I'm not a local/slow food fanatic, but something's wrong with that kind of disconnect.
I'm not a local/slow food fanatic, but something's wrong with that kind of disconnect.
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.