It’s happened, guys. I finished my first summer class, and now my brain = alskbxlzkjcgqergldknblddzweksdjclxdssalskdj.
As in, I cannot find the motivation to do anything more than lay in bed watching Gossip Girl and drinking insane amounts of green tea. For the whole entire week. (Also, don’t judge the GG. It’s officially my guilty pleasure).
It is also this resignation of my cranium that has put me in a dark, uncharacteristic succession of intense procrastination that I cannot seem to shake off no matter how acute my anxiety becomes.
Side effects of my procrastination have resulted in me putting off shopping and packing for London until yesterday afternoon (I leave tomorrow) as well as clicking multiple “Read More” links on posts concerning Zodiac signs and guitar tuning (I don’t play guitar). (Yet).
Luckily, I was able to force myself into packing and getting my shit together yesterday/today, and I’m (almost) ready to leave for London tomorrow! Yay!
My new goal is to motivate myself for the two more summer classes I start in London on Monday.
As it turns out, I need to get as much Mexican food into my body as I can in the next day, because Europe has no authentic Mexican food.
There are many European people that have never even had real Mexican (or Tex-Mex for that matter).
It’s the sad truth, and I’m not quite sure what to do with my life except console myself with Indian food and conversations with cute British boys.
(Life is so hard, right?)
1 lb. chicken breasts, cut into thin strips
2 bell peppers, cut into thin strips
1 onion, thinly sliced
1/2 c. olive oil
1 Tbs. balsamic vinegar
2 cloves garlic, minced
1/2-1 tsp. onion powder (to taste)
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. paprika
1/4 tsp. oregano
Tabasco, to taste
1 lime, juiced
1/4 c. cilantro, chopped
Salt and pepper, to taste
Place chicken strips, peppers, and onions in a zipper plastic bag or plastic bowl with a lid. Set aside.
In a separate bowl, whisk together remaining ingredients.
Pour marinade over chicken, peppers, and onions. Marinate for at least 2 hours, or up to 24.
When ready to cook, heat 2 Tbs. cooking oil in a large saute pan on medium heat. Remove chicken, peppers, and onions, and add to saute pan. Discard marinade.
Cook until chicken is cooked through and peppers and onions are soft, about 8 minutes.
Serve with tortillas, and other taco toppings.
I <3 u Mexican food.
I’ll see you in a month.
Make sure to check in for my London posts in the coming weeks!
And while I’m gone, make sure to indulge in some tacos and cheeseburgers for me.
Song of the Day: Bear–The Antlers