25 | He/Him | Masc Trans NB | Certified Dumbass | Supposedly an Adult
Skillet-Roasted Chicken, Potatoes and Peppers
Trust me, it tastes as good as it looks. Disclaimer: I did not write this recipe. I stole it from a magazine by photographing the page it was on cuz it was on the cover and it looked tasty, and that was years ago and I don't even remember what magazine it was so ¯(ツ)/¯
You need an oven-safe skillet for this recipe. Preferably one that's a bit deep as well.
Enjoy! And try not to cry too much when you're cutting up those vegetables; onion and rosemary and bell pepper is a powerful combination XD
This is a simple and cheap way to get your caffine if you're like me and you hate coffee XD It also makes tap water a bit more palatable.
Full disclosure: I bought a box of 100 tea bags at a grocery store in my area for about $4-5, and eight tea bags makes a gallon of tea. So, that's about 40 cents a gallon, assuming you aren't buying a more expensive brand (mine was from Lipton; it wasn't the cheapest in the store but it wasn't the most expensive either.)
Now, the key here is: don't boil the whole gallon of water. You're never gonna be able to pour all of that into a jug without hurting yourself, and it'll also take ages to cool down.
Instead, boil about a third of the liquid. Turn the heat off when it reaches boiling, stick all eight tea bags in, and then brew for 3-5 minutes. Carefully fish out the tea bags with a spoon and throw them away. Pour the rest into your gallon jug of choice (I don't reccomend plastic tbh), and pour cold water in until the jug is full. Give it a stir and pop it in the fridge for about an hour.
Feel free to add a little sugar or lemon juice to suit your preferences, and you're done!star-rice
NGL this is how I make tea. I don't use the little single serving bags. Most places sell larger ones, I've found. How many tea bags you like is one of those "do as you please" things. Everyones gotta do the trial and error to find out what's the best for them. I use two of the bigger bags of whatever black tea the supermarket has. Do try different brands. I swore by Lipton for the longest time. Turns out the store brand isn't bad, I just hate Red Diamond and Luzianne. If you're wanting to be super fancy, loose leaf is always the way to go, but for quick, bulk sweet tea, its not necessary (and you'll need extra tools to boot).
If you don't want to watch the stove (or only have a microwave at your disposal), you can heat 4 cups of water in a glass four cup measuring cup (ones usually made by Pyrex or Anchor. Them big boys) in the microwave for 3-4 minutes (whatever makes it boil). Then add your tea bags, and microwave another 3 minutes. After it does that I let it sit for about another 2-3 minutes to finish off the brew time. When I first started doing this I worried the little staple in most tea bags would cause an issue, but in my hundreds of times doing this, I've never seen even a hint any of the theatrics that go along with mircowaving metal.
Once your teas brewed, I recommend sugaring it before adding the rest of the liquid (I usually throw it straight into the glass measuring cup after I take the bags out). Granulated sugar doesn't dissolve well in cold water. Don't forget to stir it. As for amount of sugar to add? If you're going for Southern AF tm (aka diabetes in a cup), start with a cup and half of regular granulated sugar and go from there. I've known people who swear by 2 cups per gallon. I usually hover at about 1 and a quarter cup. This is another personal preference. Also you can use any sweetener you'd like of course, bulk granulated sugar is just the most economical choice.
If I'm looking for this bitch to be icy ASAP, I'll add a bunch of ice as a replacement for part of the water in the final step, since I'm impatient and usually pretty thorst.
Tea is one of those simple things that can be a blank canvas if you want it to, or is perfect all on its own. Changing up the sweetener, adding lemon/other fruit, brewing with other herbs, using different teas all togehter etc are just the begining to what wild tasting teas you can make.