Good morning Sweetness! I've had several cups of coffee already this morning, so you are in trouble! This might be a "lightening round" newsletter! I'm excited that I get to wear my new duster length jacket, leather boots and fancy hat today! WHOOOO! What are you up to? Hit me back with an email or a private message on social media, I'd love to chat with you and find out your kitchen wonders! if you click reply to this email, it comes only to me. I'm the only one who will see it. I've got a question. I'm considering going for a logo redesign, this one has served me well since 2014 but I'm feeling like something fresh. What do you think? Ideas about colors or logos or.....? I'm all ears. But let's get on with the food, shall we? Tomato Gravy has gone great gang busters this week and honestly, it's delicious, so give it a try. Great on just about any meat, on bread, on eggs, on your finger that you use as a squeegy around your plate! Along the same line of old favorite recipes, How to Make Gravy with Bacon Grease has been a winner too. As has "How to Save Bacon Grease" (its something we have always done at my house because that stuff is flavor GOLD but I've found that not everyone does it). We are in some hard times, might be good to know how to save bacon grease. ______________________________ HOT COOKING TIP OF THE WEEK In talking to someone this week, I learned that not everyone knows this tip, and so I'm gonna share here. Some folks don't use cast iron or stainless steel skillets because they fear that everything will stick to them. My conversation this week... Her: I don't use my stainless skillet because burgers and chicken always stick. Me: well, that's pretty easy to deal with, just add some grease before you start, swirl it around the pan, not much (spray or vegetable oil on a paper towel will work if you are concerned about pouring too much in the pan). Then put your patty in and let it cook on one side until it isn't stuck. That's a great way to know when it's time to turn it. Her: but then half the burger will come off when I turn it. Me: nope, it will release itself from the pan when it has cooked sufficiently on one side. Her: Nope, it will stick. Me: I promise, don't turn the heat up tooo high and just let it cook on one side until it releases. You'll be fine. Her: OK, I'll try. I'm just going to tell you that both in a skillet and on a grill, flip flopping your meat too much is a waste, you'll lose some of the precious juices and probably over cook the meat. Just trust the process. ___________________________ THREE LITTLE THINGS I'm trying to be more thankful for the small things and sharing that here in hopes that you will notice the small things too.
____________________________ A FINAL WORD I had the weirdest dream last night. It was weird and scary however, a friend came in at the end and told me that everything would be ok and gave me a hug. Do you have someone to hug you? Some of us don't. I want you to know that even though we are probably far from each other, I am offering verbal hugs for free and any time. Just write me by clicking "reply" to this newsletter and it will send an email straight to my inbox. I'm happy to write you back and I always have words of encouragement. Believe me, I've seen hard times too and even if we haven't been through the same things, I'm always happy to listen. Thank you for being you. I love you for it! Hang in there. Hugs I love you. See you next week in your inbox, God willing and the creeks don't rise! Wendi Jo Unsubscribe | Update your profile | PO Box 82 , Danbury, NC 27016  |
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