I have officially put a deposit down on a dress – YAY! It’s going to be custom made which is somewhat ironic since it’s a pretty simple, classic dress – ah well – you do what you have to do! My dear friend (and bridesmaid) Sarah is the designer and we went sketch in hand to Sewly Yours yesterday. After trying on many dresses and weighing the ins and outs of each we started the muslin process and in two weeks I will come back for my next appointment. My other friend and officiant Wendy was also there to lend her expertise and we had a celebratory lunch on Church Street.
When I was trying to decide whether to move forward Sarah and Wendy gave me the push I needed: “Sign on the dotted line, Amanda – make a decision already!” Usually I am a fairly decisive person but this seemed like such an important decision so I didn’t want to rush it!
It’s such a relief to know what I’ll be wearing although one of the benefits of having a gown custom made is that bit by bit you can make decisions and slowly see the dress coming together. It also means I’ll be coming up to Vermont a lot more than I’d planned – two times before Christmas and a total of 8-10 times between now and July 12th!
This morning I’ll have the first meeting with the florist who has come highly recommended. I’m really hoping she can take all of the ideas we’ve had and help us tie them together into a coherent theme and look. Then it’s off to the lake for a long weekend of work and hopefully some relaxation!
Have a wonderful weekend everyone!!
This recipe comes from Cooking Light.
According to dictionary.com a Paillard is: “A slice of veal, chicken, or beef that is pounded until very thin and cooked quickly.”
I just bought chicken tenders so I could avoid pounding on the meat and making all that racket.
The recipe also called for the parmesan mixture to only be on one side (that’s probably the light part of Cooking Light) of the chicken but I’m always for more of the good stuff so we put it on both.
1/2 t. salt
1/2 t. pepper
1/4 c. grated Parmesan Cheese
1 T. A.P. Flour
2 t. olive oil
1/2 c. finely chopped onion
1/4 c. fat-free less sodium chicken broth
1 T. sherry vinegar (I didn’t have any so omitted this ingredient)
2 c. quartered cherry tomatoes
1/2 t. dried oregano
Cut or pound chicken until pieces are 1/2 inch thick. Season with S&P. Combine cheese and flour in a shallow dish. Whisk egg in separate bowl. Dip chicken in egg mixture and then dredge in flour/cheese. Heat 1 t. oil in a sauté pan and add chicken to pan. Cook for a few minutes on each side so breading is crispy. Remove when done.
Add onion and sauté 2 minutes. Stir in broth and vinegar; cook 1 minute. Add tomato and oregano. Pour sauce over chicken.
ENJOY 🙂 YUM!