As many times as we’ve had this, I cannot believe I’ve never posted a photo. Some notes. If you have giant kettles, this recipe is lends it self to doubling, tripling, etc. We once made this for a soup and sandwich tailgate feeding 120. I believe we offered three different soups. So… (120/3) / 8
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Animal Stories Today’s Kid Blog post at Miss Missy’s School talks about the different sorts of animal stories. (And we learn what “anthropomorphize” means, and what Greek words it comes from.) Many references to classic children’s literature and to some wonderful old books that have fallen out of favor. While you’re at the site, check
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was yesterday!
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This is a good Springy feeling soup. I actually remember it. Recipe: Marica’s Chicken Albondigas Soup Published on March 19, 2021 Marica’s on account of the fact I did not want to make little chicken balls. I adjusted the recipe: Boiled whole chicken, skinned and deboned it and put meat in at the last to reheat
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NOTE! This recipe makes two quiches. I made half the recipe, and made one addition. I added 5 ounces of cooked chopped spinach as a layer on top of the ham (before the cheese). It was great. It’s also super easy to prepare in stages. Our schedule yesterday was such that I loaded the crust
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Campus did not fair so well. No damage visible here on the farm, but we haven’t been out and about yet. Top photo is where I park when I’m on campus.
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Take a wild guess! Spring in the Deep South. Went so far as to move the trash bin inside the garage. Serious business.
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Recipe: Buffet Potato Salad Published on March 21, 2013 by Marica | Edit We’d not had this one before. And now, thankfully, we have! It accompanied Blue Cheese Burgers. BUFFET POTATO SALADServes 4 to 6 2 C cold cubed cooked potatoes4 hard-cooked eggs, diced1 C cold cooked peas (can use canned)2 small onions, dice1 bell pepper, diced½ tsp salt1 C mayonnaise
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An oldie but a goodie! You are grilling out, aren’t you? Recipe: Blue Cheese Burgers Published on March 21, 2013 These were off the hook just off the grill, and were excellent next day for lunch. We used Roquefort cheese, and of course Mr. Big Food ground a choice cut of beef minutes before assembling the
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The “As Someone Once Said” callouts of Miss Missy’s School Book I: A Pack of Farm Dogs Starts a School were a lot of fun to write. Challenging! But a lot of fun. The work begins, of course, with finding just the right quote for the ol’ hippy dog, Gilbert to share with Missy and
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If you are on Instagram, Missy & her pack and I would surly appreciate a follow and the occasional like and comment! Follow Miss Missy’s School! Brought to you this fine Saturday morning by a starving writer just trying to (gawd I hate this word) engage readers and get the word about Miss Missy’s School
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Mixed series. Ehh.
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The geese are back! They were here last year, too but they decided not to stay and make a nest. A guy was doing some tree cutting on the peninsula and they apparently didn’t care for that and went on their way. I’ve seen the two of them again several days in a row. Today
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I have spent some time doing some updates to ye ol’ blog. Still cannot figure out what going on with the galleries and slideshows. Beautiful day! Happy St. Patrick’s Day. Watch The Quiet Man! UPDATE: Slideshow seems to be working.
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This was a good one! You cannot go wrong with Claiborne. Recipe: Chicken à la King VI Published on March 29, 2016 It is Fancy Tuesday. To my mind, it would be inconceivable to print a Southern cookbook without a recipe for chicken à la king. When I was a child, it was standard party fare,
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Oteil Burbridge, founding member of Dead & Co, sports a custom made tie dye from Dyed & Co! Dyed & Co
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Never let it be said we don’t have our priorities straight here at Big Food.
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From “Chapter XIII: Recess? Never Heard of It” in Miss Missy’s School Book I: A Pack of Farm Dogs Starts a School I wish I could excerpt this whole chapter! It begins with Bebe having a little fit because she doesn’t want to go to school. She thinks they are horrible places. She dramatically throws
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If you’re wondering what to do with that antelope you’ve got sitting in your freezer! How to make real corned venison, antelope, moose, bear, and beef Published on March 10, 2019 This won’t be ready for St. Patrick’s Day but might be a fun Spring project for the ambitious! Found in Mr. Big Food’s Big Food Manual
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