Post date: Mar 28, 2011 4:14:29 AM
I had some soon-to-expire boneless chicken breasts. If I chose to freeze them, I could have them another day. But I had a lot of frozen chicken breasts already in the meat locker, so I decided to cook them. It was Saturday and I chose to make lemon chicken. Except that it need a 24 hour marinade. So, I would get started, and then it would be Sunday night, I guessed. The prep time was significant. On Saturday. And, then again on Sunday. Once rolling, I got a phone call mid process Sunday. And the process was complicated enough already. I got the meal on the table - and it was good - but I realized not only did I find the cooking hard while distracted, but I hadn't I corrected the seasonings as well as I should have, especially since this was a complicated dish and they had to corrected in different ways at different times. The lesson here? Really plan out what you can get done and then focus on execution. Next time, I will see three options for my chicken; either 1.) putting it right into the freezer; 2.) EZ-fry some chicken fingers; or 3.) plan a two day prep with adequate attention to do the job right, including shopping. In this case I squeezed through, but it wasn't pretty. Next time remember: "Don't rush good food."