September is about to end and, for a farewell, here are some important issues to be resolved: a new request for pecan bars, a question about freezing and a repeat request.
Welcome to a full fall exchange.
Good morning, readers. We stirred up a batch of requests among friends, and here they are. Those friends wanted pecan pie, ribs on a Big Green Egg and homemade hash browns with additions.
Welcome to September, month of beginnings and of anticipation.
Good morning to all of you, here at what used to be the end of summer.
This week a manila envelope arrived, addressed to Fare Exchange. Inside was a wonderful collection of recipes that Janice Hixson had clipped and copied from Fare Exchanges from an almost-20-year span. At the bottom of one of those pages she wrote, "So many good years of great recipes and good friends."
Welcome to Fare Exchange. We address the food of angels first.
Good morning, readers. We continue the biscuit conversation with a question from Becky G. "I have heard that frozen butter is good to use in a biscuit, but I don't have directions, and I don't have proof. Has anyone found that butter works as well as Crisco in making a 'short' biscuit as was discussed last week?"
Good Wednesday morning, foodie friends. We are hot on the August trail of a curry sauce and of biscuit wisdom and a frozen birthday cake.
As we round the last delicious corners of summer, there are requests both old and new tucked away.
