Brent Lineberry

I have an easier time understanding vegetarians than the "I like meat, I just don't want to know where it came from" crowd.

Also, I'm cooking "Sweet Tea Ribs" right now, but that's just too ridiculous to include.

Indications of my progress as a southern cook: saving and reusing bacon grease, and a need to keep buttermilk on hand.

Don't put watermelon in the freezer. I'm advising for a friend.

The Friday conundrum: it's 4:00; do I start a major undertaking that likely won't reach a convenient stopping point, or just call it a day?