Leaving today for SC. This year we’re bringing Pear & Parsley Stuffing using all of my homemade bread leftovers, Flash’s Rustic White Fennel Sourdough, Grandmomma’s Succotash, some Bleu Cheese Walnut Wafers, and a treat for the southerners…SKYLINE dip!! You can make it fancier by taking the time to put it into individual tortilla cups then bake at 400 for 5 minutes, then top with shredded cheddar. Excited to see family. Kitchen is CLOSED until next Tuesday for some much needed down time. Stay warm and love up on each other!
Did you know that smaller squashes are sweeter, and you should always pick butternut squashes that are longer than they are round at the bottom – you get more actual edible flesh that way since the seed pocket in the “fat bottom” isn’t useable. – Lula
“We hear of the conversion of water into wine at the marriage in Cana as of a miracle. But this conversion is, through the wisdom of the Universe, made every day before our eyes. Behold the rain which descends from heaven upon our vineyards, and which incorporates itself with the grapes, to be changed into wine; a constant proof that the Universe loves us, and loves to see us happy.” Benjamin Franklin
To see how Lula transforms wine into food, go to www.lulasforlunch.com and check out our Beef Bourgignonne and Chicken Vouvray, among other recipes!
We love the holidays and we have special, seasonal items just for you: Try our new Sweet Potato Chorizo Spoon Bread as an appetizer topped with Herbed Goat Cheese or have it for Breakfast topped with an Over Easy Egg! More Seasonal Selections here: http://lulasforlunch.com/seasonal_selections/default.html
Lula’s was also proud to sponsor Ellevate Cincinnati’s 5th Annual Amateur Chocolate Competition. With our help, Ellevate has written a $5,000 scholarship check to Chatfield College for an academically worthy woman in need of financial aid. We also sponsored lunch at WVXU, our favorite radio station, and donated to The Northern Kentucky Children’s Advocacy Center. Spread the Love!