Crossing the porch where we had dined that June night three months before, I came to a small rectangle of light which I guessed was the pantry window. The blind was drawn, but I found a rift at the sill.
Daisy and Tom were sitting opposite each other at the kitchen table, with a plate of cold fried chicken between them and two bottles of ale.
He was talking intently across the table at her, and in his earnestness his hand had fallen upon and covered her own. Once in a while she looked up at him and nodded in agreement.
-The Great Gatsby, F. Scott Fitzgerald
The Great Gatsby movie, starring Leonardo Dicaprio (yes, he was my childhood crush thanks to Titanic) and directed by Baz Luhrmann, has taken yonks to get here.
When it was announced it would be out in cinemas end of last year, the whole world went into a big who ha.
Now when all the kafuffle is over, it’s finally decided to show its face (almost half a year later then planned, I might add). Now that we’ve got the 1920’s thing out of our system, it’ll be curious to see how we react to the movie. Another round of 1920’s, shall we?
- 2 pieces of chicken breast
- ~1 cup bread crumbs
- 1 egg
- 1 cup frying oil
- Wash the chicken breasts and slice into finger sized pieces.
- In one bowl beat the egg. In another, place the bread crumbs.
- Roll the chicken pieces in the egg to cover, then drop them into the bread crumbs and roll around until coated. Set aside.
- Heat up a frying pan with the oil. When a small bit of chicken is dropped in and begins to sizzle, it is hot enough to cook with.
- Place a few chicken pieces at a time into the frying pan and cook for ~3-4 minutes either side until golden to medium brown.
- Remove onto a plate and continue cooking the rest of the chicken pieces.