11/18/2018 – Made by Mary for our first Thanksgiving feast at the farm based on the recipe here that was based on one by Ina Garten here. They were popular with the guests. … Continue reading
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11/18/2018 – Made this high-fiber trail mix for the kids 2018 Thanksgiving visit made with our pecans. Used a mixture of kernels from the following trees: Hastings, Cheyennes, Elloits, Stuarts, and Shawnees. 2C Kashi GOLean Original 2C Kashi GOLean Chocolate 2C … Continue reading
11/9/2018 – First made this for Mark and Sandra’s first visit to the renovated farm this date and everyone liked it. It was inspired by the recipe here. The cake made for the 2018 and 2019 family Thanksgiving feast was … Continue reading
11/1/2018 – This was the first cake Mary made in the new oven at the farm. It was inspired by the recipe here. It was also made for Thanksgiving 2023 and enjoyed by all. INGREDIENTS: From here. 4 sticks butter 4 cups … Continue reading
From https://www.youtube.com/watch?v=IYhnyp-xKTs&t=168s Related Video: Refried Beans: https://youtu.be/iC5mR5s70bE Huevos Rancheros 2 white onions 4 Roma tomatoes, cored 2 jalapenos 2 serrano peppers 6 garlic cloves (divided) 2 guajillo chilies finely chopped Bacon grease or fry oil Corn tortillas Eggs Shredded cheese, for … Continue reading
This cook was inspired in October 2018 by the recipe on page 65 of my copy of Rick Bragg’s book The Best Cook in the World. That recipe was provided by his mother; a.k.a. The Best Cook. We liked them … Continue reading
Bought a head of cabbage with dark green heavy outer leaves at Sessions. Chopped it into 1/4″-1/2 ” squares and add the following as computed using the spreadsheet in DropBox. Note I messed up the measurements but decided to leave … Continue reading
10/2/2018 – Fried about 15 12-15 count shrimp using Zatarain’s Seasoned Shrimp Fry mix in a cast iron Chicken Fryer using 3/4″ of Canola oil. Followed the directions on the box to make the batter plus added Kit’s Creole Seasoning to … Continue reading
After several meals while preparing to move from Houston to the farm on September 17, 2018, the movers unloaded our boxes and furniture and the relocation was complete…and the unboxing began.
This first time ever to cook in new oven was a reverse sear of a Choice T-bone Steak. Put the cold steak seasoned with cracked black pepper into the small oven preheated to 250 convection bake with the oven’s probe … Continue reading