I pulled a 36-hour shift this weekrnd, and slept until 6::00 today. Good Night DU!

[Richard Steele]

I'm off tommorrow, so I went to the store and bought
ingredients for supper tonight.

Tonight around 5:00 PM, my housemates get a serious 4-course meal.
I have to crash now, so I can be up at 1:00 to start making it.

Good Night DU! :hi:

[MissHoneychurch]

1. Good night Richard

:hi: Sweet dreams!!

And I want to know more about that 4-course meal :D

[Richard Steele]

3. OK, I'm awake and cooking now. Here's tonight's menu:

For starters, a Thai coconut/curry tomato soup.
(not as fancy as it sounds; everything comes out of cans)

Our two side dishes are:
garlic roasted mashed potatos,
and baby portabella mushrooms cooked in a thin broth
flavored with the potato peels and just a HINT of worchestershire sauce.

The entree is my signature dish "Chicken a la Pennsyltucky"
(That's just a working title; I hope to come up with a better name for it someday)

Anyway, what it is, is:
You take a boneless skinless chicken breast, butterfly it
and beat it thin with a meat hammer.
Then you wrap it around a slice of baby swiss, some green bell pepper strips,
and a piece of "Seltzers Sweet Lebanon Bologna".
(My parents get the bologna for me, because you can't find that brand
anywhere but Central Pennsylvania. Hence the "Pennsyltucky" designation).

Anyway, you poach the wrapped breasts in a 350-degree oven
in a pan of chicken stock with a cup of diced yellow onion per breast.

When they're cooked through, you pull them out, fish out most of the onions,
puree the liquid and then put it on the stovetop at a rapid boil
until it's reduced to 1/3rd its original volume.

While that's boiling, you wrap the breasts in a layer of thin pastry dough,
brush them well with heavy cream, and pop them back in the oven
until the pastry shell is crispy and golden brown.

Once the liquid is boiled down to 1/3rd its original volume,
you melt in a TBS or two of good unsalted butter, and whisk in
some plain fine cake flour, a pinch at a time, until it gets
to a a nice medium-thick "sauce" consistency. Thin enough to pour off a spoon,
but thick enough to stay where you put it, KnowhutImean?

You put the pastry-wrapped breasts on a plate, slice them 3 times
at a 37-degree angle, and put 2 tablespoons of sauce on top, lenghtwise.

Then you yell "Come and get it, you magnificent fucking bastards!"

(Actually, you probably wouldn't yell that. I do; it's kinda
a "thing" with me and my housemates. But you really do need to eat
it just when it's done- that sauce cannot be reheated.
Once it gets cold, it breaks down, and all the King's horses
and all the King's men can't put that sauce back together again.)

[BikeWriter]

2. That;s a damn long shift. I did one fighting an industrial fire.

Another time pulling KP. It's no fun.