Happy Anniversary Aunt Rose and Uncle Paul! It is rare for a couple to stay together 50 years these days. You are an inspiration to us all.
It was an honor to be included in the celebration of this special occasion. Brenda and I each brought a camera, and together we took around 300 pictures. My favorite picture from the day is of Aunt Rose and uncle Paul on the bench outside the restaurant.
I've set up this slideshow, or the rest of the pictures are in the gallery in the Rose and Paul 50th party album. Enjoy the pictures!
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So here we are just hanging out at the lake. It's a beautiful autumn day and I have been messing around with the camera. I have to start using the Nikon D40X if I am ever going to get better with it. So I screwed on the macro lens and took a couple of snaps of Brenda's flowers.
Then we decided to make some homemade Baileys. And I snapped a few shots of that for the recipe page. Then we sat down at the table, the sun was getting low, and I was enjoying a few peanuts with the baileys. So why not put that macro lens back on and snap a shot of the peanuts?
I think I am starting to get the hang of this camera. It's only been a year.
This recipe is derived from a combination of different sources. The idea of the cider came from Sunny Anderson's recipe.
2 cups apple cider
1/4 - 1/2 cup kosher salt
1 (4 1/2 to 5-pound) chicken, cut into pieces
1/2 cup hot sauce (Frank's RedHot)
1 Tbs freshly ground black pepper
1 cup all-purpose flour
2 Tbs granulated garlic
2 Tbs onion powder
3 Tbs paprika
1/4 cup cornstarch
2 quarts oil, for frying
In a large bowl, whisk together cider and 1/4 cup salt until salt dissolves. Add chicken pieces and enough water to coat and soak at least 1 hour in the refrigerator. Chicken should be completely submerged in brine.
In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 325 degrees F. Line a sheet tray with a wire rack.
In a large bowl, whisk together eggs, 1/3 cup water, hot sauce a pinch of salt and black pepper.
In another bowl mix together flour and cornstarch, 1/2 the garlic, 1/2 the onion powder, 1/2 the paprika, and 1/2 the remaining salt and pepper.
Drain chicken from brine and season the chicken with the remaining garlic, onion, paprika and pepper.
Dip the chicken first in egg mixture then in flour mixture to coat. Set on wire rack to let coating sit for 10 minutes.
Fry chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from oil to drain on paper towel-lined plate.
Place a wire rack on a sheet pan, and preheat the oven to 350. Keep chicken hot by placing it on the wire rack in the center of the oven while frying the next batch.
A little salt to taste when the chicken comes out of the fryer gives it that extra pop of flavor.
We have tried many different biscuit recipes, and until Brenda's boss told her about Bakewell Cream (we found the Bakewell Cream at Hannaford), nothing came out the way we wanted them. Using the Bakewell Cream, these are nearly fool proof. We have even made the dough, and put the unbaked biscuits in the freezer to make at a later time. They are great!
4 cups all-purpose flour
1 tablespoon plus 1 teaspoon Bakewell Cream
2 teaspoons baking soda
1 teaspoon salt
1/2 cup cold vegetable shortening
1 3/4 cups buttermilk
Preheat the oven to 475°. In a large bowl, whisk the flour with the Bakewell Cream, baking soda and salt. Using a pastry blender or 2 forks, cut in the vegetable shortening until the mixture resembles small peas. Add the buttermilk and stir with a fork until a dough forms.
Turn the dough out onto a lightly floured work surface and knead 3 or 4 times folding the dough over onto itself. Roll out the dough 3/4 inch thick. Using a 2-inch-round biscuit cutter or glass, cut out 12 biscuits.
Transfer the biscuits to a baking sheet, and bake in the bottom third of the oven for 5 minutes. Turn off the heat and let the biscuits sit in the hot oven, without opening the door, for about 10 minutes longer, or until golden and cooked through.
Transfer the biscuits to a basket and serve immediately.
When cutting the biscuits push the cutter straight down then twist. Twisting as you push down might keep the biscuits from rising completely.
When the biscuit come out of the oven brush the tops with some melted butter for an even better flavor.