And again

OK, it's a bit addictive, even while you're waiting for the oven to heat up for another yummy dinner of grilled, Jamaican jerk sauce marinated chicken over mesclun salad. Interesting and boring at the same time. I have to start building my repertoire of such dishes -- cooking takes a little time but it's time that I can lard with reading and writing and it's more satisfying in at least a couple of senses than microwaving a frozen dinner. As always of course it's not the cooking so much as the shopping for raw ingredients that's the issue, but then how much time does it take to go to Trader Joe's for their pre-grilled chicken compared to picking up the raw stuff just about anyware and making it myself? I will have to start listing my plans and inventorying my acomplishments in this regard, a la Pepys. I should cook the peppers tonight as well, in between coats of paint on the moldings, which will require, hmm, at least 5 repositionings of the chest of drawers that is my combined step ladder and work table. Say, between the taping and the two succesive coats of paint, about 20 minutes apiece, wth a 5-10 minute break between them, because I'm too edgy to to these continuously. Much more tiresome than the upper banding, where I could cover everything with one coat of the roller, and I didn't have my judgement pestering me over whether the color is right or not. Phew. OK oven light's off, the chicken's lost its chance....