So… I’m home. Finally. It seems I can never come home from Bling!Fest in a timely manner, though the traffic this year was nowhere near as bad. All critters are accounted for, and seem to have been fed since they didn’t eat each other.
I have decided not to do a travelogue this year. All but a handful of those who read my blog were actually there
. The highlights of the weekend for me weren’t any of the planned events, though I tip my hat to our hostesses for all the work they put into making those planned events as wonderful as they were. Nope, I love the odd little incidental stuff that happens when you put a group of creative, slightly bent people together. I do wish that I could have had more time to talk to people, to get to know a few of those I hadn’t had the chance to meet before. Unfortunately, my body did what it always does… it sabotaged me, and I was ill one of the days so I had to leave the party early on Saturday night. But I laughed a lot, and that’s always a gift.
And of course on the way home I got to hear krzykat
making pig noises at the pigs in the truck next to us. Not like “oink oink oink.” Nope. The actual noise a pig makes. I laughed so damn hard I was wheezing.
For those who were at Bling!Fest, and even for those of you who weren’t, here’s the recipe for Cilantro Chicken aka Seaweed Slop.
2 tablespoons vegetable oil
1 onion, coarsely chopped
4 skinless, boneless chicken breast halves, chopped
1 bunch fresh cilantro
1/2 head garlic
1/3 cup chicken stock
1 can hominy
1 can sliced water chestnuts, drained
1 cup uncooked long grain white rice
3 cubes chicken bouillon
salt and pepper to taste
Heat the oil in a large pot over medium-high heat, and sauté the onion until tender. Place the chicken in the pot, and cook until lightly browned. Puree the cilantro, garlic, and 1/3 cup chicken stock in a blender or food processor. (You can finely chop the cilantro and garlic if you don’t have a food processor, but it really works best if it’s pureed.) Mix into the pot with the chicken and onions. Cook and stir about 5 minutes, until mixed and heated through. If it doesn’t look like there’s quite enough liquid, pour enough chicken stock (or water) into the pot to cover all ingredients. Mix the hominy, water chestnuts, rice, and bouillon into the pot. Bring to a boil, reduce heat, cover, and simmer 20 minutes, or until rice is tender. Increase the amount of water as needed to attain desired consistency. Season with salt and pepper