It was a great night for a Thanksgiving backgammon dinner party - the temperature was probably around -3 degrees F because of the howling wind that had blown all day. So it was pretty cozy at The Garrison with the oven on and all the rowdy backgammon games going on while I cooked.
Because of the cooler - well, cold actually - weather I was back to cooking rather than just having pizza delivered. Not that there's anything thing wrong with pizza. Pizza is one of the food groups, but the time was right for change.
Because next week is Thanksgiving itself, I didn't want to overpower everyone with turkey - there'd be enough of that coming - and who wants weeks and weeks of turkey, anyway.
So, I decided on a great recipe that I found for baked chicken drumsticks on a bed of kale and small red potatoes mixed with olive oil and white wine. But of course, I just can't leave the recipe alone. I decided to add white beans and green peas to the mix, as well as rosemary and thyme to the prescribed paprika and black pepper. It came out really, really good with everyone downing their full plates.
With dinner, a few of us enjoyed a bottle of Charles Shaw Shiraz that Tim had brought with him. We played more backgammon, and then just before starting the movie of the night, Night At The Museum, we had apple pie that Tim had also brought with some great ice cream that Linda had contributed.
