[javadog]

If you do the roasted bird, buy a nice fresh, free-range one. You might consider an herb compound butter (fresh parsley, basil, rosemary, thyme, honey, salt, pepper) under the skin, in lieu of the bacon. Rub the outside with plain butter, salt and pepper. Stuff the cavity (after cleaning, drying and seasoning it) with half a lemon, half an onion, and sprigs of fresh thyme and rosemary. Scatter the giblets in a roasting pan with the other half of the onion and add some white wine. Pile the chicken on top. Roast at 350 for half an hour, then 450 till done. Baste as needed. Make a pan sauce out of the drippings.

I'd say that mashed pototes would go well with this. Do them right, with cold butter and hot, reduced cream.

There are a lot of easy side dishes that you could do. Steamed asparagus, Vichy carrots, etc.

Another easy main dish is the halibut with crab sauce that I have posted here a couple times. It's easy, can be done at the last minute and is really tasty. You might have to substitute another fish (cod, flounder, sea bass) for the halibut this time of year.

Whatever you make, make sure the ingredients are all of high quality, and fresh.

As for the wine, buy a nice bottle of white, from France. Lots of choices. Spend at least $20, and $30 would be better. You can drink it throughout the whole meal.

For a large fee, you can fly me to Houston and I'll cook it for you. I'll be in Austin and Dallas this weekend anyway.

JR