Tip of the old John Deer cap to Mr. Big Food’s Dad who sent these along. Enjoy! Subject: 30 Things a Southern Boy Will Never Say…. 30. When I retire, I’m movin’ north. 29. I’ll take Shakespeare for 1000, Alex. 28. Duct tape won’t fix that.
Here on the Farm we like to mix things up when we have the opportunity. Last evening was Fancy Night Dinner— sautéed zucchini, Creative Cooking risotto, and Frano-Syrian chicken. For dinner this lovely evening we had something more… how shall I say?… countrified. Yes. Those frankfurters are arranged on top of a wonderful pile of
This is a delightful chicken dish, especially for a Fancy Night Dinner in the Summer. “As the name implies, this chicken recipe is a combination of French and Syrian cookery. If you prefer, the pine nuts can be ground and used to thicken the gravy. “Serve with French bread and cherry tomatoes” is the recommendation
“For Risotto (re-SOT-to), instead of transferring the rice to a casserole, place it in a large iron skillet. Add 1 cup stock. When this has been completely absorbed, add more stock in ½ cup intervals until the last addition has been absorbed and rice is tender.”—The Creative Cooking Course (1982) CREATIVE COOKING RISOTTO 4 Tbsp
“Do not overcook! Serve as hot as possible.”—Tom P. Miller, Drew, Mississippi SAUTEED ZUCCHINI Zucchini, “very young and tender,” sliced into rounds just before cooking 3 Tbsp olive oil 6 cloves garlic, peeled Put olive oil in skillet and press garlic cloves directly into skillet. Heat until bubbly. Add zucchini rounds and sauté “until hot