Alright, listen up, y’all. We’re gonna make some bubble bread today. I ain’t got no fancy words or nothin’, just gonna tell ya how I do it, the good ol’ way. First thing’s first, you gotta get yourself some yeast. Not that fancy quick-rising stuff, I use the regular kind. You know, the one in …
Alright, let’s get this straight, I ain’t no fancy chef or nothin’, but I can sure whip up some good grub. Today, we’re gonna make this here spicy potato stuffed flatbread. It ain’t hard, even my old hands can do it, so you city folks should have no problem. First off, we gotta make the …
Alright, listen up, y’all! We’re gonna talk about them pecan crackers today. You know, them things you use to get them tasty pecans outta their shells. I ain’t no fancy expert or nothin’, but I’ve cracked my fair share of pecans in my day, that’s for sure. First off, why do you even need a …
Well, I’ll tell ya, this whole thing about sex with an alligator shot, it’s just plain weird. Don’t rightly know why anyone would think about such a thing, but I heard tell of some strange happenings, so I guess I’ll share what I know. Scary Stuff in the Water Seems like there was this fella, …
Alright, let’s talk about this here… what they call it… peanut butter in chili. Sounds crazy, I know, like somethin’ my old mule would think up. But hold your horses, it ain’t as bad as it sounds. First time I heard of it, I thought, “Them city folks done lost their minds.” Peanut butter? In …
Well, howdy there! Let’s talk about this… this “raspberrylamb” thing. Sounds fancy, don’t it? Like somethin’ you’d see on one of them city folk cooking shows. But don’t you worry none, we’ll figure it out together, nice and slow. First off, what in tarnation is a “raspberrylamb”? Sounds like two things mashed together, like when …
Alright, let’s talk about this… this… Brasciole thing. Sounds fancy, huh? But it ain’t nothin’ but meat rolled up with stuff inside. My way ain’t the fancy chef way, mind you, but it fills the belly good. So, you get yourself some meat. Them fancy folks say beef, veal, or pork. I say, whatever’s on …
Alright, let’s get this straight, I ain’t no fancy chef or nothin’. I’m just a plain ol’ woman who likes good food, and this here orange cottage cheese dip, well, it’s just plain good. You don’t need no fancy stuff to make it, just some regular things you probably already got sittin’ around your kitchen. …
Alright, let’s talk about this chorizo con huevos thing. I ain’t no fancy chef, mind you, just an old woman who knows her way around the kitchen. So, what is it? Well, it’s just eggs and that spicy sausage, the chorizo stuff. You know, the red kind, kinda greasy but oh-so-good. My grandkids, they love …
Alright, let’s talk about this sweet basil egg thing. I ain’t no fancy cook, mind you, but I know a thing or two about good eatin’. So, what is sweet basil egg? Well, it ain’t nothin’ complicated, I tell ya. First off, let’s talk about sweet basil. You know, that green leafy stuff? Smells kinda …