Last night, I saw an annoumemt on [Unknown LJ tag] - a new style called minimalism. I'm all about that, so I thought I'd try it out. They even had one with a color scheme not too different from the one I was already using. As I was playing with it, I noticed that the subject lines were all links. I thought, "Cool! This is useful!" Given that I chose the old scheme, in part, because it had a link button attached to each post, I thought it was a great idea. Not very attractive, but still. Useful.
And then I saw someone on my friends list complain that all her subject lines had changed and - oh. It's not the style. Huh. It's LJ-wide.
Around that point, I decided I didn't like the new theme anyway, and went back to the old one. It's comfortable and works, and I don't really need a tag-cloud.
And, probably because the link button is already there, the subject lines weren't changed like everyone else's. Which means that if I hadn't seen someone complain, I'd not have known anything at all. (This style has this function unnecessary in that one. Okay. Intersesting to know.)
Tonight's dinner is a semi-experiement. Semi because I made something similar before, but experiment because I'm experimenting. :)
I made Chicken Calvados. Calvados is apple brandy - distilled hard apple cider. It tastes vaguely of apples. We bought it to make apple-flavored chocolate truffles, and it happens to be one formulated for cooking.
So. I dredged two chicken leg quarters lightly in pepper, a little salt and flour, and browned it in olive oil. Removed it from the pan. Added finely chopped carrots, onion and celery and cooked until soft. Added the Calvados and flamed it (using my grill lighter for safety.)
That was so cool I cannot express the coolness. I have never flamed anything before. When the flames burned down (for lack of fuel), I put the chicken back in and added two cups of homemade chicken stock. I covered the pan, and brought the braise to a boil. Then I put it in a 350°F oven to finish cooking. Just before Shabbat, I'm going to strain the braising liquid and put it back over the chicken.
I'm serving this with mashed potatoes and green beans.