Cooking & Baking

Legs and thighs covered with flower with secret spices that put the Colonel to shame! In the Granpa’s huge cast iron pan, fry the pieces in bacon grease (I know but we cook this only a couple of time a year) turning when appropriate. Remove and drain when the thighs are golden brown all over.

Mashed potatoes, gravy and a salad of Romaine, cuumbers, carrots and red onion rings. Oil and vinegar on top.

Fresh locally baked donuts for dessert.