Asparagus Crepe Souffle

Crepes 1 egg 1/2 cup flour 3/4 cup milk 1/4 tsp salt Combine above until smooth. Makes 8 – 12 crepes. Filling 1 TBL butter 1 TBL flour 1/2 cup hot milk 3/4 cup asparagus, steamed then purée-ed 2 egg yolks Salt Pepper Dash Worcestershire sauce Dash nutmeg 2 egg whites, beaten stiff but not dry Preheat oven to 375 In a small saucepan cook butter and flour until bubbly. Whisk in milk. Cook until thickened. Stir in asparagus, egg yolks, salt, pepper, Worcestershire sauce, and nutmeg. Cook until thickened and pulling away from sides of pan. Let cool....
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Spiced Chicken and Peaches

2 TBL olive oil Chicken Salt Pepper 1 tsp Better than Boullion chicken flavor 1/2 cup hot water 1 can (16 oz) sliced peaches in extra light syrup, syrup reserved 3 TBL vinegar 1 TBL prepared mustard 1/4 tsp ground cinnamon 1/4 tsp ground allspice 1/8 tsp ground cloves In large skillet over medium high heat, heat oil. Cook chicken about 10 minutes, until brown on all sides. Drain and discard oil, sprinkle chicken with salt and pepper. In small bowl disolve Better than Boullion in water to make broth. Stir in 1/2 cup reserved peach syrup, vinegar, mustard,...
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Banned Book Week

It’s ‪banned‬ ‪book‬ week and I’m shocked to discover that Duck Blood Soup is not on the list. Please help get Duck Blood Soup banned by complaining to anyone who will listen. Won’t someone think of the children?
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Inspiration

Inspiration from Little Rock, Arkansas

With my paying job, I travel all around the United States and get to try a lot of local restaurants. Since food is such an integral part of the novel Duck Blood Soup, I thought I would start sharing some inspirational food pictures from my visits. This weeks pictures are from a restaurant in Little Rock, Arkansas called South on Main. The food was amazing and although I avoid visiting the same restaurant twice, I can’t wait to go back.
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High End Carnitas

Pork tenderloin, cut in to strips 3 to 4 cups chicken broth 1 onion, chopped 1 bunch cilantro, chopped 1 jalapeño, chopped 1 TBL cumin 1 tsp chili powder 2 TBL melted butter Combine first 7 ingredients. Bring to boil and let simmer until pork is done. Remove pork from liquid. Shred pork and place on cookie sheet. Mix shredded pork with melted butter. Place pork under broiler. Broil until pork is crispy.
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