Jenna's Everything Blog

It’s that time, my son.

I promised last year that I would make a special announcement when the time rolled around again for . . .

. . . the annual Regency ball!

Here’s the 4-1-1: it’s in South Bend, Indiana at the Palais Royale. Everyone stop for a moment and say “Palaaaay Roiyaaaal” in your snootiest French accent. Please and thank you. It’s from 11am-3pm Saturday, March 24th. You will learn period dance after period dance, to the tune of excellent live music, with a dance master calling out the steps all the while and helping everyone keep it together. You will learn arm-over-arm thingies, steppity-step thingamagings, and patterns that make your brain twist around and do the polka on its side. You will get a work out. You will sweat. You will laugh. Etcetera. And tickets went on sale Friday!

The catch: you have to come in costume! Or rather, it is “requested” that you come in costume. For a guy, this can be as simple as coming in a shirt and pants and tying a piece of fabric around his neck (the oh-so-sexy ‘cravat’). If you want to take it to the next level, add gloves, a vest, hem and cinch the pants so that they come right below the knees, and wear white knee-high socks (this is the level that I took it to for my husband). Even more committed? Then grow some sideburns, and add a hat and jacket if you want to be nominated Mr. Regency Himself 2012. And of course, you can even get crazier and purchase or sew a full-out costume.

Confused? Let me provide a visual.

Here’s what Eric looked like all dolled up last year:

For the girls, at the most basic level, the costume simply involves a long, empire waist dress. Want a little more? Add some gloves, a wrap, and a hairdo with (if possible) little curls. From what I hear, little curls were all the rage in those days.

Here’s Carrie’s costume, made by Nimblefingers the Great (a.k.a. the blonde one).

You can read all about our experience last year in these posts:

1) The post announcing our upcoming Regency plans, which we were forced into by my dear friend Carrie.

2) The post chronicling Carrie’s and my road trip to Erica’s house, who agreed to be our seamstress and sew us up some dresses.

3) A post about a hairdo that got a little out control.

4) A post with some beautiful pictures of Carrie and some awkwardly painful pictures of me, highlighting our lovely costumes. Be forewarned: alien space-doll Jenna makes her first appearance . . . which will also be her last appearance. Or at least let’s hope.

5) A post about the dance itself.

Sadly, this may be the last year for the ball. Even though attendance looked great to my eyes last year, I guess they need more ticket sales to actually get into the black. So come one come all, and save the Regency Ball!

Anyone up for it? Here’s the link to buy tickets–the price is $35 through February 24th (that includes “luncheon refreshments” made by a 5-star chef with “period recipes”), and the price goes up after that. Let me know if you can come! (Erica? Dave? Rowenna and Randy? Nudge nudge?)

If you need further convincing, just look at Eric and Carrie!

So in love. So happy. So at home in their garb. If you come, you will also be in love, happy, and at home in your garb.

Thus endeth my sales pitch.

Happy day before Thanksgiving!

And while the nation ponders the all-consuming ‘turkey’ issue (fried? roasted? covered? uncovered? brined?), I have something completely different on my mind. Chicken!

This dish (inspired by this blog post–thanks Amy!) incorporates many of my favorite things: mushrooms. Cream. Sweet wines. One-skillet meals.

Would you believe me if I told you that I’ve made it at least 4 times in the past 6 or so weeks? And that I made a sinfully delicious variation that we dubbed ‘Bacon Marsala’? And lemme tell you: for someone who has the food-blogger-like tendency of never making something twice (which, for the record, is a habit I had long before becoming a quasi-food-blogger-person), this is extraordinary.

It’s just so easy to make, uses such basic ingredients–and it’s so, so, so good.

Okay, less raving and more showing!

Ingredients

(Serves 4)

2 TBS olive oil
1 TBS butter
1 ½ lbs boneless, skinless chicken thighs
Salt and freshly ground pepper, to taste
1 lb sliced cremini mushrooms
3 shallots or 1 red onion
4 cloves garlic
1 ¼ cups Marsala wine
1 cup chicken stock
½ cup heavy cream
1 tsp dried thyme
1 cup frozen peas

Chop the chicken thighs into large chunks, trimming and discarding the fat.

Season and toss the chicken with a generous amount of salt and pepper.

In a large skillet, heat 1 TBS of oil and the TBS of butter over high heat.

When hot, add the chicken, and cook for 6-7 minutes, stirring occasionally, until browned (but not cooked through).

Remove the chicken to a plate.

I have to add here that when I’m in a hurry, nothing gets removed from the skillet. Everything goes into the pan at once, and it still turns out great.

Heat the remaining tablespoon of oil in the same skillet over medium high heat, and add the mushrooms.

Cook the mushrooms until browned, about 5-6 minutes, stirring occasionally.

Mince the shallots and garlic as the mushrooms cook. You can use a red onion instead, if you have one handy (I’m very partial to this option). Or a white onion. Or a yellow onion. Whatevuh.