Well Thanksgiving has come and gone; However, we are still in the Thanksgiving mindset (we should be all year). That said, I would like to let each and everyone of our customers know how very much we appreciate you. You are the very reason we have a business. We applaud you, and we are very thankful for you. We have the most interesting customers. Mario comes to our store regularly from Columbus. He was in this past week to buy a…
Jane Snow gave some great tips on cooking the bird for Thanksgiving. In case you are not familiar with Jane, she was the former food editor of the Akron Beacon Journal, and is still one of the most respected “foodies” in the area. You can go to www.janesnowtoday.com and sign up to get her weekly cooking column e-mailed to you. There are always great tips and recipes. This is a sample of her weekly column. For Friendsgiving earlier this month,…
It doesn’t get much better than this. I was born in Texas, so we don’t have sauerkraut without blackeyed peas and mashed potatoes. The Butcher has been wanting sauerkraut so this past week I dutifully made him a healthy sized batch. This ought to hold him until New Year’s Eve. Sauerkraut, Sherman Provision Style 3 pounds of trimmed boneless pork loin 2 pound bag of sauerkraut 16 oz. jar of sauerkraut 3 apples peeled, cored and sliced 3 Tablespoons of brown…
We need a light meal after a special church service tonight. Don Bickley, one of our faithful customers, provided a real winner. I have to confess, I have never cooked ground turkey before. It smells delicious and I can’t wait to try it. Without further ado, here is this Simply Delicious recipe. Turkey Wraps Ground Turkey (I used 35 oz.–16 oz. Honeysuckle White ground turkey in a tube and 19 oz. fresh ground Honeysuckle White, extra lean) Onions diced–2 small I…