What do I do when Life hands me leftover gochujang chicken thighs? Make a bastardized jambalaya using them! I had all of the other ingredients necessary to make jambalaya, so it was just a matter of adjusting the cooking time to account for fully-cooked chicken instead of raw chicken. And you know what? It worked! (I’m also missing a chunk of my thumb due to poor knife skills. This is your reminder to be better than me.)
And then yesterday morning, after putting the corned beef into the crockpot, I made chicken and waffles using the last of my gochujang chicken thighs and some bacon I cooked earlier.
I would have ridden a bicycle to the mushroom market at Wild Heaven west side yesterday, but the goddamn Beltline is still closed west of Boulevard. I might start calling it the Beltlie from here on out. After meeting some friends at Holy Taco for brunch I decided not to drive to Wild Heaven either since I didn’t want to spend any more money.
My corned beef and cabbage dinner last night was great. I used WLF onions in the crockpot, and then on a whim I baked rolls to go with the beef, onions, carrots, cabbage, and potatoes.
Wordle: five, my starter was STAGE. I think my Wordle play is getting worse!