Last night’s dinner was perfectly fabulous, I must say. We tend to get into a bit of a rut with the same-old, same-old menus (pork chops, sauteed chicken breasts, burgers), so I tried to break out a bit. I poked around America’s Test Kitchen‘s recipe archive and I found an excellent recipe for pan-roasted chicken with a sage and vermouth sauce. I really like how nice and browned the chicken came out, and the sauce was relatively simple and quick. I’ll append the recipe below since ATK seems to demand you register just to access the recipe.
This week has dragged by slowly. Dan had some kind of nasty upper respiratory infection and initially it looked like I caught it too, but since I never developed a fever I guess it was just a nasty cold. It’s all but gone now, leaving me with a slight cough and sore throat and a rather hoarse voice. I’m sure it will all be over with by the end of the weekend.
Registrations for Midwest FurFest are pouring in as people try to beat the 9/30 deadline for cheap registration, and this makes me very happy. After the slow start in getting online registration up earlier this year I was concerned that our overall attendance might take a hit, but all that seems to have happened is people put off registering until the last minute. This is confirmed by the rate at which people are reserving rooms at the hotel. A word of warning: last year we came extremely close to selling out the hotel; this year I would not be surprised if we did in fact sell out. More importantly, as the hotel fills up, certain types of rooms become harder to get (i.e. double, king, whichever) and not being able to get one type or the other can really throw a wrench into people’s plans. Take my advice and reserve now.
Looking ahead to the weekend: Well, there’s Serenity tonight, of course. Tomorrow I have a ton of MFF stuff to work on, and rumor has it that we’ll be joined by hartree. Sunday is the MFF meeting, and while we’re out that way I want to duck into Ikea for a few things.
As promised, here is the recipe for Pan-Roasted Chicken with Sage-Vermouth Sauce: