Clockwise, from the top: Slaw. Chips. Hot Dogs. Plates & Forks. Buns. We hardly ever do this. But it was good. Hebrew National hot dogs. Plain Lays. Wonder speaks for itself. I made the slaw. From a cabbage lover’s point of view, it was a disappointing Spring. I sowed and replanted. The Broccoli Raab did
I heard about this a while back and checked my computer– because Lord knows I don’t need any more computer problems– a few days ago. I checked Mr. Big Food’s computers this afternoon. We’re good to go, I hope. If you don’t know what I’m talking about, Jazz Shaw at Hot Air has a very
Having put up (don’t you just love that?) over 20 pounds of summer squash the other day, and having shelled four pounds of blackeyed peas (that’s four pounds of shelled peas) yesterday, we were going to pickle some jalapenos and make some pesto today. We’ll still do the pickling, but there will be no pesto
Several years ago, an 81-year-old woman with a raised patch of dry skin on her arm visited Mississippi dermatologist John Abide, M.D.Although the lesion looked only slightly abnormal, a series of lab tests revealed that it was a symptom of leprosy.“I thought, ‘Leprosy, are you kidding me?’” says Abide, whose practice is in Greenville. His
UPDATE. I must have just missed. No buzzards in sight. Good thing too because I investigated and discovered that armadillos are not nuisance animals in Mississippi. Marinated shrimp. Corn in butter & garlic & whatever herbs I contributed. Interrupted by a stupid armadillo. We’ll see where the buzzards are tomorrow. In so far as armadillos
UNSHELLED blackeyed peas I think I have more blackeyed peas than we can possibly eat in one year. (40′? What was I thinking?) I wonder what they are valued at on the open market, shelled? Certainly not what they’d be worth if you factored in my time. Which reminds me of something I came across
Bar-b-qued pork ribs with Sam’s special sauce, Alix’s cucumbers and cilantro, Alix’s watermelon with a yummy dressing, bourbon sweet potatoes. And then there was Chris’ Apple Pie and Ice Cream! I mentioned on Independence Day that we always read the Declaration of Independence on Independence Day. This year was no exception, but there was a
Yet another photos with no captions post. Supper was awesome. The okra in the fritters was home grown. The jalapenos in the hushpuppies were homegrown. Gulf shrimp. We boiled down the water that we’d blanched 20+ pounds of summer squash in for veggie stock. It’s rumored we will need veggie stock.
Chris (one of our guests for Independence Day) and Missy weigh 256 pounds. Chris weighs 179 pounds. Alix (another guest) kept the official record and she & Mr. Big Food did the math. Before Chris fetched the bathroom scale, we all wrote down our guesses for what each dog weighed (we didn’t guess on Chris’
I’ve lots of fun Mississippi stuff from yesterday to share, but I’ve also a kitchen to clean, and squash to freeze, jalapenos to pickle, corn to fertilize (fish emulsion), and an energetic dog to take to the pasture (before it rains????). So for now I’ll copy/paste a short bit from NRO’s The Corner by Michael
The Declaration of Independence used to be read aloud at public gathering every Fourth of July. Today, while all Americans have heard of it, all too few have read more than its second sentence. Yet the Declaration shows the natural rights foundation of the American Revolution, and provides important information about what makes a constitution
Missy just sighed. So did I. We will get a good night’s sleep, wake up refreshed, and soldier on, one step in the sun at a time. There was no Air Conditioning in 1776. I’m no climate historian, but if the stories are to believed, it was cold that winter at Valley Forge.
This evening, Mr. Big Food grilled burgers. And we had “Beer Potato Salad” in a dry county. And we chatted with Daughter C. (Those paying attention know that that means something different is about to happen.) At one point, I was sitting at the picnic table chatting with Mr. Big Food and watching the dragonflies.
Marshall Ramsey is a Mississippian who has a wonderful sense of humor. An illustration for a short story he’s written. He has a show on SuperTalk Mississippi. His blog is here. It’s either good for a chuckle or uplifting– both good things these days.
Not the greatest photo… . It’s a little German coffee cake– some kuchen thingy. Recipe to follow.
I’m on an officially sanctioned break from the kitchen where Mr. Big Food / Mr. Big Food & I have been cookin’ & bakin’. We have just pulled a plum coffee cake thing from the oven, have assembled the dish of fried eggplant, hard boiled eggs, cheese, and tomato soup, and are now working on
The other day I asked, “What the heck is DriveMississippi Dot Org?” Actually, that’s not exactly what I asked because the question was below the fold and I allow myself the occasional cuss word below the fold. Curiosity finally got the better of me and I discovered that DriveMississippi Dot Org is indeed a site
Something a little different, a recipe before we’ve actually eaten the dish. (This is a scheduled post. We will have eaten by 10pm!) And rest assured, we are opting for the “other franks.” ~~ “A very effective casserole is this one of sausage and corn.”—The Encyclopedia of Cooking Complete in 24 Volumes, Volume 2: 500
The side dish we had with Stephen Pyles’ Smoked Chicken. ~~ Another casserole with a Tex-Mex flair. GREEN CHILI CHEESE BAKE (29 grams carbs/serving, 8 servings/batch) 8 oz chopped green chilies (can use canned) 1 pound cheese, shredded (Cheddar, Mexican, Longhorn, Pepper Jack, etc.) 6 eggs 1 ½ cups Bisquik 1 quart milk Preheat oven