Day 4 morning

Looks like a snow globe!

Another mead update

OK, been doing alot more and this koumiss, the milk-mead, well lets just saying it is the most interesting so far. To watch it and all the bubbles shooting up from the bottom is neat to watch. The foam and bubble cap on top keeps over flowing into my homemade airlock. If this turns out good and I want to do it again, I am going to have to think of another way. Or engineer a cap for it that will allow the foam to rise without overflowing and gas to escape without bacteria getting in.

 This weekend I add more vanilla to one, and maybe rack the koumiss. Very excited about some upcoming ones to start. Stay tuned I will post pics. I have some on website (see link below) and some on the texastravelr facebook page. You can now find me on instagram same name!







and.......I'm out! www.texastravelr.weebly.com

Koumiss

This is new creation based on a 1000+ year old Asian recipe using milk and honey. Originally mare milk I changed that up.

Once again

Ok Abilene it Friday! Where's lunch today. Send requests early been getting a lot and to make sure I pick yours find me soon.

And I'm hungry!

Catching up

I just saw that I hadn't written anything in some time so here I am. Things going on????  well Started the bochet, that is a mead where ya caramelize the honey first. Oh let me tell you it smelt so good in the house, like a roasted marshmallow. I only did a gallon to start and see how it turns out but think I'll like it.

 Up coming things, remember to watch the calendar on the website, thats below. Looks like next weekend could be a BBQ and looking for tasters. We are always improving and changing stuff. A couple of trips scheduled and more meads to make.
   One I read is an old Asian recipe called milk-mead. And yes it does contain or fermented with milk. Stand by for that one have me intrigued. Another orange starting maybe next month and mulled mead in May for Christmas. I am trying a new one every month to practice and some filling requests and orders from friends.

 I know mostly exciting for me, yall like the recipes and the travel places. I promise more this spring and summer. Please keep in touch and ever around Abilene look me up for Free Lunch Friday a BBQ or if its bottling time come sample and lend me a hand!








and.......I'm out! www.texastravelr.weebly.com

Free lunch Friday

And again Abilene it's that day where you pick it and I may buy! So where we going?

Lunch today

So work lunch should be at belles chicken house. Been there before wasn't bad but wasn't so impressed I wanted to go back. Lets see today

Pot roast for dinner

Oh it's back to basics today. The classic pot roast carrots and red potatoes. Might have to spicy up a gravy with some wine and mushrooms!

Texas Roadhouse

So went here for lunch today. Had a great salad and enjoyed it alot. However all that was thrown off when the group of waiters all sat around in booth in front of me being disruptive. And even hearing comments from them "we're probably pissing off the guests, oh who cares". Could say anything to manager since she was one of them.

Yep it's Friday!

Free lunch Friday Abilene! It's on where we going today. It's 530 and already hungry!

Taco Tuesday

All over Abilene its taco Tuesday, Rosa,s I think started it but spread to Taco Casa and several others. So....hows eating tacos today?



and.......I'm out! www.texastravelr.weebly.com

Perfect marinade

I know ya wanna know what it is!

3T Texas dust seasoning
1/2 cup olive oil
1/2 cup white wine vinegar
1T Lebanon juice
3 sprig is that a word? Rosemary

Shake together and it's PERFECT on chicken and pork


More to follow,


Oh need Texas dust? Find my website and ya can get it

Any suggestions?

Is there anything y'all wanna see? Have several I wanna post but if ya have requests.....

Chicken Spinach artichoke enchiladas

OK, if you like spinach artichoke dip this is amazing. I wanted to come up with something lower carb and different and I love Mexican food so this was first run at it. I'm sure it needs some perfecting but was amazing.

These are the ingredients
2 pkg cream cream softened
can artichokes
can chopped green chilies
2 cans green ench sauce
16oz sour cream
2 grilled chicken breasts, you do this however ya want, I use Texas Dust
bag of baby spinach
2 heads of garlic
hot sauce, I use Louisiana
Queso Fresco cheese
Olive oil
Mission low carb tortillas

Start with roasting the garlic, cut tops off and drizzle with olive oil and put in 350 deg oven for about 30 min. Grill chicken at this point so we can move on.
 Next I start the sauce because it needs to heat slowly. This starts with one of cream cheese, sour cream and both cans of enchilada sauce and chilies, in sauce pan stir together and heat until melted.

Now the garlic is done, get a food processor and add in small amounts the garlic, now peeled (easy to squeeze out) the artichokes, cream cheese and some queso fresco. Add little hot sauce to taste.

Back to the sauce, once melted I start with a big handful of spinach and stir in. I then use my emergence blender to smooth it all out. But thinly slice some leafs to add texture.

All ya have to do is fill the tortillas now with the mixture and shedded chicke,, roll out, sauce over top add remainder or cheese and bake 350 for 30 min. I like to turn on broiler last few min to brown it up.

Enjoy!!!!










and.......I'm out! www.texastravelr.weebly.com

Wine nuts! Yum

Wine Bar Nut Mix

Ingredients

2 cups pecans
2 cups almonds
2 cups walnuts
1/4 cup pure maple syrup
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped mixed fresh rosemary, sage, savory and thyme
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper

Directions

Preheat the oven to 350°. In a bowl, toss the nuts with the maple syrup, olive oil, herbs and cayenne. Spread the nuts on a rimmed baking sheet and bake for 15 minutes, stirring occasionally, until browned. Season the nuts with salt and pepper and toss frequently until cooled.
Make Ahead
The nuts can be stored in an airtight container for up to 2 weeks.

Abilene!!!!

It's Friday and I wanna do something. Anyone up for the winery? Or Fatboss pub and other ideas?