Hey Friend! Happy beautiful spring afternoon! I missed my morning writing window because I was putting the finishing touches (read: writing the whole darn thing) on the chapter I am contributing to a book. Whew! So glad to have that off of my plate! Anyway, now I can be back onto writing you a note, which is what I wanted to do anyway! So much better than having to try and be witty, charming, wise and spell correctly all at the same time! What is happening in your kitchen? Around here? We had another successful test recipe on the smoker this week and I'll be ready to unveil that next week when I cook it again for photos and video (we can't wait! So YUMMY! What a blessing to be able to serve your work up for dinner!). Anyway, this week at Loaves and Dishes, You'll find these Peanut Butter Cheerio Bars, they are NO BAKE (perfect for kids to help make) and not TERRIBLE for you in terms of snacking. One of my adult kids said, "Hey these are really good!" That's a huge compliment considering that "she who remains unamed" doesn't have a wide palate for all things website. Then, I showed ya'll my first "smoker" recipe. I'm adding a whole new section to the website for smoker recipes. My daughter and her husband gifted us a Pit Barrel Cooker Company smoker with all of the accompanying bells and whistles at Christmas time. I've been learning ever since and I think this is the best recipe to start with if you are new to smoking. Smoked Ribeye Steaks has been a staple for Saturday nights since January and woooooweeeee, it makes staying home worth every minute! Finally, my daughter, Sarah, and I have been working on fast food sauces because they are so ding dang delicious with everything! You might know about my Shrimp Sauce/ Yum Yum Sauce Recipe? It's better than most Japanese Steak houses, if I say so myself. You don't have to believe me, just read the comments on the article. Anyway.... that sauce is so good on absolutely everything that we thought, "what if we could show folks how to make other sauces at home?" and now, we've been testing and tasting until we have accomplished it! Here's our favorite Chick Fil A Sauces: Basic Chick fil a sauce as well as Polynesian Sauce. ___________________ HOT COOKING TIP OF THE WEEK Last week I had TWO cooking tips I wanted to tell you and I resolved to save one for this week. I'll be darned if I can remember what it was. I guess I'll have to wait for it to come to me. In the mean time, here's a different one: Have you ever read in a recipe to scald milk? Do you know what that means? I didn't for the longest time, so I'm guessing you might now. If you have a recipe that calls for scalded milk or tells you to scald the milk, what you want to do is to heat milk in a sauce pan over medium heat. Stir with a wooden spoon and stir/heat until small bubbles form at the edges of the pan. The milk should be at about 170 degrees. Don't let the milk get to a boil. But why? Scalded milk is used for bread recipes and helps make the dough lighter and fluffier. Also, scalded milk is used in milk based soups and it helps remove the overpowering milk taste and replace it with a creamy taste! So now you know about scalding! Yay! ____________________ THREE LITTLE THINGS As you know, if you have read this newsletter for any length of time, I try to share the small things I'm thankful for as I work on being more grateful in my day to day life. Here's what I'm thinking this week.
That's all for this week my dear friend. You know I'm always right here, just an email away. I love to hear from you so don't be shy about writing back. Just click "reply" to this email and it will come straight to my in box. I answer every one. Till Next Friday in your inbox, God willing and the creeks don't rise. Wendi Unsubscribe | Update your profile | PO Box 82 , Danbury, NC 27016  |
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