Hiatus

I'm crawling into a literary hole for the next few days due to what arrived in my mailbox yesterday:

Not even the return of fall tv can keep me away. I may be posting a blueberry oat bran muffin recipe, but no promises. Until my return I recommend perusing my recent less then 300 hundred word reviews at Goodreads.

Ta-da!

Here is my chocolate showpiece (jazz hands optional):

And it made it home in one piece!! I think it's an attest to the pink line when you're carrying a 2 and 1/2 foot tall chocolate sculpture on a Friday night and no one did a double-take. Which is fine, it's not like I wanted to talk about how I made it and it's pure chocolate or try to hawk it to a complete stranger or anything. According to the Chef, I could sell this for $150. Any takers? I can't guarantee delivery...

Okay, it's official

Wednesday night is my new favorite night. First Top Chef, then the wonderfulness of Glee: DeVoe's Poison, Color Me Bad's I Wanna Sex You Up?!? Best. Show. Ever. Oh, and Jane Lynch? The greatest comedianne/actress evah.

Sue: Iron tablet? (Offering some to him.) Keeps your strength up while you're menstruating.

Will: I don't menstruate.

Sue: Yeah? Neither do I.

A Recipe and A Promise

Pictures of my recent adventures in pastry are coming soon, but until then here is a non-pastry related recipe of deliciousness.

Chicken and Couscous with Onion and Apple

(adapted from Cook's Illustrated)

2 chicken breasts, boneless, skinless

1/4 C flour

1 1/2 Tbsp olive oil

1/2 red onion, sliced thin

1/2 C couscous (I like the whole wheat version available at Trader Joe's)

1 to 2 garlic cloves, minced

Curry

1/3 C apple juice

1/3 C chicken broth

Dried mint

Time Saver: Slice the onion while the chicken cooks and mince the garlic while the onion cooks.

Prep Oven: In the lower middle position place a baking dish (for the chicken) and heat to 200.

Cook Chicken: While heating 1 Tbsp of oil over medium-high heat, rinse and pat dry chicken and season with salt and pepper. The oil should just be smoking. Dredge chicken through flour and shake off excess. Brown lightly on both sides, about 5 minutes total. Transfer to oven dish and cook until 160 or no longer pink in center. About 15 minutes.

Cook Couscous: Add 1/2 Tbsp o oil to skillet and return to medium-high heat until shimmering. Add onion and a dash of salt; cook until onion is soft, about 5 minutes. Stir in couscous, garlic, and pinch curry, and cook until fragrant, about 30 seconds. Stir in 1/3 cup of apple juice and broth. Bring to simmer, cover, and let sit off heat until liquid is absorbed, about 5 minutes.

Seasoning: When couscous is done, fold in some dried mint and season with salt and pepper. Dish up!

In Memoriam

Best Chippendales' dancers ever.