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Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. This month’s theme is Tex-Mex Foods and is hosted by Milisa of Miss in the Kitchen. You’ll love all the recipes we are sharing that will be perfect for your next party! Make sure you check out the links below the recipe to get the full Tex-Mex progressive dinner menu!
Today my mind is on autumn and I can’t wait. With the hint of a nip in the air, I am digging through my closet, dragging out all of my sweaters. I’m going to freshen them up and start reorganizing my closet. Fall is my favorite time of the year, seeing our breath in the fresh clean air and red leaves bursting against the bright blue skies.
When you look at an avocado, you have to wonder who the first person was that figured out that this ugly, bumpy, fist-sized lump was edible. Some brave soul no doubt. They are easy to peel, but you have to know the tricks to safely get the pit out of the center. I’ve outlined it in today’s Kitchen Skill below.
I know, you’re used to seeing the words “chicken dinner” in this phrase, but last week it was the brisket that put my friend, Chef Shannon Kinsella, over the top. She earned three wins at the San Francisco Professional Food Society’s annual BBQ! She tied for pulled pork, won for best brisket, and was named the Champion BBQ Chef for year! Woot Woot!!