When I was a child, my mom used to serve breakfast for dinner — brinner — every Christmas Eve. She did this out of necessity.
Did you know that banana peppers continue to produce until the first frost? Most plants aren’t like that. Our tomato plants are long gone, and the eggplant is on its way out. But okra and peppers seem to thrive in the heat of Mississippi.
When I first began cooking for myself, I can remember entire meals that consisted of a large lump of beef I’d cooked in the slowcooker all day. That’s it: just a pile of beef in the middle of the plate.
One of the positives about living under quarantine, as my family is still doing, is that we are growing and eating our own vegetables.
This week, I’ve cut my husband’s hair — thank goodness it’s curly and doesn’t show my many mistakes. I’ve replaced the hose on the vacuum — after seven years of patching it with duct tape, it was bittersweet to discover I could replace the dang thing myself for $15 and about five minutes.
Quarantine has caused us to do all kinds of things we’ve never done before…or at least, never done regularly.
First of all — and I hope this goes without saying, but I’m going to say it anyway just in case — I would never wish COVID-19 on anyone. I’m sorry that it’s here and I would make it go away if I could.
When I told the girls I thought I’d write about this skillet cookie for this week’s food column, they cheered.
I am trying to squeeze all the life out of every crumb and scrap that comes into our home from the grocery store.
Look, I know it’s far too warm outside to be chicken and dumplings weather. However, we all do have more time at home than usual, and groceries are a little harder to come by than usual … which means we are definitely in the midst of a chicken and dumplings season.