So a few posts back, I explained formula cooking in a post about stir fry. Check out the earlier post for more detail and ingredient ideas. Using the same protein and veggie options, I am giving you a different sauce option. I still used rice as the starch. Tonight I used: 1/2 lb thinly sliced… Read More
Fridays are when I usually like to post a recipe. However, that requires time in the kitchen and groceries. Neither of which I have had of late. So today’s food discussion is going to be a new twist on a condiment recipe that I picked while in Orange Beach, Alabama. The condiment is cocktail… Read More
I am a latecomer to the grits eating scene. It always sounded dirty or like industrial waste, so I never sought them out. My mom, Aunt E and Grandma Price did not serve grits, so it just wasn’t part of my food past. Even now, I don’t often order grits. For me, they have… Read More
I love the idea of what I call formula cooking. To me that means less recipe (add exactly these items in these proportions) and more options (add one of these, and two of those). I am working on a cookbook based on this concept. Let me show you what I mean. This formula is for… Read More