Spring Supper

Last month, it was my turn to host supper club. My turn comes up once a year, and each time, I sort of rack my brain to decide what to make. This time I wanted something feminine and easy that felt like spring.

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I settled on recipes I’d made before: Gywnnie’s rotisserie chicken, asparagus, clementine/almond muffins and mustard roasted potatoes. I also decided to try this recipe for rhubarb snackin’ cake that was delicious. You should definitely try it out.

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If you want to make this dinner for yourself, here’s the schedule:

The Day Before:
Make the rhubarb snackin’ cake.
Set the table.
Purchase and arrange flowers if you’re putting them on your table.

The Day Of:
Three hours before – Make the clementine muffins.
Two hours before – Preheat the oven and make the potatoes.
One hour before – Put the chicken in the oven.
As your guests arrive – Roast the asparagus.
10 minutes after the start time – Put the potatoes back in and warm them through.


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