Wednesday, April 01, 2009

Attemping A New Recipe

I am not a bad cook; far from it actually. I tend to cook items I've made before. I'm quite good with a recipe and will follow it once before adding/subtracting items to make it suit our family.

Lately I've been interested in native foods. My husband is 1/8 Native American and I have a smidge way back in my history (I have a great great great grandmother named Princess Cornblossom). I wanted to attempt fry bread. The recipe is inexpensive (flour, baking powder, salt, milk) so I figure if I mess it up, there is little financial loss.

I will follow up to this post with my results.

1 comment:

Chile said...

On family trips to Phoenix (AZ) as a child, we used to always stop at a little restaurant on the reservation and get fry bread. If it was lunchtime, we'd get it with beans, cheese, lettuce, and tomato. If it were mid-afternoon, we'd just get it drizzled with honey and sprinkled with powdered sugar.

I think we did make it a few times at home and it wasn't too difficult. Good luck!