This was a week about planning ahead. I knew I would be strapped for time because of starting my new job, so I made a large batch of braised chicken with apples and sage based on a recipe from Epicurious (I should have also written a few blog entries in advance, but here we are). The smell of sauteéd shallots and apples filled the kitchen and the flavors were great, even though I didn’t brown my chicken enough. I had another piece of chicken for dinner a second night, and then cut it up a remaining piece and used it in a salad with dried cranberries, pecans, and a balsamic vinaigrette.
I promise to get back to creating recipes and taking photos next week once I’ve readjusted to full time employment. It’s strange to return to a regular 8-hour workday after ten months of pyjamas and working from home.
