THIS is why I shouldn't be allowed to cook. Part II.

Yep kids, I have been at it again.

Yesterday was chicken cooking day. The great part about being a bodybuilder is all the fricken cooking one has to do. I just *LOVE* spending quality time with my kitchen, Betty Crocker style. Well maybe Betty Crocker minus the chocolate cake mix, flour, butter, icing sugar yada yada...and plus the chicken breasts, fish, tuna, spinach and broccoli. Does it count that I use a shit load of eggs?

Anyway back to the story. I bought some chicken breast meat from Coles yesterday and thought I best be cooking it up asap as when you buy it direct from their deli counter (as opposed to the pre-packed chicken breast fillets that they charge you about $6 a kilo more for) it tends to last about, hmm, 12 hours before smelling rather offensive and making one think twice about ingesting it. E-colli poisoning is not fun, that I can tell you from experience (again, that's another blog post...I'm certainly racking those up!) So being in competition season right now I avoid as many extra calories as I can (doesn't that make me a fun person) and like to cook on a non-stick frypan when I can with no oil. Normally if you are only cooking a little bit of meats this is fine. But no, I decided to do the entire double chicken breast in one hit, cut up into small pieces. So by the end of it the frypan was extremely dry and hot. And my kitchen, well, times the description of last post by about, hmm, 8... it was like a bloody steam room. And it set my smoke alarm off. Repeatedly. Not once, not twice. Seven times. Yep. SEVEN. I am sure my neighbours are loving me by now - they have become very familiar with one certain annoyingly piercing smoke alarm.

And I have lost a certain percentage of my hearing. No MasterChef appearances for me in the near future...

The end.