Easter Saturday Dinner
Jess and I are hosting a small easter dinner with family this Saturday. I (we) have decided on the following for the menu: Garlic roasted leg of lamb (with lamb au jus), roasted beets and carrots, and garlic/olive oil mashed potatoes. Now that I write it all down, it does seem to be a bit heavy handed with the garlic, but isn’t that why the romans, or whoever it was, invented wine?
To stray from the garlic binging, I’m grilling a 4# whole chicken for the kids, and “Grandma Andrea” is making her delectable deviled eggs. Christopher and family are supplying the dessert, which is rumored to be a strawberry pie.
I’ll get into the specifics of the dinner on the Catering page. Much more to follow, along with my first attempt at posting pictures on this blog. Bon appetit.
Is it even possible to go too heavy on garlic? We had a chicken garlic pizza from Pappa Murphy’s tonight. It was (in my gayest happy-dancy voice) FAB-U-LOUS!
Later dude,
Chris
Dinner went well with the 3.8 bottles of wine consumed. The process continues to become more fluid, if not technically easier. I still seem to resist the urge to cook meals that are familiar for special occasions. To paraphrase Mrs. Frozone, “I’ll attempt any culinary daring-do, should the occasion arise.”
O.K. I admit the paraphrase tie was weak, but I really like the saying “daring-do”. I think I’ll use that extensively from now on.
If Christopher reads this, I had a blast sucking down the vino, my brother! I can’t wait to tackle the raging St. Croix river next weekend, more than likely with a raging hangover.
If Jake reads this, dude, I wish you could have been here too. For some reason, drinking copious amounts of alcohol on Easter weekend just isn’t the same with you absent.
I’ll post pictures and critiques tomorrow on the Catering attempts page. Piece out.
Was it 3.8, really? Huh, I guess if I think about it.
Good times Nick. Thanks for the food and the fun. You are an extraordinary host.
Thanks again,
Chris
Wow, extraordinary even! Thanks for the props, Chris.