This is pretty cool…

I’ve been discovering some new blogs since joining up with BumpZee, and one that I found is Interesting Perspectives, written by pearl, who posted an item today about a site that is giving you, me and anyone else who is up for putting a few links here and there an opportunity to make money online.

The premise is that you put up some links to her site, and also put a link to the post about the contest, you can have the chance to get $100 in your PayPal account.

Pretty cool, no? πŸ˜‰

Also, if you do have a US-based blog, don’t forget to submit it to the US Blogs community on BumpZee. πŸ™‚

The joy of it all…

Recently, I was given a small task to do that involved a bit of work. I have to say that I really enjoyed it and the result turned out quite well, even if I was a little tired after doing it. Then again, the lawn does need to be cut every once in a while.

However, I’m not talking about lawn maintenance today. Rather, I’m going to produce the result of a small challenge that I was set the other day. Now, normally I wouldn’t have done this so quickly, but it just so happened that we had some chicken in the fridge that was supposed to go to stir-fry, but that hadn’t happened just yet. So, I made the decision to reroute the chicken to this recipe.

Usually we buy boneless, skinless chicken breast (proof of that is the 6 pounds that are sitting in the freezer after buying three bags of it when it was on sale for $4.99 per 3-pound bag). However, the chicken that was supposed to go to the stir-fry still had the skin and bones on it. I’ll spare the full details, but suffice it to say, in the process of boning it, I managed to cut through a latex glove and nicked my left index finger while trying to sharpen a knife. But a Band-Aid and a new glove later, I was back in business. Fortunately, I only had to do this to two of the breasts; I had a couple left from the first bag of chicken breasts we had gotten.

Here’s a tip to y’all – if you don’t have a juicer available (I could have sworn that we did have one, but I’ll be buggered if I know where it is, either the manual or the electric one), save yourself some hassle and buy a bit of ReaLime juice or the generic equivalent. I certainly didn’t mind having to squeeze all 8 halves of lime, but ya know, it does get tiring after a while. However, I’m not totally sure what the price of the juice is, but for the four limes, we paid a total of $3.16, so it wasn’t too bad of a price (79Β’ each) to pay. I also decided to pick up some ginger – that wound up being something like 68Β’ or so (a couple of pieces, at $3.79 per pound).

After I had gotten done with the chicken, I had put it into the bag and intended to pour the marinade over it; well, actually, it’s supposed to be the other way around, so I wound up using a bowl and fork anyways. πŸ™‚

While the chicken was sitting in the fridge marinating, I started in on chopping up the vegies for the Greek salad that I had decided on making. Another very straightforward recipe, and one that you can add or subtract ingredients to at will, I would think. I had decided to use cucumbers, roma tomatoes, red onion, and celery in the main salad mix, and also chopped up an avocado (that’s been sitting in the fridge for almost three weeks now, but as you’ll see, is still good enough to eat – not a single brown spot on it) and got some feta cheese for myself because I’m the only one who likes those items here. (Interesting side story about the avocados – when we were stocking up on them 3 weeks back, the checker at the store we got them from said that she didn’t get avocados; my response was that I tried it and liked it; she should consider doing the same, they were on sale for 98Β’ each at the time.)

While the chicken was cooking in the frying pan, you could really smell the fresh ginger in it, and it was a great smell I must say. I put together the vinaigrette using red wine vinegar and the trusty extra virgin olive oil, and put it on the side so that it could be added at will.

Overall, I’d have to say that it was a great meal – dead simple to make too, even though it took me about an hour and a half to do it all (most of that was the prep for the chicken though, along with slicing and squeezing the limes). The only thing I wasn’t totally keen on was how sharp of a taste the vinaigrette had. Then again, I’d never really had something like that before.

The good thing was that we had enough left over for me to have it again for lunch, just needing a bit of microwaving (that’s why the post is timestamped 11:23 but not appearing until now; I took a break for lunch ;)). I also did some adjustment to the vinaigrette by adding a little bit more olive oil and using apple cider vinegar. I also added a bit of lemon juice and that really helped to make the taste less sharp.

Of course, what would it be if I didn’t include pictures? πŸ˜‰

First off, the marinade mixed up, along with the limes

Here are the vegies, cut up and ready to go.

The chicken, just about ready to be taken out of the pan

Here’s the spread, ready to serve up (and yes, I did do some editing on the photo)

The salad, as I had it for lunch today

It’s my lunchtime routine now. πŸ™‚

Calling all US-based bloggers!

The other day, I mentioned that I joined a site called BumpZee, and I’m getting used to how things work over there. SnΓΈskred mentioned to me that I should start up a community for US bloggers. I kinda actually figured that such a community would be one of the first created. Well, I was wrong; there was no group for US bloggers.

However, this oversight has now been fixed with the creation of the US Blogs community. If you’re in the States, and would like to add your blog, click here, and if you’re a member of BumpZee, you’ll be able to add it to the community. I’ll then check out your site, and it’ll be part of the community.

Warning: This video is addictive

You don’t have to listen to the whole video, but make sure you listen to the first part – it’s not in English, but I dare you to not get it stuck into your head. And that backing track, it’s something else πŸ™‚

I think that the name of Palito Ortega started to be known in Spain first as a writer. I want to remember now the first song Palito Ortega song that was recorded here in Spain. It was recorded by a friend, a singer of the time named Ricard E. And this first song, from 17 or 18 years ago already, said:

Al lado
Al lado
Justo al lado
Justo al lado
La que me tiene un amorado
ilusionado, trastornado
yo la tengo de vecina por desgracia
estΓ‘ viviendo justo al lado
bien el lado
justo al lado

Or, to say in English (very roughly):

At the side
That I have a lover,
I’m disillusioned, upset that
I have an unfortunate neighbor alongside
well the side
alongside (and it repeats)

So, without further ado, Al Lado written by Palito Ortega and performed by some random Spanish guy on TV –

200th post

Well, this is something that I should have hit a long time ago, but like I had said a while ago, I’ve been busy with a few other things, so the blog’s been on the back burner for a while. Actually, if I had kept myself to the one post a day theme, I would have hit this mark in March, but it’s May and I’ve made it! πŸ™‚

I’d like to take a look back for the benefit of those of you who haven’t been reading since the beginning, with some of my favourite posts over the last few months.

When I started, the main posts on here were my Tuesday & Wednesday posts about Rockstar Supernova, with my unique insights into the performances of the show. One such post that sticks out is my commentary on the 10th week’s results show, where I got, shall we say, a little annoyed at the constant plugs:

And we see the rockers coming into Television City in a bunch of H***a E*****t S*s, surrounded by throngs of people there for the show, including one person who had their hands in the shape of a heart. I guess I missed that memo πŸ˜‰ Back in the studio and Brooke announces that the encore performer gets the car they came in! Whoa! Free pub baby!

Of those people, how many do you think were there for this show, and how many were there for The Price is Right?

3 mentions of the name of the car so far before the break, then we see the adboard for it, then we see the AD for it

After Rockstar was over, I had to search for stuff to post about. So I discussed some of the more interesting things that I have been doing. I also discussed some of the things that I’ve discovered in my continuing quest to make it down under.

Something that I haven’t done for a while is watch some movies. I’d intended on actually getting a list of the movies I haven’t watched but need to watch, but that’s gone to the far back burner, especially since I’ve discovered The West Wing. πŸ˜‰ I would definitely encourage you to go through my posts labeled movies for some reviews I did in the past. I think you’ll like them πŸ™‚

You’ll also notice that I’ve changed the look of some things here, including adding a widget for BUMPzee, which I joined a little while ago, and don’t really have much of an idea of how to get things going there. I’m also thinking of putting a thing for MyBlogLog on here as well.

This is my current settings for my site feed. I used to have it as a full feed, but after discovering that there may be sites out there (aside from legitimate feed readers such as Bloglines and Google Reader) which take your content without your permission and make money off of it, I switched to a partial feed.

The other day, I read in a list of tips to become a better blogger that you should have a full site feed to become better. They don’t exactly explain why it’s better to have a full feed, though there are some good arguements towards publishing a full feed, and I’m inclined to agree with their viewpoint – I know that I prefer to have a full post in my Google Reader – it makes things easier for me because I’m not juggling tabs to view different posts with it all there for me to see. I’ve turned the full feeds back on for the blog now and restored the little message I had on the bottom of my posts (you’ll see it only if you subscribe via RSS).

So, here’s to the next 200 posts coming quite a bit faster than the first 200, and for those that keep looking, here’s a picture of Dilana’s nude face