Our HOA (Home Owners Association) president, and neighbor asked me to help with our annual Memorial Day picnic out by the pool. The Smith House works good for food set up, but only a stove top to reheat. I suggested sliders and hot dogs for the kids. A few volunteers helped with the smoking and grills. Of course I made Texas Red Chili for our own plates.
Slip some cream cheese on small bagels, a piece of smoked salmon along with capers, a squeeze of lemon, red onion, and tomato. Easy to assemble, and easy to down in a few bites with a good glass of wine.
We invited a good friend and fellow poet Pasquale to taste test the food. He served in the coast guard, navy, and as a guard for the Tomb Of The UnNamed Soldier over the course of his life. He shares stories of that time period are enjoyed by many. He is a great story teller, and likes my cooking.
Hope your having a great Memorial Day and don't forget those who have helped defend our country!
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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