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Dutch Oven
Gathering (DOG) #10
April 15, 2006
On Saturday April 15, 2006 the Seabreeze Chapter held our monthly DOG. The theme this month was Tex-Mex. I don't know if it was the great weather, the theme this month, or if everyone just wanted to cook but most of the cooks showed up early and stayed late. We had 6 families cooking in 18 pots. Several folks brought snacks, both home made and store bought, that we could snack on while we cooked and visited. Come time to eat there were 30 folks in the line. Those folks enjoyed tamales, pinto beans, King Ranch chicken, Mexican rice, flour tortillas, tamale pie, corn salad, pork tenderloins in cornbread, and corn beef potatoes carrots and cabbage. If that weren't enough there was also sopapillas, pineapple pecan empanadas, wild berry cobbler, and pineapple Easter cake. I would say that it was a success. The whole thing made me want a siesta. If you missed this one you missed a good one. I think we covered fun, food, ad fellowship as best we could in one afternoon. The only thing that would have made it better is if Sonny and Lynda Moak and Jim and Judy Cooper could have been there. I figured Jim might have to work and him and Judy wouldn't be able to make it. Sonny just got out of the hospital this past week but all of us hoped him and Lynda would be able to come by and visit a little and maybe find something he could eat. Scott and Darlene, where in the world were you? That brings me to the next subject. Each of you have a homework assignment due at our next DOG. At the May DOG we need to make our calendar for the next cooking year. Please come with some input for that calendar. We need to decide to stay on Sunday or move to Saturday. You need to bring your personal calendar so we can pick the best days for the whole group. You need to think about themes, new ones to try or past ones to use again. The next DOG will be Sunday, May 21st, 1pm to 6pm, Seabreeze Park, Italian theme. If you can't be there please email me the dates that are bad for you Sept. 2006 to May 2007 and also your thoughts on themes and Saturday or Sunday cooking.
