But y’all come on out to Bubba’s tonight for the big book signing. The whole family will be at Uncle Bubba’s tonight starting at 5 until 8 or so signing all of our books. It’s not very often that we can do this and we are always excited to do something together. The back deck at Bubba’s is so beautiful this time of the year and we had our temp drop last night so that means no mosquitoes! I know most of y’all are out of town but we can sign books to ship out in time for the holidays so y’all keep us in mind.
I am part of a project to raise some money to open an office for the Georgia Transplant folks here in Savannah and that event is this Thursday night. Matt Stinchcomb, my friend who played at Georgia and I are hosting a “Grill the Gators” party with a silent auction and dinner at The Dawg House Grill. It will be a fun night for a good cause as well as non-stop trash talk about the Gators.
This brings me to the big game this weekend…
Those dawgs are coming off a huge win at LSU and now our sights are set squarely on the hated team from Florida. I am so excited I have dreamed about the dawgs every night. I always do that… all day and it carries into my sleep. One night I dreamt I was in full uniform and coach Richt was giving me a pregame pep talk. Last night was momma and I at a game together and players were coming up to us telling us how their moms watch the show all the time.
Bobby and I will be in Jacksonville for the game Saturday and I hope to see some of y’all gator fans down there… so we can bark in your face!
Thanks for checking in...go do good dawg things.
GOOOOOOOOOOO Dawgs Sic’em Woof Woof
jamie
P.S.
Alice, I am working on rounding up miss Tee-Eva’s recipe for her gumbo.
P.S.S
Thought y’all might like to see some of the pictures from our last visit to Good Morning America. Bobby and I had a great time and everyone there is just so nice!
This Weeks Recipe:
From The Deen Bros. Cookbook
Roasted Lemon Chicken with Red Grapes
4-5 lbs bone in chicken, approx 2 small chickens, cut and sectioned
1 clove garlic, halved
4 tablespoons unsalted butter, melted
2 teaspoons finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper
2 lbs seedless red grapes
1 teaspoon sugar
1. Preheat oven to 425 F. Rinse chicken and pat dry with paper towels. Rub the chicken pieces all over with the cut sides of the garlic clove. Place chicken in a large bowl.
2. In a small bowl, Whisk together 2 tablespoons of the melted butter, the lemon zest and lemon juice; season generously with salt and pepper. Pour the butter mixture over the chicken and toss to coat.
3. In a separate bowl, toss together the grapes, the remaining 2 tablespoons melted butter, and the sugar. Season the grapes with salt and pepper. Arrange the grapes in the bottom of a 9 x 13 baking pan.
4. Place the chicken on top of the grapes. Roast, without turning, for 40 to 45 minutes or until chicken is cooked through and the juices run clear when chicken is pricked with a fork.
Makes 6 servings.
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