It was a good and full work week, and I finished out with a great day at High Point University with Cohort II in the Leadership Academy, a fine group of aspiring administrators with whom I'm getting to work this year. With Amy and Gern coming to dinner on a chilly Friday night, I liked the idea of having something from the realm of comfort food at dinner time, so we had seasoned whole chicken from the Instant Pot, some tangy Alabama great white sauce, and the cheesy goodness of macaroni and cheese casserole. I had a small catastrophe in the prep and ran late but I think that made us all the more hungry for the gooey goodness on our plates.
Also, from Thursday morning, as seen from the upstairs porch:
"How to Cook Instant Pot Whole Chicken - Rotisserie Style," by Sheena from GlutenFreePressureCooker.com.
"Rotisserie Chicken Seasoning," by Judith Hanneman, The Midnight Baker.
"Alabama Great White Sauce" (p. 362), in Smoke & Spice, by Cheryl and Bill Jamison. Boston: The Harvard Common Press, 2003.
"Macaroni and Cheese Casserole," by Sarah Gabriel. In Cook's Country, June/July 2012, p. 17.
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