Lifestyle and Daily Shenanigans with a dash of Nerd Appreciation thrown in.
Willkommen!
Hello, there! I'm Mochizuki, a twenty-something year old Graphic & Web Design student located somewhere in America and welcome to Waiting for June a Lifestyle blog that occasionally gets a tad too personal, talks about cosmetics, and constantly the home for prattles about Bandcamp, nerd culture, and tea/coffee. To find out more about blog and the blogger, click here.
Thank you so much for visiting and reading Waiting for June! If you like what we do here and want to help support the addiction of the blogger, you should look into spoiling the blog and its creator with coffee and gifts by using the links below. Even if you don't, you're still pretty dope for visiting, reading, enjoying, et cetera.
On Monday evening, my mum and I made our way to our fancy local Walmart and picked up some groceries. Of course since it was New Years Eve, my mum decided to lovely and indulge in picking up some alcohol. We both prefer the taste of Arbor Mist (and I would have preferred homemade wine) and I like anything that's sweet, so we picked up a couple bottles of Arbor Mist and B&J's Malt Coolers in Fuzzy Navel to appeal to both of our tastes. Obviously, I kept the Fuzzy Navels for myself and I couldn't wait until we got home before I pulled out a bottle. So I had one on the way home. It's delicious, seriously. Ugh, so good.
Anyway, I went to Walmart with the intentions of picking up some stuff so that I could cook on Tuesday. I knew I definitely wanted to make a pasta dish, so I definitely went with that in mind. Me being me, I always seem to get distracted when I'm picking up groceries because I'm never quite sure what I want to make fully. While I ended up picking up some Wel-Pac Chow Mein Stir Fry Noodles, I also ended up picking up some a block of melting cheese, Chicken Stock, Seafood Flavour Booster, Soy Sauce (I like using it my ramen) and a bottle of Teriyaki stir-fry sauce.
By the time Tuesday rolled around, I genuinely did not what the heck I was going to make as I sat there staring all the things I had bought. What the hell can I make with Cheese, Soy Sauce, and Teriyaki Sauce and actually make it taste somewhat decent? Nothing. Nothing at all. But I assure you...I was wrong.
So to ring in the New Year right, I bring you a recipe. For now, I think I'll call it Accidental Pasta With A Chicken & Cheese Sauce...which is really what it is. Keep reading to get the recipe and all that good stuff.
Before I start this, I want to make sure that you all remember to read the ingredients on the things you use and/or pick up. This is especially important if you are allergic to anything, nothing sucks more than having an allergic reaction while eating (trust me, it's happened to me in the past). So I advise you to always, always, always look at what and what's in the things you buy...it could save you a trip to the hospital and in some hardcore cases, death.
Now, that we've got all the serious stuff out of the way, let's get down to business. Here's what we'll be making today.
Accidental Pasta With A Chicken & Cheese Sauce.
Trust me, I know how unappetizing this looks from the image but, I assure you...if you love pasta, chicken, and the subtle, yet obvious taste of cheese in a sauce, you're going to love this. Also, please remember that I was in the mindset of creating something aesthetically pleasing. I wasn't quite sure that I was even going make this come out well at all...but things tend to work in my favour like that.
Ingredients:La Choy Lite Soy Sauce, Swason's Cooking Stock in Chicken, La Choy Stir Fry Teriyaki Sauce, Swason's Flavour Boost In Seafood, Wel-Pac Chow Mein Stir Fry Noddles, Boneless Chicken.
As you can see above, those are the main ingredients in this recipe. However, I ended up using more than what's shown at the last minute and didn't get to get a picture. So here's the full list of ingredients:
1 Packet of Swason's Flavour Boost in Seafood
½ cup of Swason's Cooking Stock in Chicken La Choy Lite Soy Sauce La Choy Stir Fry Teriyaki Sauce Wel-Pac Chow Mein Stir Fry Noodles
1 mug full of milk Blocked Cheese (preferably in Cheddar)
½ c. - 1c. of flour
1 stick of butter
1 spoonful of vegetable oil Spices (optional)
What you need is completely up to you. Of course, you'll need a frying pan, a saucepan, a chopping board, tupperware containers (or a few bowls), a couple knives and spoons and a whisk, but the whisk is optional. However, what size of these things you use is completely up to you and how much you're cooking. If you're cooking for yourself, go smaller. If not, medium or large size utensils are your best bet. Obviously. I should say this though, you will need a bowl or something to hold your pasta in. If you're using the Stir Fry Noodles I did, you'll need a large bowl. These noodles are no joke.
Directions time. Normally, I get a bit wordy at this point, but this time I'll try not be so. Important note: Before you even begin, make sure your cooking area is completely clean. This helps avoid cross-contamination. Also make sure that your hands are washed. Warm water (always!) and soap, please!
1.Set aside all your ingredients save for your chicken. How much chicken you use is strictly based on personal preferences. I prefer using minimal chicken because I'm a not a big meat person, so I only used one and a half pieces of chicken.
2. One at a time, cut the pieces of chicken into cubes. Again, this is based on personal preferences. I cubed the chicken in a size I thought was decent for my liking, you do the same.
3. Now that your chicken is cubed, go wash your hands again. It's important to wash your hands after handling meats and their packaging to avoid contamination. So go wash your hands.
4. Now that your hands are all washed and squeaky clean, grab your stick of butter and cut out 1½ tablespoons. Slice the butter in thirds and place amongst the chicken.
5. Since you've probably touched your poultry again, go wash those hands again. After you've washed your hands, it's time to set up your frying pan to fry down the chicken. Using a spoon as a measuring guide, pour your vegetable oil out until it's an amount you feel comfortable with.
6. Turning your stove to medium, let the oil settle a bit and heat up before adding your chicken to the pan. While your poultry is cooking, set up your pot to boil the water for your noodles. Follow the directions on the back of the noodles' packaging. If you follow those directions, you can make about a pack and ½ with the pot being full. Don't forget to check your chicken consistently.
7. While your water boils, set up the things you need for your sauce. In a medium saucepan bring together your mug full of milk, ½ tablespoon of butter, and a few drips of soy sauce and then set aside. By this time, your chicken should be nearing completion or completed and your noodles should be completed.
8. I recommend you strain your noodles first to allow your chicken that extra couple of minutes to make sure it's cooked. When straining your noodles, save a bit of the water in a tupperware container and cover it to keep it warm. There's something interesting about adding the water from your cooked noodles to sauces...gives it a bit of a mixed taste, which I love. Put your strained noodles in a bowl, I recommend adding a bit of cold water to it to stop the cooking process to stop overcooking and then placing it a microwave to remain warm.
9. Once your done with your noodles, head back over and check your chicken. At this point, your chicken should most definitely be done. You're not going to for the chicken to be browned, just cooked. Once, you're sure it's cooked, move the frying pan away from the burner and cover it to keep it simmering slightly and warmed. Bring the saucepan with the milk, soy sauce and butter to the burner and let it come to a boil.
10. While your mixture is slowly coming to a boil, cut out some cheese. I don't recommend a huge chunk, but again, personal preferences (this is mine). Once you have your cheese cut from the block, begin cutting your chunk in medium sized, rectangular shapes. You want them small, but not too small. When the cheese is cut and them to the saucepan. Allow the cheese to melt a bit and soften before using a spoon or a whisk (I used a whisk) to mix the sauce together and break down the cheese completely.
11. When the cheese is broken down some more, let it melt out and mix with the milk, soy sauce, and butter fully while you grab your flour, the leftover water from the noodles, and your Teriyaki sauce. Now, here's were preferences are a big thing. I recommend you start out adding two tablespoons of Teriyaki sauce, taste it, and then add accordingly. Once you've added your Teriyaki sauce, add in your water. Now, I wouldn't recommend adding all the water. I would save some for later usage. Finally, depending on how thick you like your sauces, your flour should follow. ½ a cup of flour will thicken the sauce considerably, but not too much. If you really want it thick, measure out a full cup.
12. Before you add in the flour, grab your whisk or spoon again and stir in the flour as your pouring it. This avoids over clumping in sauces and is a definite must. Clumping is not fun, at all. Once you have all your flour in the mix and mixed in as much as you can mix it, take your saucepan off the burner and strain it into a bowl. We're straining the sauce to get rid of the smaller clumps of flour in the mix. Once your sauce is mixed and it's smooth, give your sauce pan a quick run under water. Again, we want to get rid of the clumps of flour. Once the flour/sauce residue is gone, pour your sauce back into the saucepan and bring it back to the burner.
13. Add your chicken to the sauce and stir it in so all the pieces of chicken have a nice coating of the sauce before turning the heat down to a low-medium heat. Allow your sauce to cook slowly, stirring occasionally and making sure it doesn't get too thick for you. If the sauce does start to thicken a bit too much for you, stir in a bit more milk or plain water. Adding milk or water will add wetness to the sauce and thin it out.
14. Once your sauce is finished, take it off the burner or turn the heat down to the lowest setting so that you can keep it warm. You can choose to add your spices now or wait until you've plated and add them spices on top.
15. When plating, it is recommended that you place your noodles down first, then spoon your sauce over it as graciously as you wish rather than mixing the sauce and noodles together. This prevents the sauce from getting too clumpy, prevents the noodles from being broken up, and gives people the opportunity to choose how much or how little sauce they want.
16. Enjoy. (:
I tried not to ramble too much, I don't think I succeeded much. I do hope everything was understandable and again, it might not be aesthetically pleasing to most, but it's lovely tasting. I refuse to list how many servings it makes because it genuinely depends on how much you can eat and how much the people you're cooking for eats. The noodles are aplenty even when you're only using a package and a half (and trust me they are small packages...I was terribly confused). The sauce is definitely thick and the thicker the sauce, the heartier it becomes and the quicker you become full. So it can serve 4, but it could also serve 8 or 10 or even 2 in the same breathe.
I ordered some lens from Kiwiberry. Initially, I only ordered 4 but then I gave into temptation bought another 4 or 5. They were having a 50% off all contacts sale that ended on the 31st of December. Can you blame me? When the first batch arrives, I'll review them slowly and one by one. Before any are reviewed, a review of Kiwiberry overall will be posted as a lead in post. I want to say this will be over the course of the next week or so, but I've not the slightest idea where my lens are and I didn't want to track them because I can be a bit impatient at times. So when they come, it'll be a surprise for me. Also, reviews of the comic book Kick-Ass will be posted as well and a couple mini reviews of albums I've been jamming to lately. So, this blog is really gonna start to pick up in the next couple weeks. So stick around and/or keep checking back, yeah?
“Either write something worth reading or do something worth writing.” — Benjamin Franklin
Hello, there!
Welcome to Waiting for June. Waiting for June is a Lifestyle Blog that focuses predominantly on daily life shenanigans and nerd culture, but occasionally dabbles in health & beauty, food, and prattling about serious topics.
Waiting for June is the sixth iteration of the same blog with a different name and structure. The original iteration of this blog was started back in November of 2012 as a purely Beauty and Lifestyle blog under the name Monochromatics which later got abandoned and restarted under the name sumeoseo. With sumeoseo came more beauty and review based blog which quickly lost its appeal. From that point on, there were three name changes, multiple hiatuses, and two blog changes before coming to where we are now.
Throughout this journey, I've learned that this blog shouldn't be limited to what I feel fits in with what I read from other bloggers nor should I put myself in a position to compromise my integrity and the feeling of transparency that I feel should always be there. I've also learned that blogging is probably never going to be a huge source of income the way I always expected it to be. So when I finally returned back to blogging with a fresh blog and an equally fresh name, I decided to make this blog about anything that I wanted to and break the mold of trying to fit into the mold. I can only imagine where this experience is going to take me.
Prattle about the twenty-something university student behind the blog.
“I live in that solitude which is painful in youth, but delicious in the years of maturity.” — Albert Einstein
Hello, there!
Welcome to the little about me section of the blog. If it isn't obvious by now, I'm Mochizuki and I'm kind of pretty important here. Admittedly, Mochizuki is a nom de plume, but I digress. I'm currently somewhere in my twenty-somethings and doing that thing where I'm learning how to be a proper adult while balancing being a student and a worker. Speaking of school, I'm a Graphic Design major who's concentration is Web Design and I take my classes online. If I'm being honest here, I do everything online because of my apprehension towards too much social interaction.
I'm typically reading something, playing a video game, watching anime, or something otherwise nerdy because that's how I roll. I don't engage with people unless I'm positive there is something in common there simply because I don't want to make it weird for anyone involved. That said, the reason I originally created this blog, or rather, any of my blogging adventures, was so that I could engage with people wo share the same interests as me while simultaneously sharing my own things with people.
I'm not terribly good at about me's, so expect this to be updated sporadically in a lot of ways.
The little spots on the internet that I read to pass time.
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Some of these advertisments, affiliations, and promotions are, in fact, compensated. That said, no amount of compensation will have any effect on the opinions on the blog. For more information on this topic, please read our disclaimer and review policies.
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“A lack of transparency results in distrust and a deep sense of insecurity.” — Dalai Lama
This blog is a personal blog written and edited by me. For questions about this blog, please contact kurahge@outlook.com.
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A clear and concise guide on how reviews are approached and written.
This blog touches on and is dedicated to a variety of topics including: daily life, cosmetics, my journey to being a healthier me, music, books, anime, et cetera; however, a large chunk of the content found here are some form of review be they miniature reviews or full blown, in-depth reviews. Because of this, this blog has decided to implement and share it's review policy.
Please note that this policy is liable to change at any point in time, so do constantly check back before sending inquiries to kurahge@outlook.com.
Depending on the workload and the type of product is received, at any given time, multiple products can be in queue to be reviewed.
Depending on the product, the amount of time for a review to be posted varies. Typically, the length of time is as follows: anything health or beauty releated will take between 5 days and 1 week, books take between 3 days and 5 days, music and movie reviews take between 1 to 2 days, and most other reviews are variant depending on the situation at hand.
Products are predominantly purchased with my own money. On the off chance that the product or prodcuts were provided to me, there is always a note at the top of post and as well as text within the post that acknowledges such. Despite being provided a product or not, the opinions are honest and valid.
As of April 14th, 2016, there has been a change in how reviews are formatted. If working with a product that has a list of ingredients (health, beauty, cosmetics, etcetera), there will be a graphic that lists the ingredients out of respect and transparency for the readers.
Photos for reviews, particularly health and beauty related, are unedited and provided in a clear manner to help show what results occurred (if any.)
If at any point, a review is rushed despite being informed of and knowing the review policy of this blog, I will drop the review and pay for the product accordingly. I am a college student and a full-time worker, blogging is a bit of side project no matter how much I wish it otherwise, so my time is a bit crammed. Basically, rushing will terminate any agreement we may have unless it's valid (meaning absolutely my fault.)
On Monday evening, my mum and I made our way to our fancy local Walmart and picked up some groceries. Of course since it was New Years Eve, my mum decided to lovely and indulge in picking up some alcohol. We both prefer the taste of Arbor Mist (and I would have preferred homemade wine) and I like anything that's sweet, so we picked up a couple bottles of Arbor Mist and B&J's Malt Coolers in Fuzzy Navel to appeal to both of our tastes. Obviously, I kept the Fuzzy Navels for myself and I couldn't wait until we got home before I pulled out a bottle. So I had one on the way home. It's delicious, seriously. Ugh, so good.
Anyway, I went to Walmart with the intentions of picking up some stuff so that I could cook on Tuesday. I knew I definitely wanted to make a pasta dish, so I definitely went with that in mind. Me being me, I always seem to get distracted when I'm picking up groceries because I'm never quite sure what I want to make fully. While I ended up picking up some Wel-Pac Chow Mein Stir Fry Noodles, I also ended up picking up some a block of melting cheese, Chicken Stock, Seafood Flavour Booster, Soy Sauce (I like using it my ramen) and a bottle of Teriyaki stir-fry sauce.
By the time Tuesday rolled around, I genuinely did not what the heck I was going to make as I sat there staring all the things I had bought. What the hell can I make with Cheese, Soy Sauce, and Teriyaki Sauce and actually make it taste somewhat decent? Nothing. Nothing at all. But I assure you...I was wrong.
So to ring in the New Year right, I bring you a recipe. For now, I think I'll call it Accidental Pasta With A Chicken & Cheese Sauce...which is really what it is. Keep reading to get the recipe and all that good stuff.
Before I start this, I want to make sure that you all remember to read the ingredients on the things you use and/or pick up. This is especially important if you are allergic to anything, nothing sucks more than having an allergic reaction while eating (trust me, it's happened to me in the past). So I advise you to always, always, always look at what and what's in the things you buy...it could save you a trip to the hospital and in some hardcore cases, death.
Now, that we've got all the serious stuff out of the way, let's get down to business. Here's what we'll be making today.
Accidental Pasta With A Chicken & Cheese Sauce.
Trust me, I know how unappetizing this looks from the image but, I assure you...if you love pasta, chicken, and the subtle, yet obvious taste of cheese in a sauce, you're going to love this. Also, please remember that I was in the mindset of creating something aesthetically pleasing. I wasn't quite sure that I was even going make this come out well at all...but things tend to work in my favour like that.
Ingredients:La Choy Lite Soy Sauce, Swason's Cooking Stock in Chicken, La Choy Stir Fry Teriyaki Sauce, Swason's Flavour Boost In Seafood, Wel-Pac Chow Mein Stir Fry Noddles, Boneless Chicken.
As you can see above, those are the main ingredients in this recipe. However, I ended up using more than what's shown at the last minute and didn't get to get a picture. So here's the full list of ingredients:
1 Packet of Swason's Flavour Boost in Seafood
½ cup of Swason's Cooking Stock in Chicken La Choy Lite Soy Sauce La Choy Stir Fry Teriyaki Sauce Wel-Pac Chow Mein Stir Fry Noodles
1 mug full of milk Blocked Cheese (preferably in Cheddar)
½ c. - 1c. of flour
1 stick of butter
1 spoonful of vegetable oil Spices (optional)
What you need is completely up to you. Of course, you'll need a frying pan, a saucepan, a chopping board, tupperware containers (or a few bowls), a couple knives and spoons and a whisk, but the whisk is optional. However, what size of these things you use is completely up to you and how much you're cooking. If you're cooking for yourself, go smaller. If not, medium or large size utensils are your best bet. Obviously. I should say this though, you will need a bowl or something to hold your pasta in. If you're using the Stir Fry Noodles I did, you'll need a large bowl. These noodles are no joke.
Directions time. Normally, I get a bit wordy at this point, but this time I'll try not be so. Important note: Before you even begin, make sure your cooking area is completely clean. This helps avoid cross-contamination. Also make sure that your hands are washed. Warm water (always!) and soap, please!
1.Set aside all your ingredients save for your chicken. How much chicken you use is strictly based on personal preferences. I prefer using minimal chicken because I'm a not a big meat person, so I only used one and a half pieces of chicken.
2. One at a time, cut the pieces of chicken into cubes. Again, this is based on personal preferences. I cubed the chicken in a size I thought was decent for my liking, you do the same.
3. Now that your chicken is cubed, go wash your hands again. It's important to wash your hands after handling meats and their packaging to avoid contamination. So go wash your hands.
4. Now that your hands are all washed and squeaky clean, grab your stick of butter and cut out 1½ tablespoons. Slice the butter in thirds and place amongst the chicken.
5. Since you've probably touched your poultry again, go wash those hands again. After you've washed your hands, it's time to set up your frying pan to fry down the chicken. Using a spoon as a measuring guide, pour your vegetable oil out until it's an amount you feel comfortable with.
6. Turning your stove to medium, let the oil settle a bit and heat up before adding your chicken to the pan. While your poultry is cooking, set up your pot to boil the water for your noodles. Follow the directions on the back of the noodles' packaging. If you follow those directions, you can make about a pack and ½ with the pot being full. Don't forget to check your chicken consistently.
7. While your water boils, set up the things you need for your sauce. In a medium saucepan bring together your mug full of milk, ½ tablespoon of butter, and a few drips of soy sauce and then set aside. By this time, your chicken should be nearing completion or completed and your noodles should be completed.
8. I recommend you strain your noodles first to allow your chicken that extra couple of minutes to make sure it's cooked. When straining your noodles, save a bit of the water in a tupperware container and cover it to keep it warm. There's something interesting about adding the water from your cooked noodles to sauces...gives it a bit of a mixed taste, which I love. Put your strained noodles in a bowl, I recommend adding a bit of cold water to it to stop the cooking process to stop overcooking and then placing it a microwave to remain warm.
9. Once your done with your noodles, head back over and check your chicken. At this point, your chicken should most definitely be done. You're not going to for the chicken to be browned, just cooked. Once, you're sure it's cooked, move the frying pan away from the burner and cover it to keep it simmering slightly and warmed. Bring the saucepan with the milk, soy sauce and butter to the burner and let it come to a boil.
10. While your mixture is slowly coming to a boil, cut out some cheese. I don't recommend a huge chunk, but again, personal preferences (this is mine). Once you have your cheese cut from the block, begin cutting your chunk in medium sized, rectangular shapes. You want them small, but not too small. When the cheese is cut and them to the saucepan. Allow the cheese to melt a bit and soften before using a spoon or a whisk (I used a whisk) to mix the sauce together and break down the cheese completely.
11. When the cheese is broken down some more, let it melt out and mix with the milk, soy sauce, and butter fully while you grab your flour, the leftover water from the noodles, and your Teriyaki sauce. Now, here's were preferences are a big thing. I recommend you start out adding two tablespoons of Teriyaki sauce, taste it, and then add accordingly. Once you've added your Teriyaki sauce, add in your water. Now, I wouldn't recommend adding all the water. I would save some for later usage. Finally, depending on how thick you like your sauces, your flour should follow. ½ a cup of flour will thicken the sauce considerably, but not too much. If you really want it thick, measure out a full cup.
12. Before you add in the flour, grab your whisk or spoon again and stir in the flour as your pouring it. This avoids over clumping in sauces and is a definite must. Clumping is not fun, at all. Once you have all your flour in the mix and mixed in as much as you can mix it, take your saucepan off the burner and strain it into a bowl. We're straining the sauce to get rid of the smaller clumps of flour in the mix. Once your sauce is mixed and it's smooth, give your sauce pan a quick run under water. Again, we want to get rid of the clumps of flour. Once the flour/sauce residue is gone, pour your sauce back into the saucepan and bring it back to the burner.
13. Add your chicken to the sauce and stir it in so all the pieces of chicken have a nice coating of the sauce before turning the heat down to a low-medium heat. Allow your sauce to cook slowly, stirring occasionally and making sure it doesn't get too thick for you. If the sauce does start to thicken a bit too much for you, stir in a bit more milk or plain water. Adding milk or water will add wetness to the sauce and thin it out.
14. Once your sauce is finished, take it off the burner or turn the heat down to the lowest setting so that you can keep it warm. You can choose to add your spices now or wait until you've plated and add them spices on top.
15. When plating, it is recommended that you place your noodles down first, then spoon your sauce over it as graciously as you wish rather than mixing the sauce and noodles together. This prevents the sauce from getting too clumpy, prevents the noodles from being broken up, and gives people the opportunity to choose how much or how little sauce they want.
16. Enjoy. (:
I tried not to ramble too much, I don't think I succeeded much. I do hope everything was understandable and again, it might not be aesthetically pleasing to most, but it's lovely tasting. I refuse to list how many servings it makes because it genuinely depends on how much you can eat and how much the people you're cooking for eats. The noodles are aplenty even when you're only using a package and a half (and trust me they are small packages...I was terribly confused). The sauce is definitely thick and the thicker the sauce, the heartier it becomes and the quicker you become full. So it can serve 4, but it could also serve 8 or 10 or even 2 in the same breathe.
I ordered some lens from Kiwiberry. Initially, I only ordered 4 but then I gave into temptation bought another 4 or 5. They were having a 50% off all contacts sale that ended on the 31st of December. Can you blame me? When the first batch arrives, I'll review them slowly and one by one. Before any are reviewed, a review of Kiwiberry overall will be posted as a lead in post. I want to say this will be over the course of the next week or so, but I've not the slightest idea where my lens are and I didn't want to track them because I can be a bit impatient at times. So when they come, it'll be a surprise for me. Also, reviews of the comic book Kick-Ass will be posted as well and a couple mini reviews of albums I've been jamming to lately. So, this blog is really gonna start to pick up in the next couple weeks. So stick around and/or keep checking back, yeah?
