I have to tell myself that from now onwards, I need to work in the morning while my helper cleans. I also need to monitor her closely if I give her those ad hoc cleaning.
Take for instance, on Tuesday, I asked her to clean the study room's
shelving. She told me that the job is done when I came home after an errand.
Yesterday, while trying to retrieve some files, my hands were coated with dust.
Thus I spent the afternoon, watching her clean. Yes literally sat there and
I came to a conclusion that her school paper qualification might not be real.
For I doubt with such qualification, how can one not able to do a simple task as to take down the books/files, clean and put it back in the exact order. Her
reasoning was that she will forget!
Anyway, I have no time or energy to worry about that. As long as she won't
show me a black face when I wanted it to redo, I am closing both eyes.
Also I need to remember not to bake when she is around me. Her constant
calling really distract me from my work.
Yes, I can't have best of both worlds. I rather one like this, blur and slow
than one that is smart, rude and steal.
After having Chinese food for the last few weeks, I decided to add some
variety to our meals. Since I am busy working on my project, I needed a fuss
free recipe and able to get dinner done within an hour.
The last BBQ, I had this nice marinate that I took from Jaime Oliver's
website. I decided use to that again but instead of BBQing it, I pan grilled it
using my HCP.
Am pleased my objective is achieved and dinner was served on time and
allowed my kids to start their revision early so that they can go to bed
earlier and have some ME time for themselves.
I prepared the marinate sauce a day earlier. You can actually do it and
store them in the fridge.
Source: Jaime Oliver
What you need:
4 chicken tighs
1 tbsp cumin powder
2 tbsp fennel seeds
salt (to taste)
1 orange zest
1 bulb garlic
4 tsp chilli powder
6 tbsp balsamic vinegar
1 tbsp tomato paste
8 tbsp olive oil
10 bay leaves
Marinate the chicken and leave it in the fridge for a few hours (to allow the sauce to penetrate into the chicken)
Heat up HCP and grill chicken till brown.
Remove and add the remaining sauce. Put in a little starch slurry to thicken the sauce. Bring to a boil.
Sieve the sauce to remove all the spices. You can season with salt and pepper.
Pour over the grilled chicken. Serve hot and mashed potatoes and salad.