Today, August 8, is journalist and organizer Jeremy Busby’s 48th birthday, and his 27th consecutive birthday behind bars. Join me in sending Jeremy your wishes for his birthday – I will compile and send to him all comments/messages left on here and our other platforms.
For fun, Jeremy shared with us this recipe for the meal he is making today:
Jeremy Busby’s Birthday Meal
Serves 2
Total cost: $31 at TDCJ Commissary
The Menu:
Beef Brisket w/ Jalapeño Melts
Beef BBQ Rib Melts
Jeremy’s Ghetto Spanish Rice
Pineapple/Strawberry Fanta Sodas
Chocolate Peanut Butter No-Bake Cake with French Vanilla Icing
The Ingredients:
1 pack of Flour Tortilla
2 Beef Brisket pouches
2 Beef Rib pouches
2 Jalapeño peppers
1 Squeeze Cheese
1 Bag of Rice
1 V8 Juice
1 package of cream cheese
3 packages of ranch dressing
2 table spoons of BBQ sauce
2 package of Chocolate Creme Sandwich Cookies
2 Chick-o-sticks
2 full spoons of peanut butter
1 pack of peanuts
2 spoons of French Vanilla Cappuccino Mix
Directions:
Put Beef Brisket in bowl, add chopped jalapeño, Squeeze Cheese and stir lightly. Make 4 wraps, place them in empty potato chip bag and let them cook in Coffee Pot for one hour. Do the same with the BBQ Rib. Instead of Squeeze Cheese, put BBQ sauce. It make 4 wraps.
Rice: put rice in empty bag, add jalapeño chopped, some Squeeze Cheese, the one pack of creme cheese, and the V8. Stir good place in Coffee pot for 30 minutes.
Cake: take both pack of cookies, remove the creme into empty bowl, place bare cookies in empty potato chip bag. Add pack of peanuts to cookies in bag, also peanut butter, one crushed chick-o-stick and two tea spoons of water. Crush cookies and mix everything good. Lay on table and roll the cake out in square shape while in bag. Let sit for five minute. Add French Vanilla Cappuccino to icing (creme) and one tablespoon of water and mix. Cut bag open, put icing on cake, top with chopped chick-o-stick.
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