He finally got out of here at 2:15. He did do a good job of cleaning up but the work itself is pretty shoddy. Gaps here, bad fits there. I'm not unhappy. But, for instance, if Christian had paid $4k for this for a client, Closets By Design would be in serious trouble.
I need to weed out some clothes. There's a 20 inch section down on the bottom right that now houses empty hangers and my dirty clothes hamper. I could take those out and have more room for clothes but I think I want fewer clothes. The shoe situation is perfection.
I'm going to get hard clear plastic boxes for the shelves. (That dark one up there has nothing in it now but I do not want shit hidden. The ironing board rolls in and out beautifully. There is room to dance in there. So very cool.
And on a completely different topic, Fairlfe protein shakes are pretty darned good. I feel like I have mentioned this but I can't believe that I think a protein drink is delicious.
As you know, dancing surged in New York City a few years ago when that Sodom and/or Gomorrah repealed a 1926 law making it illegal to operate any “public dance hall” or “cabaret” without a license. Not that those libertines waited until the repeal actually took effect. See “Stop That Dancing! Unlicensed Cabarets Are Still Illegal in New York” (Nov. 6, 2017). Well, predictably, now everybody in the state wants the same sort of freedom. This is what leniency breeds. See, e.g., ABC News, “Lawyers allege DHS is denying legal counsel to Minnesota detainees” (Jan. 18, 2026) (quoting attorney who claimed an ICE agent told him “if we let you see your clients, we would have to let all the attorneys see their clients, and imagine the chaos.”).
Still, New York’s governor, Kathy Hochul, who is up for reelection this year, openly pandered to the pro-dance lobby in her recent “State of the State” address. Among the pie-in-the-sky proposals Hochul outlined was the repeal of a similar state-wide restriction, saying she supported “dancing by default”:
Eliminating Outdated Restrictions on Dancing
For decades, complexity and lack of transparency in tavern, bar, and restaurant licensing has generated public confusion about dancing, often creating friction in communities. Under current rules, dancing is allowed in bars and taverns, after bureaucratic processes at the State Liquor Authority (SLA) and community board level[,] but is not always allowed in restaurants. Because of this, some applicants—especially those who want to operate as a restaurant at some times and a bar or tavern at other times—self-identify as restaurants but operate as nightclubs. This erodes community trust, leads to higher complaint volumes, and requires the SLA to enforce against dancing. [sic]
To improve trust and transparency and cut red tape, Governor Hochul will charge SLA with allowing dancing by default in taverns and bars and creating a new hybrid restaurant-tavern license. For bars and taverns, no processes or need for public hearings will change, and community boards will be able to maintain their role making further stipulations. There will be no change for restaurants, whose license types do not allow patron dancing. For applicants who want to operate as both a restaurant and bar or club at different times, the new hybrid license type will bring more transparency to the community, as the license will accurately reflect the character of the establishment. Qualifying license types will continue to require community disclosure and comment periods for dancing and performance dancing consistent with statutory obligations.
But having read that a few times now, it seems like nothing much would change. Bars and taverns would still have to get a dancing license, apparently subject to the veto of a “community board,” and restaurants would still be unable to get one at all. The only difference would be the new “hybrid license,” apparently meant to allow businesses that currently “operate as nightclubs” even though they “self-identify as restaurants” to end that embarrassing charade. I guess I support that, although I’m not sure labeling them as “hybrids” is the kind of acceptance they were hoping for.
Sarah came, she cleaned, she left. The cats all came back to Steve's office with me, and we read the first 50ish pages of LUC6.
My duty to the cats has been performed. The oven is heating for lunch.
After, I'll work on the taxes for awhile. I'm not sure if everybody is being Very Diligent about their 1099s this year, or if I'm in a time-slip. Or, yanno -- both. In any case, those columns of numbers ain't adding themselves.
This year the CPA had opted to go Electronic Only for its fact-finding questionnaire, and I hate it with a Deep and Abiding Hatred, leavened with Frustration. Also, the upcoming snow event is weighing on my mind. I think I may not be ready for a blizzard. And February lies before me. I'm not particularly sanguine about February this year.
Also, yanno, ICE is in Maine doing its damnedest to make the False Narrative that we are a hellscape of crime and brutality into reality.
*raises hand*
May I fast forward to April 25, please?
No, didn't think so.
How's everybody doing at midday, Eastern? # So, I called the CPA and the poor young person who answered the phone had to tell me that, nope, I can't download the questionnaire until it's filled out, adding that she is compiling A List for the people who market this program to CPA firms, because I am not the first one of their clients to have blown a gasket.
The solution was to go to the office -- which, thank ghod, is only ten minutes away -- to pick up a paper copy to work from. I have done this. I have also, hopefully, provided the necessary encouragement to change the name on the account to Sharon Lee, as today was the third time I was asked if the account might be under another name. I was Not Nice. "Why," I said, "maybe it's under my dead husband's name?" And, yep, that's where it was.
On the way home, I picked up a chocolate milkshake. With whipped cream.
I am now going to go drink said milkshake and then make several copies of the paper form.
Technology. It will make everything easier.
Yeah... # In all, this has been . . . a trying day. I'm exhausted. Did get some things accomplished in a taxward direction. It just seems so unfair that you have to do all this work only to have to write a check at the end of it. Yes, yes, I know -- some people get money back on their taxes. That? Has not been my reality for a Very Long Time.
Poor Rookie is starving. Happy Hour is days late and he has Composed a Poem regarding this tragedy, which he is shouting non-stop from all corners of the house -- testing the acoustics, I guess. The girls are occupying various High Places well out of the Poet's way.
I briefly thought about hiding under the bed, but then I remembered that I have a Captain's Bed, so that's out.
Tomorrow will be more of the same, and the day after that, as well. I do find that some places are stating that they'll issue the damned 1099s on January 31 and not one minute earlier, so that's good to know, and I can't for the life of me remember what I did about BN; as in, if I closed that account entirely. I can't seem to get into my publisher account there. OTOH, they did sent me $150 last year.
I need to remember to write things down. And then I need to remember where I wrote them down.
It may be I'm losing this whole Going it Alone Thing by Slow Attrition rather than A Bolt from the Blue.
And on that cheerful thought, I bid everyone goodnight.
Be careful, stay safe. I'll check in tomorrow.
Today's blog post title brought to you by Buffalo Springfield, who first sang it in 1966. "For What It's Worth."
AO3 Link | To Heal With Trust (200 words) by Merfilly Chapters: 1/1 Fandom: Birds of Prey, Outsiders Rating: General Audiences Warnings: No Archive Warnings Apply Relationships: Roy Harper & Dinah Lance Characters: Roy Harper, Dinah Lance Additional Tags: Double Drabble, +Modern Age (1986-Present), Post-Crisis Summary:
Dinah came to manage his recovery from the gunshots.
To Heal With Trust
"Slow and easy, yes, just like that. I have your head, just let your body float," Dinah said, confident and reassuring all in one.
Roy closed his eyes, his body already feeling less sore as he followed her instructions. When she'd shown up, thrown Ollie out, and told him to stay clear, Roy hadn't known what to expect. Now, living with her, Lian occupied by Oracle and Dinah's teammates, he knew he was in the best possible hands to recover.
The hot tub was set just warm enough to pull his muscles loose, salt-tanged for buoyancy, and she had him. She'd never let him fall under, while his body just floated, easing the stress of his physical therapy away. She pushed when they did it, but not so hard as to build injuries, and then… she always took care of him after.
He wasn't going to fail her, or his baby girl, by wallowing in the fear of the near-fatal shots. He would trust her, as he always had, letting her guide him. When he went back out there, he'd be as strong as he'd ever been.
It was just like when she put him back together from the drugs.
Yesterday I got in the car and went to San Francisco. Donald and I sorted through clothes, and boxes from closets. We loaded lumber, boxes and a small amount of clothing into the car. We had some lunch and I headed home. Total driving time about 5 hours. As a treat I stopped at Dharma Trading Company and purchased a few dyes we were short on for tye-dying, and some other supplies. Eventually I got back home. While fixing some salad as a late dinner the knife I was drying (having washed it) slipped and cut me across the top of my left index finger. It bled a lot. So at 9:45 I got ready with a bit of extra coffee and water; and headed to the emergency room for a few stitches. I truly do not trust the hospital in Ukiah, and my insurance is through Kaiser in Santa Rosa. I arrived just before 11. It took 3 hours to be seen, which I kind of expected. I was very low on the priority list. Turned out that the cut was nowhere near as bad as I feared. In fact it was borderline for needing stitching. Since I'm so active the (very nice) doctor put 3 stitches in it. I got home at 3 am and had to be up at 6:30 to feed the horses. Pretty slow moving today.
Well, Zach has a few glitches. But he's getting the job done. The sales woman told me 90 minutes but clearly she was smoking something hallucinogenic. One of the many email reminders I got said to 'plan for the whole day'. That is apparently Zach's schedule. He's not the most efficient worker on the planet plus he spent an hour on the phone "whey your Mom calls, you have to answer, right?" er no. And he didn't bring a dolly of any kind so is having to make a million trips to his truck. I offered up a dolly, cart or rolling trolley and he said no thank you. Whatfuckingever.
The killer is... I had specifically asked the sales woman if she or any of the installation team had problems with cats "oh no!" And, yet, Zach is apparently allergic. So when he's not on the phone with his Mom, he's sneezing and blowing his nose. Holy fuck. And he likes to chit chat about his wife's knitting and his kid's putting glue on the carpet. Stuff that most people would be fine with. I'm just not most people.
On the up side, he did not blink an eye when I asked him to snake an extension cord under the built ins so that I could have an outlet on the other side of the closet. And he is asking me questions - how does this look? are you happy with that?
And on a good day with perfect people, I have so little patience with people working in my apartment for any length of time. Get it done, get your shit and get out of here.
I did get the stupid coffee pot descaled. I spent about 45 minutes digging through the internet looking for a hack to turn the damn descale light off. Finally I just did the job. Which only took another 15 mins. Whatever.
I think when it is all said and done, I will be happy with the job. BUT even then, I think it's a $2,000 job, not $4,000. Again. Whatever. I hope no one asks me for a review. If they do, I will do them the great kindness of refusing.
Challenge #12: Make an appreciation post to those who enhance your fandom life.
I'm going to call one person out by name, and hope that I'm not putting her on the spot. beatrice_otter has been my primary beta and person I bounce ideas off of for almost 10 years now and she is endlessly supportive and willing to listen to me flail around, as well as helpful in catching plot holes and telling me when I've lost the plot entirely, and catching my myriad typos and homophone confusions. I'm not sure Pi'maat would exist without her help and occasional gentle head pats telling me it's going to be okay, and I am very glad to have her in my fandom life.
I'm also hugely fond of the people in both the Ad Astra and vuhlkansu Discords for having the sort of deep-dive worldbuilding conversations where, to take an actual recent example, you start out with someone trying to make a better representation of a canon map of an alien planet and end up trying to work out how plate tectonics could produce those mountain ranges and figure out what that sort of water-to-land ratio would really do to the climate.
And of course, Dreamwidth is fantastic. It really feels like a town, small enough to have a genuine community vibe, but not so small that you can't find new stuff from time to time. I genuinely appreciate all of you for being here, for listening to me talk about my various obsessions, and for posting about your own interests and creative pursuits. 💛
A lot of the credit for that has to go to denise and Mark for sticking with this project for 17 years, and sticking to their principles, not taking VC money, not monetizing the community, and generally being pro-social and decent humans, which is sadly not as common as it should be in people who run social platforms.
На крыльях соблазна (154 words) by WTF Furry Anthro and Xeno 2026 Chapters: 1/1 Fandom: Gargoyles (TV) Rating: Teen And Up Audiences Warnings: No Archive Warnings Apply Relationships: Goliath/Elisa Maza Characters: Goliath (Gargoyles), Elisa Maza Additional Tags: Translation, Перевод на русский | Translation in Russian, Fandom Kombat, Winter Temporary Fandom Kombat 2026, Don’t copy to another site, Slice of Life, This Work Is Stolen If Not On AO3, Работа Украдена Если Не На АО3 Summary:
Элиза пользуется тем, что Голиаф слишком много думает.
Taking the opportunity to do 100ships as was intended: multishipping Wu Lei. :)
Five new icons - hover for fandom and pairing:
#37 – White
#45 – Midnight
#46 – Pearl
#65 – Spice
#76 – Jet
some comments
* 1) I keep thinking Wu Lei's dog is called Xiao Bai (bai means white), but it's called Xiaobei. No matter, the dog is white. :D * 3) This is from the Dongji press tour. In all the pics I have, no exceptions, Zhu Yilong is between Wu Lei and Ni Ni. Sorry, z1l, I had to cut you out of this one. * 4) Made from my favorite Zhao Lusi/Wu Lei manip (I am nearly 100% sure that it is a manip, but I did not make it and I don't know who did, sorry). * 5) The text (black on black, hard to read) says "Fly to your side".
I'm happy to receive all kind of comments, including concrit! All icons shareable. Credit for brushes and textures I use can be found here in my resource post.
I started out yesterday morning with a headache, but it eased off somewhat for most of the day. Unfortunately, it came back quite badly in the evening and I was forced to take a couple of tylenol. I think it was caused by tiredness, and when I went to bed I fell asleep fairly quickly. To my disappointment, after about an hour I woke up and couldn't get back to sleep for a long time, so I'm still tired today although I don't have a headache. However, I decided to take it easy today. I could have gone for a walk because it's fine and almost sunny although colder than yesterday, but I used the rebounder for half an hour and called that enough.
Now that I'm motivated to crochet again, I ordered enough yarn for a throw blanket and have started making lacy granny squares for it. I found some acrylic yarn online which is lovely and soft and feels good to work with, and I've already completed one square while watching a show. I always feel vaguely guilty if I watch shows without working on a knitting or crochet project at the same time.
Justine finally emailed me, so I can take being snubbed off my list of grievances and give my full attention to the coming snow-pocalypse—which is now up to 18 inches in every forecast, predicted to be light, fluffy, Currier-and-Ives snow, which is better than ice because there is less chance the power grid will go down.
I nagged Icky to get driveway plowing lined up when the storm finally ends.
I'll still have to dig out my car, which will be a pain in the ass, but doable.
The storm should be manageable, so long as we're not looking at a prolonged interval where the power fails.
I told the kiskas they needed to draw lots to see which one of them I'm going to sacrifice to the Power Grid Gods. But they are ignoring me.
###
Other than that, got all my errands done yesterday. I am more likely to eat myself to death than to starve during the Coming Storm. Worked out very strenuously in an effort to exhaust all those Noradrenaline-secreting neurotransmitters! Came home, did a speed reread of Mary Lovell's The Mitford Girls and watched movies: Rental Family & Sentimental Value.
Rental Family is a very slight film, but it's about the social stand-in biz, a Japanese business model that deeply intrigues me. So I enjoyed it.
Sentimental Value is Ingmar Bergman for the 21st century a/k/a the Age of Infinite Content & Zero Attention Span. I kinda/sorta enjoyed it.
Tried to watch Marty Supreme & failed: I liked Uncut Gems a lot, so I was willing to forgo my strong, visceral aversion to Timothée Chalamet, whose head is so undersized for his body that he reminds me of those shrunken-head football players in the original Beetlejuice. But I just couldn't get into it.
The Mitford Girls is an unsatisfactory biography, but it's the only Mitford bio that's still in print. As previously noted, I am a huge Decca fan-girl, and I quite understand why Decca completely froze out the Hitler-loving Diana for 50 years. Mary Lovell does not. Mitford biographers in general seem to go very easy on Diana. Was it because she was so physically beautiful?
Dunno, but I fuckin' loathe her.
"How lovely it is to be lovely one," Diana once remarked, a comment her novelist sister Nancy promptly snagged & incorporated into The Pursuit of Love.
###
I did absolutely no useful work whatsoever yesterday.
It's all done and ready. I had about 5 robe hooks scattered around the closet, installed three years ago with Command strips. They were always in constant use. Every single one of them came right off with no sign they were ever there. I love Command strips.
The closet guy is supposed to get here between 9 and 11. Supposedly I can call to see where I am in the queue after 9. This company has sent me 4 emails and called leaving voice mail 4 times to remind me. I am over their aggression. I just hope the installers isn't an asshole.
I think while he is here, I'll descale the Keurig. It has been bitching about it for 6 months now. The old Keurigs had an over ride process but this one you have to physically pour the stupid water in a million times and wait for it to go though cup by cup - it's a bitch which is why I just let the flasher flash the message for 6 months. We have fine water and I don't care. But, it might be a productive way to spend time while he's working.
AND I just heard from him. Zach. Who says he'll be here by 8:45!
Woot. They say it should take about 90 minutes so I should have my new closet operational by lunchtime.
Ok. Guess I'll get ready to go out to meet him at the secret parking spot near the elevator. It is very cold out. Wonder if I have gloves?
I'm definitely a hoarder sort of person, left to my own devices. The siren song of I should save this for later needs to be firmly tamped down lest I wind up crushed under the weight of the useless things that I could not bear to throw away. Happily, clearing out hoarder apartments does a really good job of reminding me in a definite, cat corpse and dog hair and reeking essential oils sort of way that I need to be tied to the mast... or else. Constant Vigilance!
Two days in a row without the temperature ever once popping above -40 degrees is... wearing on me, but at least it's Friday, so I can finally get a decent night's sleep tonight. We successfully went out and picked a new set of living room furniture on Wednesday, and while that meant dropping another $1000, we ended up with even nicer stuff and the guy gave us a genuinely great deal on it and was very helpful throughout and I'm actually feeling cautiously optimistic about the whole thing again? Delivery is tomorrow afternoon (after all of the sleep), so hopefully it doesn't fall apart at the finish line again!
It's still night when I both get to work and leave it, but there are a few more hints of sunrise/sunset on the horizon with every day that passes. The end will come. Just gotta get there.
Theatre's still closed, though. Pretty sure now that I'm going to miss The Bone Temple entirely, and that that list of films is only going to grow. Bleak shit! I don't think I've ever hated living in this city more than I do this month!
At least I have plenty of wrestling to catch up on. I don't want that to be all I watch, but watching movies at home just upsets me right now, and I have inexplicably finished season 1 of Sailor Moon, so I may just hunker down in a little cave of obsessing over the graps for a while, until this bout of lowercase-d depression passes.
I've lost track of how many times lately I've woken from a late afternoon or early evening nap just past midnight, but it happened again Thursday night. Waking up at midnight always feels a bit weird, and sometimes when I do it I'll just stay in bed and try (usually unsuccessfully) to go back to sleep, but tonight I was hungry from lack of dinner, so I got up and heated a frozen lasagna and fixed a bowl of baby spinach with Italian dressing.
It was very tasty and I'm glad I did it, even though I now have to be munching on almond powder to counteract the reflux I inevitably get from marinara sauce and vinegar. When I'm sure I'm out of the danger zone I'll go back to bed. Oh, and when I woke up I was sure it was Saturday, so finding out it was Friday was like getting a free day. As it's a free day, I won't have to feel guilty about sleeping it away.
Plus I got my January utility bill and it's less than I expected, so bonus. It's nice to have a clump of good things now and then.
My partner and I moved in together last year, and this year we continued settling in. We set up bird feeders in the yard and made lots of avian friends! Here's a male Hairy Woodpecker enjoying some suet:
I first became interested in chicken adobo when I saw a recipe for it using a slow cooker. It looked delicious but completely different than the adobo that I was familiar with. I thought adobo was that rich, spicy, reddish-brown Mexican sauce that comes with chipotle peppers. But no. Filipino chicken adobo is savory, tangy, and garlicky, built on a bold combination of soy sauce and vinegar. It’s SO good and so very easy to recreate at home.
“I’m usually a sucker for spice, but this chicken adobo recipe (with accompanying yellow jasmine rice) is a juicy, tangy, taste-bomb!! Made it for my visiting parents tonight and they proclaimed “you’ve finally learned how to cook!” A definite crowd-pleaser :)”
Catherine
Easy Chicken Adobo Recipe
Chicken adobo is (unofficially) known as the national dish of the Philippines, and it’s made with simple, budget-friendly pantry staples. Filipino adobo is a tangy, salty mix of vinegar, soy sauce, garlic, and spices that is used to marinate and stew meat. It creates the most flavorful and complex meat I’ve ever had. Since learning more about it, I’ve seen many different ways to prepare it, and everyone seems to have their own method.
The recipe I’m sharing here is my home-cook take on authentic adobo, sticking to the classic base flavors and techniques, but using ingredients that are easy to find at my local grocery store. I follow the boil then broil technique, where the chicken simmers low and slow in the soy-vinegar mixture until it’s incredibly tender, then finishes under the broiler to crisp the skin. Some recipes brown the chicken first, but I like this method because it keeps the meat juicy, is more hands-off, and still gives you a golden finish at the end!
Recipe Success Tips
I used bone-in drumsticks for this recipe, but you could really use any type of chicken pieces you’d like (or beef or pork for that matter). You’ll want to use a bone-in chicken for the most flavor, and I suggest leaving the skin on to keep everything super moist and delicious. The skin crisps up nicely in the last step and keeps the meat tender. Just note larger pieces of bone-in chicken will take longer to cook. The chicken should reach an internal temperature of 165°F before serving.
Balance the vinegar. This Filipino chicken dish is often made with cane vinegar, which is naturally a little sweeter and more mild. I use apple cider vinegar in this recipe because it’s easier to find and more affordable. It works great, but it does have a sharper tang, so I add a small amount of honey to soften the acidity!
Reduce the sauce by half. After boiling the chicken, boil the sauce to reduce it by about half. It will still be quite loose in consistency (not sticky), but the flavor becomes much more concentrated.
Add color to the chicken under the broiler. If you don’t have a broiler pan, you can create a make-shift one by placing some wire cooling racks over a baking sheet, like I did. You can also pan-sear or grill the chicken instead.
Arrange the chicken pieces in a large pot in one layer. Remove the skin if desired.
Combine the rest of the ingredients (soy sauce, vinegar, honey, oil, garlic, bay leaves, peppercorns) in a bowl and whisk until the honey is dissolved. Partially crush the peppercorns if desired. Pour the marinade over the chicken. Cover and refrigerate for a few hours or overnight.**
When you’re ready to make the chicken, add just enough water so that the liquid comes just up to the top of the chicken (about 1/2 cup). Cover the pot with a lid, place the pot over a high flame, and bring it up to a rolling boil. When it reaches a boil, reduce the heat to medium/low and let simmer for 30 minutes.
Preheat your broiler on high. Remove the chicken from the pot and place it on a broiler pan (or a sheet pan with wire cooling racks placed on top). Place the chicken under the broiler until it is brown and crispy on top (5-10 minutes), depending on your broiler).
While the chicken is broiling, turn pot with the soy/vinegar liquid up to high and bring up to a rapid boil. Allow the liquid to boil heavily until it is reduced in volume by approximately one half. You may need to boil it for 5-10 minutes longer than the chicken is in the oven to get it to this point.
Use a soft brush to baste a few layers of the reduced soy/vinegar liquid onto the browned chicken. You can also toss the chicken in the sauce instead. Serve over rice or noodles and spoon more of the reduced liquid over top.
*I use bone-in, skin-on chicken drumsticks. Any bone-in chicken pieces will work here, just make sure the internal temperature reaches 165°F in the thickest part before serving.**Make sure to factor in a few hours or overnight to the prep time for this chicken to marinate. If you’re short on time, a 30-minute marinade in the fridge will still work!
Marinate the chicken: Place 4 lbs. chicken pieces in a large pot. They really should be in one layer to maximize exposure to the marinade. Use a casserole dish if needed!
In a small bowl, whisk together ½ cup soy sauce, ½ cup apple cider vinegar, 2 Tbsp oil, 2 Tbsp honey, 2 bay leaves, 1 Tbsp minced garlic (about two large cloves), and 1 Tbsp black peppercorns.
Then pour the marinade over the chicken, place the lid on the pot, and pop it in the fridge. Let it marinate while you’re at work, overnight, or just for a few hours. 30 minutes is okay too, if that’s all you have time for!
Boil the chicken: When you’re ready to cook, add a little bit of water so that the liquid comes a little closer to covering the chicken. You don’t want to add too much or else it will take too long for the sauce to reduce later. Cover the pot with a lid, place the pot over a high flame, and bring it up to a boil. Once it reaches a boil, reduce the heat to medium/low and let it simmer for 30 minutes.
The chicken should be cooked through by this point (internal temp of 165°F), but it’s not too pretty, so we’re going to broil it. Turn the broiler on to high.
Place the chicken onto a broiler pan (or on wire cooling racks set over a baking sheet).
Broil the chicken: Place the chicken under the broiler for about 5-10 minutes or until it gets a nice brown color to it. The time it takes will depend on how hot your broiler is and how close you have your rack to the heat (it should be fairly close). So, you’ll just have to keep an eye on it. You should hear crackling and popping as the skin begins to crisp.
Reduce the sauce: Meanwhile, after you pull the chicken out of the simmering liquid, turn it all the way up to high and let it boil furiously while you broil the chicken. You want it to reduce in volume by half and concentrate in flavor as much as possible.
Finish and serve: Once the soy/vinegar liquid has reduced in volume by half, use a brush and baste a few layers onto the chicken. This will add moisture and tons of flavor. You can also just add the broiled chicken to the pan and toss to coat instead.
What to Serve with Chicken Adobo
I like serving my chicken adobo with some yellow jasmine rice, which isn’t at all authentic, but I found the flavors to be really great together! The brine that the chicken simmers in is super delicious, so I do suggest serving it over rice or noodles of some kind to soak up that awesome broth. You can also use the chicken and sauce to make a yummy adobo chicken fried rice!
Storage & Reheating
Store leftover chicken adobo in an airtight container in the refrigerator for up to 3-4 days. The leftovers are DELICIOUS and the vinegar flavor mellows even more in storage. To reheat, warm gently on the stovetop over medium-low heat or in the microwave until heated through. You can also freeze the chicken and sauce together in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave. Add some water to loosen up the sauce if needed.
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