Be Merry! by Gail Harper Yeilding

be merry! Christmas 2014

Happy Holidays!!!

Here is a collection of recipes from my favorite chefs, my best of friends throughout the years of eating, drinking, and merry-making---thank you for being great friends!!! Along with each recipe reminding me of you, I paired each recipe with a song or musician that does as well.

Bon appetit :-) XOXOX Gail Harper

Woodlawn, Alabama

Table of Contents: I Like Cold Beverages… Cape Codder… Lindsay Conlin, San Francisco, CA/ Boston, MA Dark and Danky… Anonymous, Boston College Alabama Slammer… my Halloween Costume, circa 2002 Asperol Spritz...Lynn and Richard Yeilding, Birmingham, AL Moscow Mule… Liz Strong, Venice Beach, CA Hunter’s Dry… Rhodes University, South Africa Bread, Soups and Salad… Greek Salad… Jamie Hill, Athens, GA

Northern Lights… Whitney Girard, Boston, MA Purple Cabbage Cole Slaw… Hampton and Bart Stephens, Birmingham, AL Make Cornbread, Not War… Caroline and Tom Yeilding, Birmingham, AL Neptune Oyster New England Clam Chowder...Lindsay Conlin, San Francisco, CA Lentil Cleanse… Crispin Piazza, Birmingham, AL Brea--FAST…all day! Shakshuka-extravaganza… Anne Trabue Nelson, Charleston, SC Shrimp and Grits… Libby Kurz, Washington, DC Breakfast Casserole… Leslie Hardwick, Birmingham, AL Sweet Potato Hash… Randy Frey and Ruth Hill Yeilding, Winter Park, FL Meet me at a Meat and 3+ Ryan’s Healthy Meatballs… Katherine Kowalski, San Francisco, CA Sunday Pizza… Liz Strong, Venice Beach, CA Greylock Boys Jambalaya… Rocco Cambareri, Brooklyn, NY Best Chicken Salad I’ve Ever Had… Liz Vassallo, New York, NY

Andrew Jackson Chicken… Jessica Baldwin, Mobile, AL Just gonna vegggg My Sandwich… Blair Kanis, Denver, CO 4th of July Bean Casserole… Kristina Scott, Birmingham, AL Aunt Susie Surprise… Brittany Emanuel, Chile Mozambique Pasta… Katy Burke Randle, Denver, CO Something Sweet? Charlie Brown Sundae… Lou Yeilding, Aliquippa, PA Jelly Cookies… Bobo Wright, Bowling Green, KY

I Like Cold Beveragesâ&#x20AC;Ś

Cape Codder… Lindsay Conlin, San Francisco, CA/ Boston, MA Ingredients: Ice Cubes 2 fluid ounces vodka 4 fluid ounces cranberry juice Half a lime, plus a wedge for garnish Directions: Fill a highball glass with ice. Pour the vodka and cranberry juice over the ice. Squeeze the juice from the lime half into the drink. Stir gently. Garnish the edge of the glass with the lime wedge. Serve.

Dark and Danky… Anonymous, Boston College Ingredients: 2 fluid Ounces Captain Morgan Spiced Rum 2 fluid Ounces Buffalo Rock Ginger Ale or Doctor Pepper

Directions: Fill a glass with ice. Pour the Rum and Ginger Ale over the ice. Squeeze a lime into the drink. Stir gently. Serve.

Alabama Slammer… my Halloween Costume, circa 2002 Ingredients: ½ ounce vodka ½ ounce Southern Comfort ½ ounce amaretto ½ ounce sloe gin Orange Juice Directions: Pour the liquors into a highball glass filled with ice. Fill with orange juice.

Aperol Spritz...Lynn and Richard Yeilding, Birmingham, AL Ingredients: 2 oz. Prosecco

1 ½ Aperol Orange Liqueur

Directions: Mix and enjoy!

1 dash soda

Moscow Mule...Liz Strong, Venice Beach, CA Ingredients: 1 1/2 fluid ounces vodka

1/2 fluid ounce lime juice

1/2 cup ginger beer

1 lime wedge for garnish

ice cubes

Directions: Pour vodka and lime juice into a mug; add ice cubes and ginger beer. Stir to combine. Drop a lime wedge into the mug for garnish.

Dance on a Table with Hunter’s Dry… South Africa/ Mother Earth News (because we really did this :) Hard Cider Brewing Equipment One 5-gallon food-grade plastic bucket with spigot, lid and airlock 3 to 6 feet of 5/16-inch food-grade plastic tubing Stainless steel or plastic spoon Enough half-gallon glass “growler” jugs or other bottles (including caps or corks) to store the finished cider Optional: Stainless steel or enameled pot Optional: a second 5-gallon food-grade plastic bucket with spigot, or a glass carboy Hard Cider Ingredients 5 gallons of preservative-free, sweet apple cider, preferably unpasteurized Two packets of wine yeast (Lalvin 71B or Red Star Cote des Blancs are good choices) Optional for higher alcohol content: 2 pounds of brown sugar or honey Optional for creating a starter: one 16-ounce bottle of preservative-free, pasteurized apple juice Optional for sparkling cider: 3/4 cup honey or brown sugar How to Make Hard Cider Brewing hard cider from non-alcoholic, or “sweet” cider is a simple process, and the inebriating end product is as delicious as it is discombobulating. Here are the steps you’ll follow to make hard cider of your own.

Find the Ingredients for Hard Cider Choose Your Juice. The best hard cider is made from sweet apple cider fresh from the cider press — whether your own, or a local cider mill’s. If you’re buying sweet cider, start by checking the label to be sure the cider doesn’t contain chemical preservatives, because these will kill your yeast and your cider will not ferment. (The cider is chemically preserved if sodium benzoate or potassium sorbate are listed on the label.) Your best bet for preservative-free cider is to buy it in season from a local orchard. In a pinch, you can also make hard cider with grocery store apple juice, as long as it doesn’t have preservatives. Also, be aware that most commercial cider makers are required to pasteurize their cider, and the process they use will affect the flavor. Preferably, your sweet cider should be “cold pasteurized,” which kills microorganisms with ultraviolet light. The usual method of pasteurization kills microorganisms with heat, which affects the flavor of the juice. If you’re not sure which method a local cider mill uses, it doesn’t hurt to ask. Choose Your Yeast. A variety of dry and liquid brewing yeasts will do the trick, and you can find them online or from homebrew stores. Although you can buy specialized liquid yeast packs for fermenting cider, dry wine yeasts do an excellent job and are much cheaper. (You can get a pack for less than a dollar.) Make a Hard Cider Starter. The day before you brew your cider, make a starter. This step is optional, but it ensures that your yeast is proved (i.e., alive) and will start fermenting your cider right away. To make a starter, open the bottle of preservative-free apple juice and pour out a few ounces. Pour the contents of one yeast packet into the bottle, reseal it and shake for a few seconds. Within five or six hours, you should see a bit of bubbling within the bottle. Once you do, release the pressure within the bottle, reseal it and put it in the refrigerator. Get it out a couple of hours before you brew. Start Brewing Your Hard Cider On brewing day, pour your cider into the brewpot and simmer it over medium heat for about 45 minutes. This will kill most of the wild yeasts and bacteria in the cider. Bolder cidermakers will forgo this step by pouring the sweet cider directly into a plastic bucket and then pitching in the yeast. If you follow this strategy, wild strains of yeast will still be in the sweet cider when it begins fermenting. This will alter the flavor of the cider. (It may or may not improve it.) If you do heat the cider, don’t let it boil! Boiling causes pectins to set, which creates a permanently hazy beverage. While simmering the cider, you can add the optional 2 pounds of brown sugar or honey. This will boost the fermentable sugar content in your cider and up the alcohol content.

Next, pour the cider into a sanitized fermentation bucket — an unsanitized bucket may spoil the cider. To sanitize, pour a capful of bleach into your bucket, fill it with water, let it sit for a half an hour, then dump out and rinse with cold water. (You can also buy non-bleach, no-rinse sanitizers at homebrew stores.) Let the cider cool to nearly room temperature, then add your yeast — or starter, if you chose to make one. Stir the mixture for a minute or two with a clean stainless steel or plastic spoon to aerate, then seal the lid and affix the airlock. Place the bucket in a room or closet where the temperature is 60 to 75 degrees — the closer to 60 degrees, the better. Stay within this range if you can: At lower temperatures the cider won’t ferment, while higher temperatures will speed up fermentation, but may also change the flavor. Let the Cider Ferment. Within a day or two you should see the airlock start to bubble. The gas it’s releasing is carbon dioxide, a byproduct of the fermentation process. Congratulations, your soft cider is on its way to becoming a delicious, inebriating elixir of the gods! This bubbling should subside within two weeks, signifying an end to the primary fermentation. After that, let the cider sit another week to allow the yeast to settle out. Options For Bottling Hard Cider There are a couple of different ways you can go at this point: Option 1: Bottle the Cider Now. If you want to bottle the cider immediately, affix the rinsed food-grade tubing to the spigot on your fermentation bucket and pour the cider off into sanitized jugs or bottles. (Be gentle when moving the bucket full of cider. Sloshing can disturb the yeast sediment at the bottom of the bucket and cloud up your cider.) Seal the jugs or bottles. Let the bottled hard cider sit for another two weeks and then it will be ready to drink. Your cider will probably be “still” (i.e., not fizzy) unless you let it age for several months. Hard cider is more like wine than beer, and the flavor will improve as it ages. Option 2: Let Your Cider Clarify. If you only use one fermenter, your cider will taste fine, but may not be perfectly clear because it will probably still have some suspended yeast. To reduce cloudiness, siphon your cider into a secondary fermenter (another food-grade bucket). Sanitize this bucket before filling it with cider. Once you’ve siphoned your cider into the secondary fermenter, put a sanitized lid and airlock on it and place it back in a dark and, preferably, cool location. A month should be ample time for the cider to clarify. After it’s aged for as long as you can stand, bottle it as above. This cider will most definitely be “still,” with no bubbles.

Bread, Soup, and Saladsâ&#x20AC;Ś

Jones Valley Teaching Farm, Birmingham, AL

Greek Saladâ&#x20AC;Ś Jamie Hill, Athens, GA Tori Amos

Ingredients: 1 Sweet or Purple Onion 3 Large Tomatoes 1-2 Cucumbers, peeled Red Wine White Balsamic Vinegar Olive Oil Salt and Pepper Directions: Chop up each vegetable. Pour Vinegar and Olive Oil on top. Stir with Salt and Pepper. Refrigerate for 1-2 hours before serving.

Halloween, Athens, GA 2014

Northern Lights Pasta Salad… Whitney Girard, Boston, MA Loving Cup, Phish Ingredients: Northern Lights Italian Dressing Fusilli Pasta Broccoli Raw Carrots Feta Cheese Directions: Cook pasta and broccoli. Mix together. Pour dressing on top. Refrigerate and serve.

Katherine’s Wedding, Charleston, SC

Magic Slaw… Hampton and Bart Stephens, Birmingham, AL Cat Power, Phish Ingredients: Purple Cabbage Tablespoon of Yogurt/ Mayo

Capers

Pine Nuts

Directions: Chop slaw in thin strips. Stir in capers, pine nuts and then yogurt/mayo. Refrigerate before serving.

James and Mose Piano Recital, 2014

Make Cornbread, Not War… Caroline and Tom Yeilding, Birmingham, AL Pink, Dire Straits Ingredients: 9 oz./1 3/4 cups cornmeal, stone ground if possible 2 1/4 oz flour 2 teaspoons baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2T sugar 2 large eggs 1 cup buttermilk 1/4 cup sour cream 1 1/2 oz. butter, cut into several pieces

Directions:

Position a rack in the center of the oven and put a 9-10 inch cast iron skillet or 9 inch heavy duty square or round metal baking pan on the rack. Heat the oven to 425. In a small saucepan bring 1/2 cup water to boil over high heat. In a large bowl, combine 1/2 cup cornmeal and the boiling water. Stir to blend--the mixture should become a thick mush. In a medium bowl, whisk the remaining 1/13 cups cornmeal with the flour , sugar, baking powder, salt, and baking soda to blend. Add the buttermilk, sour cream, and eggs to the cornmeal mush and whisk to blend. When the oven and pan are fully heated after about 20 mins add the dry ingredients to the wet ingredients and mix with a wooden spoon until just blended. Do not over mix. Remove the hot pan from the oven and add the butter pieces, tilting the pan to swirl the butter around until it's melted and the pan is weel-coated. The butter may brown, this is fine. Immediately pour the melted butter over the mixed batter and stir to combine. Scrape into the hot pan. Bake until the cornbread pulls away from the sides of the pan and is golden on top. 18-20 mins.immediately turn the bread out onto a rack. Cool for 5 mins. Serve hot.

Arden and William Upton’s Wedding, 2014

Lentil Cleanse… Crispin Piazza, Birmingham, AL Hold on, Hold on, Neko Case Ingredients: 1 cup organic lentil trio 4 cups of water 1 teaspoon salt ½ ground tumeric 1 tablespoon canola oil ½ cumin seeds 1 medium chopped onion 4 cloves of garlic 1 tablespoon minced fresh ginger ½ teaspoon ground coriander ¼ teaspoon cayenne pepper 2 mangos, peeled and diced ½ cup chopped fresh cilantro ***Ginger, cayenne and tumeric make this dish a great cure for a headache and swelling*** Directions: Place lentils in a colander and rinse until the water runs clear. Combine lentils, 4 cups of water, ½ teaspoon salt and tumeric in a large sauce pan. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally for 15 minutes. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add cumin seeds and cook until fragrant and starting to brown, about 30 seconds. Add onion: cook, stirring, until soft and beginning to brown, 4 to 6 minutes. Add garlic, ginger, coriander, cayenne and the remaining ½ teaspoon salt and cook, stirring for 1 minute more. Stir the garlic mixture and mangoes into the lentils. Return to a simmer; cook, stirring occasionally, until the lentils are falling apart, 10 to 15 minutes. Stir in cilantro.

Community Day, 2010

Neptune Oyster's New England Clam Chowder...Lindsay Conlin, San Francisco, CA U2 Ingredients: 1 quart small Prince Edward Island potatoes, peeled and diced 1 1/2 cups celery, finely diced (reserve scraps for stock) 1 1/2 cups Spanish onion, finely diced (reserve scraps for stock) 1 tablespoon minced thyme 1 tablespoon canola oil 4 ounces unsalted butter 2 tablespoons ground salt pork 1 cup all-purpose flour 1 quart whole milk 2 quarts clam stock (see recipe below) 3 cups freshly chopped cherrystone clams (about 36 clams) 1 pint heavy cream

Kosher salt 1 bunch chopped flat parsley Freshly ground black pepper 1 quart oyster crackers or saltine crackers Directions: Step 1: Place potatoes in a medium-sized pot with 1 tablespoon salt and cold water. Place on high heat and cook potatoes until they are tender but have a small amount of bite left to them. Immediately strain and run under cold water when the potatoes are ready. Step 2: In a sautĂŠ pan sweat celery, onions and thyme with canola oil over medium-low heat, stirring frequently. Do not allow to brown. When the vegetables are cooked but still retain their color, remove from heat. Step 3: In a large, heavy-bottomed pot slowly melt butter. When butter is almost melted add ground salt pork. Render out salt pork with butter over low heat. Do not allow to brown. When salt pork is rendered with butter, add flour and whisk together. Whisk the mixture on low heat until it is well-incorporated, about 2 minutes. Add whole milk. Continue to whisk on medium-low heat. Gradually increase heat to medium. Bring mixture to a low simmer. Continue whisking occasionally. The mixture will begin to thicken. Continue to whisk less frequently, but do not allow mixture to stick to bottom of pot and burn. Step 4: After about 15 minutes of low simmering and whisking, add Clam Stock to mixture. Whisk. Add celery and onion mixture to pot. Whisk. Add cooked potatoes and fresh chopped clams to pot. Stir with a spoon. Add heavy cream to pot and bring to a low simmer. After 10 minutes of low simmering, taste and season the chowder with kosher salt. Turn temperature down, leave in pot and serve. Garnish with a pinch of fresh chopped parsley and a few turns of cracked pepper. Crush oyster crackers into soup and eat. Serves 12. (To prepare ahead of time, perform all steps up to adding potatoes. Chill and reserve soup. When ready to serve, heat up soup while stirring, then continue by adding potatoes and so on.)

Clam Stock 10 cherrystone clams 2 1/2 quarts water Diced celery and onion scraps In a medium-sized pot, place 10 washed and scrubbed cherrystone clams, 2 1/2 quarts water and reserved celery and onion scraps. Bring to a simmer until clams open. Serve.

Whitneyâ&#x20AC;&#x2122;s Best Friend Weekend, Rhode Island, 2013

Brea--FAST, all day!

Shakshuka… Anne Trabue Nelson, Charleston, SC, Philadelphia, PA Gotta Jaboo, Phish/ Freaker, Keller Williams Ingredients: 1 Large Can Crushed Tomatoes 1 Large Can Tomato Sauce 1-2 Eggs per serving 2-3 Poblano Peppers 1 Onion 1 pinch of Parsley 1 handful of Spinach Mozzarella Cheese Directions: Chop parsley, spinach, onions, and peppers. Spray pan. Saute peppers and onions first. Pour tomatoes and the rest of ingredients on top. Mix together. With a spoon, create a well for each egg by pressing down on top of the liquid. Allow eggs to poach. Sprinkle cheese on top and serve with a slice of bread.

Shakstravaganza, 2014

Shrimp and Grits… Libby Kurz, Washington, DC Coconuts, Widespread Panic Ingredients: 1 1⁄2 c grits 6 T butter 1 1⁄2 c cream 42 -60 shrimp 6 T butter 11⁄2 t garlic 1 c white wine 1 1⁄2 t cajun spice salt to taste 1 1/2 c diced tomatoes 12 tablespoons chopped scallions (about 1 cup grated onions)

Directions: Stir grits into salted boiling water in a heavy bottom saucepan. Return to boil. Cover. Reduce the heat and cook for 20 to 25 minutes stirring frequently . Add butter and cream. Stir until butter is melted. Grits should be creamy. Saute shrimp in butter and garlic. Add wine and spices Cook shrimp, only until it is transparent pink. Toss in diced tomatoes and scallions and cook. For 1-2 minutes. Finish off with a touch of butter. To serve spoon shrimp and sauce over grits. Serves 6.

Libby’s Bachelorette, Lake Martin

Breakfast Casserole… Leslie Hardwick, Birmingham, AL Moon Taxi, Lilly Allen, Mixed with Zach Galifianakis song Ingredients: 1 can Crescent Rolls 1 lb sausage 1 can cream of mushroom soup 1 cup of milk 2 cups cheddar cheese 1 dozen eggs Directions:

Cook and drain sausage. In a bowl, mix eggs, salt and pepper. In another bowl, mix soup and milk. Pour soup mixture in with eggs and mix well. Add 1 cup of cheese and stir.

Take crescent rolls and press in bottom of casserole dish. Add sausage on top of crescent rolls. Pour egg mixture over sausage. Top with remaining cheese. Bake 30-45 minutes or until golden brown.

Cook for 1 hour.

The Lake and Breakfast Casserole

Healthy and Delicious Sweet Potato Hashâ&#x20AC;Ś Ruth Hill Yeilding and Randy Frey, Winter Park, FL Dave Matthews Ingredients: Sweet Potatoes Red and Green Peppers Onions Turkey Bacon Directions: Chop all ingredients. Saute in frying pan.

Christmas Brunch, 2013, Winter Park, FL

Meet me at a Meat and 3+ Â

Ryan’s Healthy Meatballs… Katherine Kowalski, San Francisco, CA You Can’t Always Get What You Want, Rolling Stones/ Grateful Dead Ingredients: Ask butcher for: 1 lb. chicken ground breast 90/10 (double grind) Combine above with: 1 egg white 1/4 cup grated parm herbs (parsley, chive, basil, oregano) salt, pepper 2T pine nuts, chopped Sautéed onion (can skip if you don't want) Directions: Mix Use ice cream scooper to make balls Spray with oil for color Bake 375*, 14-17 minutes

Sunday Pizza… Liz Strong, Venice Beach, CA Gypsy Swing Ingredients: Dough, Tomato Sauce, Garlic, Crushed Olives, Large Pepperoni Directions: Buy fresh dough from grocery. Roll out dough. Spread sauce. Cheese. Garlic. Olives. Pepperoni. Cook until light brown.

Celebration Weekend

Greylock Boys Jambalaya… Rocco Cambareri, Brooklyn, NY Derek Trucks and Susan Tedeschi Ingredients: Red, Green Pepper 1 Onion Chicken Shrimp Chicken Stock Carolina Rice DIrections: Start rice with a little bit of olive oil. Stir rice in and add chicken broth 1 cup at a time until it is absorbed. Chop and saute vegetables. Add Chicken. Drink a beer. Add shrimp.

Chicken Curry Salad… Liz Vassallo, Potomac, MD Mozambique, Bob Dylan Ingredients: Chicken Curry Salt Pepper Lemon Mayonnaise Directions: Combine ingredients. Serve on a sandwich or with crackers. Best enjoyed with wine drunk out of the bottle. Or after basketball practice in Zuni, New Mexico.

Zuni, New Mexico

Andrew Jackson Chicken… Jessica Baldwin, Mobile AL (Nancy Baldwin, Saraland, AL)

Neil Young and Widespread Panic Ingredients: 1 Frying Hen or 8 halves of chicken breasts 1 Large Yellow Onion 1 Stick Butter 1 Large Bell Pepper Garlic Powder 1 Cup of Fresh Mushrooms Seasoned Salt ½ Cup Fresh Parsley, chopped Fresh Ground Pepper ½ Cup Dry White Wine Directions: Preheat oven to 325 degrees. If using a frying hen, cut up as for frying. Wash and clean chicken well. Melt ½ of your butter in a large skillet. Lightly brown chicken pieces. Season well with garlic powder, salt, and pepper on both sides as chicken browns. Place browned and seasoned chicken in a shallow 1 ½ quart baking dish. Add the rest of butter to your skillet. Saute onions and bell peppers over medium heat. When onions are limp, add mushrooms and parsley. Cook 2 minutes. Add white wine and mix well. Remove from heat and pour mixture over the chicken. Cover the baking dish and bake for 1 ½ hours at 325 degrees. This dish may be prepared a day ahead and reheated. It also freezes well. Serve hot.

Jessica’s Shower, 2013

Just gonna Veggggg...

My Sandwich… Blair Kanis, Denver, CO What a Time, Bruce Hornsby Tomato, Avocado, Sprouts, and Wheat Bread. Simple and good.

4th of July Baked Bean Casserole… Kristina Scott, Birmingham, AL Airstream Driver, Gomez Ingredients: 3 slices nitrate-free bacon, roughly chopped 1 tablespoon extra virgin olive oil 1 large yellow onion, chopped 1 tablespoon tomato paste 1/2 cup light brown sugar 2 tablespoons molasses 1/2 teaspoon chipotle chile powder, more to taste 1 teaspoon dry mustard 1 tablespoon apple cider vinegar 3 (15-ounce) cans variety of beans, black, white, pinto, kidney, etc. 1 cup low-sodium chicken broth, plus more if needed Salt and pepper to taste Directions: Preheat oven to 325°F. Cook bacon in a large, oven-proof skillet over medium heat until it starts to release its fat. Add olive oil and onions and cook until translucent and soft, 5 to 7 minutes. Stir in tomato paste, sugar, molasses, chili powder, mustard and vinegar until well combined and cook for 1 minute. Add beans, broth, salt and pepper and stir gently to combine. Cover skillet tightly with a lid or foil and bake for 1 hour. Remove lid, add more broth if needed to moisten beans and continue to bake, uncovered, until top is browned and bubbly, about 30 minutes more. Serve hot.

Aunt Susie Surprise… Brittany Emanuel, Chile Float On, Modest Mouse Ingredients: Bowtie Pasta Butter Flour

2% Milk Cheese Diced Tomatoes

Directions: Cook enough bowtie pasta to fill a pyrex. Make a roux with butter and flour, add 2% milk and stir until thickened, then add like 2 cups of cheese and 1 or 2 cans of diced tomatoes. Combine with pasta in the pyrex. Sprinkle more cheese on top and bake until golden brown on top.

o Montana, Summer 2006

Mozambique Pasta… Katy Burke Randle, Denver, CO Do you Right, 311 Ingredients: Tomato Onion Spaghetti Egg and Avocado on the side. Directions: Saute Onion and Tomato. Cook spaghetti. Fry an egg. Serve together, egg on the side.

Dorm Catering/ Cream Cheese Rollups Ingredients: Cream Cheese Tortillas Canned Green Chilis or Jalapenos Garlic Salt Directions: Combine cream cheese and peppers. Spread on tortilla. Sprinkle garlic salt. Roll up and cut in slices.

Mozambique, 2004

Something Sweet?

Charlie Brown Sundae… Lou Yeilding, my grandmother from Aliquippa, PA Ingredients: Chocolate Sauce Peanut Butter Breyers Vanilla Ice Cream Directions: Put chocolate sauce and peanut butter in microwave for 2-3 minutes. Stir. Pour on top of ice cream.

Jelly Cookies… Bobo Wright, my grandmother from Bowling Green, KY Ingredients: 1 cup butter 2 cups of flour 1 cup sugar Pecan Halves (toasted in butter) Pinch of salt Crab Apple Jelly 2 tsp vanilla Directions: Cream butter and sugar, then add salt, vanilla, and flour. Shape dough into small balls and place on a greased cookie sheet. Punch a hole in the center of each ball (with your thumb), and put ¼ a teaspoon of jelly and a pecan half. Press dough almost together over jelly and nut to avoid jelly cooking out. Bake at 300 until lightly browned. Let cool for a few minutes before removing from a cookie sheet.

Abby Brock’s Wedding Party, Yeilding Lake, 2014

the end. All the best in 2015!!! “Life is your restaurant!” ~Liz Vassallo