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This week’s show is great! Had the opportunity to spend time with Bob and Deb Daniels of Sunflower Shrimp in Oxford Kansas. Yes, the Daniels are sustainably growing high quality salt water shrimp right here in the flat lands. Having boiled a couple of pounds last week I can attest to the great taste of their product 🙂 What an interesting operation it is!
360 S. Oxford Road, Oxford Kansas 67119 – 2.5 miles South of Hwy 160
www.sunflowershrimp.com
Bob is the mastermind behind Sunflower Shrimp. He was a crop farmer for 30 years, then decided that he wanted to bring the ocean to Kansas via shrimp farming. His hobbies include doing projects using complicated geometry and physics equations, going for drives with his three dogs, and wearing overalls at least every other day. Bob loves his family, he loves Oxford, KS, and he loves eating shrimp cooked on the grill!
Deb is married to Bob (they were middle school sweethearts) and she is the happiest, busiest person you will ever encounter. Her career is in pharmaceutical sales (and shrimp farming on the side, of course). Deb’s passions include being the rock for the Daniels family, growing her social network, smiling at everyone she meets, and watching Kansas sunrises and sunsets. This lady has never met a stranger and she’s been an avid shrimp lover since around the age of fourteen.
Bob Says:
“Our mission is to produce fresh jumbo shrimp without any hormones or antibiotics. Our shrimp are grown indoors in above ground swimming pools, where they live out their lives in an environment that attempts to mimic the ocean. The shrimp will be sold to you right from the tank – guaranteeing a truly rare and fresh product for our customers. No worries, we’ll teach you how to properly cook them!”
Plan a visit soon, but check their web site for current hours and shrimp availability. Mark your calendar for November 25 & 26 for the Holiday Open House.
Good Life Guy’s Wine of the Week:
2014 Chateau Ste Michelle “Mimi” Chardonnay
Sourced from vineyards in the Horse Heaven Hills including our vineyard at Canoe Ridge Estate, Mimi Chardonnay is made in a lightly oaked, elegant style that is great with food. The wine offers apple and pear fruit character with bright natural acidity. This Chardonnay is refreshing yet complex and goes great with SHRIMP!
In this extraordinary memoir, James Beard Award-winning author, Georgeanne Brennan, takes us on an intimate journey to Provence—the place of her early culinary inspiration—where she writes in lush detail about the food, people and French festivals she celebrated during her lifelong journeys through the region.
Over the course of her baking career, Dorie Greenspan has created more than 300 cookie recipes. Yet she has never written a book about them—until now. To merit her “three purple stars of approval,” every cookie had to be so special that it begged to be made again and again. Cookies for every taste and occasion are here. There are company treats like Portofignos, with chocolate dough and port-soaked figs, and lunch-box Blueberry Buttermilk Pie Bars. They Might Be Breakfast Cookies are packed with goodies—raisins, dried apples, dried cranberries, and oats— while Almond Crackle Cookies have just three ingredients. There are dozens of choices for the Christmas cookie swaps, including Little Rascals (German jam sandwich cookies with walnuts), Italian Saucissons (chocolate log cookies studded with dried fruit), and Snowy-Topped Brownie Drops. And who but America’s favorite baker could devise a cookie as intriguing as Pink-Peppercorn Thumbprints or as popular as the World Peace Cookie, with its 59 million Internet fans?
James says:
The 2014 Cabernet Sauvignon is a classic Alexander Valley wine with medium body, great fruit flavors and polished tannins. Winemaker Kevin Hall added 6% Merlot for structure, a touch of Cabernet Franc for floral notes and Malbec and Petit Verdot for color. There are aromas of dark fruit, blackberry, cherry, cassis, plum, vanilla and a slight cocoa and chocolate note. In the glass there are rich flavors of plum, cherry, cassis, blackberry, spice and chocolate. This is a smooth wine with medium body, nice balance and a long finish.
On her PBS TV series, now in its fifth season, as well as in frequent appearances on shows like The Chew, Pati Jinich, a busy mother of three, has shown a flair for making Mexican cooking irresistibly accessible. In Mexican Today, she shares easy, generous dishes, both traditional ones and her own new spins. Some are regional recipes she has recovered from the past and updated, like Miners’ Enchiladas with fresh vegetables and cheese or Drunken Rice with Chicken and Chorizo, a specialty of the Yucatán. “Sweaty” Tacos with ripe tomatoes and cheese are so convenient they’re sold on Mexican streets by bicyclists. Her grandmother’s Cornflake Cookies feel just as contemporary now as they did then. 
Did you know that October is National Popcorn month? In the second half I’ll be talking to Garry Smith, 4th generation president of Jolly Time Popcorn. October is poppin’ up quickly with all of the best fall things, including National Popcorn Month. Celebrate all month long with 
