Good Morning Darlings!
Yesterday was such fun. With the snow piling up, Atlanta shut down. The neighbors took to the park to sled and just play in the snow. And since all that sledding and snowball fighting works up an appetite, I suggested a pot luck supper at our house around 5pm.
Eric sleds down the hill.....whee!!!
Sarah, Eric and Rick
Sarah shows off her snowball style
Justin lobs a snowball up the hill.
For the pot luck we roasted a chicken with potatoes, made an eggplant casserole, onion tarts, dinner rolls, and Eric whipped up some yummy cookies so all that was left to do was to light some candles and open the wine.
Eighteen friends showed up to eat, drink, play games and watch Auburn beat Oregon. There were some really yummy dishes. Beside what we cooked, there was veggie chili, cornbread, spaghetti, pork tenderloin, meatballs, cous cous, rice & black beans. It was a great party that started at 5pm and ended at 11pm. It was a terrific day that was full of fun, great food and even better friends.
Eric visits with Justin, while another group gathers in the kitchen.
Miquela and Olivia play Uno before supper.
The kitchen is always popular in our house.
Eric and I stop for a hug and a photo.
Warming up to sweet Michelle.
Jeff and Michelle watch the game.
Our resident War Eagle, Stephanie, who came equipped with pom poms!
And because I think that a roast chicken is the little black dress of the food world, I believe you need a recipe for this simple dish that makes just about anyone happy.
Simple Roast Chicken
Adapted from Mark Bittman
Serves 4-6
1 whole chicken, 3 to 4 pounds, trimmed of excess fat
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1. Heat the oven to 450°F. Five minutes after turning on the oven, put a cast-iron or other heavy ovenproof skillet on a rack set low in the oven. Rub the chicken with the olive oil, sprinkle it with salt and pepper, and put the herb sprigs on it if you’re using them.
2. When both oven and pan are hot, 10 or 15 minutes later, carefully put the chicken, breast side up, in the hot skillet; if you’re using garlic, scatter it around the bird. Roast, undisturbed, for 40 to 50 minutes or until an instant-read thermometer inserted in the meaty part of the thigh registers 155–165°F. 3. Tip the pan to let the juices from the bird’s cavity flow into the pan (if they are red, cook for another 5 minutes). Transfer the bird to a platter and let it rest; if you like, pour the pan juices into a clear measuring cup, then pour or spoon off some of the fat. Reheat the juices if necessary, quarter the bird (see the illustrations on page 685), garnish, and serve with the pan juices.
Gobble up like hungry badgers. We were all so hungry that I never even got a photo of said chicken. Oops!
xoxo, Patti
Today blogging to Snow Patrol – Chasing Cars