Good Morning all,

Our Song Fest at church was wonderful.  Our turnout was about 5o percent higher than usual.  And the worship was wonderful.  This was the first time I’d heard The Pulse, the band for the teens, and they were awesome.  I didn’t think I’d like the teen music, but it was great.   High energy and very personal. Don’t know if any of you made it. If so, thanks for coming out.  For those of you who didn’t,  it was your loss.

courtsey of The Hungry Mouse. www.thehungrymouse.com

This weekend I cooked my first duck.  I found a great recipe I’d like to share.  It’s located at http://www.thehungrymouse.com/2009/02/11/the-best-way-to-roast-a-duck-hello-crispy-skin/  This recipe is really delicious, but be sure to read it before you start.  It takes 4 hours to cook the duck according to this recipe.  It is well worth the time and effort, but you can’t start cooking dinner at 6 pm and expect to eat before 10pm.

The thing that really topped off the duck was the glaze in the recipe.  It is made from:  1/4 cup honey, 1/4 cup molasses, 3 tbsp orange juice, 3 tbsp soy sauce, and 1 1/2 tbsp Sriracha chili sauce.  Sriracha is the Vietnamese chili sauce you see in a lot of Asian Restaurants.  I used the paste form because that’s what I use myself.

You mix all the ingredients together in a pot and bring to a simmer.  Then begin whisking and increase heat to medium high.  Continue cooking a few minutes, whisking constantly, until it thickens.

This was excellent on the duck, but my mind wondered.   I can imagine this stuff on barbecued ribs or chicken also.  It would be awesome.   Just a little kick from the chili sauce. You can always add more if you like more heat.  I would definitely encourage you to experiment with this one.

Oh, I just realized.  I bet this would be incredible on rabbit.  Have to try that soon.

Well, that’s it for today.  Be sure to go by The Hungry Mouse website and check it out. I’ll see you all tomorrow.

Candy