Heat oven to 350 degrees

Rub butter or oil over the skin of the turkey until it is completely coated.

Sprinkle with salt and pepper and any other seasonings you prefer.

Take a knife and gently separate the skin from the breast meat;
slide lemon halves under the skin with the peel side up, one on
each side. This way the juice from the lemon will release into the breasts.

Cover and bake for 30-45 minutes. Remove cover and continue
to roast until juices run clear, basting every 15-20 minutes.

If you've followed these steps correctly, your turkey should
look like the one in this picture [link].

Bon Appetit!

Jalapenos 15-20(Depending how full you stuff them)

2 pair of RUBBER GLOVES!!!!! AGAIN I SAY RUBBER GLOVES!!! Made the mistake the first time after I finished mixing, cutting and stuffing the Jalapenos. I washed my hands and had to use the restroom.... you fill in the rest.

1.) Set cream cheese out to get to room temp.

2.)Brown Sausage drain well let cool. Bacon same deal. IF THE MEAT IS HOT THE CREAM CHEESE GETS TO RUNNY AND MAKES A MESS.While they are cooling I cut my Jalapenos and de-seed them. Depending on how hot you want your peppers, I usually leave some of the veins in.

3.) Once meat is cool, chop the bacon up fine.

4.) large bowl add the sausage and bacon. Pour the Parm. Cheese and mix well. Add the cream cheese and with rubber gloves on mix well.

5.) Preheat oven to about 375.

6.) stuff your half peppers in the amount you want. The more you stuff the softer and greasier the peppers will be. If you want them hot leave some ribbing in the jalapeno halves.

7.) I bake mine until the top of the cheese mixture gets the little brown crust forming, take out of oven and sprinkle shredded cheese over each one.

Preheat oven to 350 degrees and get a shallow square baking dish.

Square top and bottom of onion (so it sits flat and has a flat top) and peel skin.

Taking a large knife, flower the onion by making four cuts that don't quite go all the way through the onion.

Spread the onion open, and push the chicken bullion cube down into the middle of the onion. Season with garlic salt to taste - if you like garlic, add a bunch, otherwise just a dash.

Press the butter down over the cube, then set the prepared onion on top of a single sheet of aluminum foil.

Wrap the foil up so the ends all come together at the top - this is critical! The foil will be containing all the liquids from the butter and onion and must have no rips or holes below the top. Twist the foil together at the top, enclosing the onion inside.

Bake at 350 for 60 minutes. Remove and enjoy.

Note: All measurements are guesses, I am the zen master of sloppy joes (probably the only cooking thing I have really mastered) and just add "enough" of each at each appropriate phase. My measurement guesses should be close and you can go conservative on certain parts until you get more experience. This is really a classic, delicious recipe that is worth mastering.

Brown the hamburger, breaking it up with a spatula into small pieces, drain the grease, then immediately after draining, turn down the heat a bit and squirt in a lot of Heinz ketchup. You CAN use too much, but squirt a bunch in, stir it up and then add a fair bit of water, maybe 2/3 cup. Stir it around and see if it looks too brown or red. If it looks mostly brown and hamburger colored, you need more ketchup. If it looks RED, you have gone crazy and put in too much ketchup, you suck. It should look orangeish-brown. Until you master the recipe you can go light on the ketchup and dip the sloppy joes in ketchup, but optimally you should cook it for best flavor with just the right amount of ketchup. Don't worry, this just takes experimentation and experience.

Add 3-4 healthy dashes of worcestershire sauce and the brown sugar. Both are critical for flavor and you may want slightly less or more brown sugar. You can add more brown sugar, but be careful, its easy too go to far and end up with overly sweet sloppy joes. Its really just an accent flavor and a counterbalance to the mustard and worcs sauce. On the other hand, its hard to overdo the worcs sauce, lots of it usually works very well Add a little squirt of mustard, not very much at all really.

Mix it all in and add more water, it should look way too watery at this phase. If it looks like just enough water, you don't have nearly enough; be bold and add more. The reason for this is that you are going to simmer it for about 15 minutes, and the water will cook in and help give the hamburger the wonderful texture it needs for optimal sloppyness. Lower the heat a bit and simmer.

After its simmered a while, sprinkle in the cornstarch and mix that in thoroughly (also possibly add a little more water at this point), lower the heat a bit more and simmer for another 5-10 minutes, stirring occasionally. The cornstarch helps it all solidify up into an awesome texture that is properly gooey but still sloppy. You can add more/less cornstarch per your preferred texture. Toast the hamburger buns lightly in a toaster oven @350 degrees. Now for you sloppy joe challeneged folks, the last step is to put the sloppy joe material in the toasted buns and start eating them

I bought a lot of these corn tostadas lately and experimented until I got a recipe for tostada sandwiches just right. The tostadas are also great to heat, break up, and eat just with salsa. I got the corn tostadas in the international section of the grocery, where they are more authentic and tastier than the bland American mass market brands. The brand I bought was "Charras."

Anyway, brown the hamburger in a skillet, breaking it up with a spatula. Drain the grease, then mix in the taco seasoning and water, simmer for 10 min or so until the water is cooked in, then throw the hamburger on a big plate and dump the cheese over the hamburger and microwave for about 3 minutes, or until the cheese is fully melted. I used a store brand of mixed mexican cheeses and it was quite tasty.

While the hamburger and cheese is in the microwave, get out your stack of delicious, crunchy yellow corn tostadas. Turn on your oven (I used a toaster oven) to 350 degrees and put the tostadas in there. If you stack them up, after a few minutes flip the stack over so they cook evenly. You just want to crisp them up and get em nice and hot, don't get them brown or that ruins the flavor.

While the tostadas are cooking (doesn't take long, maybe only 5 min or so, dont let em burn), get out plates and the salsa. Get the hamburger/cheese out and grab the tostadas out of the oven. Spread some hamburger/melted cheese and some salsa on a tortilla/tostada, and then put another tostada on top of it, pick it up and eat it like a sandwich (dipping in ketchup if you are a true chef ). Sounds weird, but trust me, they are awesome

Combine all ingredients in a large bowl Spray Bundt (poundcake?) pan well with cook spray, Cook on 350 for 30-40 minutes

Okay, so I've been asked by one or two people to post some of the easy gamer-friendly recipes I (and others) enjoy! I try to keep things simple for folks who aren't exactly graduates of the Betty Crocker School for the Gifted, and this one seems to be a favorite lately. It's a Taco Casserole and it can be pretty yummy.

What you need in your kitchen:
A large pan for sauteeing/simmering
Measuring cups/spoons
Knives
Cutting Board
A 2-inch deep casserole dish

Directions:
-Preheat oven to 350
-In pan on medium heat prepare the chicken and taco seasoning as directed on seasoning packet. While chicken is cooking, chop the onion and jalapeno into small pieces. Toss them in and simmer them with the chicken.
-While chicken and spicy stuff cooks, chop tomato, green pepper and olives into pieces. Open and drain the cans of beans very well. Dice up the fresh cilantro.
-Remove chicken from stove top, pour into casserole dish.
-Add beans, mix and spread evenly.
-Layer tomato, green pepper, and olives over the top.
-Spread several large spoonfuls of salsa and sour cream evenly.
-Top with shredded cheese.
-Place dish uncovered in oven for about 20 minutes, till cheese is melted and all ingredients are warm all the way through.
-Serve with nachos and lemonade.

This is a really simple recipe that involves very little skill, just cut some stuff up, open some cans, and viola. The fun bit is you can add or subtract any ingredient, or replace it with something of your own. I often serve it with the sour cream on the side, or add that to the top after I cook it because cooking will alter the texture of the sour cream to something more resembling ricotta.

Anyhow, hopefully some of you will try it and let me know how it worked for ya, and what you did differently to it. Enjoy!

---------------

Melt butter and add brown sugar, onion, and garlic. Cook 5-10 minutes until transparent. In a seperate pan cook meat and season with salt and pepper. Add all ingredients together in a very large pot. Bring to a light boil and simmer for 1 hour...or longer.

Dice up ingredients except for the cilantro and place in a pot. You can add heat by adding serano chili's. You can also add salt/pepper to taste, and/or some olive oil if you choose. Put on high heat and bring to a quick boil. Immediately remove heat and let cool. Once steam stops coming off when stiring add the chopped cilantro. Put it in the fridge until chilled and enjoy.

Throw the meat into a crock pot, add about an inch of water, maybe 1.5 inches.
slice up the onion and garlic and throw it in the pot. Add salt, papper, garlic powder too. I also like to add a touch of sage and thyme, but it is pretty optional.

this is also a good time to add the bullion.

ignore it for about 4 hours on high heat. this will turn the meat uber tender and much of the fat from the roast will dissolve into the water, making a superb gravy base.
Take out the water for the gravy base, add more bullion as needed, along with salt/pepper, the soy sauce for "zip" and thickening.
for this last hour run at low heat for the meat.

give it about another hour for the gravy to devleop (runthe gravy on low boil so the flavors mix and not clump up)

during that hour, make your starch. Potatoes steamed or mashed works well, and rice also does fine.

when you are done you have spent maybe a half hour of real work, the meat is so tender it is falling apart and the gravy should be semi-addictive.

Well i think I listed everything up top. *ponder* Anyhow, this recipe can get a little messy to cook but it's well worth turning your kitchen into a V-8 factory.

Fill a stockpot with water (for measurement, I usually use the rivets on the inside where that handles are attached to the pot; that works fine for me). Toss that on the stove, turn it to med-high, and throw in your chicken drumsticks. As these cook, the fat will bubble up as a foam to the top. This will need to be skimmed off with a slotted spoon. Save it for the dog if you want; he'll love you forever. Otherwise throw it away.

When the foam stops building up, you're ready to add some veggies. Chop them up into chucnks; it doesn't matter what size or shape. You're about to cook the shit out of them anyhow. Throw the garlic cloves in, cut the onion in half and chuck that in too. Put in one stalk of celery and add all the leaves you can get off of it; preferably the nice dark ones from the top. They add a LOT of good flavor. Chop up the potato, throw it in too, add the buillion. Same for the tomato after some slight prep**. Also add a little salt and some oregano.

Long story short, add veggies. Simmer until they're falling apart... usually 1-2 hours. At that point, use a slotted spoon to remove the chicken. De-bone it, get rid of the skin if there was any, and pull it into pieces (yeah, you're gonna get messy). Be careful. It's hot. Set the chicken pieces aside.

Use a slotted spoon to skim all of the vegetables out of the broth. Toss them into a food processor with a little bit of the chicken and a little broth and blend them into mush.

Add the chicken and the pureed veggies back into the soup and simmer it again for about an hour, stirring occasionally. Serve with rice or orzo pasta, and a sprinkle of parmesan cheese.

** = to skin a tomato: cut a small "x" at the top of it with a sharp knife. Boil water in the microwave (don't fll the container up all the way)... and then toss the tomato into it. The tomato skin should crack and peel shortly, leaving it easy to pull off. Next, you also want to cut it open and try to remove the pulp and seeds, or most of them. Then you're good.

Ok, here, at Rum and Moonie's request, is my pasta sauce recipe. I'm sorry; like always, I have to estimate measurements because I don't really measure anything.

Chop up one small onion and 4 cloves of fresh garlic. Size really doesn't matter; cut 'em up however big or small you want 'em. Toss into a stockpot with a couple tablespoons of extra virgin olive oil, and sautee them on medium heat until the onions turn clear**.

Add the tomato sauce and diced tomatoes. Thicken with tomato paste. I usually use two big cans of sauce but I don't have any of 'em right now so I can't tell you exactly how many oz. are in there. It's two big cans, or four regular-sized cans. Don't get anything fancy; don't get sauce with "italian spices" already in it, and definitely don't get 'no salt added'. It's nasty.

Anyhow, here's where it gets tricky and I start doing a whole ton of guessing. After you've added the sauce and diced tomatoes, you'll need to add spices to taste. In my family, we don't believe in sweet tomato sauce. Don't ever put sugar in tomato sauce. It's blasphemy. A good sauce should be tart and have a little zip to it. So, with my best guess again, here's what I usually add:

A couple tablespoons of garlic salt (more or less depending on what brand of sauce you used)
A couple teaspoons of garlic powder
A couple teaspoons of black pepper
1 tsp oregano
1 tsp basil if you like it

Stir, then turn the heat down to low and let it simmer for several hours, stirring occasionally. As you can see, it's a pretty simple recipe. Straight from Grandma Rauso's kitchen.

** = For all you Italian-lovers, get used to this smell. If this isn't what you smell right off the bat when someone starts a good home-cooked Italian meal, someone's doing something wrong! I'm pretty sure I grew up smelling olive oil, onions, and garlic every day.

Cook Rice a Roni (or generic knock off ~ it's cheeper) as directed. When you add the water, add the can of chicken. If you want you can also add a can of vegetables too, great for getting kids to eat their veggies.

This takes the rice a roni from side dish to main dish. Great with creasant rolls that can bake while you're making it.

This is a simple recipie for taking a quick, and tasty pasta salad to any pot luck can be served warm (but I find it better cold)

1st, season and bake chicken breasts for 1 hour, (cookie sheet, aluminum foil over and under) flipping halfway through (I use season salt and pepper nothing fancy)

While you're doing this prepair your macaroni noodles, boil your water, and follow directions on bag.

Peel (or don't) your cucumbers and dice them, the size is up to you

Drain and rinse your can of tomatoes

Combine all ingredients in a bowl, cover once with dressing and cheese, stir and then repeat.

Leave dressing and cheese out for additional flavoring. If not serving right away stir before serving to bring dressing up from the bottom.

Ok, I am in no way good at cooking, but here's how i did this.

Set my croissants out on the pan ended up with about 5-6 because they are too small to use one each really. Cooked them just a little so bread was still doughy but had a little more absorbtion.

Cooked sausage and bacon in skillet on stovetop until about 3/4 of the way cooked.

Scrambled eggs during the cooking.

After each was cooked to some random time that looked good i wrapped above together in croissants with a little velveta cheese and soaked in the scrambled egg for a little. Then put back in oven at 375 which is what croissants were to be cooked at.

Watched them to be golden brown due to egg and took out. Tasted real good! +15 to cooking skill. If someone can refine to be more structured have at it. takes about 15mns for croissants to be cooked off package instructions so if you got some skill then wont take very long.

Begin with the poaching process. start by filling a small pot (6"-8" round) with about 2 inches of water and bring to a boil. once boiling reduce to medium high heat and add about 3 table spoons sugar and the champain. Peel the pear, slice in half and deseed the fruit before adding it to the pot. cover and allow to poach for 25-30 minutes until the flavors of the champaign are absorbed by the peach and the peach becomes overly soft and tender. Remove, pat dry, and chill when finished.

While the peach is poaching, in a small saute pan (6-8") add your strawberries, vinegar, and about 1 table spoon of honey. let reduce over medium heat until the sauce thickens and the strawberries begin to dissolve. whisking occasionally while the sauce is reducing will help speed up the dissolving process. once the sauce is thickend and the strawberries partially dissolved remove from heat and immediately chill the sauce. This is best accomplished by transferring the sauce into a small mixing bowl and setting in the freezer for 10-15 minutes or until it is cool to the touch (but not frozen).

once the sauce is chilled, place the sauce in a high speed blender and set for high. Emulsify the sauce by slowly adding in the olive oil while the blender is running. the sauce should thicken up if the oil is not added too fast. add salt and pepper and honey to taste.

In 2 small chilled bowls, place about 5oz of spring mix in the center of each. next sprinkle about 2oz of crumbled gorgonzola cheese over each, followed by the candied almonds. next drizzle the sauce over top of each salad. use a fanning cut on the pears and fan one pear half out on each salad. I reccomend serving this salad as a 1st course for most white meat main courses and goes particularly well with Vueve champaign (expensive though)

Lynchburg Lemonade.
Just mix the top ingredients, and drink you bastards.

Jello shot
1) Get a 4 parts lemon jello package.
2) Boil water and pour 2 cups of boiling water into the jello.
3) Once jello has disolved pour 1 cup of cold water into the mix.
4) Add a 1/3 cup of Jack Daniels
5) Add a 1/3 cup of Triple Sec
6) Add a 1/3 cup of Sweet and Sour Mix
7) Stir well and pour into Plastic Shot cups.
8.) Place in the fridge for 4 hours.
9) Shoot the jello and get drunk

This makes between 30-40 1oz shots worth of jello.

30 minutes prep -- 4-6 hours marinating time.

***

While this stuff is decently spicy, if you eat it on top of steamed white rice the heat is dispersed into flavor. Although some of the ingredients are exotic, they will keep well for future use-- and it's absolutely worth getting the right ingredients (most found at an Oriental grocery store) Best served with Vodka!

***

Cut the steak across the grain into 1/4-inch slices, then chop into 1 1/2-inch cubes (or, leave the strips long to better fit on a skewer). Set aside. In an unoiled heavy pan, gently toast the sesame seeds to bring out their flavor. Set aside to cool, then crush (if you don't have a mortar and pestle, the bottom of a shot glass in a bowl works fine). In a plastic, glass, or ceramic bowl, mix the seeds with the garlic, soy, sugar, oils, and the other spices, using the sherry to bind the ingredients.

Stir the beef into the spicy paste, cover, refrigerate and marinate for 4 to 6 hours, turning occasionally (we usually marinate overnight). When marinated, place the beef of skewers and cook over a barbecue, hibachi, or an indoor grill for 4 minutes, turning every minute to ensture that the meat cooks evenly and is not overdone.

Place on a warm serving dish and garnish with the chopped green onions and radishes.

Once your braising pan is hot, begin by lubing (I prefer 75/25 veg/olive oil blend) your pan and carmalizing the garlic. just before the garlic carmelizes, add all your vegetables and herbs except the carrots and bay leaves.
stir around (wooden spoon preffered to prevent scratching of the pan) and let braise/carmalize while stirring occasionally

Once the pan's contents are done braising (remember: light Brown=flavor, Black/dark brown=burnt), deglaze with 2-3 cups of white wine (cheapest stuff works best)

Let reduce by about 1/4 over med-hi heat (stirring occasionally), and add in about 1-2 cups of water along with the v8 juice and the carrots (carrots tend to overcook, so I add them in later with my soup recipies). Rip the bay leaves in half (helps the flavor come out) and add them in as well. add in a little sugar at this stage to help take out the acidicy of the tomatoes and wine. Use your taste to determine how much sugar is enough. usually 1-2 tablespoons works for me.

bring to a boil on high, and then reduce to a med heat and let it reduce further (about 1/3) while stirring every 5 minutes or so. add salt/pepper to taste

Serve hot, though usually straight from the braising pan is too hot for most. Be sure to remove the bay leaves when serving.

A simple stir fry with some tofu.

Preparation is important. Make sure you have everything ready before you turn on the heat.

PREP:
Cut up all you vegetables into bite size chucks (the bag mixes come this way) and place them all in a bowl. You can use frozen or fresh but not both. All the vegetables need to be the same tempurature.

Drain and cut extra firm tofu into one inch cubes. The smaller you make them, the tougher the texture will be, so if you want a more meat-like consistancy make the chuncks smaller.

Make sure to drain off any excess water from tofu or vegetables prior to cooking.

COOK:
I use a traditional hand-made iron wok. If you don't have this, the next best thing is a cast iron skillet. You can also use a non-stick pan or wok if you have one, but you may need to make adjustments in tempurature and cooking time.

Put enough oil in the pan to cover about half the tofu and heat it until it crackles when you flick water on it or dip a piece of tofu in it. Gently place your tofu in the pan. I always have my lid ready for that initial splatter and sizzile. Cook the tofu until golden brown on the outside. Turn each piece with cooks chopsticks or tongs when you see it start to brown on the side that is down in the oil. Time will depend on your pan and stove. If it turns out to be too soft you'll need to pre-boil it next time (see my tofu basics post).

Take the pan off the heat and remove the tofu with a slotted spoon or wire dipper so you leave the oil behind. Remove and discard any large bits of tofu that got burnt in the oil.

You only need a tablespoon of oil for each serving of vegetables so a full wok only uses about one quarter of a cup of oil. Remove some of the oil if it looks like you have too much for your amount of vegetables.

Put the wok/pan back on high heat and then toss in the vegetables. Stir until they get a nice thin coating of oil and then put the lid on. Frozen will take a bit longer but you should see steam coming out around the lid in a few minutes. Once they start to cook, you'll turn them about every two minutes.

Turn the heat off when the vegetables are as tender as you want them. I like mine a bit crunchy but it's up to you.

SERVE:
Only at the very end do we add the sauce. This is because most sauces are delicate and would burn easily. Just mix it in with the hot vegetables (as much as you like) and you can stir in the tofu or serve it on the side with it's own sauce.

This is not as much a specific recipe and as a tofu how-to to get you started. I'll post specific recipies separate.

Tofu is soy beans that have been processed kind of like a cheese. The tofu flavor is very subtile and often described as bland. The tofu texture can very greatly from extra soft (silken) that is about the consitancy of a dip to extra firm that can be sliced and cooked on the grill. Most western people, like me, use tofu mainly in stir-fry dishes. I've found extra firm to work the best for that. Tofu can be seasoned with anything and you can "marinate" it sort of. Don't use marinates meant for tenderizing meat. Tofu is tender. Just soak it in something you want it to taste like. In stir-fry I often just toss it in plain and let the sauce do the job.

If you can't find the extra firm you need, get the firmest tofu you can except extra soft or silken tofu. The silken tofu is not quite the same and can't be firmed up. The other soft to firm tofu can be firmed by boiling it. Get a large pot (maybe 3-4 quarts for 1 block) and boil some water. It will be faster if you cut the tofu up. If you can't safely cut the tofu because you think it's too soft and will fall appart, try to cut it into just a few large chunks. Let the tofu boil and check it every 2-5 minutes for firmness. Take it out when you think it's right. A interesting experiment is just to put one small piece in the boiling water just to see how firm it can get. I've overcooked tofu to a tough leathery rubbery consistancy. So don't let anyone tell you tofu is too soft.

Leftover tofu should be stored under water. I don't mean floating in water in a bowl. Put it in a tupper-ware like container and fill it to overflowing and then squash the lid down on it, or you can put it in a zip lock with a little water and then queeze the air out. Put it in the refrigerator. It's made of beans and will last about as long as any other bean product in your fridge.

Ok, enough. Go check out the actual recipes.

-Chop the strawberries finely OR use a food processor to grind to a pulp. If you choose not to have seeds, strain this through sieve or cheesecloth
-In a large bowl, combine the strawberry pulp, sugar, yogurt and mint
-Add the water and alcohol, sampling for sweet or tartness, add more of either if necessary
-Chill at least 2 hours before serving

-In a large heat-proof bowl, combine/break up the chocolate chips, german chocolate bars, marshmallow fluff and nuts. Stir well
-In a large saucepan, combine sugar, butter, milk. Bring to a roilling boil and hold it here for 6 minutes, stirring constantly
-Pour the hot milk mixture over the chocolate, stir with a wooden spoon until everything has melted and fudge begins to change color and thicken
-Line a 9X13 pan with either tinfoil or lightly buttered wax paper or simply pour into a pan. Let it cool slightly and put it in the fridge to cool overnight
-Easiest to cut if you have it cold, though some people prefer not to experience carpal tunnel syndrome and wait till its room temp. Be advised, at room temp this sticks to whatever you'll be cutting it with. Pizza cutter works best

Preheat oven to 350 degrees. In a 9 x 12 baking dish (I prefer glass), layer 1 can of asparagus, the can of sweet peas, 2 chopped eggs, can of soup, second can of asparagus and 2 other eggs. Top with grated cheddar cheese, then crushed saltines. Cook for about 25 minutes, until bubbly and crackers are nicely browned.

You may substitute Ritz for saltines if you prefer.

This is the recipe that I've been making since I was 8 and had to come up with something for the school's potluck xmas party that every child had to bring something to from their heritage, mine Italian.
This is a huge recipe. The one I make is concocted in a fifty quart kettle on an outside burner and the entire neighborhood foams at the mouth when I start it. You can pare it down obviously, this is just the "meat" of it. Also, for those of you who don't eat meat, sliced veggies such as cabbage, kales, bamboo shoots, fine tofu can be simmered and used, as well as there are vegan/vegetarian meatballs that can be put in. This doesn't have to be just a carnivore's dish. There's something in it for everyone, and even the kids who're fussy in the neighborhood eat things in here they might not normally. Mushrooms are good here, but only add on the third day due to browning issues of excessive heat. Choose heavy ones such as portobello or chanterelles that will hold up to stirring.
You will also "loose" some meatballs, making a meat sauce as well as meatballs in the sauce. That's where the term "sludge" came from...it will look like a sludge when this happens. Feel free to just add extra meat if you like a meatier sauce.
This dish, when I make it, feeds approximately 40 people, two servings each (one heaping ladle), and I didn't even get into the pasta *evil grin* Pare it down to your own needs, take out things, add, etc. This is a guideline, though if you're feeding 20+ this can be a cheap way in the summer with a garden to feed the relatives who are coming. I've yet to have anyone turn away hating this, as well as it's never the same twice. Be careful adding sherry or wine to this mixture as it can turn the flavor of the honey off sometimes.