Saturday night – 10/15/2016

My godchild V wanted to learn how I make deviled eggs and so a menu is born.

Chicken Tenders with optional pickled cabbage and/or sriracha
Pasta, Pesto and Peas
Deviled Eggs
Roasted Acorn Squash
Brown Bread

Giant Blueberry Cookie with or without walnuts

10 gathered for dinner this week (6 adults; 4 kids).

Ted made the chicken tenders. The tenders marinate in buttermilk seasoned with salt, pepper and paprika. They are then dredged in flour and allowed to dry a bit on a baking rack before frying.

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