Category: Dinner

Currently serving.

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Confession: I put my go-to recipes here so that I can always pull them up on my phone when I need them. That way, instead of having a bazillion bookmarks, I have one, with all my favorite links here. Genius, right? I think so too.

Which is what leads me to this post. Really, it’s just a bunch of links with my notes on how I make them, because as we all know, I’m a lazy food blogger. Which also means I have zero photos of any of these. I also don’t necessarily want to take credit for the origin of these recipes nor do I really feel like writing several different posts blathering on about well, whatever it is real food bloggers talk about. And so, with no further ado, here’s a few of my current favorite dishes that are on rotation as we move from winter to spring produce. You might notice there’s a lot of greens involved because yes, we’ve gotten to the point of the year where Greens, it’s what’s for dinner. I’ve got a slew of kale, collards and arugula in the garden currently, some planted earlier this year that are ready to land on the table and some that over-wintered and are still going strong.

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When life hands you cabbage.

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I currently have a glut of cabbage in my fridge, thanks to our CSA this year with Whisper Hill Farm. In looking about for different ways to serve it, I remembered a recipe I hadn’t made in a while that I swore I had posted here once upon a time. Having recently sat down and organized my recipes page, I was shocked it didn’t appear when I pulled it up on my phone – isn’t that what you do? Keep your blog recipe link page bookmarked on your phone for easy reference at all times? Well, you should if you don’t. Because when you can’t remember which one of your kitchen binders or notebooks a recipe is scribbled in, it’s helpful. Wait, you probably don’t have three of those either, do you? Oh.

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Tomato Pie Experiments.

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One would think that someone with a cookbook collection like mine – particularly one with a solid Southern bent that includes a number of church, Junior League and similar collections as well as some Southern classics – would have a solid tomato pie recipe or three among them. And yet, after recently combing through the ENTIRE collection, I realized the TWO I come up with in no way resemble the pies I’ve had in the past that I know had some sort of tomato, mayo, cheese mix.

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Titles are my weakness.

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As I attempt to break through the wall of writer’s bloc fortified with real life, here’s a few topics I’ve either threatened to write about,  have actually put words down, only to be completely dissatisfied with them OR had it kindly suggested by friends that I should write about. In no particular order: Continue reading →

Variations on Chicken Soup.

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We’ve spent what felt like the better part of October into November battling a nasty cold going around, which means lots of chicken soup. Due to our habits of being good at not all being sick at the same time – we just take turns with it –  there is always someone who is comforted by chicken soup, while at least one of us is slightly over it (because we’ve had some form of chicken soup for weeks on end). Thankfully,  I have a small repertoire of soups I make specifically when we are ill – all based on chicken broth with lots of garlic – that are soothing while not being too heavy or fancy so that we don’t get burned out on the idea of chicken soup. Continue reading →

Mrs. Carroll’s Eggplant Casserole

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One of the perks of going to college 1000 miles away from where your family lives is that friends would often take pity upon me on long weekends and invite me to come home with them. I found myself with a group of friends that had all gone to high school together, so I’d get invited home by one, only to find myself being transported around town all weekend to have dinner with another friend’s family and then brunch the next day with yet another. Southern hospitality at it’s finest y’all. Over the years I accumulated a number of recipes from these friends’ mothers, all of which are written down in my notebook as Mrs. blank’s _____________, like Mrs. Cape’s Pimento Cheese. 

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Better living through organization.

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I recently made a batch of chicken broth with a carcass I had stashed in the freezer. You do this, right? Have a stash of roasted bones in the freezer just for making stock? So anyway, I was down to my last jar of broth and needed to make a batch. There was just enough meat that came off the bones to make a pot of soup, but I sensed by my family’s reaction that one more pot of straight up chicken soup – or really, any variation thereof to be honest –  might be one pot too many for this winter soup season. That’s when I realized I hadn’t made Dorie’s White  Chili in some time and that might be a nice change.

See the reflection of my bedroom windows on my lap top screen?

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Leni and Oyster Loaves.

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My friend Leni has been cooking her way through the classic Mary Randolph cookbook  “The Virginia Housewife“.  As part of that project, she hosted a dinner at her home recently featuring recipes from it. She asked if I would come lend a hand serving and ensuring everything went smoothly. I absolutely said yes because not only did it involve quality time cooking with my dear friend, it also meant quality time talking old cookbooks and food history with someone who shares my enthusiasm on the subject while also being incredibly knowledgeable on the subject.

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