As promised, photos of last Saturday, which was an incredible experience for Seed and Salvage. I had no idea what to expect and honestly was shocked at the sales. If you remember that was a really wet day, so I was glad when I realized it was all indoors. Expected the worst and it turned out the best day to date. Four hours flew by and set up was so fast, I’m wishing now I had time to style my booth and take good photos a little more.
I’d like to thank the very smart folks working hard on this event to bring their customers at the Fort Worth store what they want and value.
So if you’re new to the blog from that event, welcome! I’ll be posting more about the next locations for Saturday April 5th.
Meanwhile, enjoy the pictures. But first…
Gonna have to brag. Fort Worth got mentioned best downtown in the U.S. by Livability, this week. Will be posting more on this later. I guess I’m shocked? Or not?
It’s always where you live you take for granted.
I was in the car listening when I heard the news and this fabulous line that says it all about who we are as a city…”cohesion between cowboy culture and urban sophistication.” Well. Spending my first Saturday of the month in Archer City at a Wild Hog Cook-Off and the next at the Anthropologie store in Fort Worth, I guess I’d say they’re pretty close…
Great to share the hibiscus spiced tea and sell so much of it! And meet so many new faces! More posts on cactus jelly and the tea to come.
Met someone selling lavender products from the part of Texas I grew up. Funny when you still can say “hey neighbor” like you’re old friends. The farm is in Bellville, just across the river from my folks, where my ancestors first established when they moved to the U.S.
Also these flower ladies sold out. You can see why…
And Dude, Sweet was there. With samples. Head to West 7th anytime if you want free samples.
Come out and see me in Fort Worth this Saturday! I’ll be at the Anthropologie store off University from 1-4 with hot pickles, cactus jelly, and hibiscus spiced tea. I hear Dude Sweet Chocolate will be near by so there’ll be good stuff to try when you come. Excited to be a part of this event. I’ll follow up with pictures and how it goes. It’s been a long winter Fort Worth. See ya’ll there!
Honestly, I wanted to do some photography. But it was too dang cold! The wind blew and kept it feeling less than 39 from about the time I got there at 10 in the morning until late afternoon when I shut it down. The first hour really was fine. It was the last two that had me done in. I think the temp hovered or dropped by then. I sold prickly pear jelly, hot pickles and spiced hibiscus tea. The cactus jelly was fun to shove in people’s mouths.
The turn-out was great for the weather, the first annual Hog Fest benefiting the Archer City Volunteer Fire Department. I had agreed to come out back in the fall when Lynda first asked me to come sell pickles. I sat next to the Smoked Cashews folks from Wichita Falls and I believe we were the only food vendors who came out. I would have probably sold out had it not been so cold. Next year!
Another neighbor sold chain-saw art. I bought a little 5 in bear figurine. He was nice enough to give me a horse shoe business card holder so I’m a pretty lucky business now.
There’s a lot about Archer City that’s been said already. And a lot still rings true. Ladies, hold on to your shirts, cause when the men in Archer see a new face, they’re always fast and friendly. You won’t need to waste time trying to figure out which one, they’re always both.
From the time I arrived till the time I left there was music playing, and at each song, somewhere in view was somebody bustin’ a move from deep within. After awhile it got to be something I was watching for, a girl jumping in the car with a little extra slide to her step. One lady shakin’ her hips as she packed up her wares near the end. And of course Jackie’s arrival to come see my booth involved a little shake up. I really should go to the dance, they kept telling’ me all day. The band was a good one. I love music and dancing, but I stayed this one home and promised I’d come out for another one.
From where I was set up, I did not get to see much of the hog cooking action, and I’m sad to report no good pictures of cooking since I was chained to my booth, but I did taste all the chili’s in the chili cook-off, thanks to an admirer, ice cold though they were by the time they got back to my huddle. I did not get away with any secret recipe, but I did manage to get off with a plate of pretty damn good bbq thanks to Jackie sharing back at her house. Got to see some familiar faces again and take this shot with Jackie at my booth. She has been a mentor in writing, in life, and in the kitchen. She picked and boiled the pears and gifted me with a freezer full of juice. So far I’ve made a hundred jars and still have juice waiting. It’s all worth it when somebody tastes and gives you that big smile that says it all. After a winter off, it was great to be back talking food with strangers. I will be out in Fort Worth next Saturday, will reveal exactly where in an upcoming post. Meanwhile, I need to dedicate a post to the prickly pear.
You got to take out your anger on this car and then the fire department demonstrated their Jaws of Life hydraulic rescue tool. I did not get to see this, but at least I turned Jackie’s grandson into my photographer and he got a few shots for me. He was the lucky volunteer to be inside the car to test it out. It would have been fun to see. I now have a photographer I think.
What to do with hot pickles? Besides eat them straight from the jar because they’re always healthy, and mighty enough to stop any jalapeño chip craving.
Well… here’s what else I do with them…
To start, here is my sister’s family secret Chicken Salad recipe. She’s perfected it (it took her a summer) and now if she’s home we pretty much force her in the kitchen to make it. I admit I have not really truly made it on my own the way she does. So I called her up to get the gist. Here it is. We decided on the name rather solemnly (may we not offend you). Let’s just say we toned it down even. I will let you know when I will be making mine. I’m salivating even now.
Emily’s (Bad Ass) Chicken Salad
1 whole chicken
1 tsp ground dill weed
1/2 tsp chipotle powder
1/2 cup sliced almonds
1/2 cup craisins
1 or 2 hot pickles depending on size and preference
3 hard boiled eggs
10 red seedless grapes
1/2 cup ranch dressing and mayo combo
First of all you have to start with quality fresh whole chicken simmered in salt water till cooked (at or under an hour depending on the size of the bird) and cool. Shred or chop up the meat into a bowl. Add in the dill weed and chipotle powder to give it that flavor and smokey back of your mouth mild heat (depending on the powder you use and preference). You’ve really got to remember this recipe is a lot about preference and tasting as you go to get it right. In fact, Emily has never really measured or written these things down so use your taster on this. Then in a chopper (if you have one) roughly chop the almonds and craisins together, then dice up your pickles and hard boiled eggs – including the yokes and toss into the bowl. The grapes are optional but they add an additional layer of cool texture and temperature to the dish that isn’t too much even if it may sound like it. Quarter them and mix in with chicken.
Then this is the really hard part. The Mayo to Ranch ratio is critical. What makes this taste so different from standard chicken salad is the chipotle and ranch flavors – but you can really *%#! it up if you use too much. Go light because you won’t believe how bad it is if you put too much (a cardinal but sadly common chicken salad sin). Start with a 1/2 cup and fill it 2 parts ranch 1 part mayo and you’ll be safe. All the may does is thicken the ranch. There’s nothing worse than too much of the mayo/ranch. It should be just enough so that everything sticks together but should not be coated.
Actually we’ve tried this recipe leaving one of just about every ingredient out and honestly – it matters. It just is that one shade off of perfection if you leave one of these bad boys out. Even down to the grapes if you ask me. A great way to serve this is inside a halved avocado over a bed of lettuce. It makes a Jamaican boatload, but you will absolutely want that Jamaican boatload. It hardly lasts 24 hours whenever I’ve seen it around.
Vodka/Gin Pickle Martini
Simple way to use up the juice to the last drop.
4 oz favorite gin or vodka
splash of dry vermouth
1 oz (or 2) of hot pickle juice