feedthetemple blogspot.com

All About Food

Sunday, December 30, 2012. For about 60 large tamales. 10 lbs prepared corn masa. 2 large pork roast. 2 - 8 oz bags chili California pods. 1 - 8 0z bag New Mexico chili pods. Pickling spices no clove or cinnamon. LOTS of fresh garlic. Black olives no pits. Season meat with salt and place in roasting pan. Add water to half way. Cover with fil and roast at 225 to 250 overnight. Reserve meat juice. Be sure to take out any cloves. Spread masa mixture thinly on husk. Add child mixture and olive. Roasted .
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This is my Art and Its Dangerous

If I can raise the funds. Tuesday, December 3, 2013. Open Studio Art Show December 7, 2013 and craft fair December 5th. It has taken an entire year and I finally have enough work ready to show.

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All About Food

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Sunday, December 30, 2012. For about 60 large tamales. 10 lbs prepared corn masa. 2 large pork roast. 2 - 8 oz bags chili California pods. 1 - 8 0z bag New Mexico chili pods. Pickling spices no clove or cinnamon. LOTS of fresh garlic. Black olives no pits. Season meat with salt and place in roasting pan. Add water to half way. Cover with fil and roast at 225 to 250 overnight. Reserve meat juice. Be sure to take out any cloves. Spread masa mixture thinly on husk. Add child mixture and olive. Roasted .

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This web page feedthetemple.blogspot.com states the following, "Sunday, December 30, 2012." We saw that the webpage said " For about 60 large tamales." It also said " 10 lbs prepared corn masa. 2 - 8 oz bags chili California pods. 1 - 8 0z bag New Mexico chili pods. Pickling spices no clove or cinnamon. Season meat with salt and place in roasting pan. Add water to half way. Cover with fil and roast at 225 to 250 overnight. Be sure to take out any cloves. Spread masa mixture thinly on husk. Add child mixture and olive."

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