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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by barney, Feb 28, 2019.
My wife's granny made that one year. That's the best fudge I've ever had
The cushaw pies look very familiar and very tasty...my recipe or yours or a little of both?
A little of both. Your old recipe is slated for Thanksgiving pies. My wife and I are looking forward to them!
We are still enjoying the garden from the various crops we canned and stored away through the summer and fall months. But most importantly, the quality of most of our food is solely in our hands now, and our grocery bill has been slashed drastically since early summer!
Today I made one of my family's favorite meals - white beans, fried taters and cornbread! So I thought I would share a few pictures of the process.
This white cornfield bean has been a favorite bean of mine for years as I have said before. Not only are they one of the best flavored and most productive green beans, they are one of the best quality dried beans I have ever tasted! With thin almost non-existent skins, and rich, buttery smooth melt away flesh, it is truly a keeper!
I threshed a couple of pounds of them from our stored crop of dried beans for dinner today.
I also shelled and winnowed half bushel or so of the Hickory King corn today for some freshly ground cornmeal and grits.
The cornmeal after bolting it a couple of times to remove the grits.
The fine grits. We usually have them for a quick breakfast throughout the winter.
A skillet full of Kennebec taters fried in lard.
On the plate with sauerkraut and brats, mustard greens, onion, and pickled beets and Cayennes.
I had few nanners getting really ripe too, so I turned them into bread for dessert.
Shew we, Barney,
That shore does look good
It was delicious! though unseen, lotsa pig juice in that meal.
barney, just awesome
Thanks! I appreciate that.
Wow looks great! Really enjoy seeing all of your posts through the spring/summer/fall. Teach us greenhorns a thing or two!
Thank you, Sir!
Only thing that would have made it Better, is me sitting there at the table.
Nice write up and photos.
What a meal, but an even better show. My Georgia born wife allowed she had no idea that grits were the discard sift produced from making corn meal...
I want to know how you do all you do with your hands and don't appear to have any callouses on your hands?
Hog lard is the secret, makes your hands look better than Palmolive lol.