First Lunch of 2016

Amidst a forecast of freezing rain,

the Lunch Bunchers braved the forecast 

and came to Linderhof for lunch.

We had not seen each other since before Christmas,

so we had a lot of Christmas to catch up on

Many tales of grandchildren!

As always, lunch in the dining room

One extra because I invited Husband Jim to join us

The lace cloth covered the table.

I adore that tablecloth,

bought for little of nothing at an Estate Sale

because of old  red wine stains.

Our Ace Hardware sells a product that removes red wine stains

And for $8.00 I have an extra long and extra lovely vintage lace tablecloth!

Tulips were at the grocers today

And a pretty bouquet makes for a lovely centerpiece!

My grandmother's Noritake china,

Jim's grandmother's cutlery

And our workhorse glasses that we bought years and years ago.

(And we still have all 24 that we bought!)

A table set for a ladies luncheon

And a fire in the living room fireplace!

On the sideboard awaits dessert!

The luncheon:

A salad of mixed greens, blueberries, candied pecans, feta cheese with a poppy seed salad dressing

A luncheon dish of curried orange chicken and rice.    

Dessert was Francie's rum cake and coffee

We visited, we got caught up, we ate, we laughed . . . 

And while we were lunching, the forecast came true

Precipitation fell and froze on the sidewalks and street

It was slick getting out to the car

(and we're thankful they parked in the drive -- much less footage to slip and slide!)

The first luncheon of 2016 was a big success.

We're looking forward to February!

CURRIED ORANGE CHICKEN

3 whole chicken breasts on the bone, split

2 T. butter, cut into two pieces

salt and pepper to taste

1 1/2 c. orange juice

1/2 c. dark raisins

1/2 c. chopped almonds

1/2 t. curry powder

1/4 t. dried thyme, crumbled

chopped fresh parsley for garnish

Preheat oven to 425.

Arrange chicken breasts in a greased shallow baking dish, dot with the butter, season with salt and pepper and bake 15 minutes.

Meanwhile, combine the orange juice, raisins, almonds, curry powder and thyme in a saucepan, bring to a simmer and cook 10 minutes.

Pour the orange juice mixture evenly over the chicken, reduce the heat to 325 and bake till tender and nicely glazed, about 20 minutes.

NOTE:    The sauce was wonderful!    I would double it the orange juice, curry powder and thyme the next time I make it leaving the raisins and almonds in the same amount.

I also used boneless skinless breasts so they were not as browned as a chicken with skin would be!