Sick bed chicken thigh and frozen vegetables

I stayed home today. The headache lingers and I felt very congested. The rhinorrhoea began too.

I did work from home answering e-mails and participating in teleconferences.

Ingredients

• Chicken thigh
• Frozen peas and corn
• Iodised salt

Instructions

1. Debone the chicken thigh a few hours before cooking or the night before.
2. Dry the surface of the skin and season with iodised salt.
3. Place on a rack and leave uncovered in the refrigerator.
4. When it’s time to cook tea, remove the chicken from the refrigerator and dry off the skin with absorbent kitchen paper.
5. Heat up a frypan and then lay the chicken thigh onto the frypan skin side down.
6. Cook for ten minutes to brown the skin. Avoid burning the skin.
7. Add in the frozen peas and corn to the frypan as the chicken is cooking.
8. Turn the chicken over and cook for another five minutes with a lid on the frypan.
9. Serve the chicken and vegetables onto a dinner plate.

Getting the green and gold on for Sunday.

Thought for the day

The national broadband network makes working from home a joy.

Breakfast

Steamed egg, melted cheese, and wilted spinach.

Lunch

Sliced carrot, celery, cheese, and dates.

Afternoon tea

I had to get some stuff from a local pharmacy and bought a slice of pecan pie from Dobinsons Bakery.