One of the best things about a small town is how the citizens pull together when someone needs help. My town of Fall Branch is extremely small, but folks really turn out for a good cause.
This Saturday, two big events will have just about everyone in "The Branch" cooking and/or eating for a good cause. Fall Branch School's Fellowship of Christian Athlete is organizing a spaghetti dinner to raise money for the family of child in the school with special medical needs. They will have steaming plates of spaghetti and some homemade desserts.
Meanwhile, the Fall Branch School cheerleaders are doing a pork barbecue supper to raise money for their squad. The cheerleaders will have homemade pulled pork sandwiches, beans, slaw and desserts.
Sounds like a fattening, delicious, fun, feel-good Saturday in Fall Branch!
I make a bruschetta that is simple, rich and fattening!
Step 1: Slice a baguette into small rounds.
If you slice the bread on your baking sheet, lots of crumbs wind up scattered about. Leave them! The crumbs become something yummy.
Step 2: Melt about 2 Tbsp. of butter. Stir in a bit of minced garlic. Brush onto bread rounds.
Step 3: Sprinkle bread rounds with a little mozzarella and Parmesan cheese.
Note: Let some of the garlic butter and cheese fall all over the bread crumbs!
Step 4: Toast bread rounds in 250 degree oven for 5 minutes.
Step 5: As bread toasts, chop a tomato and pour about 1/3 cup of your favorite Italian salad dressing over chopped tomatoes.
Step 5: Remove bread rounds from oven. Place rounds on plate. Scrape up bread crumbs and spoon over bread rounds.
Step 6: Spoon tomatoes on top and indulge!
Yeah, this one isn't vegetarian, it's pescatarian. That means it's fish, in case you don't know.
So I had this frozen salmon. I drizzled it with lime juice, salt, and smoked paprika. I seeded and halved some little sweet peppers and rubbed them with oil and salt. Put the frozen salmon and peppers on a baking sheet in the toaster oven and baked them at 400F for 25 minutes (according to directions). I think that was a little long, because the salmon was chewy, and I like it tender.
On the side, we had baby Lima beans and noodles with parsley.
Most satisfying. Tomorrow, on Marian Allen, Author Lady, I'll tell you what I made with the leftover salmon, since we each only ate half of ours.
Fatal Foodies is a group of mystery writers and food lovers. We'll be reviewing food-related cozy mysteries, posting recipes, commenting on writing-related subjects, and announcing book signings and other events. We might even host some contests and/or giveaways.
I'm a full-time freelance writer, editor and author living in Virginia. I have a terrific husband and two wonderful children who are, by the way, boy/girl twins. I love writing, reading, baking, cake decorating and, sometimes, needle crafts. I prefer almost instant gratification with my needlework, though. I have a cross-stitch picture I've been working on for years; but in the meantime, I've finished several pieces that can be done in an afternoon.
My cozy mystery MURDER TAKES THE CAKE is scheduled for release by Bell Bridge Books in October of 2008. My heroine in MURDER TAKES THE CAKE has her own site. Check it out at Daphne's Delectable Cakes. I also have a Squidoo lens for Freelance and Novel Writing; so, if you're a writer, surf on over to that page.
I'm a stay-at-home mom/writer/food fanatic in Fall Branch, TN. My two novels, Secrets, Lies, and Pies & Cheaters, Pies, and Lullabies, are published by Mountain Girl Press.
Marian Allen has had short stories appear on the labels of coffee cans and the wall of an Indian restaurant. Many of her stories involve food, although she is not, as her youngest daughter claims, obsessed. She is not. She is currently working on a novel with recipes in it, which she'll finish if she can stop cooking and eating long enough to write. Short stories and recipes are available for free on her website, http://marianallen.com/.