A few days ago I was thinking of all the neat things I’d like to accomplish by my 40th birthday.  Then, it struck me that I already have a very long list of stuff from New Year’s that I’m actively not accomplishing.

These were my 2016 goals:

1. Get my UK Driving Licence.
2. Perform at least one pull-up.
3. One month of Whole Food 30.
4. Learn to sew.
5. Write for thirty minutes a day.
6. Commitment to 4 days a week of exercise.
7. Run the Buffalo Marathon.
8. Tell my shrink what those voices in my head are really saying.
9. Yoga once a week.
10. Floss twice a day. Real dental floss.  Not just that pipe cleaner bullshit.
11. Read two books a month.

The only thing I kinda did was run the marathon.  And I know I didn’t exactly run it…but,  I’ve lost three lesser toenails, and I’m about to lose my big toenail.  THE ONE THAT EVERYONE SEES.  Therefore, given I’m about to have Mother Teresa’s feet for the next 9-12 months, I’m going to allow myself that accomplishment.

The rest of my resolutions have gone the way of slutty girls in horror movies.  Dead…stabbed, bludgeoned,or drowned in the tub.  Maybe I’ll try again next year?  But for now, I need to learn to play the accordion to surprise my brother with a fresh version of “You’re So Vain” for Columbus Day.

Anyway.  Here is something real in this world of vapours, mists, and “should do’s.”

Macadamia Chicken Fingers

*I forgot to take a picture.  This was all that was left.

• Chicken breast, cut into finger strips
• 1 egg, beaten
• Nut mix

1. Preheat oven to 425f/225c.
2. Line a baking tray with parchment paper.
3. Dip the chicken in the egg and roll in the nut mixture.
4. Place on the lined tray and cook for 16-18 minutes.
5. Eat as you would normal chicken fingers.

Nut Mix:

• 1 cup ground macadamia nuts (almond meal works great too)
• 1 tsp salt
• 1 1/2 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin

1. Mix together and place a bowl.
2. Take a small portion onto a shallow plate and follow the directions above.
3. This makes extra, which can be kept in the freezer for use at any time, so try to only use what you need to coat the chicken.