Comments for Eclectic Edibles

Comment on Two Week Menu Plan by shwankie

shwankie — Sat, 14 Nov 2009 21:49:37 +0000

Brandi,

Unfortunately, I cannot share that recipe because it is copyrighted. You can find a few different versions on the internet though, if you google “venison stroganoff,” then you just serve it over spaghetti squash that’s been baked and removed from the shell to form “noodles.” Enjoy!

Comment on Two Week Menu Plan by Brandi

Brandi — Sat, 14 Nov 2009 17:12:45 +0000

Hi I just rcv’ed some venison, and some how come across your website, and this tasty sounding dish, I would like to try it out if you would be so kind to share the recipe with me. Thank you.
Brandi
Venison and Wild Mushsroom straganoof, served over spaghetti squash “noodles.”

Comment on About Chef Shawn by Kathy Struble

Kathy Struble — Tue, 03 Nov 2009 02:11:02 +0000

Thank you so much for sharing your recipes and your dedication to the dietary needs of different folks. The recipes (and photos) are wonderful.
If interested in a “Roanoke Party” I will be happy to host you in my home and have friends to attend.
Kathy

Comment on About Chef Shawn by shwankie

shwankie — Tue, 29 Sep 2009 23:17:26 +0000

Kara, of course I remember you! It’s great to hear from you, and thank you for the kind words about my food

I have such a hard time posting recipes..most of my stuff is “toss it in a pot and go,” but, I do have some more coming up. Thadd gets on me about not writing stuff down, too, so I’m trying to be better about it!

We’re doing wonderfully, and I hope you are, as well. Feel free to give me an email sometime to catch up at: chef at shwankie dot net.

Comment on About Chef Shawn by Kara

Kara — Tue, 29 Sep 2009 23:14:14 +0000

Hey Shawn,

Don’t know if you remember me from AA (and Chuck’s parties) but I just wanted to say that I LOVE this site and love reading about all of the delicious-sounding things that you cook! (Please post more of the recipes you use!).

It sounds like you are doing great, and I am glad.

Comment on About Chef Shawn by Channon Mondoux

Channon Mondoux — Sun, 13 Sep 2009 17:12:44 +0000

Hey girl, the site is amazing. Turns out my new site (now up) is a wordpress too so we can link easily. call me or touch base!

Comment on Preserving Summer by shwankie

shwankie — Mon, 24 Aug 2009 11:54:53 +0000

Michelle,

Hm…by processing, I am not sure if you mean the cooking or the canning. Cooking will depend a lot on quantity and type of peach. You want it to be the same consistency as apple sauce, so if the peaches are really watery, it’ll take longer. The ones we did took about an hour for this kettle. For canning, I just processed like apple sauce in a hot bath canner (everything hot and sterlized, of course), for 15 minutes per the directions I have for my canner.

I hope that helps, and let us know your your peach sauce goes!

Comment on Preserving Summer by Michelle

Michelle — Sat, 22 Aug 2009 18:35:12 +0000

How long do you process the peach sauce? Have you made this sauce without the skins on?
Thanks for having this recipe on line because I could not find any other recipies

Comment on About Chef Shawn by World Bean Roasthers » Blog Archive » Culpeper’s Chef Shawn & Renaissance Cuisine

Mon, 10 Aug 2009 17:43:02 +0000

[...] diet needs. She also has an appreciation for many cultural dishes and shares alot in her BLOG . So, here you have it, a Personal Chef specializing in nutrition, focusing on local, [...]

Comment on About Chef Shawn by Phil Neff

Phil Neff — Thu, 30 Jul 2009 02:26:06 +0000

Damn it, now I’m hungry.

Very nicely done. It’s obvious you know what the heck you’re talking about. ; )