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My wife had some of her kids, grands, and great grands over for her home made chicken and dumplings. We started cooking around 10 AM and ate around 3:30. Not just the chicken and dumplings (just about 10 lbs of chicken and 10 or 12 cans of biscuits) but home made corn bread baked in her cast iron skillet. Wasn't much left!
Sauteed chicken breast with artichokes and sweet peppers in creamy sauce over orrechiette pasta, veggie medley of asparagus, spinach, mushrooms and young collards with splash of balsamic vinegar.
Dessert: a couple of those thumbprint cookies courtesy of Pepperidge Farms and our local grocery store.
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