Time flies ...

I'm never sure how to start these "I've been gone for awhile" posts. I mean, in all honesty, have I had "time" to blog? Sure. Have I made time to do so? No. Why? Laziness perhaps? Who knows. It doesn't really matter. Do I even know what prompted me to post today? Yes and no. I've been perusing lots of frugal living blogs lately - so maybe that's part of it. Another bit is my trying to overcome my tendency to procrastinate and put things off (this is definitely one thing that tends to be put off).

Anyway ...

Seriously. Time does fly. I have a first grader, second grader, fifth grader, and sixth grader ... it seems that the sixth grader was just starting kindergarten yesterday and my "baby" was - well, still a 3 week old baby. And I can only imagine that as I get older, time will seem to go all the faster. I sometimes wish I could slow things down - although others, not so much. (We recently went through a bit of a scare - I had some thyroid nodules that had to be biopsied and went through one of the scariest months of my life waiting for the results - praise God, they were all benign, so now we just deal with managing my Hashimoto's.)

I wanted to share a favorite "mix" of ours - teriyaki sauce. We could never find one we really 'loved,' plus it was expensive, so I went browsing for one I could make from scratch. This one has become a family favorite - I usually broil filleted boneless, skinless chicken breast with this mix, then serve over rice with some duck sauce and a colored veggie (my favorite is broccoli, or if my crew would eat it, an oriental mix).

This is plenty for both marinating and cooking 3 pounds of filleted chicken breast. I marinate the chicken in it for 10-15 minutes then pour about half (discard the remainder) over the chicken while it broils, turning once. I pour whatever sauce is in the pan into a bowl to serve with our meal.

Teriyaki Sauce

1/3 cup soy sauce (low sodium is fine)
2 tbsp rice, white or cider vinegar (preference in that order)
1 tbsp white sugar
1/2 tsp ground ginger
1/2 clove minced garlic (I use the minced jarred, about a tsp)

Combine (I like to make it a little ahead and let it sit so the sugar can dissolve better). I'm sure you could make a big batch and keep it in the fridge but I've never bothered, I just make it on an as needed basis (it's so easy and quick to make anyway).

Can be used on anything you would use teriyaki sauce for.

Now if only I could convince Justin he doesn't need to eat it (and every other protein) with ketchup. Oh, to be six again ...