1621 Epicurean

@johnny-j-jones @kotuck @cyntevans1 @tellis913 @heatherq-blog @iamsashar @womenhacks @dredamonsta1 @altarrive-blog-blog 

That’s exactly how I feel after being away for so long. So many things to review, so many recipes, and fun announcements. 

Have you snagged your copy of our 1621 Epicurean Fall Guide?

We are most excited this holiday season as we’ve rebranded and will be launching 1621 Epicurean Littles (formerly The Red Balloons) our children’s gathering edition. 

“Everyone is on the way.”

It’s Saturday we’ve already eaten breakfast, but I figure why not have a savory little treat for snacking throughout the day. 

Besides, I need something quick... Something easy, so I can continue perusing through photos of my sweet new baby niece and/or FaceTime her and have a full conversation. 

“Is that pizza baking?!”

Discover. Eat. Delight.

This upcoming year I am bringing more love out of the kitchen. Enough love to be distributed in tupperware for friends and family to take home. 

I am bringing wit, out of the kitchen. It's ok to overload on smiling. There's enough for seconds too. 

I am bringing more strength out of the kitchen. Strength for you to face what the day and life may bring. I am bringing comfort and security out of the kitchen. 

My tiny apartment held many memories. I love my new one!

Work. School. Working out. Dating. Managing. Reflecting. Being a girl. Moving. Chatting. Chewing. Happy hour. Travel. Houseguest. New job. New digs. Downsizing. Upgrading. Donating. Dining out. 

In a nutshell too busy to blog, until now. 

Things are panning out now. I’m able to fit in some us (me and my Epis) time, now.  Anyhoo, I made Sunday dinner but, I totally cheated and I’m owning it. 

You know when someone does something so well, and you tell them, they need to bottle it up and sell it? Well, this person listened. 

I imagine some quirky, slightly nerdy, but beautiful Italian girl made her great-grandmother’s sauce for her college roommates. The roommates then told her, she needed to bottle it up and sell it. 

The roommates set up a lemonade stand style table outside of a tiny dorm  room and opened up shop. One of the patrons happened to be a foodie, last name Williams, who shared the sauce with his roommate, last Sonoma and the rest is history. 

None of that is true, but what is true is I made dinner with that delicious simmering sauce and we LOVED it. We’re still eating it and it’s almost Wednesday. 

Since I totally cheated on the dinner, I had more time to make stupendous mulled cider cocktails. 

Ingredients for the Chicken dish;

6 small chicken breasts (had my butcher cube it)

About 10 red potatoes cut into chunks

Sea Salt

Ground black pepper

3 tablespoons olive oil 

Here’s what I did to the chicken and potatoes:

1. Bought the San Marzano & Basil simmering sauce from Williams-Sonoma. 

2. Browned the chicken in a 3 tablespoons of olive oil, in my cast iron skillet.

3. Cut red potatoes into chunk, then added to skillet.

4. After 12 to 15 minutes of browning, I transferred the chick and potatoes to my dutch oven. 

5. Covered the meat and veggies with the simmering sauce and 1/2 a jar of water. 

6. Turn the pot on low and let simmer for 30 minutes. 

I paired mine with saffron rice, cabbage, and cornbread.