Talkin’ Turkey

I can take a hint. That’s why when Daddy mailed me the recipe for his foolproof Thanksgiving turkey, I figured the baton had been passed and I was doing the cooking this year. The last time I cooked a turkey was about twelve years ago. I found myself trying to fish a sack of hot … Continue reading Talkin’ Turkey

Homemade Butter Mints

Butter mints are a staple at Southern showers, teas, and receptions. Sweetly pastel, they sit proudly between the mixed nuts and petit fours on our party tables. Butter mints are no wallflower though. Their pale colors belie their assertive flavor. A few Christmases ago, Husband and I went to visit his parents. We hadn’t been … Continue reading Homemade Butter Mints

Aspic, Southern Style

Aspic. What in the cat hair is it? The dictionary defines it as “a savoury jelly based on meat or fish stock, used as a relish or as a mould for meat, vegetables, etc.” Blech. I have a real problem with meat jellies. Something about the idea of it just gives me the heebie-jeebies as … Continue reading Aspic, Southern Style

The Dookie Cake

Dump Cake. That's the official, albeit unflattering, name of one of my favorite recipes. It's not as bad, however, as what Brother calls it — Dookie Cake. Ain’t that a little brother for you? But let me tell you what, his teasing doesn’t stop him from gobbling up a big ole bowl of it! Despite … Continue reading The Dookie Cake

Watermelon Rind Pickles

Fannie Merritt Farmer (1857-1915) was a pioneer in food science, nutrition, and uniform measurement in cooking. She was principal of the Boston Cooking School and published her first cookbook The Fannie Merritt Farmer Boston Cooking School Cookbook in 1896. In this book, which became a Bible of domesticity, the idea of using standard measurement and … Continue reading Watermelon Rind Pickles

Skillet Cornbread – or – How Not to Get Your Southerner Card Revoked

“The North thinks it knows how to make cornbread, but this is a gross superstition. Perhaps no bread in the world is quite as good as Southern cornbread, and perhaps no bread in the world is quite as bad as the Northern imitation of it.” — Mark Twain Cornbread is one of those things that … Continue reading Skillet Cornbread – or – How Not to Get Your Southerner Card Revoked

Squash Relish — The Pinto Bean’s Spicy Mate

Everyone knows that opposites attract. That's why Squash Relish is the perfect complement to Pinto Beans. Serve it right along side the beans so you can get a little of each on your fork. Let the juices mix with the gravy just a little around the edges. I think about this marriage of flavors like … Continue reading Squash Relish — The Pinto Bean’s Spicy Mate

Pinto Beans Just Like Mama Used to Make

Being from South Alabama, I never realized that pinto beans were a thing, something to be sought out, a comfort food. We just never ate them. We ate red beans and broad axes and navy beans and lima beans, but never pinto beans. In fact, I didn’t even know they existed until I was in … Continue reading Pinto Beans Just Like Mama Used to Make

Aunt Lois’ Hushpuppies

After I graduated from college, I went back to Citronelle for a while and worked with my Great Aunt Lois on her farm. We did everything from planting flowers to baling hay to canning pears and peaches to bathing the calves’ infected navels in Epsom Salt water (that’s a whole other story for another time). … Continue reading Aunt Lois’ Hushpuppies

Granny Mac’s Cold Oven Pound Cake

It’s November, and that means it’s time to blog like crazy — 30 posts in 30 days. This year, I’m going to write about something that brings all southerners (heck, most everybody everywhere) together: food. My family is that family who's barely finished one meal before they start talking about what they'll cook for the … Continue reading Granny Mac’s Cold Oven Pound Cake