other days on the job, I find myself dealing with the same stuff over and over again. For example: We have access to a website where we can find graphics and so forth to use for our ads. Some of the files are Adobe Illustrator EPS files, some are photos. Now, all photos have to be toned for proper reproduction... otherwise they might print too dark. So when a salesperson submits an ad, they have to fill out a scan ticket for all photos. Unfortunately, they tend to also list the Illustrator files from this website, too... and they get rasterized, and toned, and don't look half as good as they should. When I catch it, I re-download the original files so I can use them instead.
If they don't manage to list Illustrator files, they manage to forget to list photos at all. Or they'll spec them too small, and then when we enlarge them for the layout, they end up looking really, really bad.
Assuming we don't have to deal with that, it's handwriting that looks like a serial killer wrote it, or the layout isn't even proportionate to the ad it's being used for (for example, we'll get a layout for a wide-format ad, but the ad is actually a tall format).
OK, if you're not a graphics person, all that stuff means nothing to you.
Recently Re-ReadI just finished re-reading "Pufnstuf & Other Stuff," about the Sid & Marty Krofft tv shows. I first read it about a year ago. If you have any interest in the Krofft shows, you should track down a copy of this book!
Chicken Strips RecipeHere's a first for this blog! This is a recipe I came up with for making chicken strips, that's Weight Watcher friendly!
You see, not long after we started on WW, Jessi mentioned she had a craving for chicken strips. So, I did some thinking, and came up with the first version of this recipe... which I've revised since then, finally ending up with this version:
POINTS® value | 3
Servings | 8
main meals |
Ingredients
2 pound chicken breast, uncooked, boneless, skinless
1 cup General Mills Fiber One
1 cup Kellogg's Special K
1/2 cup Egg Beaters Egg Beaters
1/2 cup Bisquick Reduced-Fat Baking Mix
Instructions
Cut chicken breasts into desired sizes, rinse, and set aside. Put Fiber One
and Special K into food processor, along with seasonings to taste (I like to
use salt, garlic powder, fresh-ground pepper, sage, parsley flakes, oregano,
and other seasonings... poultry seasoning is good, too!) and process until
fine crumbs are created. Pour cereal mixture into a wide bowl. Put Egg
Beaters into a separate bowl, and the Bisquick into a third bowl. Season the
Bisquick, and mix well with fork. Place the Bisquick into a large Zip bag,
and toss the chicken strips in the bag with the mixture. Shake off the
excess, then dip each strip into the Egg Beaters, and then into the cereal
mixture, making sure it's well covered. Place each coated strip onto a
baking sheet covered with parchment paper. When all strips are coated, spray
lightly with cooking spray, and bake for 10 minutes at 350 degrees. If
necessary, turn after 10 minutes, spray other side, and bake for up to 10
minutes more. Serve with ketchup or your favorite low-point or point-free
dip!
This recipe also works well for other breaded foods... I've used the same breading for shrimp (cook for 10 minutes at 350, turning after 5 minutes), fish (cooking time will vary depending on the thickness of the fish), and even onion rings (although I still have to perfect that whole thing... I may need to dampen the rings before flouring them, and they seem to need longer to bake).
The beauty of this recipe is that the strips/shrimp/whatever warm up very well, 350 degrees for about 10 minutes... and I think it tastes even better as leftovers!
That's all for now!
Jon
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