Lilylivered

Chicken livers. Tragedy* loves chicken livers. Specifically fried chicken livers.  Being the good wife that I am, I decided that if he wanted them, he should have them. No…I did not order takeout. No…I did not have some delivered. I decided to make them at home…from scratch.  That’s why this story is a testament to…

This is a very good pie.

Your Christmas may smell like pine boughs, or cinnamon, or chocolate, but mine smells like coconut. And liquor. But that was another post. Let’s stick with coconut for now. I put coconut in everything at Christmas. There’s coconut in ambrosia, bourbon balls, Lane Cake, Coconut Cake, and on and on and on. Maybe it’s because…

Ambrosia: Food of the Gods

Ambrosia — food of the gods. And food of the Southerner, especially around Christmas. It’s so good you’ll think the deities bore it down straight from Mount Olympus on winged feet and silver platters. I remember making the ambrosia every year with Granny, her kitchen table command central. It was a process, and Granny was…

Pralines

Picture in your mind a round disc of sugar and butter with pecans in it. Do you call it a PRAH-leen or a PRAY-leen? Only one is right, and it’s time to put the confusion on how to pronounce “praline” to bed. The candy was brought to America, particularly Louisiana, in the 1800s by French…

Lemon Jelly Cake

One of my favorite cakes is a Lemon Jelly Cake — yellow cake layers with lemon filling in between them and on top. No fussy, too-sugary icing (or Seven-minute Frosting). Just plain, buttery cake and a sweet, tart jelly. The recipe for the lemon jelly comes from my great grandmother, Ada Rowell, and I found…