Make us drool with your successful dishes. We’ll commiserate with your failures.
Pics/recipes appreciated!
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The cherries at WinCo were amazing so I made a batch of cherry simple syrup. Mixes great in an old fashion.
2 oz bourbon
1 oz cherry simple syrup
Dash of bitters
Ice cubes
To make the syrup:
1 cup sugar
1 cup water
15-20 pitted fresh cherries depending on how flavorful your cherries are.
Simmer until it’s thick and a deep red. The cherries should be mush.
Strain out the cherries and chill the syrup before use.
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Simple Recipe - Open a bag of Oreos, eat 1/3 in one bite, pour some salsa in the middle tray.
Prep Time: 30 seconds
Serves: 1
Follow me for more recipes!
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My family doesn’t do spicy so we use cream of mushroom instead of salsa.
And also 
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Is that straight up as out of the can or do you dilute per the instructions and warm it up?
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Straight out of the can, cold with a little parsley for garnish.
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Had a neighbor that ate canned peaches with ketchup on them. Gak!
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Maybe salsa would go better with the corn popsicles from 99 Ranch Market?
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I looked for those corn popsicles but I could never find them… 
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Along the same lines as @mrjimmy, I found some excellent sweet cherries at Central Market and made cherry preserves.
This will be used as the base to make cherry mustard sauce which is excellent when paired with fried catfish, grilled or fried shrimp, crawfish tails and seasoned steak fries.
It may go well with grilled fish, but I have yet to try it and find out for sure.
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The cherries these past two weeks have been seriously good.
I’ve never heard of a cherry mustard sauce, how is it made?
Cherry preserves
1lb sweet cherrys, pitted
1/2 cup sugar (white or cane)
1/2 cup water
Juice from 1/2 large lemon
Simmer in sauce pan until reduced to a jam consistency, using a potato masher to occasionally mash the cherries as it simmers.
Cherry mustard sauce
1 cup of cherry preserves
2 tablespoons of soy sauce
2 tablespoons of prepared horseradish (not horseradish sauce)
2 tablespoons of prepared mustard.
Place all ingredients in a bowl, thoroughly blend.
I have used both yellow and spicy brown. Both are good, I prefer the spicy brown though.
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The new ice cream place near me (and the downtown Garland DART station) has sweet corn ice cream. Their description makes it out to be their homage to Elotes, which they describe to be like tres leches cake. Which just puzzles me, because in my universe, Elotes is savory.
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I made this salmon salad prior to working at the makerspace this weekend.
I think the ingredients look pretty clear.
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I made a plum simple syrup today for a drink class I am taking tomorrow online. Since the plum pulp tasted great I threw it in some premade biscuit dough and baked some pastries for breakfast tomorrow*
*Who we kidding, these ain’t lasting until breakfast tomorrow 
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I’m on a roll this week with the new recipes!
Elote pizza
Corn
Mozzarella
Queso fresco
Crema mexicana
Tomato sauce
Chili powder
Valentina hot sauce
Pizza dough
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Reminds me of the one from Zalat, good stuff.
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That’s where I got the idea! Mine wasn’t quite as good, my crust needs improvement.
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Anna’s tippo 00 flour is the way to go.
https://centralmarket.com/product/anna-napoletana-extra-fine-00-flour2-2-lb/
If I remember correctly, Zalat adds garlic to their crust dough. I know that Cane Rosso’s does.
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