An afternoon on the deck with friends or a good book

On a sunny day what's better than a sandwich served with crunchy lettuce and a glass of ice tea and of course a lemon bar for dessert?

Chicken Salad Veronique :
ingredients

4 split (2 whole) chicken breasts, bone-in, skin-on
Good olive oil

• Kosher salt and freshly ground black pepper

1/2 cup good mayonnaise
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
1 cup green grapes, cut in 1/2
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.

The ice tea is the classic California style:
I boil 2 quarts or about a tea pot full of cold water and pour over 1 cup of sugar in a 2 quart pitcher. Stir to dissolve the sugar,add 5 tea bags and let steep for about an hour,remove tea bags then add about 4 teaspoons of lemon juice (more if you like it a bit
tarter) pour over a glass of ice and sliced lemons.


Lemon Bars:

1 cup of butter
2 cups of flour
2 cups of powder sugar
crumb and pat into 9x13 pan
325 degrees for 15-20 min.
2 cups of sugar
4tbl spoons of flour or 1/4 cup
6 teaspoons of lemon juice or 1/3 cup
1 tsp. baking powder
1/4 tsp. salt
4 eggs beaten
combine and pour over baked crust and bake at 325 degrees for 25-35 min. Check with tester and sprinkle with powdered sugar while hot.

Trust me it'll put a smile on your face and a sweet memory in your heart.