Now what...

You will hopefully excuse me for letting the post traumatic remnants from the military leak out for a bit.  I mean, how does one go from the epitome of structure to the lifestyle of an online poker pro?  It is embarrassing to admit that I have almost no idea.  Then again, I have a pretty good feeling that most people wouldn't.  We are groomed to obey the schedules and task requirements of those in authority from a very, very young age.  Maybe this is where I can blame my parents for home-schooling me and giving me a prediliction for such non-conformist pursuits (again, military aside).  But, like I've said before, I had just had enough experience with the emptiness of most of our institutions and standard lifestyles and was sure I was ready to take self-employment by the horns.  A month or so in and I'm still feeling a little lost however.  When am I supposed to get up?  Do I work out now or am I supposed to be playing some sessions?  To shower?  To eat?  I imagine stay-at-home parents go through quite a bit of this, but at least they have another creature making demands and creating a schedule of sorts.  I do have Greta who needs feeding (right now actually, woops), and letting out, and regular playing of ball.  But that can only take you so far.  Okay, now I'm realizing that it sounds like I'm complaining.  I'm definitely not.  It's just surprising is all.  I did not see myself as someone who would struggle with non-structure.  After all, I spent four years fighting every element of my life in the army, so I assumed this would feel like heaven.  Which, sometimes, it does.  Other times, it's stressful and unproductive (another concept I did not imagine I would be so bothered by).  Yeah, I can sleep in whenever I want, but how in the world do I make myself get up without someone making me?  Believe me, I am more than willing to figure it out and I will, but it is something to think about before you all (and I know you're thinking about it) quit the job and set up your very own war rooms.

On a slightly different note, I thought I would start sharing one of my serious side pursuits: cooking.  You all are going to be the lucky recipients of my first "published" recipes that I have been lavishing on the guys here in Poker House (note the complete lack of humility...ah well).  This is just how lucky you are: you're gonna get my favorite one first.  How's that for generosity.  So, without further ado, my take on a Vietnamese favorite: Bun... in III Acts --

I.  Rice noodles --  I like to use the rice sticks in the orange package that you can usually find in the Asian food section at your local Wal-Mart...However, if you have the knack for it, go for the real stuff from real Asian markets.  I just can't seem to get those to work for me; they usually end up a slightly sticky jumble of strands that taste like soggy paper (and, yes, I do know what that tastes like).  Soften them in a colander with hot water while setting about 3-4 inches of water in a dutch oven to boil with 2T. of olive oil and 1t. of salt.  Once the water is boiling, the noodles should be somewhat soft already.  Throw em in the water and cook until the noodles do not spring apart when you pull them apart.  You want them just past the springy stage.  Drain and rinse in cold water and set aside.

II.  Chicken -- Purists will say chicken breast is the only way to go, but I will have nothing but thighs for this dish.  Moist.  Flavorful.  Perfect.  Heat a cast iron skillet (again -- flavorful and perfect...but you may use any skillet you prefer) with 2-3T. olive oil, salt, coriander, garlic (powder, cloves, or both), fresh ground pepper and basil.  Now, the spices are where the art comes in.  You should experiment until you find your perfect assembly.  I've even had huge success with some yellow curry.  Do not be bashful with amounts.  Be proud of your spices.  Brown the thighs on both side and dice in the pan (if frozen, just cook until you can cut it...if your proactive enough to have fresh, just dice after browning first and getting all those flavors locked in good).  Cook thoroughly, but just until done.  No dry chicken for us.

III.  Assembly -- In two very large bowls (I'm talking mixing bowl big), layer chopped romaine lettuce (we also use Spring salad mix), sliced cucumber and lots of cilantro (can never have enough as far as I'm concerned).  You can also throw in fresh jalapenos if you so desire and cashews are tasty as well.  Divide the noodles between the bowls and top with chicken.  The vinegar sauce that dresses the whole concoction is sriracha sauce, fish sauce and rice vinegar.  This is another art form in itself, and you will have to experiment some more for yourself to find out what proportions you like.  I, personally, like to make a healthy spiral on top of the chicken with the sriracha, soak the sriracha off with fish sauce, and add just enough rice vinegar to dilute the fish sauce with a bit of tang.  Toss and enjoy.  And, by the way, ginger ale or a nice wheat beer are perfect accompaniments.

So there you have it, and hopefully more to come.  Happy playing and happy eating.

Cheers,
Jesper