To be fair, it three very different chicken dishes… but more on that later.

A very busy, unbusy day today.  The contractors were in today replacing the bathtub due to a rather inconvenient hole that had developed in the bottom of ours.  As these were outside contractors and Brit was out of town, I drew the short straw and had to stay home to keep an eye on our stuff.  Did some gardening.  The ghost chiles have moved from their hydroponic can into the actual dirt.  Did some work.  Did some embroidery.  I actually learned quite a bit about my machine today… all accidentally, of course.  Did a bit of reading and a lot of cleaning.  A good day… and we now have a hole-free tub.  They’ll be installing the tile tomorrow.  Thank goodness that they have a shower at work.

So, yeah… variety in the diet.  It’s not really my strong point when dieting.  It is very (very) convenient, after all, to just buy family packs of whatever meat is on sale, cook it all up at once and zip it up in individual portions.  Same with vegetables.  Convenient, but bland… and sure to lead to an eventual breakdown.  Keeping the palate happy is the key to keeping the mind from talking you into that McBurger break.  So today… chicken… lot’s of chicken… let’s run the numbers…

Food Intake:

  • Breakfast – Veg Omelette (okay… that’s actually pre-chicken, but stays with the theme) – 300 calories
  • Lunch – Roast Chicken and lettuce salad – 650 calories
  • Dinner – Smoked chicken wings, veg salad and mac-n-cheese – 775 calories
  • Evening snack 1 – YELLOW watermelon (wish I could find the orange stuff around here) – 225 calories
  • Evening snack 2 – Fudgicle – 100 calories

2050 calories total.  Technically over by 50 calories, but it was a good night for a fudgicle, so I’m not complaining.  The omelette was quite good actually.  Just eggs, tomato, green onions and (canned) mushrooms with Zehnder’s chicken seasoning and Frank’s Red Hot, but it really hit the spot (can’t have a granola bar every day, right?!?).  The chicken wings were actually just a spur of the moment thing.  I was cleaning the smoker and thought, hey, I’m home, and I’ve always wanted to try my hand at making them, so why not.

The contractors were running for parts, so I dashed to the store and grabbed a family pack of (whole) wings and dropped them in a simple brine (salt, sugar, honey, garlic and zehnders) for an hour.  I then drained them and gave them a quick rub and into the smoker at 270°F for 1.5 hours.  I used Mesquite wood.  For those interested, the standard “low and slow” is not a chicken-friendly process.  Unless you like rubbery, leathery skin, then go for it.  Ideally, I’d run the smoker at about 325-350, but my smoker (electric) doesn’t go that high.  However, 270 is sufficient to give the skin a good bite and a bit of crisp.

The wings were awesome.