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The recipes for cooking greens (turnips, collards and mustard) are ubiquitous, but they tend to follow a classic style of using a large stock pot with water or the more contemporary use of a smaller amount of oil in a covered … Continue reading
Recently my wife and I drove north to Geneva County, Alabama to get fresh vegetables as early spring rains had been unkind to some of the farmers in my ‘home’ of Jackson County, Florida. We drove my truck and filled it with fresh vine-ripe tomatoes, freshly cut okra, freshly picked and shelled pink-eye and black-eyed peas as well as white butterbeans. Continue reading
The Cornerstones to keeping the healthy aspects of Southern Food and reducing unhealthy ones were detailed by Hu and Willett in a JAMA article. Three cornerstones were detailed. 1. Unsaturated Fats for Saturated and Trans-Fats Mono-unsaturated fatty acids such as olive … Continue reading
One March morning I awoke with the feeling of anticipation. It was the day after a night of being on call, but this post-call day was different as I had been invited to go bird hunting in South Georgia. Normally, I don’t go, but the prospect of good southern cooking and a walk in the woods after being on call was too inviting to refuse. Continue reading
Thursday nights were for meat loaf or salmon croquettes in our home because Friday was our weekly grocery shopping day. Since the cupboard was nearly bare, it required creative cookery on Mother’s part. This recipe was from Aunt Ernestine’s cookbook. Ingredients 1 … Continue reading
Prior to the 1940’s nutritional health was defined by the nutritional needs of carbohydrates, essential amino acids, fatty acids, minerals and vitamins. Once these nutritional requirements were fulfilled, the manner in which it was fulfilled was unimportant. The concept that … Continue reading