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We're Gonna Starve!
May. 14th, 2005 03:35 amIf it's a party at Toad Woods, there has to be Food-on-a-Stick, right? For t/o/m/o/r/r/o/w/ later today, it's shish kabobs.
Meat, poultry, & seafood:
1. Beef Tips -- two marinades: Bone Suckin' Sauce and Elaine's Choice
2. Venison Chops -- Geri's Balsamic Garlic Orange marinade, with the orange coming from La Belle Orange (cognac & orange liqueur)
3. Pork Tenderloin -- Deb & Mike's marinade
4. Chicken Breasts-- two marinades: Ginger Teriyaki & Lemon, Rosemary, Garlic
5. Turkey Sausage -- no marinade
6. Shrimp -- two marinades: Bone Suckin' Sauce & Lemon, Rosemary, Garlic
Other kabob fixins:
Mini Red Potatoes
White Onions
Yellow Onions
Sweet Peppers: green, red, orange, yellow
Baby Bella 'shrooms
Pineapple
That's what I remember off the top of my head, anyway.
Plus asparagus and yellow squash for roasting and grilling.
Plus, well, a whole lot more. Including the dessert![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
sdn most wants to read about: raspberry brownies. (The "make brownies, cool completely" part is done. Tomorrow comes the "mix cream cheese, raspberry preserves, and powdered sugar, spread over brownies. Nuke chocolate and butter, drizzle over brownies. Chill for an hour, serve.") Only instead of Betty Crocker's dark chocolate fudge brownie mix, I chose Ghiradelli's double chocolate brownie mix. 'Cause it's my favorite.
Sleep now. Then more party prep, with bunches o'continued thanks toburningriver, Jack WINOLJ (and has the badge to prove it), and Ben Yalow for all the helping hands here at Toad Woods, and to Deb Geisler and Mike Benveniste for the pork tenderloin, deviled eggs, and gorp. And to Catherine Crockett, for bringing cheese and crackers for the party when she visited last week, and then also leaving more cheese, olives, and other nosh for our enjoyment even though she's not able to be here herself! And to everyone else busy making yummies to share.
We're going to starve. It's traditional. For those not heading this way today, wish you could be here, starving with us.
Meat, poultry, & seafood:
1. Beef Tips -- two marinades: Bone Suckin' Sauce and Elaine's Choice
2. Venison Chops -- Geri's Balsamic Garlic Orange marinade, with the orange coming from La Belle Orange (cognac & orange liqueur)
3. Pork Tenderloin -- Deb & Mike's marinade
4. Chicken Breasts-- two marinades: Ginger Teriyaki & Lemon, Rosemary, Garlic
5. Turkey Sausage -- no marinade
6. Shrimp -- two marinades: Bone Suckin' Sauce & Lemon, Rosemary, Garlic
Other kabob fixins:
Mini Red Potatoes
White Onions
Yellow Onions
Sweet Peppers: green, red, orange, yellow
Baby Bella 'shrooms
Pineapple
That's what I remember off the top of my head, anyway.
Plus asparagus and yellow squash for roasting and grilling.
Plus, well, a whole lot more. Including the dessert
sdn most wants to read about: raspberry brownies. (The "make brownies, cool completely" part is done. Tomorrow comes the "mix cream cheese, raspberry preserves, and powdered sugar, spread over brownies. Nuke chocolate and butter, drizzle over brownies. Chill for an hour, serve.") Only instead of Betty Crocker's dark chocolate fudge brownie mix, I chose Ghiradelli's double chocolate brownie mix. 'Cause it's my favorite.Sleep now. Then more party prep, with bunches o'continued thanks to
burningriver, Jack WINOLJ (and has the badge to prove it), and Ben Yalow for all the helping hands here at Toad Woods, and to Deb Geisler and Mike Benveniste for the pork tenderloin, deviled eggs, and gorp. And to Catherine Crockett, for bringing cheese and crackers for the party when she visited last week, and then also leaving more cheese, olives, and other nosh for our enjoyment even though she's not able to be here herself! And to everyone else busy making yummies to share.We're going to starve. It's traditional. For those not heading this way today, wish you could be here, starving with us.
