Hi! It’s Deirdre in charge this morning. Section Leader Miles is over at the pentagon meeting with some other retired folks to support the Hormuz Straits Working Group and The Boys are down on the patio assembling the Russell Cooktop and Joyce and I apparently have the Conference Room to ourselves this morning. The Boys plan on do a couple nice slow-cooked BBQ rump roasts in the brilliant sunshine this afternoon, so main courses through the rest of the week will be taken care of and holly and i will do a big batch of the kIng Ranch casserole to keep us to the weekend.

That is part of the 1/8 cow project Holly and I are working with the nice folks at Wyoming Pure out in Wheatland, WYO, which is naturally going to need some nice side dishes. We have one for you that can’t lose!

As you know, it is National Rotisserie Chicken Day, so we thought we would go for the gold on that. The roasts will take up the Russell space, but right across the corner at the Whole Foods they have tremendous whirling racks of rotisserie birds. i asked Vapor and rocket to go get four of them and we should be set for side dishes for the week.

Here are the technical details for assembly:

The recipe reflects generations of ranch-country cooking traditions associated with the legendary King Ranch, The recipe was developed over the 173 years the spread has been driving cattle and then cooking them up.
The legacy of founder Richard King is something we preserve in the Socotra House Galley. Left-overs keep about four days in the fridge. Enjoy!

Copyright 2026 Vic Socotra
www.vicsocotra.com