tag:blogger.com,1999:blog-71043082194718530912024-03-13T08:13:29.569-07:00an edible experienceUnknownnoreply@blogger.comBlogger39125tag:blogger.com,1999:blog-7104308219471853091.post-45432213144397361432015-05-01T09:31:00.002-07:002015-05-01T09:31:30.616-07:00FoodEx! What will it be?<div class="separator" style="clear: both; text-align: left;">
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We have received some awesome feedback and many words of encouragement about all of the plans we discussed a couple of weeks ago. We have also received many questions, so we will answer as many of them as we can in a post dedicated to each new phase. We will be starting with the food truck: FoodEx.<br />
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<b><u>Where did the name come from?</u></b><br />
Well, we were discussing names and we wanted to include the word "food" and our current tagline is "an edible experience" (also the name of this blog), so we shortened it to FoodEx. We like the fact that the "Ex" represents "experience", "excitement" and "express", three things that we hope to bring to the community. <br />
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<b><u>What type of food will you be serving?</u></b><br />
As you know, we are huge proponents of seasonal and local. We will do out best to prepare foods that are seasonal and use the best and closest to the Big Country ingredients. Once we have our gardens, greenhouses and Farmers Market (Emerald Farms, more on it in a future post) up and running, seasonal and local gets a lot easier. :-)<br />
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<b><u>Okay, seasonal and local, but what are some examples?</u></b><br />
That is a harder question to answer, because we create what we like to eat. We will always be bringing new dishes to the truck. This includes Thai, Vietnamese, French, Spanish, Indian, Italian, German and on and on. We will also be doing our own interpretations of classic dishes and fun and exciting new creations. <br />
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<b><u>Okay, okay...just give me some specifics?</u></b><br />
Well, you will see some of the following:<br />
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Tom Kha Kai (Chicken Coconut Soup: Thai)<br />
Pho (Vietnamese)<br />
Homemade Tomato Soup<br />
Chicken and Dumplings<br />
Handmade Buttermilk Biscuits with Gravy and Bacon<br />
Fresh Salads<br />
Paninos and other fresh sandwiches<br />
Pulled Pork Sandwiches<br />
Chicken Salad<br />
And on and on and on....<br />
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We are striving to only have one or two offerings each time we go out. We want to focus on providing you the best quality product, at a fair price. Plus, there will always be something new to try. We all have to eat to survive, let's make it fun to eat!!<br />
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<b><u>Where and when will you be rolling?</u></b><br />
We hope to be up and running in the next 90 days. The initial trailer is being built and then we will finish it out. <br />
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We want to focus on lunch. Our goal is to roll a couple of times a week for lunch. We will be doing brunch a couple of Saturdays a month and some exciting monthly events in the evening at cordell's. We have already had many people volunteer locations and we are excited about them. We are always looking for additional locations as well, so if you have one, give us a shout. Our goal is to be accessible, quick, healthy and flavorful. <br />
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<b><u>Will you do private events or caterings?</u></b><br />
Yes, of course. We are all about bringing people together with food. Sharing a meal together breaks down so many barriers and creates friendships and relationships on an intimate level. We want to connect our community through food. We would love the opportunity to work with you to put together a fun and relaxing event or party. It will be a blast! <br />
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So, as you can see, we are excited about what is to come. We cannot wait to get rolling and to start creating experiences and new relationships. We thank you so much for your awesome support already and we look forward to continuing to earn your business and friendship.<br />
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That is all for now, more to come later...<br />
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Adios,<br />
JasonUnknownnoreply@blogger.com3tag:blogger.com,1999:blog-7104308219471853091.post-57875682821304418722015-04-09T18:55:00.001-07:002015-04-09T18:55:42.522-07:00Where are we headed next...?<div class="separator" style="clear: both; text-align: center;">
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What's new with cordell’s? </div>
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First of all, we apologize for not posting to
this blog for two years. We got busy
with other projects (including physically building our home, with the help of some awesome friends and family, especially one superman friend and one studly father) and forgot to keep up with our posting. Well, that is about to change. Not only are we providing an update and a
vision for where we are headed, we are also re-launching the blog. We hope to make a blog post weekly. We are not making any promises, but we do not
plan to have another two years between posts. <span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span><o:p></o:p></div>
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Okay, now that that is out of the way, let’s talk about
why you are here. Odds are, you saw our
Facebook, Instagram or Twitter post about new and exciting things or you just
happened to stumble onto here, either way, we are glad you are here. We will outline the new and exciting things
below, but first, a little history. We
have spent the past 15+ years (25+ for Jason) planning, dreaming and hoping for
the cordell’s vision to come to life. In
2011, the first phase of that dream became a reality when cordell’s officially
opened. Since that day, we have been
planning the next phases, phases 2-6. We
believed we had them in the proper order, but over the past year or so, we felt
like we were being led to do things in a different order. So, we have done that, we have changed the
order. We believe that God is leading us
to the same goals, just in His order, not ours.
That being said, here is the new order:<o:p></o:p></div>
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<b><u>Phase 1b</u></b> – Acquire Land – We have been blessed to
purchase 11.11 acres of land on Highway 89, half way between Abilene and
Buffalo Gap. This land backs up to the
creek and has a working water well, which will become important when we discuss
phase 3. This land will be the future
site of many new things for cordell’s.
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<b><u>Phase 2</u></b> – Start a Food Truck – We are in the process of
building out our new food trailer and hope to have it up and running in the
next 90-120 days. We already perform
private parties and cooking classes, but this new trailer will give us the
ability to sell to the public and still do the private work. We are
excited about the menu and hope you will like it. We are calling it FoodEx. It is short for Food Experience, Food Express
and Food Excitement. We will have the
same standards for the food on the trailer as we do for the store. <o:p></o:p></div>
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<b><u>Phase 3</u></b> – Gardens and Greenhouses – We are looking
forward to getting our gardens, greenhouses and orchards up and running on the
new land. We will also have a small
Farmers Market on site for the selling of the produce. We will use the produce on the food trailer,
in future classes and will sell to local chefs and restaurants. We will call it Emerald Farms. All of the money raised will go towards an
organization we are creating and hope to turn into a non-profit someday.<o:p></o:p></div>
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<b><u>Phase 4</u></b> – Thrive – We will discuss this organization more
in its own post. We are forming a board
of directors and hope to take it non-profit at some point. More to come…<o:p></o:p></div>
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<b><u>Phase 5</u></b> – the Green Door – This is our flagship
restaurant. We will focus on seasonality
and local as much as possible. We will have a prefix menu with one seating.
Whether dining in our new Texas Farmhouse or outside in our landscaped
gardens, it will be a wonderful evening.
It will take a couple of years to complete this phase. However, it will be worth the wait.<br />
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<b><u>Phase 6</u></b> – Flagship cordell’s – This is the final phase
for now. At some point we will build a
new cordell’s on our new land and will expand its offerings. We will add more activities, products and
lunches to its already large product offerings.
As with phase 5, it will take a few years to reach this phase.<o:p></o:p></div>
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As you can see, we have big plans. We believe that this is what we have been
created to do. Even though it seems very
daunting and scary sometimes, we keep moving forward. We are trying to not lean on our own
understandings and to trust. We
appreciate your prayers and your support.
More to come as we make more decisions.<o:p></o:p></div>
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Until next time, Ciao!<o:p></o:p></div>
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Jason and Joy<o:p></o:p></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7104308219471853091.post-8634611075111115992012-12-04T10:22:00.002-08:002012-12-04T10:22:32.009-08:00The 20lb Bird - An Amazing Roasted Turkey, Part 2<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="http://www.anedibleexperience.com/2012/11/the-20lb-bird-amazing-roasted-turkey.html">Part 1</a></span><br />
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<tr><td class="tr-caption" style="text-align: left;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The Brine!</span></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Making a brine is really easy and brings a ton of flavor and moisture to the 'ol bird. I brine my turkeys overnight and take them out around 7:00am the next morning. Here we go:</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 cup Honey Ginger White Balsamic</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">4 cups water</span><br />
<span itemprop="amount" style="border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">4 tablespoons</span><span itemprop="name" style="border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> fresh rosemary leaves</span></div>
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<span itemprop="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1.5 cups</span><span itemprop="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> sea salt</span></div>
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<span itemprop="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3 tablespoons</span><span itemprop="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> tellicherry peppercorns, whole</span></div>
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<span itemprop="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">4 whole</span><span itemprop="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> bay leaves</span></div>
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5 tablespoons fresh ginger, minced</div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 tablespoons green onion, chopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 limes, peeled and juiced</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Place everything into a pot large enough to hold everything and set it over high heat. As soon as it comes to a boil, shut off the heat and let it cool. That was easy!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Once the liquid is cool, place a small layer of ice in an ice chest or something else able to hold water with a lid. Place the bird on top of the ice and pour the brine onto the bird. Add additional water, around 2 gallons, until the bird is covered fully with liquid. At this point, I toss in another 1/2 cup of salt. Now, add more ice. Be sure to add enough ice to fully cover the bird. Close the lid and let it rest. Double check it before you go to bed and add more ice if necessary.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The next morning, fill a sink or other container with fresh water. Carefully remove the bird from the brine, let it drain and then place it in the fresh water. Allow the bird to soak for about 15 minutes, then drain and pat dry. Place it in your roasting pan and allow it to rest for another 10-15 minutes.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Next, Part 3 - putting it all together and roasting it up....</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Go dtí an chéad uair eile <span style="font-size: xx-small;">(<b><i>"until next time" </i></b>- in Irish)</span>,</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Jason</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7104308219471853091.post-42292570774686798572012-11-28T13:09:00.003-08:002012-11-28T13:09:52.629-08:00The 20lb Bird - An Amazing Roasted Turkey, Part 1<br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Thanksgiving has come and gone, but the Christmas holidays are now in full swing. So, you might still need to cook an amazing turkey for the holidays. Well, we've got you covered. This year I created a new recipe for our Thanksgiving bird. It weighed 20lbs and I wanted to make sure that it did not become dry and tough, so that required a new recipe. I have brined turkeys many times, I have basted turkeys, I have stuffed turkeys with aromatics and I have made compound butter for turkeys in the past. So, I wanted to do something different this year. Therefore, I did all four.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Now, because I do not always plan ahead when it comes to photographs, I do not have photos of everything. However, I do have step by step instructions that you can follow, and they are very easy. I am basing all of my measurements on the average 12lb - 14lb pound turkey. You can easily adjust up or down, depending on the size of your bird.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Step One - the clarified butter spread</b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Do not be intimidated by the name, clarified butter is super easy to make. However, if you do not want to make it, you can probably find Indian Ghee at your local grocery store in the butter section and it works just as well and you can skip the clarifying steps below. Also, if you want to use butter and not clarify it, you can do that as well, just skip the clarifying steps below.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 sticks (8 oz.) butter</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tablespoons finely chopped garlic</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tablespoons garam masala</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tablespoons finely chopped fresh ginger</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tablespoons finely chopped green onion</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tablespoon sweet paprika</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 teaspoons salt - a quality sea salt is great</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tablespoon pepper (ground) - Tellicherry Peppercorns are awesome</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Place 8 ounces of unsalted butter in a sauce pan over medium heat. As the butter melts, it will start to separate. Monitor it closely, we do not want it to burn or darken too fast. If it is, lower the heat. Once the butter is fully melted, skim away the white foam on the surface. This is the milk solids. Save them, we will use them later. The clear, yellowy liquid is the fat we want to use. Do not worry if you are not able to get 100% of the white solids, it is fine. Now, gently pour the skimmed yellowy liquid into another sauce pan. You will notice that there are some solids in the bottom of your sauce pan, try and not pour them into your new pan. Once this is done, add your milk solids back to the original pan and place it over low - medium heat and let it slowly darken. Once it is a nice brown color, turn of the heat and place the liquid in a container to cool, before putting it in the refrigerator.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. The yellowy, skimmed liquid we placed in the other pan, is the butterfat, minus the milk solids. This is what we are going to flavor. Place the pan over low-medium heat and add the following; garlic, garam masala, ginger, green onion, salt and pepper. Allow the mixture to heat for 10 minutes and then remove it from the heat. Pour it into a container and allow it to cool before placing it in the refrigerator. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This butter can be made 2-3 days in advance and kept in the refrigerator until it is needed.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Up next, Part 2 - how to make the brine and how to brine the turkey....</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ciao,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Jason</span><br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7104308219471853091.post-33944768238902441552012-11-27T11:29:00.002-08:002012-11-27T11:29:56.887-08:00TSTC Culinary Institute Restaurant<div style="text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I promised that I would provide information on our dinner at the <a href="http://culinaryinstitute.tstc.edu/events/?cm=12&cy=2012">TSTC Culinary Institute Restaurant</a> over two weeks ago and have failed to fulfill my promise. You too can enjoy this experience while it last, it is over next Wednesday, by going to this <a href="http://culinaryinstitute.tstc.edu/events/?cm=12&cy=2012">link</a> and making a reservation. It is a great time with great food and it gives the students invaluable experience. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><u>Our Dinner:</u></b> </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">[Not pictured is the Moroccan Chicken sauteed with Apricots and Olives, served on a bed of Pearled Couscous with Green Beans and Carrots. I think we ate it too fast to take a photo. :-)] </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Corn Chowder with Smokey Bacon & Red </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Potatoes, </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">topped with Chipotle Crusted Tobacco Onions.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Avocado, Ruby Red Grapefruit, Red Onion </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">and Butter Bibb Lettuce, topped with </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Poppy Seed Vinaigrette.</span></div>
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<tr><td class="tr-caption" style="text-align: left;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Filet Mignon au Poivre with Brandy Pan Sauce, <br />Rosemary Mashed Potatoes and Haricot Verts.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Zu9MbXV8yEjqK0AmywOTUSZI_Le-f1wrLz539Q8epLIuo19C3BTS8qNLt8SVx0z0pcrqR_M3FKhzm43YKJDankvUcNZl-kVeu6lOiud7v-Z7MrUn7hL-zbjpFXdhyVC3iijRAn-XF1mR/s1600/Ginger+Creme+Brulee.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Zu9MbXV8yEjqK0AmywOTUSZI_Le-f1wrLz539Q8epLIuo19C3BTS8qNLt8SVx0z0pcrqR_M3FKhzm43YKJDankvUcNZl-kVeu6lOiud7v-Z7MrUn7hL-zbjpFXdhyVC3iijRAn-XF1mR/s320/Ginger+Creme+Brulee.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ginger Creme Brulee.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: left;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Chocolate Pot de Creme.</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMd6w1gYzwt88UpCZllcE80lYds-Em0Ge-2IPv5kRH2H9zP7G0Eni_LFi442rPi_FX0rMAeO4gWak4H4dWgYUzx2YHxq0-ucKqovkbGQQjoGhGr_wZWxz0U8m1hcnAEUOEgjGZD-DO1Gdk/s1600/Pots+de+Creme.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7104308219471853091.post-35890705301199669302012-09-28T15:26:00.003-07:002012-09-28T15:26:59.185-07:00A little bit of chicken fried...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZznykvBxUujhOxCZPPO28b7JQNduEwvCq10rmOqFJ9f4euE3Ox8LyRFmIvcf0r55JwzJLEuEdYxcF9ri4laSdEw7juBJJdvyoVcbeDrXh58YuYlr2EzRY97NY7bepVgi79hqlzfZeUsmO/s1600/skillet_image.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZznykvBxUujhOxCZPPO28b7JQNduEwvCq10rmOqFJ9f4euE3Ox8LyRFmIvcf0r55JwzJLEuEdYxcF9ri4laSdEw7juBJJdvyoVcbeDrXh58YuYlr2EzRY97NY7bepVgi79hqlzfZeUsmO/s320/skillet_image.png" width="320" /></a></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The other night we had a little chicken fried venison. We also had rosemary potatoes, glazed carrots, caramelized onions, pan gravy and tomato and avocado salad. For this post, I am going to focus on the chicken fried venison. In later posts, I will address the sides. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What is chicken fried? Amazing goodness, that's what it is! Take a meat, bread it, fry it and enjoy. It is most associated with chicken, but you can bread and fry anything. Trust me, have you been to the State Fair lately. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The great thing about chicken fried "insert meat here" is that it is not fussy. Just plain good. So, how do I make chicken fried venison you ask. Here's how:</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1.5lbs venison cube steak - cut into equal portions </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Place the steaks in a shallow container and cover with the buttermilk. Allow the steaks to soak for 10 - 15 minutes. While the steaks are soaking, place 2 cups of the flour in a shallow container and mix in the roasted garlic, salt, pepper, paprika and thyme. You can use a fork to stir it all together and make sure it is evenly distributed throughout the flour. In another dish, crack both eggs and whisk them together. In one more dish, place the remaining cup of flour. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Get ready to have some fun. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pour the olive oil into a skillet to a depth of around 1/4". Place the skillet on a medium high burner and heat the oil. Once the oil is hot enough to fry, it is time to begin the process. Remove the steak from the buttermilk and remove the excess buttermilk from the steak. You may have to work in batches depending on the size of your steaks. Place the steak in the unseasoned flour and coat all sides. Make sure to knock off any excess flour and then place it in the egg. Coat all the sides with egg. Remove the excess egg and place the steak in the seasoned flour. Coat all sides. Remove the excess flour and place the steak in the heated olive oil. Allow the first side to brown and then flip the steak to brown the other side. When both sides are done, remove the steak to a paper towel covered plate to drain. Sprinkle a little salt and pepper on the still hot steak. Repeat the previous steps until all of the steak has been fried.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">You can make your own roasted garlic or you can buy roasted garlic at cordell's. If you do not want to use roasted garlic, you can use garlic powder. However, I prefer the roasted garlic. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">You may find that you need to add additional olive oil to the skillet if you have quite a few pieces to fry. This is okay, just add more and allow it to heat up and keep frying away.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">If you do not have venison or do not want to eat venison, feel free to substitute beef, pork or chicken. Just follow the same steps and have fun. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Once your are finished frying, reduce the heat to low and do not throw out the oil. We will use it to make a really awesome gravy. That is a later post though.</span></div>
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<span style="background-color: white;"><span style="color: #783f04; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="text-align: -webkit-left;">"And a little bit of chicken fried</span><br style="text-align: -webkit-left;" /><span style="text-align: -webkit-left;">A cold beer on a Friday night</span><br style="text-align: -webkit-left;" /><span style="text-align: -webkit-left;">A pair of jeans that fit just right</span><br style="text-align: -webkit-left;" /><span style="text-align: -webkit-left;">And the radio up"</span></span></span></div>
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<span style="background-color: white;"><span style="color: #783f04; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="text-align: -webkit-left;"> - Zac Brown Band</span></span></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7104308219471853091.post-2558560271227298072012-09-28T14:23:00.000-07:002012-09-28T14:23:17.106-07:00Road Trip: Brennan Vineyards<div style="text-align: justify;">
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">A couple of weeks ago, after we closed on a Saturday, we headed down to Comanche to visit <a href="http://www.brennanvineyards.com/">Brennan Vineyards</a>. We were meeting up with some friends who have been there before and they were serving as our unofficial tour guide.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">The trip was well worth it. Dr. and Mrs. Brennan were extremely nice and a ton of fun. They are very laid back and extremely funny. The wines were great and their Viognier is amazing. They allow you to taste six wines, plus the wine of the month. </span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">We had a great time and we encourage everyone to head down to Comanche to see them. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Just not on Mondays, they are closed. Smart people. :-) </span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Until next time.... </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7104308219471853091.post-52489060564788693382012-08-23T12:22:00.001-07:002012-08-23T12:40:07.318-07:001st Annual Abilene Beer Summit<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioSb9Z0sjM3i2XA6MPHpe0Wj6rOX-EOeFAEchiYNnDfvAqMP9yIVAEIXx-Y82suT65zjZZ9RXYgfXHt2QYPjqyR2oa-QlcHli_Q7YQg43bWk1z7KUD6eQDle6jObstVlmWG3XQTxTk0EJp/s1600/beer_summit.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioSb9Z0sjM3i2XA6MPHpe0Wj6rOX-EOeFAEchiYNnDfvAqMP9yIVAEIXx-Y82suT65zjZZ9RXYgfXHt2QYPjqyR2oa-QlcHli_Q7YQg43bWk1z7KUD6eQDle6jObstVlmWG3XQTxTk0EJp/s1600/beer_summit.png" /></a></div>
We are excited to announce that we are one of the sponsors for the <a href="http://www.abilenebeersummit.com/">1st Annual Abilene Beer Summit</a>. It will be held on Saturday, September 22nd, 2012 at Frontier Texas from 2:00pm - 6:00pm. Tickets are $15.00 and can be purchased at <a href="http://www.shopcordells.com/">cordell's</a> starting tomorrow morning (Friday, August 24th). </div>
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Your ticket provides you access to the event, live music by the Callahan Divide Band and eight (8) sample cups for tasting the specialty beers on hand. There will be more than 20 specialty beer brewers represented and you can buy additional tastings for $1.00 each. You can also enjoy live brewing presentations at 2:45pm and 4:45pm provided by the <a href="http://www.bigcountryhomebrewers.com/index.shtml">Big Country Homebrewers Association</a>.</div>
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The Summit benefits <a href="http://www.newhorizonsinc.com/">New Horizons</a>. "New Horizons is committed to taking kids who have experienced the highest level of trauma due to abuse and neglect and offering hope and healing in great expectation of a better future." <span id="goog_1539968380"></span></div>
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So, come out on Saturday, September 22nd and enjoy a great event and help a very worthy organization. It should be a great time.</div>
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Come by and get your tickets soon! We have a feeling they are going to go fast.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7104308219471853091.post-69378996440756631292012-08-23T10:51:00.001-07:002012-08-23T10:51:33.074-07:00Bonterra Blu Closing - But Not Gone<div style="text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">As many of you have probably already <a href="http://www.reporternews.com/news/2012/aug/23/bonterra-blu-closing-restaurant-will-continue-cate/">read</a>, Bonterra Blu is closing its restaurant to the public. They will continue to cater, host parties, teach cooking classes and operate the Gypsy Blu food truck, but they will no longer operate the restaurant. Joel and Trish created a wonderful bistro in Clyde and it will be missed. However, luckily for us, they will still be around, just in more private settings.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Be sure to wish <a href="http://www.facebook.com/Shopcordellsabilene#!/pages/Bonterra-Blu/160417413982603">them</a> good luck and let them know that they will be missed. But most importantly, be sure to let them know that you admire their decision to put family above everything else. We greatly respect their decision and know that it must have been hard. We wish Bella the best and hope that she and her family will continue to be successful and enjoy what they do. </span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7104308219471853091.post-51901270569663185102012-08-15T11:45:00.001-07:002012-08-15T11:45:35.378-07:00It has been a while...<div style="text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Well, it has been a while since our last post....sorry. :-(</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Never fear though, we have plenty of new content on the way. We have some road trips planned, some new recipes, new products and businesses to discuss, so you may be tired of us soon. :-)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">We took some time off the last few weeks from the blog, just to recharge our batteries. However, during that time, we kept creating new recipes and trying new things. Those will be showing up soon.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As summer winds down and school begins to start, we are getting wound back up. See you soon!!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ciao.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7104308219471853091.post-33734665692520512062012-07-12T12:53:00.001-07:002012-07-12T12:53:34.638-07:00July 12, 1997 - 15 Years and Counting!!<br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="line-height: 115%;">Today is a really
special day at cordell’s. We are
celebrating fifteen (15) years. Not the
store, but Joy and I. Fifteen years ago
today, we said <i>“I do.”</i> I know what you
are thinking, <i>“I did not know that 10 year olds were allowed to marry?”</i> Well, we were very mature for our age and
plus we knew a guy. </span></span></div>
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<span style="line-height: 115%;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">You see, way back in the
summer of ’94 (kind of like the Summer of ’69, but without the sweet Bryan
Adams soundtrack); we came from different sides of the tracks. She was sophisticated and I was, well….a guy. She was a Cooper Cougar and I was a Wylie
Bulldog. But love knew no boundaries and
we were destined to be together. Mix Cooper’s
red and blue and you make Wylie’s purple.
Sixties pop music was the soundtrack to our lives. <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Okay, that is a little
too Nora Ephron. <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The truth is, I was a
soon to be Senior at Wylie and she was a soon to be Junior at Cooper and we met at
church. I called her on my break from
work one day to ask her out, but she had to babysit. BURN!!!
At least it wasn’t; <i>“I have to wash my hair”</i>. However, she quickly offered a different day
and said yes. Our first date was a
double date to see the Lion King and eat at Chili’s on August 26, 1994. Yes, the first time Lion King was in the
theaters, not the most recent re-release or the musical, the original. Also, vampires were mean; they attacked
people and did not keep diaries. But I
digress. We dated through high school
and into college. <o:p></o:p></span></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="line-height: 115%;">Fast forward to July 12,
1997 at 2:00 in the afternoon; she walked down the aisle and said<i> “I do”</i>. By the way, she really did say <i>“I do”</i>, we
have witnesses. </span><span style="line-height: 115%;">That day began a 15 year journey. We have had ups and downs, but mainly ups and
have been blessed beyond what we deserve.
<b><i>Despite</i></b> my amazing charisma and charm, she has stood by my side
and as she says; <i>“we make a pretty good team.” </i> </span></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="line-height: 115%;">A little over 14 months ago, we embarked on a new phase of our life and
I am excited to see where it leads. If
it is anything like the past 15 years, it will be one great ride. </span></span></div>
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<span style="line-height: 115%;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Today we celebrate 15
years. Feel free to stop by and
congratulate Joy or offer your condolences, whichever seems more appropriate. <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Until next time…. </span><span style="font-family: 'Tw Cen MT', sans-serif; font-size: 12pt;"><o:p></o:p></span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7104308219471853091.post-42886477874233736432012-07-03T13:58:00.000-07:002012-07-03T13:58:00.311-07:004th of July!<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCoNGDj8zVpa3FQd3k6Fs0HsnKGSytK3KfP60KflGECM9wsBXnkQVHc05FM4ggXqOyR7v-9BweMTxgHRvTEm0nZ4uEr3iM0rTa_AcK69M6vLJKCtpxa-L0YIeOR1_SNpfmRpw751g3c5n1/s1600/original_us_flag.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCoNGDj8zVpa3FQd3k6Fs0HsnKGSytK3KfP60KflGECM9wsBXnkQVHc05FM4ggXqOyR7v-9BweMTxgHRvTEm0nZ4uEr3iM0rTa_AcK69M6vLJKCtpxa-L0YIeOR1_SNpfmRpw751g3c5n1/s200/original_us_flag.jpg" width="200" /></a>We would like to wish everyone a happy and safe 4th of July tomorrow. We hope you enjoy spending it with your friends and family. </div>
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<b><span style="background-color: white;"><span style="font-size: x-large;"><span style="color: red;">Happy</span> <span style="color: blue;">4th</span> <span style="color: red;">of</span> <span style="color: blue;">July</span></span></span><span style="background-color: white;"><span style="color: red; font-size: x-large;">!!!</span></span></b></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7104308219471853091.post-28955374514684236102012-06-28T13:00:00.001-07:002012-06-28T13:00:27.947-07:00Pizza sauce...made easy!!<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1sWpSXFQWpJL8ZbQInRZcKt0SQLwlk3I6j8RAv-GE9sTy0-z7NKSGwjDR1MVZMWrqfnteRMFu31jLfmHxfkukPPJifyyW1N3qGzkG0NEOfH6oCuhOEqiagyf0c0h2VZsL-Evc_DsZQFC/s1600/pizza_04252012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1sWpSXFQWpJL8ZbQInRZcKt0SQLwlk3I6j8RAv-GE9sTy0-z7NKSGwjDR1MVZMWrqfnteRMFu31jLfmHxfkukPPJifyyW1N3qGzkG0NEOfH6oCuhOEqiagyf0c0h2VZsL-Evc_DsZQFC/s320/pizza_04252012.JPG" width="320" /></a></div>
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We are often asked if we use pizza sauce on our homemade pizzas. Yes. What do you use for pizza sauce? Well, we mainly make our own. How do you make yours? Funny you should ask, here are a couple of very simple recipes we use:</div>
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<b><u>Tomato Puree (Passata) Base</u></b></div>
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<i>Ingredients:</i></div>
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One jar of Tomato Puree (Passata) </div>
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Sliced Garlic</div>
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Fresh Basil</div>
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Fresh Oregano</div>
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Extra Virgin Olive Oil</div>
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Salt</div>
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Pepper</div>
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<i>Instructions:</i></div>
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In a large sauce pan or skillet over medium heat, heat up some olive oil and toss in the sliced garlic. Cook the garlic until it starts to turn golden. Now pour in the puree (Passata). Be careful, the water in the puree may pop when it comes in contact with the hot oil. Stir to combine and let cook for 10-12 minutes, stirring occasionally. Toss in the fresh basil and oregano. You can use dried if you do not have fresh. Stir to combine. Season with salt and pepper. Check the flavor and add more basil and oregano if you like. Also, you can add some red pepper flakes or dried chiles to add some heat. Cook the sauce for another 5-10 minutes. Once ready, add it to your pizza or allow it to cool and store it in the refrigerator until you are ready to use it. </div>
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<b><u>Whole Peeled San Marzano Tomato Base</u></b></div>
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The ingredients are the same as the puree recipe, just replace the puree with Whole Peeled San Marzano Tomatoes. You can leave the tomatoes whole when adding the whole can to the olive oil and garlic and break them with your spoon as they cook. You can crush them with your hand while they are still in the can and then add them to the sauce pan. You can pour the can into your blender and blend them into puree and then add the puree to the olive oil and garlic. However you prefer to do it, the San Marzano tomatoes bring amazing flavor to the sauce.</div>
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<b><u>Very Quick and Easy Pizza Sauce</u></b></div>
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Simply pour some tomato puree (Passata) onto your prepared pizza dough and spread it out. Throw on some chopped garlic, salt, pepper, fresh basil and then top with you other toppings and bake. Simple, but delicious.</div>
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Hopefully these three quick recipes give you a starting point to create your own pizza sauce. Remember, making pizza is fun and very creative. So, keep your sauce simple, full of flavor and get creative. Have fun.</div>
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Come by and get almost everything you need for pizza in one stop. Extra Virgin Olive Oil, Balsamic Vinegar, cheese, pizza dough, San Marzano Tomatoes, tomato puree (Passata), red pepper flakes, dried chiles, bruschetta, artichokes, mushrooms and so much more. Have some fun this weekend and for the 4th!!</div>
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Ciao.</div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7104308219471853091.post-72484078861068528762012-06-13T12:17:00.000-07:002012-06-13T12:17:55.040-07:00Rancho Loma<div style="text-align: justify;">
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This trip was not necessarily a road trip, because we had a 7:00pm reservation, but it did involve us driving about an hour, so a road trip it is!</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">On Saturday, we headed to <a href="http://rancholoma.com/">Rancho Loma</a> for the first time. We have heard so many wonderful things about it and were extremely excited to try it out. Let me simply state, they did not disappoint. It was fantastic. We had a wonderful and relaxing evening. The grounds of the property are beautiful, the restoration of the old farm house is meticulous and excellently done. Robert and Laurie have done an amazing job. </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">We were greeted by Robert upon our arrival, and he poured us a glass of wine that we enjoyed next to the pool. He explained the night's menu and told us to take our time and enjoy our surroundings. When we were ready, we simply went inside, were seated at our table and dinner began. Dinner consisted of five courses.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The first course was fresh Burrata cheese with fresh cherry tomatoes, micro greens, pine nuts, olive oil and balsamic vinegar. It was outstanding. The Burrata was lovely and the fresh tomatoes were perfectly ripened. The second course was a spicy grilled quail with a pomegranate reduction. This is where our wine really began to shine. It paired perfectly with the spicy quail. The third course was a ricotta gnocchi with sweet corn and mushrooms. The gnocchi was pillowy soft and extremely flavorful. The fourth course was Akaushi New York Strip. It was phenomenal, cooked to perfection and almost melted in your mouth. The handmade potato chips were excellent and the bed of whipped potatoes and the compound butter took it to the next level. Our final course was to be milk chocolate Pots de Creme. However, we were informed that we were receiving a special dessert. Needless to say, we were pleasantly surprised. I wish I had written the name of the dessert down, because I cannot remember it now. However, it was amazing! It was made with chocolate and olive oil and had an espresso mousse and chocolate drizzle on the side. They also served us illy coffee. It was tremendous. Laurie's menu and execution were outstanding. We were stuffed, but extremely happy! Joy commented that I was smiling a lot!</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">After dessert, we continued to enjoy our coffee at our table and then went for one last walk around the grounds. It was dark, but very peaceful. Their new guestrooms are wonderful, and we hope to be able to stay in one in the near future. We enjoyed their vegetable garden and their barn. </span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">We were there about 3.5 hours and could have stayed longer, but we needed to drive back to Abilene. When you make your reservation, your table is yours for the whole evening. This allows you to simply relax and enjoy the evening. The staff is very friendly and attentive to your needs. </span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><a href="http://rancholoma.com/">Rancho Loma</a> is a wonderful experience all the way around. If you have not had a chance to try it, we highly recommend you do. You will not be disappointed. Tell them cordell's sent you. </span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Until next time...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdUPALg_0d3NOGNckYEqiv_hJ2-Z6-A4MNce1XEgypYQmeLbcxPl8Antl5drV52CG4inzlV6jnl1O_tHMEPWoD5gUbDiXzRHHhAZJqv16b-evEeZjHmwer19SR2M8S8lprK1Pgds168W-/s1600/RanchoLoma_logo.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="88" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdUPALg_0d3NOGNckYEqiv_hJ2-Z6-A4MNce1XEgypYQmeLbcxPl8Antl5drV52CG4inzlV6jnl1O_tHMEPWoD5gUbDiXzRHHhAZJqv16b-evEeZjHmwer19SR2M8S8lprK1Pgds168W-/s200/RanchoLoma_logo.png" width="200" /></a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><a href="http://rancholoma.com/">Rancho Loma</a></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2969 CR 422</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Talpa, TX 76882</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">325-636-4556</span><br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7104308219471853091.post-25336780278999211972012-06-08T08:44:00.003-07:002012-06-08T08:44:58.342-07:00AbileneCrave.com<div style="text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">We are excited that our first recipe has appeared on <a href="http://www.reporternews.com/news/2012/jun/08/crave-exclusive-jason-beards-arugula-salad/">AbileneCrave.com</a>. Be sure and check it out. </span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7104308219471853091.post-35270217078454182882012-06-06T09:45:00.000-07:002012-06-06T09:45:03.309-07:00Hot Dogs, Pizza and Farmers...<div style="text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Last night after we closed the store, we moseyed on down South 14th to visit the guys at <a href="http://www.facebook.com/beastropizzaco" target="_blank">Beastro Pizza</a> and <a href="http://www.facebook.com/pages/Shortbus-Hotdogs/326626433316?ref=ts" target="_blank">Shortbus Hotdogs</a>. We have been wanting to try them for a while now, but because it is hard for us to get away at lunch, we've been missing out. However, they are now parked at their Abilene Food Truck Court on South 14th (across from Subway) in the evenings starting at 6:00pm. </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">We ordered the Buffalo Chicken Pizza from Beastro and the Lunch Lady and the Substitute Teacher from the Short Bus. All of our food smelled wonderful and the guys were extremely nice. We took ours to go, but they have tables outside and a few inside, if you would like to stay and eat.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">All I can say, is great job guys!! We enjoyed our pizza and dogs and we will be back to try other offerings from their menus. If you have not had a chance to check them out, we encourage you to do so. You can check out their Facebook pages (<a href="http://www.facebook.com/pages/Shortbus-Hotdogs/326626433316?ref=ts" target="_blank">Shortbus</a>, <a href="http://www.facebook.com/beastropizzaco" target="_blank">Beastro</a>) daily to find where they will be for lunch. If you can't do lunch, do like we did and go see them at dinner. </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">We are definitely going back! </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"><b>Farm Fresh</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPJqis9Ka62qh-2hH4bUJUmjqqV_zsfOqLeNTcvDwxGOYEhnZwHzapih-UycAOBFFHNnIH4Jo_SmpyDunSFF-P_qIpXjS3IOaUKdT8HLZjjxhtKlP_E8HZQUdXiI2nS6H5O4Fp2EOPLGp/s1600/vegetables.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPJqis9Ka62qh-2hH4bUJUmjqqV_zsfOqLeNTcvDwxGOYEhnZwHzapih-UycAOBFFHNnIH4Jo_SmpyDunSFF-P_qIpXjS3IOaUKdT8HLZjjxhtKlP_E8HZQUdXiI2nS6H5O4Fp2EOPLGp/s200/vegetables.png" width="132" /></span></a></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Have you been to the <a href="http://www.facebook.com/pages/ABILENE-FARMERS-MARKET/132363243445048" target="_blank">Farmer's Market</a> the last couple of weeks? Unfortunately, we have been unable to make it yet, but we are really looking forward to going soon. The market is open on Tuesdays, Thursdays and Saturdays during the summer at sunrise. It is located in the parking lot across the street from Frontier Texas. You will need to arrive early, because they sell out by 9:30am most mornings.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Each week will bring more and more variety as more fruits and vegetables begin to ripen. If you need a weekly reminder, we can help you get signed up for a weekly email from Joy Hedges at Slowpoke Farms. She and her husband (Kerry) are mainstays at the market and send out a weekly email of what's happening at their farm and what they are bringing to the market on Saturdays. </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">If you would like to begin receiving a copy of their email, send us an <a href="http://shopcordells.com/contact.aspx" target="_blank">email</a> and we will forward you the information. Plus, you can reserve or order in advance from them via email. </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">We hope you get a chance to explore the market and eat at the food trucks.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Until next time...</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7104308219471853091.post-60673928032225850062012-05-25T16:25:00.001-07:002012-05-25T16:25:14.648-07:00Some gave all...<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-la8qVa1iPEe60-wXMyCMLVGIhIpnKIFQ2DZREmE1UrANHriplXTeklw9tUA2QBJLNiL0NgTJ1NRbJDoyYQmDkKSNSRJbp6jZ48nU5FHF86XdLwvEroDRUcxS_2DsC-3M9oUsXRmZKLu/s1600/memorialday_Large.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-la8qVa1iPEe60-wXMyCMLVGIhIpnKIFQ2DZREmE1UrANHriplXTeklw9tUA2QBJLNiL0NgTJ1NRbJDoyYQmDkKSNSRJbp6jZ48nU5FHF86XdLwvEroDRUcxS_2DsC-3M9oUsXRmZKLu/s320/memorialday_Large.jpg" width="320" /></a></div>
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<i style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">And
I'm proud to be an American</i></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i>where at least I know I'm free,</i></span><br />
<i style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">And I won't forget the ones who died</i></div>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">
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<i>who gave that right to me,</i></div>
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<i>And I gladly stand up next to you</i></div>
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<i>and defend her still today,</i></div>
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<i>'Cause there ain't no doubt I love this land</i></div>
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<i>God Bless the U.S.A.</i></div>
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<span style="text-indent: -0.25in;"><i>- </i>Lee Greenwood</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This weekend is the official start of summer for most of
America. We will celebrate on the lake,
at the pool, floating the river or at home with friends and family. We will enjoy hotdogs, hamburgers, barbecue,
potato salad, cole slaw, beer, soda and a host of other foods and drinks. We will laugh, brag, cry, argue and
play. We will sleep until noon, eat
often, and go to bed way too late.
Hopefully it will be a great holiday weekend, celebrat<span style="background-color: white;">ing a littl</span>e piece of who we
are and why we love our country. The freedom
to be ourselves, eat what we want, go where we wish, and enjoy life how we desire. <o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">However, these freedoms did not come without sacrifice. Some of you are sacrificing right now. Some of you are men and women of our Armed
Forces on active duty and reserve. You are
stationed around the world, or you are lucky to be at home, but always one phone
call away from harm’s way. Some of you
are wives and husbands of these brave men and women, and you hold down the fort
while they are gone. Some of you are
parents and children, and you pray every day for their safe return. Some of you have served your country in the
past, some of you retired from the military, and some of you were wounded. To all of you, we say thank you. Thank you for your service, thank you for
your sacrifice, thank you for being willing to go when called.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 115%;"><i>"All gave some and some gave all</i></span><br />
<i style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 115%;">And some stood through for the red, white and blue</i></div>
<span style="line-height: 115%;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><div style="text-align: justify;">
<span style="line-height: 115%;"><i>And some had to fall</i></span></div>
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<span style="line-height: 115%;"><i>And if you ever think of me</i></span></div>
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<span style="line-height: 115%;"><i>Think of all your liberties and recall</i></span></div>
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<span style="line-height: 115%;"><i>Some gave all"</i></span></div>
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<span style="text-indent: -0.25in;"><i>- </i>Billy Ray Cyrus</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Many have made the ultimate sacrifice. Many have given their life so that we can be
free. To those men and women, we wish we could say thank you. We wish we could let
them know how grateful we are and how humbled we are at their sacrifice, but we cannot. However, we can say thank you to
their families. To the wives, husbands,
brothers, sisters, sons, daughters and parents of those who have given their
life, thank you. Your father, mother,
husband, wife, brother, sister, son or daughter were willing to go when called
and made the ultimate sacrifice and they will not be forgotten. <o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">So, on this Memorial Day 2012, celebrate the best way you
know how. Enjoy the weekend and have
fun. Just take a minute to remember
those who have sacrificed and those who continue to sacrifice. And if you meet one of our brave men and women
or their families, be sure to tell them thank you. They deserve it.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Happy Memorial Day!
Stay safe!! </span><o:p></o:p></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7104308219471853091.post-12631135767505640912012-05-25T08:37:00.002-07:002012-05-25T08:41:50.686-07:00What's New!<div style="text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">It's a great day for cordell's today. We have two new vinegars and one new olive oil. </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Our new Alfoos Mango White Balsamic is sweet and delicate, but brings the mango. If you like mango and heat, try our new Alfoos Mango White Balsamic with our </span>Harissa<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> Olive Oil. The Serrano Honey Vinegar is made with 100% honey and adds a great kick to all your dishes. Try it in </span>cole<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> slaw or salsa to make them a little more special. Our new Milanese </span>Gremolata<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> Olive Oil is begging to be used on pizza, roasted vegetables or drizzled over slow roasted or braised meats. The herbs and citrus zest blend beautifully with this oil. </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Just in time for summer, these new vinegars and oil will help you take your barbecues, picnics, cookouts or family dinner to the next level. Come in and check them out.</span></div>
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<u><span style="color: #943634; font-family: 'Tw Cen MT', sans-serif; font-size: 18pt;">Alfoos Mango White Balsamic
<o:p></o:p></span></u></div>
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<u><span style="color: #943634; font-family: 'Tw Cen MT', sans-serif; font-size: 18pt;">Condimento </span></u><u><span style="font-family: 'Tw Cen MT', sans-serif; font-size: 18pt;"> <span style="color: #943634;"><o:p></o:p></span></span></u></div>
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<b><span style="font-family: 'Tw Cen MT', sans-serif; font-size: 18pt;"> </span></b><span style="font-family: 'Tw Cen MT', sans-serif; font-size: 18pt;"> </span></div>
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<span style="font-family: 'Tw Cen MT', sans-serif; font-size: 15pt;">Our Alfoos Mango White Balsamic Condimento pairs
exquisitely with our Persian Lime Olive oil. <o:p></o:p></span></div>
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<span style="font-family: 'Tw Cen MT', sans-serif; font-size: 15pt;">Also fantastic with shrimp, scallops, <o:p></o:p></span></div>
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<span style="font-family: 'Tw Cen MT', sans-serif; font-size: 15pt;">salad and in salsas for a tropical, <o:p></o:p></span></div>
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<span style="font-family: 'Tw Cen MT', sans-serif; font-size: 15pt;">sweet-tart twist!
<o:p></o:p></span></div>
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<span style="font-family: 'Tw Cen MT', sans-serif; font-size: 15pt;">The Alfoos mango cultivar is considered <o:p></o:p></span></div>
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<span style="font-family: 'Tw Cen MT', sans-serif; font-size: 15pt;">by many to be one of the best in terms <o:p></o:p></span></div>
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<span style="font-family: 'Tw Cen MT', sans-serif; font-size: 15pt;">of sweetness, richness and flavor.<o:p></o:p></span></div>
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<span style="font-family: 'Tw Cen MT', sans-serif;"><span style="font-size: 20px;"><br /></span></span></div>
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<u><span style="font-family: 'Tw Cen MT', sans-serif; font-size: 18pt;">Handcrafted Artisanal <span style="color: #ff6600;">Serrano</span> Honey Vinegar<span style="color: red;"><o:p></o:p></span></span></u></div>
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<span style="font-family: 'Tw Cen MT', sans-serif; font-size: 14pt;">Our<b>
2008 Sofi</b>™ <b>Silver </b>award-winning, artisan <b><i><u><span style="color: #ff6600;">Serrano
Honey Vinegar</span></u></i></b> is sweet, tart, spicy and made from 100%
honey. <o:p></o:p></span></div>
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<span style="font-family: 'Tw Cen MT', sans-serif; font-size: 14pt;">Amazingly
complex, makes a great addition <o:p></o:p></span></div>
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<span style="font-family: 'Tw Cen MT', sans-serif; font-size: 14pt;">to
salsa, Ceviche, Bloody Marys & shrimp. Delicious drizzled over sliced
tomatoes and <o:p></o:p></span></div>
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<span style="font-family: 'Tw Cen MT', sans-serif; font-size: 14pt;">fresh
mozzarella cheese. <o:p></o:p></span></div>
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<span style="font-family: 'Tw Cen MT', sans-serif; font-size: 14pt;">Add
to dressings for leafy green, <o:p></o:p></span></div>
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<span style="font-family: 'Tw Cen MT', sans-serif; font-size: 14pt;">potato,
pasta and rice salads. Toss with sliced strawberries and a grinding of black
pepper <o:p></o:p></span></div>
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<span style="font-family: 'Tw Cen MT', sans-serif; font-size: 14pt;">for
a delicious dessert. <o:p></o:p></span></div>
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<span style="font-family: 'Tw Cen MT', sans-serif; font-size: 14pt;">Can
be used in place of traditional <o:p></o:p></span></div>
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<span style="font-family: 'Tw Cen MT', sans-serif; font-size: 14pt;">grape-based
vinegar. <b>Sulfite-free!</b><o:p></o:p></span></div>
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<b><i><span style="font-family: 'Tw Cen MT', sans-serif; font-size: 12pt;">Country Of Origin: USA<o:p></o:p></span></i></b></div>
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<u><span style="font-family: 'Tw Cen MT', sans-serif; font-size: 18pt;">Milanese Gremolata Olive Oil<o:p></o:p></span></u></div>
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<span style="color: #333333; font-family: 'Tw Cen MT', sans-serif;"><span style="font-size: 21px;"><u><br /></u></span></span></div>
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<span style="font-family: 'Tw Cen MT', sans-serif; font-size: 12pt;">Gremolata is a traditional Italian herb<o:p></o:p></span></div>
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<span style="font-family: 'Tw Cen MT', sans-serif; font-size: 12pt;">condiment consisting of fresh lemon zest, minced
garlic, Italian flat leaf parsley & a hint of mint.<o:p></o:p></span></div>
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<span style="font-family: 'Tw Cen MT', sans-serif; font-size: 12pt;">The herbs and citrus zest are typically crushed
together in a mortar to release their pungent essential oils.<o:p></o:p></span></div>
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<span style="font-family: 'Tw Cen MT', sans-serif; font-size: 12pt;">Try finishing your fish with this exciting flavor
combination. <o:p></o:p></span></div>
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<span style="font-family: 'Tw Cen MT', sans-serif; font-size: 12pt;">It is also traditionally served with, osso buco,
veal & other slow braised dishes to add a zip of flavor.</span><span style="font-family: 'Tw Cen MT', sans-serif; font-size: 12pt;"> We also
recommend our Gremolata for marinating poultry, in dressings, and paired
beautifully with our Sicilian Lemon White Balsamic Condimento, Jalapeno White
Balsamic Condimento, or Traditional <o:p></o:p></span></div>
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<span style="font-family: 'Tw Cen MT', sans-serif; font-size: 12pt;">Style Condimento.</span><span style="font-family: 'Tw Cen MT', sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7104308219471853091.post-86692874201597473822012-05-24T09:11:00.001-07:002012-05-24T09:11:59.887-07:00Garden Time...follow-up.<div style="text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">As promised, here are some photos of our garden (two weeks ago). It is slowly taking shape this Spring and we are very excited and hopeful of what is to come. Last year's drought, high temperatures and Easter Sunday hail storm did a number on our garden. It needs a fresh coat of paint and some more weeding, but it is coming along. </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">We have really enjoyed your questions and feedback about our garden and we welcome more. Do not hesitate to ask any questions or provide any tips. Have fun!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zCZ18onqQyf4Pc5n8gui2wS85ynIg5M_d08ZHapg37I3w8RkHKj_fyXL2TXReibCT-pBGy9toSuzQoDLTWzGA0SlyjDUsvymdnykVpfXxp6iVYZ1dIxQnLFO4hyvMoEt96LUa1xU0olS/s1600/IMG_1805.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zCZ18onqQyf4Pc5n8gui2wS85ynIg5M_d08ZHapg37I3w8RkHKj_fyXL2TXReibCT-pBGy9toSuzQoDLTWzGA0SlyjDUsvymdnykVpfXxp6iVYZ1dIxQnLFO4hyvMoEt96LUa1xU0olS/s400/IMG_1805.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Looking south in the garden.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKoMeqHpaPNOucC1oX6c0xBST724fQ9v470eRL2qjjTVqIPFS-D-TD6cubqIhzzvwkpe1DL8lZJaU6ByuPBrwlZxcx12PXUzee63kscDLz1qWerfnr3aIkkfcsxiCZunS6lnvifq1_jAsl/s1600/IMG_1781.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKoMeqHpaPNOucC1oX6c0xBST724fQ9v470eRL2qjjTVqIPFS-D-TD6cubqIhzzvwkpe1DL8lZJaU6ByuPBrwlZxcx12PXUzee63kscDLz1qWerfnr3aIkkfcsxiCZunS6lnvifq1_jAsl/s400/IMG_1781.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Looking north.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHHOpOXpRj49lq_1ES_WBGYTaNZGfAKEDtLEmMHJg13cvHZ0MfuwzWnvYLf02wjVecHLTOuoqK6x1LLIS8DOxQfdOopQmFynugPDFEHaqEa245j_nbaZpAz_d7QP3WMbHKUjB7jMGTG2e/s1600/IMG_1790.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHHOpOXpRj49lq_1ES_WBGYTaNZGfAKEDtLEmMHJg13cvHZ0MfuwzWnvYLf02wjVecHLTOuoqK6x1LLIS8DOxQfdOopQmFynugPDFEHaqEa245j_nbaZpAz_d7QP3WMbHKUjB7jMGTG2e/s400/IMG_1790.JPG" width="300" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Winter vegetables.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFbW2_o-cZkwpZNHhB4J7fcKNpFX3SaU5CIPT-Hh5v5r4LSJcECCqbd2nwAWjsitiYTlSxytezsgL9XQcs1Z4_t-r_4PSabLZn33yRrxpL9hPGgEl3fnst36-vW999IPSj3z8MKrZPa8DZ/s1600/IMG_1785.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFbW2_o-cZkwpZNHhB4J7fcKNpFX3SaU5CIPT-Hh5v5r4LSJcECCqbd2nwAWjsitiYTlSxytezsgL9XQcs1Z4_t-r_4PSabLZn33yRrxpL9hPGgEl3fnst36-vW999IPSj3z8MKrZPa8DZ/s400/IMG_1785.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">We have two apple trees, a nectarine and a plum. </span></td></tr>
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<span id="goog_2107366979"></span><span id="goog_2107366980"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7104308219471853091.post-30013295960767335562012-05-23T10:16:00.000-07:002012-05-23T10:16:30.863-07:00Let's Celebrate!<div style="text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Thank you to everyone who came out on Saturday for our Anniversary Celebration. We officially turned one on May 2nd, but waited until Saturday to celebrate. Jason Adams of <a href="http://vagabondpizza.com/" target="_blank">Vagabond Pizza</a> was on hand to sample a cold pasta dish, and Debbie of Your Daily Bread sampled her new focaccia breads. </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">We debuted our new spice room, spice tins, oil and vinegar misters and our new pairing chart. It was a ton of fun. We are already planning next year's anniversary celebration.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Thank you to Jason and Jessica Adams for the photos below.</span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3X9FJRohWpquwioxrZW0n7mi_QQpDRYhXqj4qiayXFqYBqGWDT5r4160X2nWuShLhsnObVOPonrMjeOidcIC083PYPdm0cSETi_ifUm773mPeBvbvVqtTHWZyd6c3vdvrHGPB0kbB-1v/s1600/P5190219.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3X9FJRohWpquwioxrZW0n7mi_QQpDRYhXqj4qiayXFqYBqGWDT5r4160X2nWuShLhsnObVOPonrMjeOidcIC083PYPdm0cSETi_ifUm773mPeBvbvVqtTHWZyd6c3vdvrHGPB0kbB-1v/s400/P5190219.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Jason helping new customers.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5snEyYt24yJjrnOzXfRUropmOXfT_lBjY_ns0t8G0wolNZG_D5dvfwMguCWCp_GGRIKkauGXJpF186eD-eyk9C2A7TCjGomNkDtup6GYNd3sWr5GNIBhTarPLfPdzE8YajK6RGX_CKCy4/s1600/P5190223.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5snEyYt24yJjrnOzXfRUropmOXfT_lBjY_ns0t8G0wolNZG_D5dvfwMguCWCp_GGRIKkauGXJpF186eD-eyk9C2A7TCjGomNkDtup6GYNd3sWr5GNIBhTarPLfPdzE8YajK6RGX_CKCy4/s400/P5190223.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">A few of our many, many samples on Saturday.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDIscxhJCq7vEQ_HB4XVhj9brIIq1SWqI5AAvH-2KNuuXMZ7tHdhzUvvsuzab1U2qFH5LgRhrrTG0-Znnu20vb3ez1Jr2lxDTStCv5TJLfgPUPSoEo4PpaNZ9hlbiiCDm0GrRcj2a_IKNN/s1600/P5190226.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDIscxhJCq7vEQ_HB4XVhj9brIIq1SWqI5AAvH-2KNuuXMZ7tHdhzUvvsuzab1U2qFH5LgRhrrTG0-Znnu20vb3ez1Jr2lxDTStCv5TJLfgPUPSoEo4PpaNZ9hlbiiCDm0GrRcj2a_IKNN/s400/P5190226.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Jason and Debbie sampling their items.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijtLU0s3T-X8GbmomQuwlqv1ENHMC0Bjoaz3fayjs-ulLCveY4ATukPnIHnkDiarE92PsYav53PFNM9_XOYXfJ18PjtJbMM9EMrbK-6c7TM3EhDZAJEaJxwY4r6pWOdTcqtU2k5McC3F7a/s1600/P5190227.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijtLU0s3T-X8GbmomQuwlqv1ENHMC0Bjoaz3fayjs-ulLCveY4ATukPnIHnkDiarE92PsYav53PFNM9_XOYXfJ18PjtJbMM9EMrbK-6c7TM3EhDZAJEaJxwY4r6pWOdTcqtU2k5McC3F7a/s400/P5190227.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The fresh bread and pasta salad were very popular.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiph_PqGrN3l7GVk9ILF6JudDe794pXvg9fKMRcKxz2d4rz7sE3KGL_XqiRySeLpPTmIm469-DnpSZnIEsmByfSzPYNjW-tEKUe-ItRDs7jJDx8_Rkt4e6JofpaUyw3M474wQnPE5W9gSYi/s1600/P5190228.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiph_PqGrN3l7GVk9ILF6JudDe794pXvg9fKMRcKxz2d4rz7sE3KGL_XqiRySeLpPTmIm469-DnpSZnIEsmByfSzPYNjW-tEKUe-ItRDs7jJDx8_Rkt4e6JofpaUyw3M474wQnPE5W9gSYi/s400/P5190228.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Customers sampling our Extra Virgin Olive Oils.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ2RyniwwMF8v09UySsP0n0g8P1z6VJq9WRs8HIZXHQ9qc-wqmRJ2GH_xOXmowbEgNfcaTix5WiAXVGOlp9M_LSVe8Ic8-VXEm2jlV06_UagsbXJhJsiMNBEk_RxH8isM-vpaP7AfrIPR7/s1600/P5190222.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ2RyniwwMF8v09UySsP0n0g8P1z6VJq9WRs8HIZXHQ9qc-wqmRJ2GH_xOXmowbEgNfcaTix5WiAXVGOlp9M_LSVe8Ic8-VXEm2jlV06_UagsbXJhJsiMNBEk_RxH8isM-vpaP7AfrIPR7/s400/P5190222.JPG" width="300" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Our new pairing chart. We are still updating it. <br />We welcome your suggestions/pairings.</span></td></tr>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7104308219471853091.post-4929935639017839752012-05-22T13:30:00.001-07:002012-05-22T13:30:22.543-07:00Fresh Tomatoes and Fresh Mozzarella...Yum!<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">On Saturday we celebrated our One Year Anniversary at cordell's. (A future post will contain more information about the celebration.) In honor of our first year, Chef Joel Trueblood, owner/chef at <a href="http://bonterrablu.com/Bonterra_Blu/Home.html" target="_blank">Bonterra Blu</a>, brought us a lovely and very sweet present. He brought us a basket that contained fresh mozzarella, fresh heirloom tomatoes, basil, squash blossoms, a garlic bloom and roses. As you can see below, it is extremely nice.</span><br />
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<tr><td style="text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLniAnhsUPL3Y18dVqlBvIF6TXNLbSXrqDCMy6KlFrRQC80j5ITSFdnJlHxSwQLOb7ygnWUeuKDdqkTi6HZIKY4eL3bpTKYz21x4GE0CbPChwQhUJ1mHhZXMJC0tBI0aWSgPOvJv_GHvF/s400/IMG_1807.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The basket presentation is beautiful.</span></td></tr>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">We used the tomatoes, mozzarella and basil to make a wonderful Caprese salad. We managed to find some high quality olive oil and balsamic <b>:-)</b> and got busy. We used our Cobrancosa Extra Virgin Olive Oil from Portugal and our Traditional Balsamic from Modena, Italy. We threw in some fresh cracked pepper and sea salt and were in business. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Tomato and mozzarella slices.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix99upQoWraPNTP7SY-1yKwl3gfwtYXzWyPVTLmK2gZaz1zY3u9PaTpMVddRcFLRI2gsVg6jgSkWuqev2kTIVW76N4bDIZqbwJk5P4BZJkyy7GIzrJNyb0dmW-La-lPhl1JRhCX4MGqo65/s1600/IMG_1827.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix99upQoWraPNTP7SY-1yKwl3gfwtYXzWyPVTLmK2gZaz1zY3u9PaTpMVddRcFLRI2gsVg6jgSkWuqev2kTIVW76N4bDIZqbwJk5P4BZJkyy7GIzrJNyb0dmW-La-lPhl1JRhCX4MGqo65/s400/IMG_1827.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Adding Traditional Balsamic and Cobrancosa Extra Virgin Olive Oil.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6apWDQLgx-31bx0cMaKOlOIOYodlb5YHmk44YslHdejGxGOXx8VU6S-DWiCZvdrOxnNSX_c63YbdSqikHCfkVjgZ2mwDmTypA2Rt6oeG5b9Dp4jkl-mjMRzLLKvqeIyP0GuLvW6uJucmi/s1600/IMG_1831.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6apWDQLgx-31bx0cMaKOlOIOYodlb5YHmk44YslHdejGxGOXx8VU6S-DWiCZvdrOxnNSX_c63YbdSqikHCfkVjgZ2mwDmTypA2Rt6oeG5b9Dp4jkl-mjMRzLLKvqeIyP0GuLvW6uJucmi/s400/IMG_1831.JPG" width="300" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The finished product!</span></td></tr>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Thanks Joel, it was wonderful!</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7104308219471853091.post-39824818842873090442012-05-10T14:20:00.000-07:002012-05-10T14:20:10.711-07:00Upcoming Anniversary Celebration<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">It has been a busy couple of weeks and we are not done yet. We are working very hard to get ready for our one year anniversary celebration on Saturday, May 19th (10:00am - 2:00pm). We are debuting some new products, our new spice room and our new pairing chart. With that comes a lot of work. However, it will all be worth it.</span><div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">We are really excited about our new spice room. It will allow you to smell all of the spices and spice blends that we offer, except for anything with Ghost Peppers. :-) </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">So, I apologize for the lack of postings the last two weeks, but we should be back to normal soon. Until then, hope to see you on the 19th.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7104308219471853091.post-76456481056692365232012-04-27T13:20:00.001-07:002012-04-27T13:20:02.571-07:00Pizza Night!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1sWpSXFQWpJL8ZbQInRZcKt0SQLwlk3I6j8RAv-GE9sTy0-z7NKSGwjDR1MVZMWrqfnteRMFu31jLfmHxfkukPPJifyyW1N3qGzkG0NEOfH6oCuhOEqiagyf0c0h2VZsL-Evc_DsZQFC/s1600/pizza_04252012.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1sWpSXFQWpJL8ZbQInRZcKt0SQLwlk3I6j8RAv-GE9sTy0-z7NKSGwjDR1MVZMWrqfnteRMFu31jLfmHxfkukPPJifyyW1N3qGzkG0NEOfH6oCuhOEqiagyf0c0h2VZsL-Evc_DsZQFC/s320/pizza_04252012.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Our pizza Wednesday night!</span> </td></tr>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Wednesday night we made homemade pizza. We were lucky enough to snag a sample of Chef Jason's (<a href="http://vagabondpizza.com/" target="_blank">Vagabond Pizza</a>) pizza sauce. He was making some for a large event and shared some of it with us. Armed with his sauce, freshly made pizza dough, fresh smoked mozzarella and tomatoes and herbs, we went to work.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The great thing about making pizza is you are free to create what you want. If you want to use pizza sauce, go ahead. If you don't, don't. Making pizza is fun and creative. Many times, I do not use any sauce, just olive oil. If you want pizza sauce, you can make it, buy it, or be lucky enough to have a chef give you some.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I crank our oven as high as it will go (550 degrees) and use either a pizza stone or a pizza pan. In some cases, if you are using ingredients that are more on the liquid side, you may want to cook your crust first for about 3-5 minutes and then take it out and add everything. Otherwise, it may get soggy on you.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Here are the steps I followed for the pizza pictured above:</span></div>
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<li style="text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Spread out the dough. I do not use a rolling pin. I simply stretch the dough and toss it to get a round shape. This keeps the crust lighter and allows it to get crispy. Just keep working the dough into the shape you want. </span></li>
<li style="text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Once the dough is spread out, rub it with olive oil and add freshly cracked pepper and a little sea salt.</span></li>
<li style="text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">If using pasta sauce, spread it now. If not, do not spread it now.</span></li>
<li style="text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I now add freshly chopped garlic. We like a lot of garlic, so I typically peel and finely chop 5-6 cloves.</span></li>
<li style="text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Now add the fresh tomatoes. For cherry and grape tomatoes, I slice them in half. For everything else, I slice them about 1/4" thick. </span></li>
<li style="text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Add freshly cracked pepper and sea salt to the tomatoes. Not a lot though.</span></li>
<li style="text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Add your fresh herbs. Our herb garden has Italian parsley, thyme, oregano and rosemary right now, basil coming soon. So, I use all four. I chop the parsley, oregano, thyme and rosemary together, pretty finely and then sprinkle it all over the pizza.</span></li>
<li style="text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Time to add the cheese....mmmmmm! I slice the cheese about 1/8" thick and shingle it on the pizza. Add as much or as little as you want. Drizzle the entire pizza with your favorite olive oil and gently add salt and pepper.</span></li>
<li style="text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Put it in the oven and let the magic happen. Watch and make sure it does not burn, but at 550 degrees, our pizzas are ready in about 5-10 minutes. When done remove it from the oven and let it rest for 2-3 minutes. Top with fresh grated Parmesan cheese, slice and serve.</span></li>
<li style="text-align: justify;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">You can also add some fresh arugula to the pizza and put it back in the hot oven for about 2 minutes or until the arugula starts to wilt. Remove the pizza and drizzle on some Traditional Balsamic. Nice!</span></li>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">As you can see, aside from not burning the pizza, there are not too many rules. Have fun and enjoy your creation. Invite your friends over and let them make their own. As always, if you do not want to make the pizza dough, we have fresh dough in the store. Ciao.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7104308219471853091.post-18103984987211993512012-04-27T10:42:00.003-07:002012-04-27T10:42:41.192-07:00All That Jazz...<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><a href="http://wylie.hs.schoolfusion.us/modules/cms/announce.phtml?sessionid=f2f63adf0048b8c778831cecaec770b9" target="_blank">Wylie I.S.D.</a></span></td></tr>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">If you are looking for something fun and different to do tonight, check out the Wylie Jazz Band <a href="http://www.abilenevisitors.com/WHS-Jazz-Band-Concert-2012" target="_blank">concert</a> at The Paramount Theatre. It starts at 7:30 and will be a great time. Joy and I attended the concert last year and really enjoyed it. I vowed last year to always go in the future. It is free and open to the public.</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This year's concert features guest artist Lenny Pickett. He is the current musical director and saxophonist for the Saturday Night Live band. </span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Grab your significant other, go to dinner <a href="http://abilenedowntown.com/index.html/?page_id=21" target="_blank">downtown</a> and then head over to <a href="http://paramount-abilene.org/" target="_blank">The Paramount Theatre</a> for a great concert. You will be glad you did. </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7104308219471853091.post-66588764808955098142012-04-25T12:12:00.001-07:002012-04-25T12:12:34.996-07:00The New Pizza Guy!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIyC-c6h2_ulByNftCqwyAph5ivPqk9qe3umOsBZx7RPvyd_u1yxE66WHRVtUAwLiZ-5oMcf-4__MOxBMb3pH3HvGe3CArcDIvUvCPUHR9my7mb6QwUh1ZK1O_-jmPAmDjoVe5yTtmpeCW/s1600/vagabond+logo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIyC-c6h2_ulByNftCqwyAph5ivPqk9qe3umOsBZx7RPvyd_u1yxE66WHRVtUAwLiZ-5oMcf-4__MOxBMb3pH3HvGe3CArcDIvUvCPUHR9my7mb6QwUh1ZK1O_-jmPAmDjoVe5yTtmpeCW/s400/vagabond+logo.jpg" width="400" /></a></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">We just wanted to pass along some information on a new catering business here in Abilene. <a href="http://www.facebook.com/vagabondpizza" target="_blank">Vagabond Pizza</a> is owned an operated by Chef Jason Adams. Jason is a regular in our store and is very passionate about great food. He's a lot of fun and he's an Aggie. Whoop! </span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">If you are looking for something new and exciting to do at your next dinner party, corporate picnic or other event, give him a shout. Tell him cordell's sent you.</span>Unknownnoreply@blogger.com0