Omelette 101
2020-08-08
NOTE: The reason to sauté vegetables is so that they are not cold or raw when you bite into the warm omelette. TIP: Your omelette making experience will be much easier if you have all of your ingredients prepped, chopped and at your fingertips prior to cooking.Read More →
Chopped BLT
2020-08-08
This is a great way to make Bacon, Lettuce and Tomato sandwiches. Stepping away from the traditional stacked method, I’ve instead made a sandwich filling by chopping all of the ingredients. Summer is the perfect time of the year for this treat because we have fresh garden lettuce and tomatoesRead More →
Comfort Food
2020-08-02
What You’ll Need: Pork ChopsFlourSalt, Pepper, Maybe Cajun SeasoningVegetable OilRed Potatoes ButterHeavy CreamFresh or Frozen CornLarge Cast Iron SkilletKettle to Boil Potatoes CollanderBowl to Save Potato WaterVegetable SteamerWire WhiskMetal SpatulaPaper TowelLarge Ziplock BagSharp Knife This Is my Favorite SteamerRead More →
Who Taught Me
2020-07-31
These people are my family. They were Depression Era folk who knew how to work hard and make do with what they had. They were creative cooks and produced some mighty fine meals. I learned cooking skills as well as life lessons from them. I’m proud to have come fromRead More →
Southern Fried Potatoes
2020-07-28
Use your favorite type of potato. I usually use Russets, reds or golds. Leave a little bit of the skin on the russets or reds. You can leave all the skin on the golds. Slice the potatoes in somewhat thin slices, but not paper thin. Heat vegetable oil in aRead More →