[blindcooks] Re: Latest culinary ventures for me
- From: "Joyce Porter" <joyce.porter1@xxxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Wed, 12 Feb 2014 12:23:50 -0500
John: How about sharing the recipe for chocolate Texas sheet cake! I'd
love to make it. Thanks a bunch. I'm also collectin Spanish Rice recipes
and so far I've only gotten one. I had a good one calling for Churizo but
lost it some way. If anyone has such a recipe, please share it with me.
Thanks, everyone.
Joyce
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Wednesday, February 12, 2014 11:54 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Latest culinary ventures for me
I forgot to mention the chocolate Texas sheet cake I made on Monday
afternoon. It also turned out well. I shared a little of it with my
parents Monday night, but it was so good that we didn't want to share it
with anyone else this time. Jon
----- Original Message -----
From: Jon Rawlings <mailto:twosocks76@xxxxxxxxxxxxxxx>
To: Blind Cooks List <mailto:blindcooks@xxxxxxxxxxxxx>
Sent: Wednesday, February 12, 2014 8:49 AM
Subject: [blindcooks] Latest culinary ventures for me
I've been having some real fun with food the past few days. I have had a
medium-sized turkey in my freezer for I forget how long that I finally
decided to cook last Saturday. I went to a lot of trouble to defrost,
brine, and smoke it, but it sure was worth it. I served it with a new
recipe for barbecue beans in the slow cooker which were excellent, and
marinated cucumbers in vinegar; something my Mother used to make often in
the summer as a snack or side dish. Yesterday, I took a bit of the leftover
smoked turkey and made an awesome main coarse salad with it. The salad was
made with romaine lettuce, black beans, fresh cubes of mango, avocado, fresh
cilantro, smoked turkey, and corn, with a simple lime dressing to go over it
all, and French bread on the side. It was filling, yet fresh and light and
simply delicious. My next cooking adventure will be barbecued duck with
some kind of an orange glaze, though I'll have to give my grill a thorough
cleaning first, and that won't happen until I get back in town early next
week. I'll be enjoying a taste of what winter really should be as apposed
to what we've been getting here. I fully intend to enjoy every minute of
it. Jon
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