Fun Festival FYI

Time: 12 Noon
Place: Andrea and Travis's

We started planning our annual event some time ago and talked about various menus for this year and finally came up with Frogmore Stew. We sorta took a straw vote and had enough positive feed back that we decided to go with it.

Some of you are familiar with it but I know there are others that have never heard of it so I will give you a little of its history with a promise that there will be more to come.

It is a well known dish served in the Carolinas. It contains red(new) potatoes, corn on the cob, Polish (Kielbasa)sausage and shrimp. It is cooked in a large pot. The first ingredient is water, then the whole, unpeeled potatoes, next ears of corn broken in half or thirds, depending on their size, then the sausage cut into two or three inch cuts and for the last few minutes the large shrimp with shells on. Appropriat seasonings are added also. The whole process takes about 30 minutes.

We have a designated shrimp purchaser but the rest of us will provide all the other foods necessary to complete our feast. We will have the stew as the main dish but will need slaw, desserts, sour cream,for the potatoes, lots of butter, for corn and potatoes, cocktail sauce, melted butter and some kind of bread. Of course ,we'll need potatoes, corn, and sausages.
As soon as we have a number for the participants we can give suggested amounts to bring for the potatoes etc.

For those of you that do not like the stew you may want to bring a dish or item that you are sure your family will eat, (and maybe we can share!) We are going to order a couple of pizzas and maybe some corn dogs or hot dogs for the kids that might not like the main dish.

Jeanine is very excited about the Forgmore Stew, despite the fact that she had not heard of it before, (what's not to like) and said we can count on her for the Frog Eye Salad, in keeping with the theme. She will also bring some fruit for those that do not like Frog Eye Salad. See, how accommodating we are? Frog Eye Salad would come under the dessert heading.

If you will let us know that you are coming, for sure, we'll compose a list of amounts of ingredients needed. We've always had plenty to go around and I'm sure we will this year, too.

Last year we had about 56 people in attendance and I'm hoping for at least that many for this year. I've extended the invitation to the Cincinnati relatives also.

More to follow. Ciao