Taking a few days off from work for the holidays, spending time with friends and family in Rhinebeck, New York (found a dead mouse in the kitchen last night when we got here so no doubt about a country Christmas this year…) I hosted a holiday dinner for one of my best friends last Sunday and made two roast chickens using the same recipe I did at Thanksgiving. The only thing I did differently, and it came out amazing, was marinating the celery, apple, onion, candied ginger concoction in rice vinegar for a few hours before baking. It was especially good when it mixed with the mashed potatoes on your plate. Above is our dessert table from last Sunday, which includes Estella’s gooey bars and Nikki’s pecan pie. And a birthday cake from Magnolia. Happy holidays!
