February 22nd, 2010
Bored and don’t know what to make this week for dinner? Sometimes it is such a chore. Believe me, I like to cook but plenty of times I really don’t make up my mind until the last minute. Some people don’t give it another thought; they figure it is just another meal. But to me it is the experience of making something from scratch; not opening another package loaded with salt, fat and “seasonings”. I like to see what I am chopping. I like to smell my food cooking and the combinations of foods on my plate.
Keeping it simple is the best way to go about it. So, the following recipes are easy and I think you might like them.
Baked Chicken Breasts With Parmesan Garlic Crust
1 cup breadcrums, fresh are the best
1/2 cup grated Parmesan Cheese (grate it yourself, it is better)
3 garlic cloves, minced
1/2 teaspoon salt
pepper to taste
4 boneless, skinless chicken breasts, 6-7 oz. each
1/4 cup minced fresh basil
1/4 mayonnaise
lemon wedges for serving
Adjust oven rack to upper middle position. Preheat oven to 425 degrees.
Combine first 6 ingredients in a bowl.
Pat chicken breasts dry with paper towels. Place in a 9″ x 13″ baking dish.
Combine mayonnaise and basil in a small bowl and spread evenly over chicken.
Sprinkle breadcrumb mixture over mayonnaise, pressing lightly.
Bake for about 1/2 hour until the crust gets a nice brown color. Since you are cooking on a higher heat, please make sure you check them so they don’t burn.
Serve it with a nice salad. This recipe is good at any time of the year.
Shrimp and Tomato Chowder
2 stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 tablespoon olive oil
2 13.5 oz. cans diced tomatoes with basil, garlic and oregano, undrained
8 ouces medium and peeled, cooked shrimp
1/2 cup whipping cream
1/2 cup water
ground pepper
slivered fresh basil
In a large saucepan, cook celery and onion in hot oil until just tender.
Stir in tomatoes; heat through.
Add shrimp, cream and water. Cook over medium heat until hot.
Season to taste with pepper.
Ladle chowder into bowls; garnish with basil.
Makes 2 to 4 four servings depending how hungry you are or if you are serving as a main meal. You can easily double this recipe.
Note: If you can get foccacia wedges from the grocery store or an Italian market, it would really complement the chowder.
Smithfield Ham and Potato Casserole
8 large potatoes, peeled and sliced 1/8″ thick
1 lb. sharp cheddar cheese, grated
1 cup mayonnaise
2 cups diced Smithfield ham
1 small onion, minced
Preheat oven to 325 degrees.
Cook the potatoes in slightly salted (optional) water until barely tender, about 10 minutes. Drain and put in a large bowl.
Add remaining ingredients and mix together.
Place in a well greased 9 x 13 inch pan. Bake for 30 to 35 minutes. Watch closely so the cheese does not burn. You may choose to cover the dish for the last 15 minutes of baking.
Remove from the oven and let stand for 5 minutes before serving.
Makies 8 to 10 servings.
Again, this is one of those dishes you might want to adjust to your tasting. You may even substitute the Smithfield ham but that its up to you.
You can use this dish as a side dish or for breakfast with fresh fruit. It could be served at dinner time with fresh asparagus and a salad.
Make it your own and enjoy….See you soon…
February 12th, 2010
If you are ready to get out and shop, the Tanger Outlets in Rehoboth Beach are having great sales this week-end. You can visit their website http://tangeroutlet.com/rehobothbeach/coupons and you will find what each store is offering, plus printable coupons.
Some of the sales that caught my eye were:
Aeropostale – Donate your old jeans, any brand or size, including children until 2/14, and you will receive 25% off a new pair for each one you bring. Donations will go to local shelters in the area. In addition, Aeropostale will be sending 100,000 of the donated jeans to those in need in Haiti.
Ann Taylor – Take an additional 40% off your entire purchase until 2/16. There are other sales going on in the store.
Banana Republic – Print coupon until 2/15. Up to 40% off.
Bass – Buy one and get 2 free on selected items until 2/17.
Brooks Brothers – From 2/12 until 2/22 receive 70% off all Fall and Winter Clearance and 25% off all basic new arrivals.
Izod – Until 2/16 they will be having a triple discount sale.
J. Crew will be having a tremendous sale until 2/15.
Kate Spade will let you take 40% off the entire purchase until 2/15.
There are hundreds of stores so go on the site and check it out.
Lewes
Friday, 2/12 and Saturday 2/13 – Venetian Carnival Vernissage featuring the paintings of Anita Peghini-Raber. This event will take place at Preshy’s Restaurant located at Midway Shopping Center, 18585 Coastal Highway, #14. Tel. is 302-645-8300.
A Vernissage is the start of an art exhibition. It means, varnishing in French. This is so because at official exhibitions, artists used to give a finishing touch to their works by varnishing them.
This event is the opening celebration with Italian music, wine and food.
A Finissage, with a Carnival Costume Contest for the best 3 characters, will be held on Monday, February 15th from 5 to 7 p.m. An event for all ages.
A Finissage is the ceremonial ending of art exhibitions.
The info. on Vernissage and Finissage was taken from http:/en-wikipedia.org/wiki/Vernissage.
Rehoboth Beach
Rehoboth Beach Mardi Gras – Laissez le bon temps rouler!! Let the Good times Roll!! – February 12 until February 16th – 10 Restaurants are getting ready for New Orleans cuisine, Cajun Cooking and Bourbon St. beverages. There will be Mardi Gras parties, live music and an abundance of beads and more beads.
The participating restaurants are: Dogfish Head Brewery, Dos Locos, Finbar’s, Hobos, Irish Eyes, Mariachi Rest., Pig + Fish Rest. Company, Purple Parrot Grill, Porcini House, Rehoboth Ale House. For more info. on this event and addresses of the restaurants, please call 302-227-2772 or visit http://www.downtownrehoboth.com/downtown_happenings/gumboinformation.htm.
There will be no Gumbo Cook-Off this year, but don’t worry because there will be plenty of the new Orleans signature breakfast called beignets, Po’Boys, Cajun Etouffe and much more Creole food.
Saturday, 2/13 – Second Saturdays Destination Art Walk – Visit downtown Rehoboth art galleries from 2 – 5 p.m. There will be receptions and much more. Please visit www.mosaicrehoboth.com. Mosaic was founded in 2008 to bring recognition and support to the emerging art scene in Rehoboth Beach.
Ocean City, Maryland
Friday 2/12 through Sunday, 2/14 – 27th Annual Seaside Boat Show – This event is held at the Ocean City Convention Center, 4001 Coastal Highway. See over 300 boats, including sail, pontoon, inshore and offshore, wave runners, boat accessories, arts and crafts, insurance and finance reps. Everything you could possibly want to find out regarding “boating life”.
Important – Please note – Proceeds go to the area youth programs known as the “Boat Show that works for Children”. Admission fee. Friday 11 – 7 p.m., Saturday 10 a.m. until 7 p.m. and Sunday 11 a.m. until 5 p.m.
Near Delray Beach, Florida, in the town of Boyton Beach
Art-Sea Living Fine Art and Trunk Show – Location 1628 South Federal Highway, Boyton Beach. Saturday, February 13th from 10 a.m. until 6 p.m. and Sunday, February 14th from 12 noon until 5 p.m. – Stop by and meet local artists, watch beautiful demonstrations, enjoy a glass of wine and artistic conversation. Lots of original art, prints, one of a kind pieces and jewelry. This is their only Fine Art Trunk Show of the Season.
Please call 561-737-2600 for more information or visit their website www.art-sealiving.com. Art-Sea Living offers Fine Art & Fun Art Classes and also a Kid’s Spring Art Camp from 3/23-3/26 and 3/30-4/2.
Delray Beach, Florida
Through Sunday, 2/14 is the 11th Annual Garlic Festival at Old School Square Entertainment Pavilion on 51 N. Swinton. Garlic chefs’ competitions, entertainment and more. $12 per day admission.
Saturday, 2/13 – Green Market – Every Saturday from 8 a.m. until 1 p.m. at SE 4th Ave., just south of Atlantic. Local produce and baked goods.
Saturday, 2/13 – and Sunday 2/14 – Artists in the Park from 10 a.m. until 4:30 p.m. at the Veterans Park located at Atlantic Ave. and the Intracoastal. This event is sponsored by the Delray Beach Art League.
Saturday, 2/13 – Exhibit – Seashells – Sandoway House located on 142 South Ocean Blvd., a couple of blocks south of Atlantic Ave. on A1A.
It is great to see that events and activities will be going on as we dig out from all the storms we have had here at the Delaware and Maryland Beaches.
Have a great week-end!!! Talk to you later….
February 3rd, 2010
Have you ever been to a town called Celebration, in Celebration, Florida (Orlando)? Well, this town was modeled after small American towns and neighborhoods from the early 1900’s. It is not that I want to live like in the early 1900’s. But the idea of living in a town or neighborhood where you can safely walk the sidewalks, talk to your neighbors from their balconies and walk into shops and post offices and become friends, brings nostalgic feelings to my heart.
I believe that towns like Lewes, Princess Anne, Oxford, Berlin, St. Augustine, Milton all of which are located in Maryland, Delaware and Florida have served as models for the above mentioned Celebration concept. One other town, Easton, Maryland, is a perfect example of small town living. With its charming streets, homes and businesses at close proximity to pedestrians, it lets people connect with one another.
Tuesday was a day for a road trip. It took Cindi and I to the town of Easton. We went to meet Susan, a friend that we had not seen for about 6 years. What kind of friends are we? I guess we just have been dealing with our own families, schools, businesses and even though we are only about 1 1/2 hours away, we just let those years slip by.
Cindi and I met in Georgetown, Delaware, and I told her I definitely would take her through the short cut. Well that did not happen since every field looked the same; covered with snow. We made it, though.
Easton, Maryland, just in case you don’t know about this town, is in Talbot County; its County Seat. Its location is at the headwaters of the Tred Avon River. Because of its rivers and creeks it is very popular with boaters.
I have been talking about this small town, but don’t kid yourself, this is a very well connected town. It does not roll its sidewalks at dusk either. Throughout the year it is the host of art festivals, including the very popular Waterfowl Festival. Easton is the home of chic shops, antique shops and restaurants. A wide variety of lodgings are available, as well, including the Historic Tidewater Inn.
The Avalon Theater is another place that should not be missed. It is a happening place. It is located on 40 East Dover St., Easton, MD 21601. Tel. 410822-7299. Website is www.avalontheatre.com. This theater brings you from Symphony to Bluegrass, Comedians to Art Festivals; really, entertainment for the whole family. It was built in 1921. Three world premieres opened at this theater, including “The First Kiss” with Gary Cooper and Fay Ray; filmed in Easton and St. Michaels. Please visit the website above mentioned for more information on the Avalon Theater and upcoming performances. They have their whole schedule up.
 Legal Spirits & Avalon Theater It was time to meet for lunch. Susan met us at Mason’s. This restaurant is located on 22 South Harrison St. in Easton. Tel. 410-822-3204. E-mail is masons@masonsgourmet.com and the website is www.masonsgourmet.com.
You can see from the pictures that this restaurant embodies the small town living. The charming house which was converted into the restaurant greets you with such warmth. One side of the house is the restaurant and on the other side; a more casual and lighter atmosphere. Coffee, gourmet chocolates, candies and wines are all available for purchase.
Mason’s was established in 1966. By visiting the website you will find their history and what they are all about, including menus.
Today I had their Davon Crest Baby Green Salad with candied pecans, peppers, cucumbers, cherry tomatoes, goat cheese and honey mustard vinaigrette. I then added fried oysters on top. Great presentation and taste. The honey mustard added the perfect kick to the salad.
Cindi had their Daily Deep Dish Quiche with baby mixed greens and balsamic vinaigrette. This quiche looked beautiful. Cindi had been having a quiche craving so she was perfectly happy.
In French cuisine, a quiche is a baked dish that is based on a custard made from eggs, and milk or cream in a pastry crust. But I don’t think that a lot of people would know that even though it is considered a dish of French cuisine, it really originated in Germany. The word “Quiche” is from the German “Kuchen”, meaning cake.
Susan decided on the Chicken Salad Plate. It had also fruit salad and pasta salad on the side. Great presentation, as well.
Did I forget to tell you that today was Susan’s birthday? Yes, on Groundhog Day. We ordered a chocolate torte. Velvety smooth, rich and delicious. It went well with my espresso.
 Susan's Chocolate Torte Mason’s service was prompt, attentive and discreet. Kari, our server, let us catch up, knowing that we had not seen each other for a long time.
So, even though Easton is a little bit of a drive from the Delaware Beaches and Ocean City, Maryland, it is really worth visiting.
A Tip: The only suggestion I would have for Mason’s is that its staff should be informed about ingredients in their chocolates and baked goods in case a customer has a food allergy.
Note: Information of Quiche was taken from http://en.wikipedia.org/wiki/Quiche.
Enjoying a meal with friends is something that is priceless. Really, it is!!
Talk to you later…
January 30th, 2010
What can I say, it’s Winter Time!! But what a difference a day makes!! Yesterday, I was driving around and taking pictures of Silver Lake in Rehoboth Beach and today I cannot even drive. The snow is deep, it is windy and cold. But most of all, it is very quiet.
Here are a few sights:
 "Announced by all the trumpets of the sky, arrives the snow." by Ralph Waldo Emerson  "Beautiful feathery flakes of snow, Over the woodland and field they go, Making a blanket so warm and deep, Over the flowers that lie asleep." by Mary Louise Allen  The Golf Course  A Solitary Feeder  A Feast  "Snow makes whiteness where it falls, The bushes look like popcorn balls, And places where I always play, Look like somewhere else today" by Mary Louise Allen
As the evening embraced the Delmarva Peninsula, the snow got deeper and heavier.
 Still Snowing  "In the depths of winter I finally learned there was in me an invincible summer." by Albert Camus
Tomorrow is another day for…..cleaning the driveway? Have a good one!! Talk to you later…
January 28th, 2010
Where has time gone? It seems just like yesterday when we were celebrating the opening of a new restaurant in Bethany Beach. I say it this way because at the time I was living in Bethany. DiFebo’s opened 20 years ago. Yes, the year was 1989 and they have been serving the Bethany Beach area since then.
DiFebo’s is located at 789 Garfield Parkway (Rt. 26) in Bethany Beach, DE 19930. Tel. is 302-539-4550. For carry out please call 302-539-4914. The website is www.difebos.com. The Executive Chef is Ricardo Jimenez and you may e-mail him at ricardo@difebos.com.
Remember when I mentioned the group of friends called the Usual Suspects? Well I went to meet 2 of them; Debbie and Shelley. We decided on DiFebo’s because none of us had been there in a long time. I really don’t remember when I last ate there but I don’t have a reason why I have not been there in such a long time. It really has been years. Well, enough of that. I am glad we went because we all had an excellent meal.
Upon entering the restaurant, I noticed that it still looked the same. The dining area where we were directed was a little too dark, too many tables; I was not crazy about the decor; it’s just my own particular taste. I was not there for the decor so that did not matter much.
Sergio was our waiter. I noticed he had an accent. He told us he was from Chile and so I spoke to him in Spanish. He was nice and very attentive.
Last Tuesday there was a special going on; soup, salad, entree and dessert for $19.95. Debbie had the Chicken Marsala and Shelley had the Mahi Mahi with shrimp, asparagus and risotto. Sometimes, when restaurants offer these specials, their portions tend to be smaller. DiFebo’s portions were just the right size.
I chose their House of Greens which was a salad of field greens, classic balsamic vinaigrette and imported Parma cheese. Light and perfect for a starter.
My dish was not on the special but was very reasonable, as well. I had the Fresh Fish of the Day with Mussels en Brodo. The fish was Mahi Mahi and it was grilled over pan-roasted mussels gently poached in a saffron broth with San Marzano tomatoes and fresh spinach. Garnished with frizzled leeks. The word “en Brodo” means “in Broth”. All I can say is that it was delicious.
 Mahi Mahi with Mussels en Brodo The dessert that my friends chose was the bread pudding. I took a few bites and it was not too sweet and had just the right density.
DiFebo’s has plenty to choose from. They are open daily and even deliver. Their Lunch & Carry Out Menu, as well as their Dinner Menu can be found on their website above mentioned.
This family owned and operated restaurant has a unique feature for the beaches. They have Family Style Meals to Go. This catering menu is designed for parties of 10 guests or more. They have created affordable, hot delicious food that can go from their kitchen to yours; ready to serve. You can pick and choose your trays. Have them delivered or for pick up. You can even let them know if you are in need of a chaffing dish to keep the food warm. I have never used this service but I can imagine how popular this is, especially, at the height of the summer season. How convenient!!
Isabella’s, next door, is their sister restaurant. I will review that one at another time.
In the meantime, enjoy the good restaurants the Delmarva Peninsula has to offer……Until next time…
January 27th, 2010
It started with my husband watching the Food Network Channel. All of a sudden they were talking about a restaurant in Bal Harbour called La Goulue; a replica of a Parisian bistro with the best cheese souffle. Well, that is all it took. We wanted to go there, especially after watching the t.v. show and drooling at the site of such a magnificent dish.
Since we were in Florida, at the time, we were willing to drive over an hour to try La Goulue. I called the restaurant to find out if the souffle had flour. I thought that it might. I have never made one. Well, of course, it did, and you already know that in my household we eat gluten free, which means no wheat, flours and derivatives thereof. Well, that was a short trip!!
The word souffle is the past participle of the French verb souffler, which means to blow up or puff up. This is what happens when you combine egg yolks, egg whites and other ingredients. An enriched sauce with egg yolks and lightened with beaten egg whites, is what it is.
My husband kept dreaming about the cheese souffle and tonight his dream came true.
The following recipe is Gruyere and Parmesan Cheese Souffle. I have substituted the all purpose flour for a Gluten Free All Purpose Baking Mix made by Arrowhead Mills. It worked perfectly and the rest of the ingredients are gluten free as well. I hope you like it. It was so easy to make.
Gruyere and Parmesan Cheese Souffle
Grated Parmesan cheese – Buy a good wedge and grate it, finely, yourself.
1/4 cup (1/2 stick) butter
5 tablespoons Gluten Free All Purpose Baking Mix. If you don’t have an allergy, then use all purpose flour.
Pinch of cayenne pepper
Pinch of ground nutmeg
1 1/4 cups whole milk
1/4 cup dry white wine
6 large egg yolks
8 large egg whites
1/2 tsp. salt
1/4 tsp. ground black pepper
1 1/4 cups plus 2 tablespoons (packed) coarsely grated Gruyere cheese (about 6 ounces)
1/4 cup finely grated Parmesan cheese
Position rack in center of oven and preheat to 400 degrees.
Generously butter one 10-cup souffle dish; sprinkle with Parmesan cheese to coat.
Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, a little over 1 minute.
Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes or so. Remove from heat.
Mix yolks, salt and pepper in a small bowl and add the mixture all at once to the sauce and whisk quickly to blend.
Fold in 1 1/4 cups Gruyere cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt).
Using an electric mixer, beat whites in a large bowl until stiff but not dry. Fold 1/4 of whites into the souffle base to lighten and then fold in the remaining whites.
Transfer mixture to prepared dish. Sprinkle with remaining 2 tablespoons of Gruyere cheese.
 Before Place souffle in oven; reduce heat to 375 degrees. Bake souffle until puffed, golden and gently set in the center. This will take about 45 minutes. Take it out of the oven and serve immediately.
 And After Serves 4 to 6 guests.
I think your guests will be very impressed. This is the type of dish that can be served with a salad and a green vegetable like asparagus, which is what I did.
Remember make the recipe your own; adjust it to your needs.
Bon Appetit!!
Note: This recipe was taken from www.epicurious.com and the information on the word souffle was taken from http://en.wikipedia.org/wiki/souffl%C3%A9.
January 13th, 2010
It is still so cold and even though I had a few events to report and a prepared post, I put them aside and thoughts of biscuits, cornbread, and muffins were dancing in my head because they are comfort foods and would be great with a good, full bodied cup of coffee. So, here they go.
Best Ever Buiscuits
2-2 1/2 cups self rising flour
1/2 cup shortening
1 cup milk
Place flour in a large bowl and make a well in the flour.
Add shortening and milk to that well in the flour.
Start mixing with your hands until flour leaves the bowl.
Flour your hands and pinch off dough to make the biscuit.
Place on an ungreased cookie sheet and bake in the top part of the oven at 500 degrees until brown.
Church Supper Cornbread
Boil together:
3 cups boiling water
1 stick of margarine
Mix well:
2 cups white corn meal
1/2 cup flour
1 cup sugar
1 tsp. salt
Pour boiling water mixture over dry ingredients and mix very well.
Add 1 1/2 cups cold milk. Mix.
Add 3 well beaten eggs and mix well.
Pour into a greased, floured pan (9″ x 13″).
Bake at 375 degrees for 1 hour.
Beer Muffins
4 cups Bisquick
2 tblsps. sugar
1 can room temperature beer
Mix all together. Put in muffin tins and bake at 400 degrees for 20 minutes.
Remember to get some good coffee and sit back and relax…
January 8th, 2010
You know they are coming. Whether you have invited them or not, those foodies will be showing up to watch their favorite teams. I will be watching the Ravens.
You need to be prepared. It will be a cold week-end ahead. So, here is a little bit of help, just in case friends are coming to your house.
Black Bean Salsa
2 (15 oz.) cans black beans, rinsed and drained
1 (17 oz.) can whole kernel corn, drained
2 large tomatoes, seeded and chopped
1 purple onion, chopped
1/4 cup chopped fresh cilantro
3-4 tbsps. fresh lime juice
2 tbsps. olive oil
1 tbsp. red wine vinegar
1 tsp. salt
1/2 tsp. pepper
Mix together all ingredients and refrigerate. Very good with corn chips. And so versatile that you can put it on eggs or baked potatoes.
Note: This recipe is gluten free. Read labels of canned goods.
Oyster Broccoli Chowder
3 cups milk
2 (11 oz.) cans condensed cheddar cheese soup
1 (10 oz.) pkg. frozen chopped broccoli
1 cup frozen loose-packed hash brown potatoes
1 small onion, chopped
1 pint shucked oysters or two oz. cans whole oysters
In a 3 quart saucepan, combine milk and soup.
Stir in broccoli, potatoes, and onion. Cook, stirring occasionally, over medium heat until bubbly, breaking up broccoli with fork until thawed. Simmer, covered for 10 minutes.
Remove from heat; cool. Cover and chill.
At serving time, reheat soup. In a saucepan place the fresh undrained oysters; cook over medium heat until edges curl.
Add to broccoli mixture; heat through.
Note: If using canned oysters, just add undrained oysters directly to soup and heat through.
Macaroni & Cheese Salad
1 (16 oz) pkg. Rotelle large shells
1 1/2 lbs. sharp cheddar cheese, cut into small squares
1 pkg. radishes
2 medium green peppers
1 1/2 cups mayonnaise
2/3 cups milk
3/4 tsp. salt (optional)
1/2 tsp. cracked pepper
Sugar to taste
Cook macaroni, drain and set aside.
Cut cheese, radishes and green peppers to bite size pieces.
Mix mayonnaise, milk, salt, pepper and sugar together.
Combine everything together and serve at room temperature or chill.
Note: Just add a tsp. of sugar first, then taste it and adjust.
To make this recipe gluten free you will need to get gluten free pasta.You will only be able to get the small shells. Buy the block of cheddar cheese and shred it yourself. Hellman’s mayonnaise is gluten free.
Shrimp Cakes
4 cups chopped cooked shrimp
2 cups mashed potatoes
2 tsps. dry mustard
1 tsp. Worcestershire sauce
2 tsps. Old Bay Seasoning
4 tbsps. chopped parsley
1 1/2 cups shredded potatoes
Mix first 6 ingredients; cover and chill.
Form into patties then coat with shredded potatoes.
Pan fry until golden on both sides.
Makes 8 cakes.
Note: To save time you can buy the frozen shredded potatoes. Make sure you chop the shrimp in very small pieces. If you decide to serve them as an entree then just add a salad. But, you can make them smaller and serve them as an appetizer. Have a little bit of tartar sauce for dipping.
To make this recipe gluten free you should shred your own potatoes and instead of tartar sauce you can just dip the cakes in Emeril’s mustards.
If you really have a large crowd, then you can try this recipe. Just let me know how it comes out.
Elephant Stew
1 medium size elephant
2 rabbits, optional
Lots of brown gravy
Salt and Pepper to taste
Cut elephant into small bite size pieces. This will take approximately 2 months.
Add enough brown gravy to cover. Cook over a kerosene fire for about 4 weeks at 465 degrees.
This will serve approximately 3,800 people.
If more are expected, the 2 rabbits may be added, but do this only if necessary, as most people do not like to find hare in their stew.
I just want to make sure you are reading the blog….
Make them your own and talk to you later…
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