When did you realize you were becoming old and uncool?
All it took me was spending an afternoon with 12-year-old niece.
Until yesterday, I was the young/hip uncle, and all of a sudden I’m an old fart.
When and how did that happen?
I know it’s silly to say but it bothers me. It really bothers me.
I loved my status of “cool uncle” as opposed to the “uncool parents”.
I was not ready to let it go. But times have changed and apparently there’s nothing I can do about it.
One sign that I’m no longer cool is that when she’s talking, I don’t always get what she’s saying.
She talks way too fast and uses word shortening way too much. If you add a good amount of teen slang, you can understand my issues.
A couple of times I had to look up on the web in order to understand what she was saying.
Like the word “tope” which apparently means “cool” — no, not dope, tope with the letter ‘t’.
Or, for instance, you guys know what HAK or HAND mean? Or that “G” is a synonym for friend?
The moment I felt really old was when she explained to me that the save icon on the computer is based on what discs used to look like before DVDs were invented.
She was saying this in the same way you might give facts about the First World War.
It was one ugly moment let me tell you.
Another thing I discovered is that Facebook is really uncool “Uncle, no one uses FB. What are you, 80?” Same goes for Twitter.
The only thing that matters is Instagram: how many followers you have and how many likes you get.
But she wasn’t impressed at all by my 10.3k IG followers, and that bugged me. A lot.
But I’m still her favorite cook. She loves everything I make.
Including this Pineapple Teriyaki Chicken Skillet.
We made this together. Actually, she made most of the work. It’s that easy, I was just closely supervising.
Tender chicken in a sweet and sour sauce, combined with fresh chunks of pineapple and red pepper.
I served this with a side of greens and some fresh produce.
All in all a very satisfying meal. After eating it, I was a bit cooler, but not for long.
3 tablespoons vegetable oil
1 lb / 453 gr boneless, skinless chicken breasts, cut into 1-inch cubes
1 teaspoon fine grain sea salt
Ground black pepper to taste
1 red bell pepper, cored, and cut into 1-inch pieces
1 ½ cups fresh pineapple chunks
Chopped scallions for serving
4 tablespoons wheat-free soy sauce (or coconut aminos)
2 tablespoons honey
4 tablespoons pineapple juice
1 ½ tablespoons rice wine vinegar (if you can’t find rice wine use sherry or dry white wine)
1 teaspoon freshly grated ginger
4 tablespoons cold water
2 tablespoons arrowroot powder (or cornstarch)
In a small bowl mix arrowroot powder (or cornstarch) with cold water and set aside.
In another bowl whisk together soy sauce, water, honey, pineapple juice, rice wine vinegar, and grated ginger. Add arrowroot mixture and set aside.
Season the chicken cubes with salt and pepper.
Heat oil in a large skillet over medium heat, add chicken and arrange in a single layer.
Let brown for about 2 minutes, then turn on the other side and cook for another 2 minutes on the other side.
Add chopped red bell pepper and saute’ for 3 minutes.
Add pineapple chunks and pour the teriyaki-cornstarch mixture into the skillet, stir until it coats the chicken.
Continue to cook until the sauce thickens, about 4 minutes.
One serving yields 313 calories, 12 grams of fat, 25 grams of carbs, and 27 grams of protein.