March 14 St Patrick's Day Parade
Thank you everyone who showed up for making this a great time and event!!! Ben, awesome pictures you posted. I'm glad everyone had such a great time, I know Carol Ann and I both enjoyed having all of you over.
Take care until next time!!!
Take care until next time!!!
WOW!!! What a fun filled two days. Lilfuffcat went above and beyond all calling to put this together...opened her home to us; fed us a great feast; got us all to the parade (on time and without getting lost!!); stopped the rain just in time (for the tops to come down...on the cabrio's, that is); arranged a great lunch meeting afterwards and somehow got everybody back home...fat, happy and safe!! Thanks, Thanks, Thanks.
Great job.
Great job.
Wow!!! David and Carol really outdid themselves....the planning, the hospitality, the food, the organization....you guys are the best!!!! I had a wonderful time! I always feel like I've come home to family with our group and it really feels great. And the club only gets better with new additions. Special time with Chuck and Shelby, Cindy is a hoot, and looking forward to pizza mini on future activities. Only sour note was not having Doc there....we all love you! Thank you, Thank you, Thank you. YOM
Hope to keep this one on the radar for next year, too! BTW, here's that chip recipe:
Kale/Collard Chips
Kale or collards
Olive oil
Salt
Pepper
Preheat oven to 250º
Remove coarse center vein from leaves and cut leaves into chip-sized portions
In large bowl, toss leaves in light coating of olive oil. Add salt and pepper to taste. Option: Try different seasonings.
Spread out one layer of leaves onto a baking sheet lined with parchment paper. You can fill 2-4 sheets, depending on the size of your oven.
Bake for 30 minutes (Kale takes longer ... about 50 minutes) until crisp and just starting to brown. You may need to turn the chips or rotate the baking sheets once during the process to ensure even drying.
Cool and enjoy. Store in airtight container. No need to refrigerate.
Kale/Collard Chips
Kale or collards
Olive oil
Salt
Pepper
Preheat oven to 250º
Remove coarse center vein from leaves and cut leaves into chip-sized portions
In large bowl, toss leaves in light coating of olive oil. Add salt and pepper to taste. Option: Try different seasonings.
Spread out one layer of leaves onto a baking sheet lined with parchment paper. You can fill 2-4 sheets, depending on the size of your oven.
Bake for 30 minutes (Kale takes longer ... about 50 minutes) until crisp and just starting to brown. You may need to turn the chips or rotate the baking sheets once during the process to ensure even drying.
Cool and enjoy. Store in airtight container. No need to refrigerate.
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