Good Morning Darlings!
I just got wind of a fabulous new supper club being held by the sweet folks at Sun In My Belly. Every Thursday night they will be whipping up a fabulous new menu for you to enjoy.
Might be fun to meet some new friends, yes? And there’s even live music!
What are they serving up tomorrow night? Let’s take a peek.
Good Morning Darlings!
63F here in Atlanta this morning! Eek! Break out the sweaters!
And I’ve got company tonight! What shall I cook?
Good Morning Darlings!
Oh boy, oh boy, oh boy! It’s almost Labor Day and you know what that means?
Good Morning Darlings!
Festivals are prevalent in Atlanta. We have festivals for everything.
I, for one, happen to adore festivals. All those fun people, all the fun food and beverages. Maybe even a blue grass band!
Good Morning Darlings!
Do you feel the cool in the air? Just a subtle change right now that will segue into full fledged autumn weather.
The change of season invariably has me thinking of new ways to entertain. Autumn is the gateway to all those fabulous holiday parties that keep everyone busy. And with so many parties to choose from, make sure yours is the one they are still talking about next year.
Good Morning, Darlings!
My wonderful husband, Eric, is taking the reins today to share the recipe for the scrumptious White Bean and Chicken Chili he made this weekend. It is perfect for these cooler nights. Enjoy!
This chicken chili hits the spot on a cool evening.
White Bean and Chicken Chili
Ingredients
Debone the chicken. Season evenly on both sides with salt, pepper, adobo, sage, and basil. Reserve.
Peel and rinse the tomatillos. Cut the smallest in half and the larger to roughly that size. Put in a medium saucepan, and add the cider vinegar and one beer. Bring to a boil, then simmer for 20 minutes or until the tomatillos soften.
Roast the chiles and wrap in plastic to steam them, 15 minutes. Rub or peel off the skin, then remove the seed pits and dice.
Heat the olive oil in a large pot to a shimmer. Add the chicken, skin side down, and brown. Remove before the chicken is cooked through, about 15 minutes. Drain on paper towel.
To the pot, add half of the liquid cooked with the tomatillos and deglaze. Add the chiles and onion to the pot and sautée* with a pinch of salt. Once toasted, add the garlic and toast, stirring often 5 minutes. Add the tomatillos and liquid, then the cans of beans, with liquid. salt and pepper the beans before you stir them in. Add the other beer.
Dice the chicken and return to the pot. Bring to a boil, then simmer for an hour. Taste frequently to correct the seasoning.
Serve with white corn tortilla chips and a dollop of sour cream.
* If you started with a whole chicken and have giblets, dice them and add them with the onions and chiles. Skip the kidneys and neck.
xoxo, Patti
Today blogging to Beyonce – He’s My Man
Good Morning Darlings!
Last week my sweet friend, Patricia Tinsley, who knows everybody, invited me to a tasting at Atlanta’s own Imperial Fez. Of course I jumped at the chance to visit the emporium of low seated booths draped in silk and filled with exotic belly dancers. I picked out an appropriate outfit (no shoes necessary, you take them off when you get there so you could show up with flip flops on and no one would notice), realized I was the first from our party to get there and was led to our gorgeous seating area.
Just like being in the movie Casablanca, without the long flight.
Good Morning Darlings!
We are finally recovered from Thanksgiving (I think). It was a wonderful time with fabulous friends and I bet you want to hear all about it. Lets do it!
Just between you and me, I had no intention of hosting Thanksgiving Dinner, but when bestie Diane said she was coming home, I knew that called for something special. We bought the turkey, planned a few dishes, invited a few friends, bought a case of bubbly. Then our incredible friends from Black Tie Barbecue told me they were holding a smoked turkey with my name on it, I decided to go ahead and roast the turkey we had at home and freeze the meat for the Christmas party nibble ingredients.
Do you remember the photo of those smoking turkeys? Unbelievable.
Good Morning Darlings!
I hope you all are up and watching the Macy’s Thanksgiving Day Parade, like I am. One day I will get there in person, all bundled up in NYC. But not this year. This year we are hosting 6 friends for dinner and several more after dinner for drinks and dessert.
And I am feeling particularly lazy, so I am digging up a rerun from last year’s turkey day festivities here.
As for what I am grateful for this year, it is much the same as last year. The love of my amazing husband and number one best friend, Eric, our good health and that of our dogs and never last, our beloved friends that make every day a holiday. I love you.
And Glee! I am thankful for Glee. Could there be a more perfect television show? I think not.
You know I am grateful for you, too, yes? Because I am. You all are the greatest and make me want to blog every single day. Thanks so much for reading and commenting. Next week, I have a very special giveaway to show my appreciation.
xoxo, Patti
Today blogging to The Warblers from Glee -Teenage Dream
