Timing is Everything

The fun has begun! I'm cooking Thai Lettuce Wraps and Red Curry Chicken (and red velvet cupcakes for dessert).
I lost the recipe of the red velvet cake I made for Zeal, so I improvised. It should come out nicely. I'm changing the frosting, since the frosting I made before was too sweet. Once the cupcakes were done, Kristel and Jenny helped me with cleaning up the basil. The basil is going in BOTH dishes, the curry and the lettuce wraps. Yum-o! Unfortunately, Jenny's skin got irritated while working with the basil. This presented a problem, as BOTH dishes have basil. Still working on the solution for that...

Last but not least, I started trimming the chicken. Free tip for ya: stews with chicken are almost always better when you use thigh meat. If you're not a big fan, you could mix in breast meat. But breast meat... it just doesn't pick up flavor like the thigh does. The problem with thighs are that chickens are obese. Not really, but I guess that's where all the fat hangs out. So it takes a really long time to trim. But it's done now! And check out the cool cutting board. Like I told Kristel, cross-contamination kills. So have a cutting board that is JUST for your chicken. Well, I'm off. It's time to get cookin'!!!