Small Town Kitchen Table

We always look forward to Master's Weekend and I thought I'd share a little good eats for snacking in the den watching the action or a great take-a-long to a gathering to add to the kitchen table.
Who doesn't love some egg salad, pimento cheese, ham salad on a cracker or white bread? I included a little something extra that I'm calling "Amen Corner Trio Matchup!"

Recipe and details from the blog are in the first comment 👇👇👇

"Let's get in the KITCHEN and Cook!

It’s time for: “Taste The Season!”

Thought I’d kick off the holidays this weekend and share some recipes, tips and sips for fun and for free.

First up is this 2 ingredient
Chocolate Milk Mix that can be served hot or cold.

~2 cups good cocoa—(I used the Hershey’s Special Dark Chocolate)
~2 cups sugar
Mix well and store in airtight container, jar, ziplock, etc
~ To serve: add 2 Tablespoons of the mix to each mug or cup of milk.
Instead of marshmallows for the hot mug use a scoop of the Fluff! So much better!!

Yes, you can sub out the sugar with the same amount of Splenda, Swerve or Monk Fruit or a combination.

For the grown-ups, a splash of Baileys, Kahlua, Cognac, Frangelica or my favorite, Peppermint Schnapps.

Chef Note: The microwave is perfectly fine for heating up the milk for a mug or two, but use the stove top to heat up a large sauce pan of the milk and slowly stir in the chocolate mix and simmer on very low heat to serve…

Enjoy!

Tomorrow my annual post for the
Perfect Thanksgiving Turkey! 🍗🦃

As promised, here is the link to the recipe for the Pavlova from the Lovey Celebration last weekend.
You will need:
5 minutes to whip up the Pavlova mixture.
5 minutes for the fresh whipped topping when ready to layer.
5 minutes to assemble and serve.
The key is letting it sit in the oven for several hours or overnight...
CHEF NOTE: The ingredients are most likely in your pantry and icebox. The process and the timing--plan ahead!

You got this!

PAVLOVA--a WHO or a WHAT? A "PAVLOVA" is both a dessert and the name of a beautiful dancer whom this light and airy confection is named for: Anna Pavlova.

Y’all remember Summer 2020–the year of Covid Chaos and Beautiful Biscuits!?
Er’body was learning and churning out biscuits…

It’s not my nature to bake and I don’t love it…too measured and exact.

BUT, when it all finally clicked after MANY failed attempts, thanks to Brenda Gantt and my friends and cookbook mentors Virginia Willis and Cynthia Stevens, I got the hang of it.

I got up this morning and had a craving.
So, I made a batch with “homemade” buttermilk—1 cup heavy cream and 1 tablespoon white vinegar.

Added that to the White Lily SR Flour
(Yes it makes them great)
and a hand full of Crisco.

Use an easy hand in the mixing, folding and patting steps
Don’t twist the cutter
Bake in greased skillet at 500 degrees.
After 10 minutes brush tops with the buttermilk and continue to bake til golden brown.

Takes leas than 20 minutes!!

Serve with good butter and local honey.

“Let’s get in the kitchen and cook…”

🎼 FRIDAY NIGHT LIGHTS! 🎶🎵

Great night of rehearsing for our concert tomorrow night…

This will be a special evening!
Georgia Symphony Orchestra Chorus

Join us at “The Bailey” at KSU
7:30 Performance.
Tix available on the GSOC site