Sunday, March 27, 2011
Navigators Semi Formal
We supplied appetizers and finger sandwiches for the Navigators Semi Formal held at Jester's on Thursday March 24. We made ham and cheese and roast beef sliders along with tiny Rueben's. We also made a batch of our fresh salsa and spinach artichoke dip.
Wednesday Night
We cooked chicken breasts for 125 people at the bi-weekly church Wednesday Night family supper. We also supplied our famous banana pudding and our Barq's red cream soda cake. The chicken turned out very moist and we received several encouraging comments.
Friday, March 18, 2011
Spring Has Arrived
I spent the first couple of weeks in March in Shreveport and experienced Mardi Gras and cajun cuisine. I returned to God's country with live crawfish and we had a seafood boil to celebrate SMC's birthday. I also brought back several cases of Barq's Red Cream Soda.
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