Syrup and Biscuits

Extraordinary and Extra Meaty (Recipe: Extra Meaty Spaghetti Sauce)

Jackie Garvin — Mon, 10 Jun 2013 02:08:22 +0000

My husband, Sam, has never seemed especially interested in cooking. Oh, he likes cooking and the eating that follows. He’s just never seemed particularly interested in being the one who produces the cooking that subsequently gets eaten. He’s just fine with the role of being the subsequent eater. Until one day, he was visiting his friend, Bob, [...]

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Cow’s Skirts (Recipe: Beef Fajitas)

Jackie Garvin — Tue, 07 May 2013 00:44:40 +0000

Yes, cow’s have skirts. You use them to make fajitas. The cut of steak known as the skirt is close to the diaphragm which means it gets used a lot. The more the muscle gets used, the tougher it will be and will either require marinating and a quick cook or covering in liquid and a long, [...]

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Floundering Around (Recipe: Skillet Fried Flounder)

Jackie Garvin — Mon, 29 Apr 2013 00:39:34 +0000

A simple supper of skillet fried fish is therapeutic. Certainly, it provides nourishment. But it does much more than that. It is a reminder that simple, honest food never goes out of style. It was good years past. It’s good today. Years from now, it will be just as good. Don’t over think this recipe. A [...]

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Rooterbeggers (Recipe: Rutabagas)

Jackie Garvin — Sun, 24 Mar 2013 21:08:36 +0000

When you grow up hearing a word consistently pronounced a certain way, you make some assumptions. First, you assume the pronunciation is correct. Second, you assume everyone in the whole big world pronounces it the same way. Your merry little life continues as long as the assumptions remain unchallenged. Then, something compels you to write the word. Being [...]

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What’s Up, Doc?(Recipe: Roasted Carrot Soup)

Jackie Garvin — Thu, 21 Mar 2013 17:26:17 +0000

If I knew how to get in touch with Bugs Bunny, he would get an invitation to dinner. And, if I got in touch with Bugs, extended the invitation, and he accepted, I would hope he likes carrot soup. That’s about the sum total of what we’re having for dinner. My vegetable bin had two [...]

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Citrus Galore (Recipe: Hot Toddy Grapefruit)

Jackie Garvin — Wed, 13 Mar 2013 00:47:29 +0000

It’s citrus season in Florida. Such a glorious time of the year! We might groan and moan and fuss and complain about the heat in the summer, but this time of the year we are happy Homo sapiens. Our backyard citrus grove has been very, very good to us and has provided satsumas in addition [...]

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Smothered (Recipe: Smothered Beef Brisket)

Jackie Garvin — Mon, 04 Mar 2013 18:08:17 +0000

To suffocate, to deprive of oxygen or to suppress are meanings of smothered. If you relate more closely to food terms than to oxygen deprivation or constraints, smothered means covered with gravy or a thick sauce. If the latter grabs your attention more so than the former, welcome to my world. Ordinarily I smother with gravy. [...]

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Simply the Best (Recipe: Country Baked Beans)

Jackie Garvin — Sat, 16 Feb 2013 22:05:37 +0000

There’s a whole line of commercially prepared baked beans readily available for busy people who like baked beans but are short on time. I’ve never tried any of them, but I hear they are just fine. I’m sure they are. However, contrary to a marketing tag line, I don’t think they are simply the best. [...]

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A Supporting Role (Recipe: Sauteed Mushrooms)

Jackie Garvin — Sun, 10 Feb 2013 17:43:13 +0000

Mushrooms aren’t included in my list of food cravings. I like cooked mushrooms, but I don’t crave them. There’s never been I time where I thought I would die if I couldn’t get my hands on some mushrooms. That doesn’t mean they don’t play an important role in my cast of food characters. They [...]

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My Addiction (Recipe: Peanut Butter Chocolate Bark)

Jackie Garvin — Mon, 28 Jan 2013 17:55:43 +0000

I would like to kiss the person who discovered what a magnificent flavor combination results from mixing chocolate and peanut butter. I mean kiss then smack dab on the lips. Then I would confess. Not for the kissing, but for the addiction. I’m hooked on chocolate and peanut butter. How in tarnation did people survive before this [...]

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Barking Dogs(Recipe: Hushpuppies)

Jackie Garvin — Thu, 24 Jan 2013 23:18:46 +0000

The legend of the hushpuppy is a wonderful part of Southern foodways. So the story goes, bits of cornbread were fried up by hunters to feed their dogs so they would “hush”. The cornmeal used to make the hushpuppies was probably on hand for use as a batter to cook the hunter’s food. Cornmeal was a [...]

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Frittata Your Omelet (Recipe: Bacon Onion Pepper Frittata)

Jackie Garvin — Sat, 19 Jan 2013 17:43:14 +0000

Following the teachings of my grandmother to “make good with what you’ve got”, the end product of my kitchen adventures frequently depends on what I happen to have on hand. Some refer to this as refrigerator/freezer/panty raiding. I say, “Let’s see what we can drag out of the refrigerator/freezer/pantry.” I don’t actually “drag”, as in [...]

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Letter Thoup (Recipe: Turkey Alphabet Soup)

Jackie Garvin — Thu, 17 Jan 2013 13:45:43 +0000

On an average day, letters and numbers floating around in your soup bring warmth and goodness that brighten that average day and make it above average. We don’t need to aim for royal superlatives everyday such as best ever or most exciting, Above average is just fine. Actually, average is not so bad itself. [...]

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Log Cabins for Lunch (Recipe: Log Cabin Salad)

Jackie Garvin — Tue, 15 Jan 2013 15:44:20 +0000

Searching for fun, interesting food to feed children is a never-ending mission for Mamas and Grandmamas. It’s a wonderful way to use some of your creativity and make meals special. Not that every meal isn’t special. If you’re eating, it’s special. Maybe memorable is a better word. Nah, that one doesn’t work either. Every bite [...]

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Ring,Ring! (Recipe: Chicken Roasted with Apple, Sage and Onion)

Jackie Garvin — Mon, 14 Jan 2013 22:32:18 +0000

If somebody from FoodBlogSouth offered you a chance to participate in a new twist on the old game “Telephone”, you’d probably say. “Yes”. That’s especially true if you’re a Food Blogger from the South. Well, it got my attention. Telephone, also called Gossip, was played by sitting around in a circle, Indian style. One person [...]

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Cherish the Ham Bone (Recipe: Slow-cooker Navy Bean Soup)

Jackie Garvin — Sat, 12 Jan 2013 17:48:30 +0000

Ham bones and dried beans cry out for each other in the night. They have a natural affinity and love it when they can get together. You can throw all types of dried beans in a pot with a ham bone and wind up with deliciousness. You really don’t need to add much of anything except some [...]

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Simple Elegance (Recipes: Spiced Pears and Pear Gorgonzola Bites)

Jackie Garvin — Thu, 10 Jan 2013 22:36:02 +0000

Pears impress me with their elegance. They’re in a class all their own and different, in some way, from other fruits. Maybe it’s the shape. Perhaps it’s the stems. Something about them is special. And elegant. The elegance of the pear makes it a fitting dessert for a fine dinner party, yet, the simplicity will have [...]

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Mmm, Mmm, Good!(Recipe: Roasted Red Pepper and Tomato Soup with Crab)

Jackie Garvin — Tue, 08 Jan 2013 22:45:44 +0000

Campbell Soup Company influenced the lunchtime memories of an entire generation. Alphabet soup, chicken noodle soup, tomato soup. We ate them and loved them. Mmm, mmmm, good. Campbell’s condensed tomato soup always made it to the weekly grocery list. Lunchtime mates for this soup included sandwiches such as peanut butter and jelly, grilled cheese, pimento cheese [...]

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Good Soup (Recipe: Blackeye Pea and Collard Green Soup)

Jackie Garvin — Sat, 05 Jan 2013 17:59:13 +0000

If pressed to pick a favorite food category, my answer would be soups. Even given my affinity to all things sugary sweet, soups would win over desserts. A person can live on soups. I suppose a person can live off desserts, too, but a gut rebellion is surely inevitable along with the associated clothes rebellion causing [...]

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The First Day (Recipe: Rosemary Garlic Pork Loin Roast)

Jackie Garvin — Tue, 01 Jan 2013 20:15:33 +0000

Our New Year’s Day menu follows the Southern tradition of pork, greens, blackeye peas and rice and cornbread. Each component has a special significance that’s explained by clicking here. Not only do I love the tradition associated with this meal, it keeps me from wondering what I should cook. Giving my brain a rest is sometimes [...]

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