We have friends visiting from San Francisco this week, and I'm heading over to Henderson to judge the annual Guidry Family Reunion cooking competition. I know you don't want to miss an issue! Call 504.208.9959 or click for easy renewal. The next 6 years are going to be even better than the first 6! If you haven't subscribed to the magazine yet, join us for our 7th year: Subscribe Today! And I'm like my friend Debbie, in that if a recipe calls for 2 cloves of garlic I automatically reach for 4.Ī little housekeeping: Charter subscribers, the March/April issue is likely the final issue on your current subscription we've been sending out renewal notices over the last 3 weeks, so keep an eye on your email inbox for your invoice. There's a sauce to go along with the grilled meats and breads that has 8 ounces of garlic in it - that's ounces, not cloves! - that I like so much I may have hit my personal daily garlic consumption level best earlier this week. Garlic nirvana- I've been working on recipes for the May/June issue for months now, and it's going to be filled with fresh produce, lots of food cooked on the grill, most of it quick and simple, and all of it bursting bright fresh flavors. I'm going to encourage you to learn how to make your own flatbread, which you can easily cook on a hot grill, because it's so easy, and so good.
0 Comments
Leave a Reply. |