Great, that is what I do, I usually bring 2 extra.
N Central TX R.U. October 20th in Arlington (FOOD THREAD)
Been to NC to get the Momma. We will be there tomorrow with Sopapilla Cheesecake in Hand!!!
:~)
have door prizes out but still not sure just what to bring in the line
of food but will bring something
Smockette - can't wait to meet up with you. I know and love sopapillas and cheesecake, but I have never heard of Sopapilla Cheesecake.
flower_child....it is to die for! She, or Stephanie bring it every year, you will want the recipe I bet.
Those wanting to bring water for tea.....The grill requires charcoal or wood, has no lid, & is very close to the pavilion. We only used it one year since we have been at Randol Mill Park. My husband has breathing problems and others may also. I can't see lighting that for that purpose.
HOWEVER.......I have an electrical outlet that has a cigarette lighter plug on one end. I can plug it in the truck and I have an old but workable 1 cup plug-in unit that rapidly heats water. If that will work let me know and I will bring it.
I am allergic to all cow's milk products. Some feta cheese is made with cows milk, some with sheep or goats. I can have the sheep or goats.
I know, it is awful, got away with a lot for about 15 or 20 years and turned 32 and this hit me on the head
Sheila,
If you will bring your 1 cup pot I will bring the tea bags and honey, thank you
Not a problem, will put it in the vehicle now. There is a water fountain there at the pavilion also, just so you know.
thank you. Got to start packing plants and cooking (after 22 years of cooking without dairy i am GOOD at it)
I've got a case of bottled water in my car, ready to roll. Have humus, allegedly gluten free, chips and gluten free crackers. Now I'd better cut up some veggies. Chop, chop!
Car is partially packed. Will have to finish in the morning and then hit the road. As I already told you, Sheila, hope to get to the park around 12ish. If you see someone wearing a bandana, that would be me trying to keep my head tied on.
Jambalaya with sausage and lil shrimp in it :-)
All sounds good, see you ladies soon...drive careful! If you need me call 817-253-2431.
who brought the fruit salsa? And I was saying "Oh no, I can't do jalapeno, not onions with fruit, meh?" It was GOOD! What was in it? It was all chopped up so small I couldn't really tell, and I didn't really realize how much I liked it until it was all gone. Yummy.
Flower Child, are you gluten free? My daughter has celiac so I'm familiar with that.
It was a wonderful swap, lots of good food, great company and lots of plants and great weather, but right now I am totally worn out, I will post pictures soon.
Thank you Everyone for coming.
Josephine.
thank you for the outing, it was a pleasant break today and good to see all of you!
Alice
I want a recipe for the fruit salsa!
It was Steve that brought it and it was delicious, thank you Steve.
No, I'm not gluten free. If I should be, no one has ever told me. Actually, when I said I was bringing blah blah blah and pita chips, Steadycam replied, and I quote: 'last year there were several who must eat gluten-free'. Since sometimes I'm actually obedient LOL, I brought the gluten free rice thins and thought they were pretty tasty.
I also want the recipe for the fruit salsa. Yum, and healthy to boot.
Y'all, I had a great time! Thanks much.
Steve, I know you said there is no recipe but could you at least list the ingredients in your delicious salsa from yesterday? It was outstanding.
Since I've received several requests already, I'll just post it here publicly for those who want to know. And yes, I know this isn't the cooking/recipe forum so you'll just have to go with it ;o)
per your request on the forum:
Amounts vary but a warning to the wise, it's hard to make just a little of it. There is no recipe per se since fruit quality varies by season but you can pick from your favorite ingredients as follows...
Must haves:
*At least two kinds of crisp apples, one sweet (Red Delicious, Gala, or Figi works well) and one tart (usually Granny Smith or Jonathon). Wash and core but do not peel. Total # of apples is up to you but I always use at least three or four for a "take along" party dish.
*Crisp pear(s); Bartletts tend to peel and cut best but Anjou's taste and texture is a lot better.
*Oranges; at least three because once you peel and dice them, there's not a whole lot left. In this case, more is generally better than fewer. Zest or peel before cutting (remove any remaining white pith) and reserve.
*One to two lemons; as with the oranges, zest before slicing and juicing. Keeps the apples and pears from turning brown and adds some nice zing.
*1 large sweet onion diced medium fine. Have tried red, white and the usual yellow cooking type onions too but in general, they usually overpower the fruit. If you choose to use them anyway, cut down the amount of onion you add to the mix. * Note: some people like onions and some don't so start with whatever amount you may like (1/2 or 3/4). You can always add more but like some ingredients, you can't take it out once it's mixed in.
*Fresh jalapenos to taste; I usually start with three medium size (2-3") seeded and diced fine. You can use more if you like more jalapeno/heat but the amount noted works for both those that like a little surprise jalapeno burn as well as those who don't like much heat at all. In this case, you're using them more for the bit of bite and taste than the amount of heat and the fruit mass will take out some the heat anyway.
*Bell or other sweet pepper(s), seeded and diced. I prefer to use the smaller sweet mini-peppers when I can get them as there are usually two or three colors in the bag. Seed and dice large if you use the small peppers.
*Celery, 2-3 stalks, washed and diced (adds more crunch)
*Cilantro; fresh or dried seems to make little difference as long as you adjust the amount.
*Parsley; same as cilantro. We tend to not care much for cilantro at our house so use some of both instead of all one or the other. Your tastes may differ so adjust accordingly.
Things you can add depending on season and availability:
Fresh peaches (canned won't work because they have no texture)
Diced pineapple (fresh or canned seems to work about the same as to end texture in the mix)
Jicama (I don't use it often as the only ones usually available are nearly as big as monster oranges and I find that the remaining bit doesn't freeze or keep all that well until I can use it up)
Strawberries; they don't sound like they'd go well with all the other fruits and flavors but they do.
Squeeze the lemons to juice and pour over the apples and pears after you add them to the bowl. Orange juice will also work but after peeling and dicing, I rarely have an orange left to use.
Add ingredients as you cut them, starting with the "hard" fruits and gently stirring well after each additional item is added.
Seasoning:
Salt and pepper; not all that necessary but a light (!) sprinkling of salt helps bring out the juice in the fruit as well as enhance the overall taste. I just happen to like black pepper so I add to nearly everything ;o)
Ms Dash No Salt Seasoning; one can use a hefty amount without overcoming the mix. As always, add to your own taste be that a little or a lot. Depending on the amount of fruit used, you really can't over season this stuff, within reason of course.
Take zest of oranges and lemons and dice or julianne fine and sprinkle over the entire bowl of ingredients and mix gently but well one last time, turning from the bottom up.
Add lid and refrigerate overnight if you have time as the flavors develop much better. If time permits, turn bowl over a couple of times to let juices, flavors and spices mix. Not freezable but will keep in an airtight container for 5 days easily and 7 if you push it.
Although I've had people ask if I use garlic in this salsa, my answer is always no as I just can't get past the notion that garlic and fruit were not made to be used together. Your tastes may vary and you're certainly welcome to try it if you're more adventurous than I.
As noted at the top, there is no real recipe written down here because I rarely know what will be fresh when I go to the store so every batch is/may be a little different from previous batches.
The only no-no's I've found are to stick with fresh fruit and try not to use soggy ingredients or over ripe fruit, no matter what type they are...
If you take this dish somewhere, you'll find that more people tend to eat it with other food items or alone than people who usually put salsa on a chip or cracker. Also works extremely well with chicken or turkey dishes as well as mixed in with the somewhat usual recipe chicken salad. As with yesterday at the meet up, you can take a great big bowl to a gathering and usually come home with just a little bit or none at all left. Oddly enough, people who typically cringe at the idea of onions, peppers and fruit going together in one dish are usually the biggest fans.
Hope the above is enough info to get you started. If not, just reply and I'll try to fill in the blanks.
Enjoyed meeting everyone yesterday at the park.
Steve
My mouth is watering just reading the list. It really was delicious. Thanks for sharing with us.
You're quite welcome.
I always wonder what I'll do should I have to bring home the whole giant bowl of it if no one likes it but fortunately, that's never happened to date.
Thanks for the recipe Steve. I loved it so much I had two servings!!!!
The fruit salsa sure made a tasty omelet just now. :D
oh YUM! Now I'm hungry. I wish Ray had had some so he would realize he needs to help me mix some up.
I am having some with steak and corn on the cob tonight, thanks for the recipe Steve.
Yes, thank you Steve your recipe is great, and we enjoyed meeting you.
I didn't think to bring any home, wow! Thank you for the recipe Steve