bradyb.org

Reading through mybloglog communities and found a post about the Pet Food Recall. Here Elaine in a very elegant way details the way that blogs helped spread the word, and keep people informed as the full scale of the problem unfoled.

I am so glad that our cats were not effected by this disaster. My daughters would have been absolutely devastated. Our cats really are a part of our family and I’m not sure we could ever really replace them. My condolences to those families who’s pets were lost in all of this.

Well after many years of trial and error, I’ve finally created a recipe for Buffalo Chicken that my family and coworkers love. I mean it’s not the most complicated of sauces to make. So your choice of the 4 ingredients is key. Since the creation of this sauce, I not only eat more Buffalo Chicken, I don’t buy it already made ANYWHERE! So along with a good sauce comes savings! Hope you enjoy it.

The Ingredients:

• 1 – 30 oz (not sure if it’s the 30oz size, but it’s a big bottle)Bottle of Frank’s Redhot Original
• 8oz of Tomato Sauce or Ketchup (This adds more vinegar and other flavors and is what I use)
• About 8 cloves of garlic sliced
• 2 -3 Tablespoons of Spreadable Margarine

The Preparation:

• Empty contents of Frank’s Redhot Original into a resealable bowl. I recommend the Ziploc Twist and Loc containers as you can shake them vigorously and not spill the precious sauce
• Next put your garlic in there.
• Melt the margarine and add it also.
• The tomato sauce is kind of the “secret” ingredient here. You can use it to control the temperature of the sauce. A full 8 oz would make it quite mild but still very tasty. I use about 4 ounces myself. On occasion like when taking it for work. I use 2 ounces of the Tomato Sauce and then add 2 ounces of Frank’s Redhot XTRA HOT for that added potluck kick
• Put the lid on the twist and loc container and shake vigorously until you feel it is thoroughly mixed.
• Refrigerate after making, best results after refrigerating 24 hours prior to serving. I am not sure how long this sauce will last in the refrigerator, because mine rarely makes it past 2 days.

Here begins the reclamation of bradyb.org. I bought this domain years ago, and just decided to let it go. I didn’t have the time to take care of it, or post much then. I may not have the time to do it now, but I will give it more effort than I did before. Thanks for visiting, hope you make it back sometime!  I have resurrected some posts with their appropriate timestamps still intact.  Would hate to start out empty in my new place.