Kinda looks like me, kinda doesn't. This was a spur of the moment drawing I did in a museum that lets you draw a self portrait and tack it up on their wall. It does make me want to try doing some more self portraiture.
Damn, those sound fantastic! Thank you for the recipe.
We love watching ATK on Sunday mornings. Kind of soothing.
Yes!! Congratulations!!
This was good.
Metal as fuck. I love it.
Exactly! I'm still feeling it today. Not that soreness is necessarily an indicator of effectiveness, but damn, I am feeling these in parts of my lats that I never feel with bentover rows or pullups.
You know those people who claim to be able to make their partner orgasm without even touching them? I get it now.
Well, physically there are a few things. Your maint calories will likely go up as you maintain, so things like NEAT will go up and you'll be burning more calories over all (which means more food). You'll be able to put on more muscle because of the extra calories which will help with fat burning, glucose disposal, and all sorts of other good stuff. Your joints will be happier with increased calories as the body is better at repairing damaged tissues in maint/surplus. Hormones should upregulate. Etc etc.
But the mental aspect is huge and definitely welcomed!
Typically it's a good idea to do maint for 3-6 months after a 6 month stint of dieting. You don't have to, but I think it helps to take a break mentally (and maybe physically).
I've made dakdoritang several times, and it is actually kind of similar! I did use hot pickled peppers and serrano peppers in the scarpariello, so it had a little heat.
Recipe: https://www.afamilyfeast.com/chicken-scarpariello/
I added green olives to this and I feel like it added some nice (needed) brininess. I also didn't bother with the butter at the end and just reduced the sauce until thick instead.
Looks fantastic! Are you a fan of Detroit style? It's my favorite sheet pan pizza.
Spice blend:
Toast everything but the bouillon and sugar over medium heat until fragrant and smokes a bit, then grind everything in a spice grinder.
Chicken (estimating amounts as I did not measure):
Pound thighs out so that they're flat and even. Mix yogurt with 1tbsp of the spice blend. Coat chicken thighs with yogurt mixture. Mix crushed corn flakes with remaining 1tbsp of spice blend. Press thighs into the crushed cornflakes until coated evenly all over.
Place thighs in an air fry and cook at 350F for 18 minutes, then at 400F for 5 minutes.
Sauce (estimating amounts as I did not measure):
While the chicken is cooking, whisk the sauce ingredients together. Cook in a pan over medium heat until it starts to bubble - it should thicken at this point, so remove from heat. When the chicken is ready, dip the chicken into the sauce on both sides, then slice on a cutting board and serve with rice (or put it on a bun and eat it as a sandwich).
If it was still whole I'd be tempted to make a giant mufaletta out of the whole thing, but you've already cut into it (I guess you could still make one, individual ones using slices or wedges).
If slicing, sandwiches for sure. A grilled cheese with that bread would be fantastic I think, as long as the crumb isn't too open.
Oh, and croutons.