The Scroll #134 Satay, or maybe not. Dry the meat & Thanks

​ ​ Hi Friend! What's happening, sweetness? So much is happening around here and yet, nothing at all. How weird is that? Guess what? I DID finally finish the article for that Chicken Satay which might not still be a chicken satay but is Super Darn Good and EASY to do and that meets my criteria for appearing on the website these days. More infused waters hit the pages of Loaves and Dishes this week. You can find those here. Like me, you might have some sick friends or family, how about an easy delicious chicken soup? Not a fan? Does Tomato Soup or Potato Soup blow your skirt up? What about a hashbrown casserole or a Taco Bake? I really have to stop talking about this stuff right now because it is making me hungry. You know, if you have a request for a specific recipe, I would love to hear from you. Just leave a comment at the bottom of this page and I'll see it and add it to my list. I'm slowly but surely working my way through that list. ________________________ HOT COOKING TIP OF THE WEEK Let's get down to business friend, shall we? Have you ever wondered how some cooks achieve a lovely brown sear? Have you ever wondered how to keep breading on meats (or anything else, really). That is a problem that ALWAYS vexed me in the kitchen until a few years ago. The secret? If you want a meat to give you a good sear or a beautiful browning or if you want breading to stick, you must dry the mean very well first. I typically use paper towels. Often, I'll salt the meat with kosher salt and allow it to sit for an hour or so and then dry it off well with paper towels. That very dry surface will help you get a perfect browning to the meat rather than steaming the surface of it in its own juices. It will help the breading to stick better (I know that kind of doesnt make sense, but it does if you understand how meat steams itself with its juices). Just dry it well first. Easy Peasy. __________________________ Last week I mentioned that I am so thankful to have 500 subscribers on my YouTube channel and amazingly, a few more of you cruised over there and joined up! Thank you so very much! The good news is that now, with the YouTube channel, if you need more visual help with a recipe, it might be over there on the channel and you can run it forward and back and pause it as much as you need to. Hooray for Technology! Again, thank you for your support. You mean the world to me! ________________________ I'm pretty excited to announce that I've been chosen to write a chapter of a book that will come out sometime in the coming months. It's an inspirational book for women to encourage them to reach for their dreams. I did and that is how you are reading this newsletter today. Here I am. Living the dream. One casserole at a time. lol. No really, all joking aside, I am super honored to be part of the project and I just thought I would share this with you since the book cover has now been chosen and things are really getting underway. So, here it is.... (I'll be sure to let you know when it is available for purchase). ​ ​ _____________________________ THREE LITTLE THINGS I'm trying to be more thankful in my day to day life and sharing some of that here with you. Maybe that will be a gentle reminder for you as well. I'm so thankful that the illness that a couple of my family members have come down with isn't more serious than it is. It's a virus and will pass the doctor says. This morning, right this moment, I'm thankful for a comfy couch, a space heater, three little warm pugs, a cup of hot coffee and the cover of my favorite blanket as I write this. So very thankful that the wreck some of my family was involved in, while it totaled their car, didn't cause injury. It's amazing, if you want to know the truth. God was in that one. ___________________________ A FINAL WORD I just want to tell you how beautiful you are. Thank you for reading this newsletter and for visiting the Loaves and Dishes website like you do. I can't tell you how much that means to me. It's because of you and sharing this newsletter and the website with others that when I click "send" this little missive will encircle the world via the web to more than 6000 people. I can't ever thank you enough for telling your friends about recipes and things you read at Loaves and Dishes. Feel free to click "forward" and send this along to a friend or encourage them to sign up for the newsletter too. I hope you know if you need me, I'm just right here. One simple click away. Hit "reply" to this newsletter and it will come straight to my inbox. I answer every single one. Again, Thank you! See you next Friday in your inbox, God willing and the creeks don't rise. Love you, Wendi ​ ​Unsubscribe | Update your profile | PO Box 82 , Danbury, NC 27016