development – feeding the masses

Somewhere between 60 & 65 friends & family joined us for “Linner” after the grower’s baby blessing yesterday.  My plan was to take a picture of the food before it was all devoured, but pictures of the flowers will have to do.  At least they didn’t get eaten!

Strawberry spinach salad, grape salad, mango fruit salad, watermelon, pineapple, & cantaloupe, baked beans, rolls filled with shredded beef, bbq beef, or curry chicken, raw veggies, chips, guacamole, artichoke dip, cookies, chocolate & strawberry trifle, brownies…

It was delicous.  The bbq & curry chicken were cooked in crockpots.  Here are my recipes:

Crock-pot Chicken Curry

Combine in crock-pot:

3 lbs chicken breasts
2 cans coconut milk
3/4 c almond butter
1 tbs fish oil
3/4 tsp green curry paste (red is also good)
1 tbs soy sauce
2 garlic cloves, pressed
1 tbs marjoram
2 tbs curry powder
1 tbs ginger powder
1 red onion, chopped
1 tsp salt
1. Cook on low for 8 hours
2. Shred the chicken and return it to the pot.
3. Keep on warm until ready to serve
I cooked ours all day, kept it in the fridge over nite and warmed it up for the party.  The extra time only intensified the spices…yum!                                                                                                             
Crock-pot BBQ Chicken
Combine in crock-pot:
3 lbs chicken breast
1 yellow onion, chopped
1 c ketchup
1 tbs dry mustard
1 tbs Worcestershire sauce
1 tbs lime jiuce
2 tbs balsamic vinegar
2 1/2 tbs turbinado sugar
1 celery bunch, chopped
2 c chicken broth
1/2 c water
1/2 tsp salt
1 tsp pepper 
1. Cook on low 8 hours
2. Shred chicken and serve over rice, in sandwiches…whatever.

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