Main dish was spicy roasted chicken with cayenne pepper and paprika. I made fresh corn coleslaw, with what I had in the fridge but used a fresh lemon instead of bottled lemon juice. I had a salad made from romaine lettuce, fresh basil, fresh red tomatoes, some red onion, mandarin orange sections, pine nuts, dried cranberries, and a safflower oil and vinegar dressing topped with sea salt and crushed black pepper. I served red potatoes (quartered) and drenched with olive oil, then sprinkled with parsley, dill, rosemary and oregano, topped with sea salt and crushed black pepper. I made desert with Amaretto and Ginger Ale and homemade vanilla ice cream.