This is the first time that we've hosted them at our place, new or otherwise. I used to be pretty daunted cooking for H since she's worked in restaurant kitchens. So I just try not to cross-over into the things she cooks, and I think that works out.
Not really having any idea what to make, I finally settled on fried chicken, which I hadn't made in a while. We had just picked up some Heritage Farm whole chickens, but at 2 lbs each, I thought they were a bit small for frying. So I went to Whole Foods and picked up some of their 3 lb Bell & Evans chickens instead.
I broke them down and then soaked them in buttermilk overnight.
After they came over, we were able to convince H to make some biscuits. They came out lovely. This is from the Edna Lewis Taste of Country Cooking cookbook. Light and fluffly.
I spiced up the chicken, dredged in flour, and deep fried in peanut oil. Not too bad if I say so myself.
I pulled together a quick salad topped with Decimal Place feta. H also made coleslaw which included peaches. It was a refreshing change.
I also made some of my mom's potato salad, but I wasn't very thrilled with it. No one else was either. It needed more salt, and I think I put the mayo on while it was still too warm, because it got a bit greasy. And we ran out of mayo so I was practically scraping every last bit out of there. Damn.
For dessert, freshly picked blueberries, heavy cream mixed with palm sugar, and cake!
A good 4th of July feast.
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