When people ask Barbara Akin what she does for a living, she asks them if they have ever been to a restaurant and seen one of those brightly colored drink menus with pictures of exotic libations. “That’s what I do,” she tells them. Barbara Akin is a beverage consultant.
As you can plainly see
I’m from off the lone prairie,
Got a ranch out there; I call it “Mornin’ Dew.”
But the cowboy life was lonely
Til I found my one and only,
A red-haired widder gal, the name a’ Pru.
No tenderloin is complete without some great sauces. Complete your dish with these recipes.
As long as I live you can always find me close to the Ole Red River. I was born here, raised here, my heart and soul are here, along the sand bars and swift waters, listening to the wind whispering through the willers,” said Dean Price, better known as Wildwood Dean.
Enjoy the perfect beef tenderloin with this recipe from Chef Cathy Zeis.
Enjoy a refined and classy taste with these Poached Salmon Tarts. Cooked in white wine and sprinkled with Dill, prepare it for your guests to get them all talking about your cooking.
This colorful and tasty appetizer has great presentation, and it is an excellent wonderment for the holidays.
Spice up standard raw oysters with this recipe by Chef Cathy Zeis. Makes a great cocktail party appetizer.
A soul food of black-eyed peas and rice called Hoppin’ John is eaten by some here in the U.S. as New Year’s Eve custom—it is believed that black-eyed peas are lucky.
Not so long ago, New Year’s Eve called for gentlemen in black ties, ladies in formal gowns, an elegant menu, exotic libations, and an orchestra with a chart of “Auld Lang Syne” on their music stands. In the Mulberry Room of the Grayson Hotel or the Ballroom of the Hotel Denison, revelers danced the night away until the clock’s hands came together at XII, and then the band played, couples kissed, and streamers, confetti, and the toot of tin horns filled the air.