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.
- 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
- ¼ 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.