CHEF SMASH!

Lunch: Sloppy Joes, Chips, Carrots and Dip
Dinner: Pork Chops with Stuffing and Salad

Argh! I am so frustrated right now! The stove is still broken… they told me they were getting it fixed today. Well as of my writing this post (at 4pm) no one has been here to fix it. I had to try to make sloppy joes on it and it nearly took my eyebrows off. Luckily I had just finished the sloppy joes, but as I was about to turn off the stove, the gas flared and I was very glad I was wearing my headscarf… I am not happy! To make matters worse, the guys are stealing again. They ate the pepperoni that was to be for Thursday’s French bread pizza. Well… they’ve angered the chef! I will not be replacing the pepperoni. They can just have cheese pizzas. And if the stove isn’t fixed tomorrow, they won’t be having anything. I like having hair and eyebrows and not having 3rd degree burns on my face and/or hands.

Today’s recipe is for yellow rice. It’s also called saffron rice, but, as saffron is the world’s most expensive spice, we’re not using saffron and so I call it yellow rice. I like yellow rice; it’s very aromatic but has a mild flavor.

Yellow Rice
Serves 25

9 cups of Long Grain Rice
1 ½ tbs Tumeric
1 ½ tbs Cumin
½ tsp Cinnamon
½ tsp Ground Cayenne Pepper
10 cups Chicken Broth
8 cups Water

In a small nonstick skillet over medium heat, stir together spices. Continue stirring until spices become aromatic, approximately 1 minute. Remove spices from heat. Add spices, rice, chicken broth and water to a large pot with a lid. Heat over high heat until boiling, then cover, reduce heat and simmer for 20 minutes or until rice is done.