I’ve been writing like crazy these days, but the posts I have been writing are ones that are scheduled for later this month or next month, it’s weird writing about things that aren’t quite “of the moment”, but I guess being in the moment isn’t really my strong suit. I’m such a big planner and I’m always thinking of what I will be doing next or what I should be doing next. Paying attention to the now is quite a challenge. I’ve been trying to be more in the moment these days, I mean, you’re only 20 for one year and I’m almost halfway through it.
From my Instagram
It’s been so rainy in Toronto recently, which is totally fine with me, except that I haven’t been doing as much grilling or ice cream eating as I had planned. I made these Chili Lime Chicken Skewers last weekend, when the weather was beautiful. That said, there’s something so calming and quiet about rain, I especially love walking in the rain (as long as it’s hot out). That said, I didn’t really enjoy the sans-umbrella sprint across Yonge and Dundas square on the way to work last week – I’ve seen better days. Rain is something that helps me stay in the moment, you’re aware of every cool droplet and the sounds of cars splashing through puddles, I think I would do well in England.
Chili Lime Chicken Skewers (serves 4-6)
Recipe by Lou
2 lb chicken breast, cut into 1-2 inch cubes
zest of 1 lime
3 tbsp lime juice
2 cloves garlic, crushed
1 tbsp chili powder
2 tsp cumin
1 tsp hot sauce
1/4 tsp salt
4 tbsp olive oil
Whisk lime zest, lime juice, garlic, cumin, chili powder, hot sauce and salt together. Slowly whisk in oil to emulsify.
Toss chicken with marinade, cover and refrigerate for 1 hour and up to overnight.
Heat grill to medium and cook for 8-10 minutes per side.
I served my Chili Lime Chicken Skewers with Quinoa Salad with Sriracha Dressing – such a perfect summer meal, rain or shine.