Last year we did 12 bushels and 3 couples. This year, JB has become a bit more ambitious and upped the ante to 20 bushels and 5 couples.
|From Apple Butter|
It is a great deal of work, but also a great deal of fun. The camaraderie is unsurpassed. For two days, we'll peel, cook and eat--not necessarily in that order, but you get the idea.
So, at this stage of the game, I trying to put together a menu plan that can embrace constant re-heating and multiple palates. Last year I did Taco Soup and homemade Queso. This year, I'm thinking maybe brisket.
Anyone have any ideas?