So it looks like my schedule will be changing soon, which doesn't bode well for my involvement in the train club but should be good in other ways. I'll be working every other weekend, but now instead of working every Sunday I'll be getting all three days off every other weekend. Unfortunately the weekend that I will be working includes my anniversary weekend, but fortunately for me Mrs Hades is as understanding as she is lovely so we will be celebrating the weekend after.
Our plans are to drive the coast road, NC12, and see what there is to see all along the outer banks. Hopefully there won't be another hurricane (Note: Hurricane Matthew did, indeed, come to visit, damn his eye) to deal with as there was last year, but if there is one I hope that it will go to the mountains that weekend like it did last year instead of going to the coast.
The Mustang is having a brake squeak problem again, in the right rear. I found a sticking caliper pin, which I lubricated and unstuck, but the squeaking came back. I then installed slotted disks and new pads on all four corners, which solved the problem for a little while but it is back. I have obtained a new caliper mount and hopefully that will solve the problem, if not I do have a new caliper and brake hose. (Note: it ended up being the anti-rattle clip that had come out of position and was rubbing the rotor. New clip, problem solved.)
Last but not least I cooked up another batch of Chicken Marsala tonight, using a modified recipe, and it meets the full approval of Mrs Hades, who is a Chicken Marsala connoisseur. The modified recipe makes a lot of extra sauce, which Mrs Hades likes, and has a nice subtle taste which was appreciated across the board. It looks like this will go on the regular Refuge menu.
And without further ado, here it is:
1/2 C flour
1 tsp salt
1/2 tsp ground black pepper
1 tsp ground oregano
8-12 chicken breast filets (or 4-6 whole boneless breasts, pounded 1/4” thin)
4 T olive oil
8 T butter, divided
3 cloves garlic, finely chopped
3 cups sliced mushrooms
1 med Vidalia onion, sliced thin (optional)
2 cups dry Marsala cooking wine
3 T chopped parsley (or 2 T dried parsley flakes)
1 tsp rosemary
Salt and pepper to taste
1 lb pasta of choice
Melt 4T butter in pan, add olive oil. Combine flour, salt, black pepper and oregano in a Ziploc bag. Pound the chicken pieces until they are 1/4” thick. Shake 3-4 chicken fillets at a time in the flour mixture and brown, approximately 3-4 minutes each side, over medium high heat. Remove to a separate container and cover to keep warm.
Add the mushrooms, garlic and onion if used. Saute over medium heat until brown. approximately 4-5 minutes. Deglaze the pan with the Marsala,add the parsley and rosemary. Stir well, return the chicken to the pan. Cover and simmer on medium low heat approximately 5 minutes.
Remove the chicken pieces once more and cover to keep warm. Swirl in the remaining 4 tablespoons of butter and season to taste with salt and pepper. Turn off the heat, stir until an emulsion is made.
Cook the pasta according to package directions. Dish the pasta out, add chicken to each serving and cover with sauce. Serve immediately.