The weather that hit Winston-Salem over the weekend also stretched up into the Richmond area, where they received about 14 inches of snow. That caused a rescheduling of my Wednesday work with a high school administrative team (we'll do it in January instead) and left me free to make a dinner for five of us on Tuesday night. I did an herb-roasted whole chicken, supplemented by some baked chicken thighs, and offered up Alabama great white sauce to dip it in. I also roasted spiced Yukon gold potato wedges in one pan, and garlic and parmesan asparagus spears in another pan. It all turned out pretty tasty.
"Herb-Roasted Whole Chicken with Savory Pan Gravy," in Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, by Elizabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing, LLC (2011), p. 136-137.
"Alabama Great White Sauce" (p. 362). In Smoke & Spice, by Cheryl and Bill Jamison. Boston: The Harvard Common Press, 2003.
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