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Old 09-20-2015, 06:46 PM   #11
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I'll toot your horn too Kgirl! Good for you! There's nothing like good Poke! Is that a picture of her beautiful place?

FF your cookies sound fabulous! Since you passed on a commercial enterprise, would you consider sharing your recipe?

OK Dawg...we need to know how to make a proper margarita!
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Old 09-20-2015, 07:29 PM   #12
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Originally Posted by Kayelle View Post
I'll toot your horn too Kgirl! Good for you! There's nothing like good Poke! Is that a picture of her beautiful place?

FF your cookies sound fabulous! Since you passed on a commercial enterprise, would you consider sharing your recipe?

OK Dawg...we need to know how to make a proper margarita!
Mahalo, thanks Kayelle! And yes, that his her place, it sit out over this beautiful lake, just gorgeous!

Agreed, I think that FF should share her cookie recipe too.

And oh yeah, MARGARITAS!!! I've never made one, but I sure would like to know how. They charge $5.75 up at the pool, YIKES!
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Old 09-20-2015, 10:31 PM   #13
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That's fabulous, KGirl! I would love that!
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Old 09-21-2015, 12:15 AM   #14
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Your friend has a gorgeous restaurant on the lake, kgirl...and I would so go for you Ahi Poke Tower. YUM
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Old 09-21-2015, 02:25 AM   #15
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Good Margarita:

1 part lemon or lime juice or a mix of the two (my preference)
2 parts triple sec (or Cointreau for a smoother Margarita, but we like the bite of the less smooth triple sec)
4 parts tequila

Shake with ice until nice and cold. Strain into pretty, stemmed glasses. It's traditional to put salt on the rim of the glass. Wet the rim with lemon or lime juice, roll the edge of the glass in a small pile of salt. We usually prefer them without the salt.

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Old 09-21-2015, 06:07 AM   #16
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Mahalo, thanks guys.
Any one else got a food inspired story to be proud of?
Oh nothing like that sweet lady!

I can tell you that as a very young cook back in the 1980's I didn't poison anyone and they have a great sense of humor when it came to my cooking back then.

Ohhhhh wellll LOL!
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Old 09-21-2015, 12:38 PM   #17
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I'll toot your horn too Kgirl! Good for you! There's nothing like good Poke! Is that a picture of her beautiful place?

FF your cookies sound fabulous! Since you passed on a commercial enterprise, would you consider sharing your recipe?

OK Dawg...we need to know how to make a proper margarita!
Thanks, but I'm going to keep it a secret for now. You never know, one day I may change my mind.
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Old 09-21-2015, 01:04 PM   #18
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Thanks, but I'm going to keep it a secret for now. You never know, one day I may change my mind.
Wise move FF and I sure understand. I encourage you to go for it, especially if you still have a financial backer. Gosh, it would be great to see your cookie company on Shark Tank!
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Old 09-21-2015, 01:10 PM   #19
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My husband brought home an Aeronautical Engineer MIT student from the Philippine Islands for a Sunday meal. I had made a New England Boiled dinner with a smoke shoulder. I also had made two loaves of bread. One was for the freezer. He dang near ate the whole loaf of bread by himself. And made quite a dent in the smoked shoulder. I sent him on his way with the second loaf of bread and a heaping plate of what was left of the meal.

I found out after they he left, that he was here on a scholarship and had almost no money to live on. No wonder he was so skinny. We took him under our wing and made sure he got one or two meals a month to bring back to his dorm. The problem was he wanted the bread more than anything else. And also kept requesting a New England boiled dinner. It took some doing but we were able to get him to try other traditional New England meals. Did not like Baked Beans, but loved the brown bread and knockwurst.
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Old 09-22-2015, 12:06 PM   #20
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The compliments on the sides I developed for this main:

Check out the Chefx menu for this Friday! *Order by midnight tonight!

have gotten rav reviews. I didn't like the succotash recipe the chef submitted, so I used the same ingredients and flavour profile for the succotash and complimentary flavour profile for the zucchini slaw. I usually will leave the protein (although I've taken creative license with a number of them for this company) and fix the sides to make them more "cheffy" or to make them easier for the home cook to make. Or, the stovetop instead of the oven if the recipe is for summer and will be offered when temps can be unbearably hot in this area...a time when no one wants to turn on the oven.
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