Reasonable class today,…

Reasonable class today, though I didn't get through as much as I would have liked (better than the reverse, though :-). I'm not so sure the munchkins are doing their homework; I warned them that on Monday, I'll be calling on people to read it out. If they fail me Monday, then I'll make them hand it in Wednesday. I can be a big meanie if I have to... :-)

Finally drafted Herotica 7 call. Huzzah! Sent it off to Nalo et al for comments. If I keep up like this, I should soon be caught up with all those nasty tasks I've been avoiding (hmm...weren't there some classes at Berkeley I was supposed to finish?), which means I won't be able to procrastinate about writing any more. We hope.

I can't quite believe this, but I'm actually watching basketball tonight. It's Kevin's fault. He started explaining things to me in the last Knicks/Spurs game, and now I'm hooked. I should get back to it; the second half is starting soon. So I'll just leave you with this, by request from one of you (it's easier than it looks):

Chicken Stuffed with Spinach, Tomatoes and Fruit

(serves six)

1/2 cup dried apricots, sliced
1/4 cup raisins
2 tablespoons (1/4 stick) butter
1 cup chopped seeded peeled tomatoes (I used canned)
1 10-ounce package frozen spinach, thawed
6 boneless chicken breast halves with skin
Kitchen string

1. Soak dried fruit in hot water to cover for 15 minutes. Drain.
2. Cook spinach according to package directions. Drain, cool, squeeze out excess water.
3. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add tomatoes and saut tomatoes until almost all liquid evaporates, about 4 minutes. Stir in fruit and saut 2 minutes. Season with salt and pepper.
4. Using sharp knife, cut horizontal slit 3/4 of the way through each chicken breast. Open as for book. Sprinkle with salt and pepper. Place thin layer of spinach over half of each breast. Top spinach with 2 tablespoons fruit mixture. Close breasts over filling. Tie with kitchen string.
5. Preheat oven to 425F. Melt 1 tablespoon butter in large skillet over medium-high heat. Sprinkle chicken with salt and pepper; brown in skillet, about 4 minutes per side. Transfer to baking sheet. Bake until chicken is cooked through, about 15 minutes.
6. Remove string from chicken. Cut each breast crosswise into 5 slices.

This recipe is a little dry, but I didn't like the sauce that came with it in the original Epicurious recipe (they also used chopped mushrooms, which I decided against). So I recommend serving this with something nice and moist -- and not too sweet! It was really delicious, even dry.

Have a good weekend, my dears. Happy Friday!

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