Brad, Jeanine and Jay were here for dinner tonight. I had the option of making either chicken or vegetarian – Jeanine doesn’t eat any other meat.
– Although the appetizers are from my “Fast Appetizers” book, I don’t think anything involving phyllo dough can be considered fast. I’ve only made these with a warm goat cheese filling. This one had cranberries and orange zest and chives as well. They’re pretty good.
– The chicken recipe calls for all thighs, but I used some large free-range breasts as well, since Larry doesn’t like dark meat. It would have been better with just thighs, because the breasts just dry out too much. They were okay. I don’t think I’ll make this recipe again.
– The mushrooms are allegedly good. I don’t like mushrooms, but everyone else seems to like these. I’ve only made these as an appetizer in the past, but tonight I served them as a side. Once the prep work is done, they hardly need any attention during the cooking.
– I took a tip from Amy and added chopped rosemary to the mashed potatoes. It adds a nice flavor.
– I am extremely pleased to announce the discovery of a pumpkin dessert that I like. Of course, this cake only had a half can of pumpkin in it, and it really doesn’t taste like pumpkin at all. It was really good, though, and would make a nice breakfast.

• Beggar’s Purses with Cranberry and Orange Zest Filling (Fast Appetizers, Hugh Carpenter, p. 83)
• Chicken Thighs Baked with Lemon, Sage, Rosemary and Thyme (Fine Cooking #46, September 2001, p. 38)
• Catalan Mushrooms with Garlic and Parsley (Fine Cooking #46, September 2001, p. 37)
• Mashed Yukon Gold Potatoes with Rosemary
• Hearts of Romaine with Caesar Dressing (The Best Recipe, p. 42)
• Pumpkin and Cornmeal Cake with Orange Syrup (Fine Cooking #60, November 2003, p. 78)

Wine: Rosenblum Vintner’s Cuvee Blanc III (California). This is a nice, inexpensive white. We served this along with Rosenblum’s red Cuvee Blanc for our housewarming party last year. I would have preferred a Pinot Noir with dinner.