

Best of all, the heart stopping desserts are titillating to even the most staid of taste buds.


To top my sandwich (and stomach) off, my Georgia peach friend had won two gargantuan, first-prize party platters of chicken nuggets from the online sweepstakes drawing, and she generously shared her winnings with our group of over ten people.
We dunked and doused the little nugget torpedos into the thick and honeyed elixir known as "Polynesian Sauce." If you've never tried this dipping nectar (to steal the phrase from my Southern friend), it tastes like sweet and sour sauce, but with flavors that are much more grandiose.
The motley group at our two tables also feasted on crispy grids of waffle-cut fries with crackly potato skin borders which literally melted away in our mouths.
After our meal and our time together, we realized we had satisfied the purpose of our quest. Yes, it is true that we defeated the purpose of "fast" food, but our lengthy journey was more than redeemed.
My lesson from Chick-Fil-A: Southern comfort doesn't just come in a bottle.
Puree the pine nuts, cheese, and garlic in a food processor, adding the basil in batches and slowly drizzling in the olive oil in the large "pouring spout" opening in a food processor. Continue to process until achieving a relatively-smooth consistency. You can either leave the food processor "on" button pressed while you slowly drizzle the olive oil, or alternate with "on/off" switches of the "pulse" button.
Heat 1 tbsp of olive oil in wide-brimmed, non-stick skillet on medium-high heat until the oil is shimmering. Add the prawns and pan fry, tossing the shrimp frequently until the prawns are opaque, pink, and firm to the touch, about 3 to 5 minutes. Add the cooked angel hair pasta and cherry tomatoes and cook until the tomatoes begin to wilt and soften slightly, about 3 minutes. Take the pan off the heat, add the pesto mixture, and stir the pasta until the noodle strands are evenly coated with the pesto.
Serve the pasta on holiday-themed dinnerware and enjoy! For dessert, try:
Honeyed Fruit Salad with Mint
3 kiwi fruit, sliced
1/4 cup of dried cranberries or 1 plastic container of red raspberries
3 sprigs of fresh mint, hand-leafed with stems discarded
1 tsp of honey
1 tsp of orange juice (optional)Mix the ingredients together in a large, glass mixing bowl, and serve in a large bowl emblazoned with repeating patterns of snowmen or Santa Claus on a sleigh. Enjoy and happy holidays!