"George Shirley" > wrote in message
...
> Melba's Jammin' wrote:
>> The Widow Dorothy returned from her Hawaiian cruise and she's fetching
>> her photos this afternoon. I've invited her for dinner tonight.
>> Roast Chicken
>> Mashed Potatoes and Gravy
>> Hawaiian bread rolls (you know, those sweet ones) *
>> Salad of Mixed Greens with Cucumber, Tomatoes, Onion, and a Sliced Radish
>> French-cut Green Beans
>> AND for dessert. . . . Baker's Square Lemon Supreme Pie for me and Dottie
>> and a slice o' BS's Country Apple Pie, with a scoop of Haagen Dazs
>> Cinnamon Dulce de Leche Ice Cream, for Rob.
>>
>> Aren't you jealous? :-)
>
> Very, what time is dinner again?
>>
>> I'll roast Birdy on my vertical roaster ‹ Dottie's never had it that way
>> before and it's time. I'm thinking I'll give Birdy a rub with some Greek
>> Seasoning and Paprika so he'll look especially tan and pretty coming out
>> of the oven.
>>
>> * I was going to do popovers but I think the oven temps and times don't
>> mesh well.
>>
>
> We're also having chicken tonight, Popeye's mild white with sides. Neither
> of us feels like cooking so it's take out night. Ran out of leftovers
> yesterday when we ate the last of the seafood gumbo over brown rice. Gumbo
> made with shrimp, oysters, and crab meat. Included were okra (lots of it),
> bell pepper, onion, and celery. A wee touch of cayenne pepper, some
> freshly ground black pepper, a dash of salt, two bay leaves while the
> stuff was cooking and then eat it up.

Here as well. I've been brining a chicken since yesterday and will rub with
minced garlic, rosemary and lemon juice. I love roast chicken (as well as
the day or two risidual odor of the process). Will roast some brussels
srpouts for the last fifteen plus fifteen of cooldown and mash some sweet
potatoes (with savory herbs). A really minimal enerrgy consuming dinner,
whenever I remember to brine the chicken.