Recipe from Club Meeting

Beau is hosting the January Meeting this coming Saturday the 14th at 6PM.  It will be BYOB as well as a snack to share and raffle items are always welcome.  It has been requested that there be “NO SHOES” on the carpet due to it being a whitish color.

He doesn’t have a tank to view but we will have plenty to discuss in hopes that it will get the NEW YEAR off to a good start.  The annual membership fees are due, so now would be a good time to get them in to our Treasurer Stacey Hahn.   Fees are $20 per individual or $25 per family

Attendance was low at the election meeting in November and no votes were taken at December’s meeting so we have decided to take votes for anyone that didn’t get the opportunity in November and will be attending this meeting.  
We will add the votes to November’s ballots and the announcement will be made during the meeting so we can go forward.
NOMINATIONS:
President:  Jim & Nacho
V. President: Ed, Bo & Daniel Leigey
Treasurer: Stacey
Secretary: Carmen & Angie

Let’s hope the New Year brings new members, returning members and new ideas.  The club is always willing to take suggestions to get the most out of the hobby we all enjoy.

Please PM Nate C. by clicking here for directions if you are not a club member.  

Club members can click here to go to the club member only forum to get directions.

Hope to see you all there!

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[colleen]

This is a sweet-tangy "relish" for serving alongside smoked or grilled beef.

1 lb. red onion, thinly sliced
2 C dry red wine
2 C water
1/4 C balsamic vinegar, or more to taste
1/4 C honey, or more to taste
2 T sugar
1 pinch cayenne pepper
About 1/2 t coarse salt
About 1/2 t black pepper

Place all ingredients (only a small amount of salt and pepper to begin with) in a large nonreactived saute pan.  The red onion should be completely covered.  Bring to boil, reduce to medium, and gently simmer uncovered until liquid is completely absorbed (40-60 minutes).  Stir occasionally, more frequently at the end when sauce gets thick.  Lower heat if necessary to prevent burning.

Taste for seasoning, add more salt, pepper, vinegar or honey to taste.  Marmalade should be a little sweet, a little sour, and fairly highly seasoned.  Transfer to clean jar and store in refrigerator for up to several weeks.

(Okay, I confess, I messed with the recipe AGAIN.  The original recipe called for shallots instead of red onions, but shallots are more expensive and take a lot more time to peel).

[luvnsalt]

Mmmm. I wasn't even there and it sounds wonderful! Hey, colleen...I pm'd you

[nacheetah]

Thanks for sharing that because we really liked it so we are going to try it one day.

[btrue]

thanks, Colleen! It was great! -sandi