Debbie (debmats) wrote,

More Adventures in Cooking - Just how much lemon???

Decided to make jook - using for the first time, Louisiana Hot Links. After tossing rice, links, shiitake mushrooms and lots of water and chicken broth - then letting the lot cook for 3 hours, the links are very mild. The broth however, has a lovely bite to it. Now I wish I had some green onions.

Chopped up half a flat of strawberries for tomorrow's American Cancer Society Relay for Life ice cream social. It's early in the seaoson, so they're a bit tart still, but that should work well with the ice cream.

Some person at work made a snarky comment about how "brilliant" it was to have an item with such a high fat content be used for a cancer fund raiser.

My first response, other than to be taken aback, was to reply that there would be several types of ice cream - even non-fat yogurt and sugar free types.

My next response was to think that I should have just said, "have you a better suggestion" or just "you don't have eat anything, just give me your money" Both grrrr and sigh.

I don't feel like doing melons, so I'm trying a different type of fresh fruit salad. Apples, peaches, oranges, grapes and pineapple. Any other suggestions? Just how much lemon juice do I need to use to make sure the apples and peaches don't turn brown?????

I also have 15 pounds of bananas...
Smashed oreo cookies, reeses pieces, m'n'm's, whipped cream, maraschino cherries.
Syrups: chocolate, butterscotch, strawberry, caramel, pineapple, peanut butter

Any other suggesions?
Tags: cooking, relay for life

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