Good evening! I hope you have checked out the new look of my blog! I am so excited that pretty soon you can pull it up by going to joncarole.com and you will be able to search recipes on it. Thanks to a genius that is being so kind to help an internet deprived friend set up something professional, rather than so amateurish!
Our ladies Wednesday night class has started a "service program" and each member is working -- four of us worked cleaning the kitchen of our fellowship room - I threw out peppers from the refrigerator that had an expiration date of 5/08!! Others took on the hardest job of all - the ovens and wow - when the hour had expired it looked totally different. Others went to a member's home to clean it for her. She has little children and has a horribly broken leg. Her husband works full-time and can only do so much. She also is a teacher and is trying to hold onto her job. Others wrote cards to our shut-ins. Isn't that great? If any reading this want to join us - come on - there is so much to do!! God's work - whether cleaning the kitchen or writing notes to those who need cheering!
Have you driven by or stopped at the new Chuey's Mexican food restaurant? I have been by at noon, one o'clock, two o' clock, three o' clock and 5, 6 and 7 and it is packed. No - I don't drive up and down Broadway just checking out Chuey's, but it just happens since they have been open I have passed by there at those times. All of the other Mexican Food Restaurants have to be suffering right now! I hope they hang on and remember the people that love their food will be back! We have not braved the crowd - just went to BJ's this week - and I did find something wonderful - the Avacado Rolls on the appetiser menu. They are absolutely wonderful!!
Speaking of wonderful, this salad sounds delicious and I can't wait to make it. Just waiting on the really sweet corn to be available. I love the white and yellow combination - it has a name but I can never think of it - but here is the recipe:
SUMMER CORN SALAD WITH CHILES, LIME AND FETA
8 Cups fresh corn kernels (from 8 to 10 ears)
1 Cup loosely packed fresh cilantro, chopped (love this stuff)
1/2 Medium Red onion, chopped
2 Jalapenos (or to taste), seeded and thinly sliced into half moons
1/4 Cup Olive oil
3 Tablespoons freshly squeezed lime juice (about 2 limes)
1 Teaspoon kosher salt
1/4 Teaspoonb freshly ground black pepper
1 Cup (4 oz.) crumbled feta cheese
In a large bowl, combine all ingredients except the feta. Gently fold in the feta last. Makes 6 to 8 servings.
NOTE: Only thing I see missing is about 2 minced or pressed garlic cloves - and I will definitely add it!
Have you ever had Red Cabbage as a side? It is wonderful. We first had it at Econdita, which is the resort of Texas Country Reporter. Of course, we had their breakfast friata and I had to find a recipe and make it. You need to try this cabbage because it is really delicious! Excellent with pork tendeloin and it adds such a pretty color on the plate!
RED CABBAGE
2 to 3 slices bacon, diced
1/2 medium onion, sliced
1 Granny Smith apple, sliced and peeled
1 Medium head red cabbage (6 cups) sliced
1/4 cup brown sugar
1 tsp. salt
1/2 cup red wine vinegar
Saute bacon. Add onion, apple and saute for 1 minute. Add remaining ingredients. Cook, covered for 45 minutes to 1 hour. Delicious - so enjoy!!
Time to say goodnight - as soon as I remind you -do good on your own or join a group and do good. God tells us we must give back! May He bless each of you!!
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