Just a wee bit intoxicated

You may have noticed by my twitter, maybe not. Either way, I was drunk as a cute little skunk last night. Monday night. WTF?

Maybe it's because I'm hopping on the paranoid train with everyone here at the office. Seriously, I think I'm getting laid off this week. Last week was pretty rough in the office, what with 1/3 of HR out the door, with no announcement. IT tells us this week is going to be even worse. It's to the point where we debate sending out company wide "test" emails to see which ones bounce back. I mean, it's not like I would be upset if I lost my job. I think it's pretty obvious that I hate my job. I just don't like this feeling of uncertainty, and I certainly don't like the idea of no money.

Actually though, last night's drunken escapades were a result of a lovely evening with Jota. I made us the tastiest, easiest dinner ever (Balsamic glazed chicken and brussels sprouts with pecans), and then we sat in the nook peeled paint off the table, and listened to music. That is until I got bored and ditched him for Gossip Girl. Love you honey!

And seriously, dinner was so easy and great that I have to share. Enjoy!

Balsamic and Strawberry Glazed Chicken

4 chicken thighs
1 tsp french tarragon
1/4 cup balsamic vinegar
3 tbs strawberry jam
juice from 1 lemon

Heat olive oil in a skillet, toss thighs in and season with salt, pepper, and tarragon. Cook chicken through and remove. Put balsamic vinegar, jam, and lemon juice in the skillet to remove any bits of goodness. Heat through, and toss the chicken back in to coat. And you're done.

Brussels Sprouts with Pecans

1 lb of brussels sprouts (or like the bag from Trader Joe's)
1/4 cup of butter
1 tbs of butter
1 tbs maple syrup
1 tbs apple cider vinegar
1 oz chopped pecans

Chop brussels sprouts so they're all shredded. Melt 1/4 cup of butter in skillet, toss sprouts in and cook until wilted, about 3 to 5 minutes. In the meantime, combine other tbs of butter (I never said this was healthy) with maple syrup and apple cider vinegar in a small sauce pan. Heat through, toss with finished sprouts and pecans.