Saturday, February 21, 2004

Caradoc Skewers

Caradoc Skewers:

Soak bamboo skewers in water.
Chop lamb or beef stew meat into one-inch cubes
Marinate in oil/vinegar seasoned with salt/pepper and favorite herbs for 30 minutes
Thread meat onto skewer.
Grill over high heat, brushing with BBQ sauce.

(The sauce Susan tasted is a secret recipe of a family in Lyric, but she was able to come close with a store-bought BBQ sauce from our world)

Susan's Slow-cooker Version:

Brown cubes of stew meat (beef or lamb) to sear in juices. Place cubes into slow cooker and coat with barbecue sauce and simmer. Serve over rice.

Video Greeting for Book Groups

Tara's Pepper Soup

Tara’s Pepper Soup:
(Susan’s best guess)

Sauté favorite vegetables (ex: leeks, onion, carrots, celery, bell peppers, etc.) finely chopped, in butter.
Add 2 cups chicken broth
Stir in 2 cups cream of potato soup
Season with coarsely cracked black pepper corns
Left-over caradoc – chopped into small pieces (optional)
Splash of Worcestershire
Simmer and serve with bread

Tuesday, February 03, 2004

Clavo Recipe

Pick leaves of low-lying shrubs in the woods between Braide Wood and Ferntwine. Hang indoors to dry. Some people use heat trivets to speed the process, but others claim it makes the flavor bitter.

Grind and mix with the bark of the honeywood trees. Sprinkle into a large bowl of water held at a boil on a heat trivet and cover to steep. Ladle into mugs using a special straining ladle.

Susan’s Adaptation:

Steep chai tea, with cloves and a dash of cracked pepper. Strain and serve.