Slinging Slang: Word Counters

 

Counting my words again. 

Today my fellow Word Counters and I are sharing our monthly group post. Each month one group member picks  a number between 12 and 50. All participating bloggers are then challenged to write something (or a few somethings, as the case may be) using that exact number of words. Today we all share what we came up with. 

 This month's number is 41. 
It was chosen by Diane of On the Border.

As I've been doing in these Word Counters posts, I've chosen a theme and am using my word count multiple times in keeping with the theme. This month I'm talking about talking.

~ I've reviewed my past Word Counters posts, it seems that I've been in a theme rut. Along with a few customer service rants (who hasn't got some of those?), I've mostly posted about politics and my ongoing (lack of) sleep dilemma.

 

~ So I'm skipping those subjects. Well, except to mention this new insight, there's likely a correlation between politics and sleepless nights. I actually found something that helped make me sleepy . . . but I doubt they'll let me get a daily covid booster.

~ My current issue? Communication. Needing Google translate to separate compliments from insults. It's not that slang is new, it just seems that MY slang is old {{sigh}}. I'm lame. No, not lame, not even wack (so yesterday), I'm dead rubber, cheugy.

 

 

 

~ A vibe check is how you now say "how are you?" Gucci means you're doing fine. Caught in 4K is the same as red handed, and if someone's living rent free, it's in your head, not your house. Get out. Periodt!

 

~ Cool has had its share of transformations too. Don't look now, but it's no longer cool to be cool. I finally caught up to dope when, nope, dope's no longer cool. It's now fire, bro. We've gone from cold to hot.

~ Listen, I'm lit, I've got Insta, post there twice a week, but do you know people have finstas? It's where they spill the (real) tea. And when shots are fired? Don't get big mad (note: bigger than regular mad). Clap back. 

 ~ A reader thought Baking In A Tornado means smoking dope in difficult times. No, but bussin' is super tasty, salty is bitter, and extra is too much. If you're quiche, you're hot. Maybe I'm not, but I admit I'm a dessertivore.

 ~ Big yikes (as opposed to plain yikes, which was in style, went out of style, and is now back, but super sized), all this food talk is making me hangry. True dat. Oh, and to English teachers everywhere: sorry, not sorry.

Breaded Air Fryer Scallops

Here are links to the other Word Counters posts:

On the Border 

Messymimi’s Meanderings 

 

Breaded Air Fryer Scallops       
                                                       ©www.BakingInATornado.com

Printable Recipe

Ingredients:

1# Sea Scallops

1/4 cup seasoned bread crumbs

2 tsp grated parmesan cheese

salt and pepper to taste

olive oil for spraying

OPT: Scampi Rice and/or fresh lemon for serving

 

Directions:
*Cover a plate with a couple of layers of paper towels. Place the scallops in a single layer on the paper towels, cover with a few more layers of paper towels and refrigerate for an hour.

*Mix together the bread crumbs and parmesan cheese.

*Remove the scallops from the refrigerator, gently press down on the top paper towels to remove moisture, then discard the paper towels.

*Sprinkle both sides of the scallops with salt and pepper. Roll each of the scallops in the bread crumb mixture, lightly coating them completely. Place on a plate in the refrigerator for 1 hour.

*Preheat the air fryer to 400 degrees. Remove the shelves (or basket) and spray with olive oil. Remove the scallops from the refrigerator and place onto the shelves (or into the basket), spritz the tops with olive oil. If using a basket, you will have to work in batches so the scallops aren't too close together.

*Cook at 400 degrees for 2 minutes. Move the shelves around, cook for another 2 minutes. If using a basket, just cook for 4 minutes.

*Turn the scallops over, spritz the tops with olive oil and move the shelves again so they each have been on the top, in the middle, and at the bottom. Cook 2 more minutes.

*Check to see that the scallops are completely cooked, that all are opaque, the top springs back to the touch, and if you stick a fork towards the side in the top, it pulls apart. If not completely cooked, continue in 1 minute increments.

*OPT: serve over Scampi Rice and/or with fresh lemon.