We found ourselves confronted with an icing event back on Febraury 18th, and with it came the worry of a loss of power.
Fortunately, although the ice accumulated to about a quarter-inch thickness, the rain abated mid-day and temps got up to 35°F here, so the melting commenced.
Last week's polar vortex that wreaked so much havoc in Texas and dropped temperatures into negative territory in the country's mid-section only brushed past us here in North Carolina.
Given that our electricity situation was uncertain, though, I planned on an inexpensive and simple supper: chicken salad sandwiches made from sous vide split chicken breasts.
Adapted from "The Best Classic Chicken Salad Recipe," from J. Kenji López-Alt, Chief Culinary Consultant of SeriousEats.com. [Published 03 June 2015 / Updated 17 April 2020]
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