Comments for Trishsouthard's Weblog

Comment on Oh Kale it’s a Wrap by Anita Donahue

Anita Donahue — Thu, 09 Feb 2012 04:12:15 +0000

Great wrap creation Trish! Another way to add more kale to your diet. Kale chips- wash, remove ribs, cut in wide strips, salt and pepper or other seasoning ,then bake at 250 deg. for 30 minutes.

Comment on Oh Kale it’s a Wrap by Ann Kroeker

Ann Kroeker — Sat, 28 Jan 2012 16:23:14 +0000

Trish, that sounds delicious! I just made a bunch of hummus yesterday, so now I’m inspired to wrap it up with a bunch of stuff and see how it turns out!

Thanks for joining me at Food on Fridays with this fun story of how your quick meal turned into a yummy surprise!

By the way, we’re using less and less plastic in our house, and I’ve been recycling jars, too, for storage. My “Bonne Maman” jams are overpriced when I buy them at the store, but I love that size for fridge storage of leftovers. They seem to be the perfect size AND the wide mouth makes it easy to slip stuff inside.

Comment on The Feast of the Epiphany by Greenearth

Greenearth — Sat, 07 Jan 2012 00:31:40 +0000

What a special meal and setting you have created.

Comment on The Feast of the Epiphany by trishsouthard

trishsouthard — Fri, 06 Jan 2012 23:20:36 +0000

Hey love you back sis! The mint on top is so pretty and I’m sipping hot water with fresh mint in it as I enjoy the aroma in the house.

Comment on The Feast of the Epiphany by trishsouthard

trishsouthard — Fri, 06 Jan 2012 23:19:12 +0000

The photo is one from Easter as mine is in the oven right now. We were able to get fresh mint even though the weather has been chilly.
Thank you for your kind words.

Comment on The Feast of the Epiphany by trishsouthard

trishsouthard — Fri, 06 Jan 2012 23:16:05 +0000

Thank you Ann! I’ve never heard about the King cake tradition for today. I saw them at HEB and thought it was a little early for Mardi Gras. I hope you get the bean. I really appreciate hearing the explanation. My lamb is from HEB and it is beautiful. Our house smells so good right now.

Comment on The Feast of the Epiphany by maggiebry3866

maggiebry3866 — Fri, 06 Jan 2012 23:15:21 +0000

Beautifully done as always. I will be thinking of all of you.
Love you dear sister.

Comment on The Feast of the Epiphany by Ann Kroeker

Ann Kroeker — Fri, 06 Jan 2012 05:31:30 +0000

Wonderful story, and thank you so much for explaining how to prepare lamb! I’ve never made it, but it is so biblical, so historical, so symbolic.

Though I didn’t write about it on my blog, I’m making a King’s Cake, or galette des Rois, for tomorrow–a French tradition. You stick a bean in it, and the person who gets the slice with the bean gets to wear a king’s crown the rest of the evening.

This week’s Food on Fridays post is live, if you want to link this beautiful piece up to share with readers!

Comment on The Feast of the Epiphany by Anita Donahue

Anita Donahue — Fri, 06 Jan 2012 04:36:55 +0000

Great story and a beautiful presentation of your lamb roast, with your smiling presence in the background. Sounds delicious!

Comment on Black-eyed Peas on New Years Day by Colleen

Colleen — Tue, 03 Jan 2012 21:15:40 +0000

Trish,
Love catching up with you via your blog since it’s tougher to do in person these days. Thank you for the simple reminders to seek God in our daily lives.