Fall 2010

This Fall we have supplied several families with meals due to new babies, family illness, etc.

Some of the items we have perfected and delivered are: drunk chicken, vegetable calzones, chicken dumplins, turnip greens, stewed squash, chicken pot pie (with a pancake crust), oyster dressing, okra gumbo, and red beans and rice. We also have a sausage stroganoff, Taos green chili chowder, shrimp cheese grits, gazpacho, vegetable spaghetti, and a chicken corn chowder that we have historically produced on request.

On special occasions we have made our hot and sour soup from scratch on site. This is a recipe that took a couple of years to perfect and has everybody wondering how can we not be Asian. Although I do have an Italian/Vietnamese cousin-in-law that has had some influence on me.

Our best comments have been from our Okinawan grandmother aged neighbor who says our hot and sour soup is better than her Grandmother's and the women from the kitchen of the west side First Community Church sneaking to-go plates of our banana puddin out the back kitchen door because it is better than their Grandmother's. Talk about crossing racial, cultural and gender lines. Good food is good food.