And You Have Every Right To Feel That Way
And you have every right to feel that way.
I love, hate and am awed by this expression, it’s just so funny. It’s like tacit agreement with something you totally don’t agree with. I first heard this from @MsKimothy when we’re riding the train home together one day:
“…Blackberries are the best phone ever.”
“…I don’t wanna eat at that restaurant, their food is nasty.”
“…I hate Beyonce, she ruined Lady Gaga’s Fame Monster for me.”
Kim’s response was always the same, “…and you have every right to feel that way…” I then proceed to give her a blankstare, :-l What am I supposed to say to that? “Umm, you’re right, Kim. Thank you for reminding me about my free will and all…” The first time I heard her say that, I didn’t know if she was being condescending or sincere. In my usually sarcastic way, I’m sure I said something jackassish and snarky. I already know I have every right to feel every way I feel (sharing those feelings is where it can get a little dicey.)
That’s what’s said to completely absolve you of any and all responsibility, fault and judgment. It’s also what friends say when they don’t want to get in to it. So now whenever someone stupid or something I don’t want debate, I just say, And you have every right to feel that way.
It does make me think of the concept on a larger level though, we’re all entitled to our own opinions, but when are we not?…
First thing’s first, I had to prep, stuff and season the bird and get it out of the way. I used some regular Stove Top stuffing mix, but of course, I had to dress it up some: I chopped up some bacon, fried it in a skillet and sauteed some onions and celery. I don’t like touching raw meat, I’m kind of OCD when it comes to that, I wash my hands about 20 times when I cook. So you’re no going to find me rubbing butter on that chicken with my bare hand. I just melted some butter in a pan, added seasoning to it and drench it on top of the chicken. NOTE: I
always bake my birds dark-meat-up. The dark meat is moist enough to be on top, with the drier white meat at the bottom, it’ll get all of the juice from the pan. The slice potatoes at the bottom of the pan were just to be a base for the potato gravy. (Potatoes are also a good way to gauge when the meat is done, if you cut big enough piece they’ll take the same amount of time to cook.)
instant mash potatoes, any ole box. Put the flakes in a bowl and add half of the water suggested for the mash potato directions. It should be doughy, but tough. Then I just start rolling little balls out of the dough. Admittedly, I should have had double the amount of gnocchi balls, but I was experimenting and being lazy.
Some of the gnocchi sheds in the water, that’s how you know it’s time to take it out, but save the water, it can be used as the potato gravy base for the chicken.



Recent Comments