<![CDATA[Hal's portfolio - Journal ]]>Wed, 02 Dec 2015 18:53:34 -0800Weebly<![CDATA[9th Grade Video]]>Tue, 21 Apr 2015 23:01:55 GMThttp://groomefenn2015.weebly.com/journal/9th-grade-video
<![CDATA[Food]]>Thu, 16 Apr 2015 16:31:24 GMThttp://groomefenn2015.weebly.com/journal/food
<![CDATA[Leaders]]>Thu, 16 Apr 2015 16:30:53 GMThttp://groomefenn2015.weebly.com/journal/leaders
<![CDATA[School Reputation┬á]]>Sun, 12 Apr 2015 18:04:09 GMThttp://groomefenn2015.weebly.com/journal/school-reputationApril 10th is the day we decide our fate for the next four years. Not a big deal or anything. 

It was so much fun going to the school the second time because this time they want you. I ended up choosing Lawrence Academy. They have the reputation of being the backup school for everyone and I wanted it as my first choice. I got into Brooks and Holderness. The only thing pushing me away from Lawrence was the reputation. When I told people, they have a solemn yay and when I saw people tell others they got into St. Grottlesex the reactions were much different. It was something I disagreed with because you could tell there was disappointment. People get to caught up on the view of themselves and don't go to when they love. ]]>
<![CDATA[WEEKEND]]>Mon, 09 Mar 2015 21:55:58 GMThttp://groomefenn2015.weebly.com/journal/weekendI am tired and sleepy Daylight savings or something. I can't wait for Tuesday and the and of the year. I am going to watch soccer and that is all. I dont feel good so I will sleep]]><![CDATA[The Food´╗┐]]>Thu, 05 Mar 2015 22:54:32 GMThttp://groomefenn2015.weebly.com/journal/the-foodEver since my senior reflection, more and more people have been asking me about cooking. It is great and all but I am sick of it. I think that the more and more people think about what people like, the more augmented that think of him. I think that people think I am the guru of food. I hate that. If I am watching something on my iPad, people say are you watching a cooking video. FUN.  ]]><![CDATA[Moby Dick]]>Thu, 05 Mar 2015 15:18:11 GMThttp://groomefenn2015.weebly.com/journal/moby-dick
<![CDATA[Day 3]]>Wed, 04 Mar 2015 22:52:29 GMThttp://groomefenn2015.weebly.com/journal/day-3I hurt my knee on wrestle ball and I am very sick. I am at school but my throat hurts and I am tried. I am excited for the weekend and for the doughnut sale Friday. I think that the more and more people think about friday, the faster it comes. I can't wait for Friday and the relaxing weekend to come. I think that this weekend will be peaceful because of the play. ]]><![CDATA[Day 1]]>Mon, 02 Mar 2015 22:50:15 GMThttp://groomefenn2015.weebly.com/journal/day-1We start the week and I am thinking about the school day. I am tired and I need to catch up on sleep. I think that more and more people are starting to think about schools. I am very excited for that day. I think that we all need to stay respectful and make sure everyone is happy. We are a part of a great community and I am excited for what comes next. ]]><![CDATA[Chicken Marsala]]>Fri, 27 Feb 2015 19:26:46 GMThttp://groomefenn2015.weebly.com/journal/chicken-marsala
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Recipe courtesy Tyler Florence and JoAnn Cianciulli