If you are reading this, then consider it your official invitation to FRITTERFEST, aka the publication party for my new book, BAJA FLORIDA. Here are the deets:
SUNDAY, FEB. 21
1-4 p.m.
Palmano's
333 S. Park Ave.
Winter Park
I'm buying 20 pounds of conch meat, which by my recipe should translate into about 800 conch fritters once it is mixed with 40 cups of flour, 40 eggs, lots of green peppers and onions, two dozen limes, a healthy splashing of hot sauce and more salt than is probably good for us. And it all gets fried in yummy healthful peanut oil (I'd use lard, the goodness of which is indisputable, but one must draw the line somewhere, mustn't one?)
You can dip the fritters in the Secret Sauce, which is secret only because I make it different every time and can never remember exactly what I put in it the last time. First come, first served. There will be beer, wine and other good stuff from the Palmano's menu. And who knows? There might be a bottle or two of good rum tucked away somewhere... ask and ye might be rewarded.
The primary obstacle: Finding the time to beat 20 pounds of conch meat into tender submission. It's a mighty task and not one to be undertaken with a fear of crushed knuckles. But that's for me to worry about, not you.
So drop by, say hello, buy BAJA FLORIDA if you so desire (my other books will be available, too) and stick some fritters in your face.
So drop by, say hello, buy BAJA FLORIDA if you so desire (my other books will be available, too) and stick some fritters in your face.
