I have a committee meeting and April 1, to basically schedule a date for the defense to pass into candidacy (and to see if they'll give me a masters). In order to keep myself on track, I've created a google calendar that I'm sharing here to keep me honest.
And since this is a food blog, I should talk about my food exploits, I suppose. Lately we've been grilling A LOT. It's been awesome. The weather has been wonderful and the grill that we got (for free) is a good size for us and fun to experiment with. My absolute favorite is grilled zucchini and summer squash a la Kaylyn's Kitchen with Parmesan sprinkled on the top for good measure. The other great go-to is habanero marinated chicken breast. I have no idea how long these are grilled for (because the grill actually terrifies me), but I do all the prep work and hand them off to the 'sband, who grills them up. They're quite delicious, if I do say so myself.
Habanero grilled chicken
2-4 chicken breasts, thawed and patted dry
2 T (or more if you like the heat) habanero jelly
juice of 1 lime (or half a large one)
in a gallon sized plastic bag, combine jelly, lime juice, and a few glugs of olive oil (maybe a couple T). Seal it and then mash it around to combine. Ordinarily, I'd just combine a marinade in, say, a bowl, but the habanero jelly is painful to handle so doing this in the bag makes sense. Place the chicken breasts into the bag and press out any extra air and turn the bag to coat. Refrigerate the bag for a few hours prior to grilling.
And you caught me, I don't have specific amounts. This is because I sort of tossed it together once. And then a second and third time. It's really tasty and you should definitely try this.