For some reason I frequently find myself writing about food. This week I’m thinking about (and cooking) pinto beans.
Last night we ate the trash for supper. And we liked it! No, we haven’t resorted to dumpster diving for our dinner. Let me explain. When the pandemic hit, I dove mouth first into the comfort foods — chips, casseroles, baked goods. For some reason I went down a potted meat hole lined with Vienna … Continue reading Eating Trash for Supper
Karo Syrup. Go on. Say it with me. Kaaaaay-rooooow suuuuur-up. Drag it out. It sounds better that way. Why are we talking about Karo Syrup? Because without Karo Syrup we wouldn’t have one of the absolute level best products of the Southern kitchen — Divinity. Sounds like a purely heavenly treat doesn’t it? Don’t be … Continue reading Divinity is the Devil
Late afternoon cocktails. That’s one of the best things about the holidays. Well, aside from the birth of Jesus, watching the children's eyes light up in wonder and joy, and peace on earth and goodwill toward men. Yes, cocktails come in about number four. But ... there’s also the love of family, and giving beautifully … Continue reading The Best Thing About the Holidays
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 … Continue reading This is a very good pie.
(Just a quick note before we get into today’s post: We’ve come to the end of the See Jane Write #bloglikecrazy challenge. Thirty recipes, in thirty days. And I just wanted to say thank you to everyone who followed along throughout this month. This challenge certainly gets my mind working and gets the creative juices … Continue reading Sister Audnitha’s Filé Gumbo
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 … Continue reading Ambrosia: Food of the Gods
It was Christmas day in the early double aughts, and it was just Sonny, Brother, and me. We’d thought for a few weeks about all the good things we wanted to cook for Christmas dinner and finally settled on fried chicken. To us, holidays are not about having the fanciest dinner you can have, but … Continue reading How to Put the Scald on a Bird
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 … Continue reading Pralines
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 … Continue reading Lemon Jelly Cake