I’m a farm-raised Southerner who got married for the first time at 41 and started tracking my culinary adventures. I’m probably the only person in the United States with a Ph.D. in English who knows how to churn butter and raised chickens for a 4-H project. (Some of them actually survived.) I’ve been cooking since I was six, when my dad showed me how to make scrambled eggs. (He’s since expanded his repertoire to include spaghetti.)
In this blog, I want to share with you my lifelong love for food and cooking, some family stories, and occasional comments on the bizarre and beautiful journey of living with someone else. Our three cats stroll through sometimes, usually to see if some chicken has made its way to the floor.
While I cover a range of topics, I’m most interested in old recipes–the ones made by our grandmothers and great-grandmothers in the pre-Cool Whip era, when convenience foods took over our cupboards and Jello salads popped up at every church supper. Luckily, we also live in a time when some of the ingredients our ancestors used are making a comeback–heirloom vegetables, locally grown produce, meats from animals raised outside instead of in factory farms. These changes give us a fighting chance of cooking like grandma.
I try not to be a food snob. I have a not-so-secret love of Campbell’s Tomato Soup, Hamburger Helper Lasagna, and Spaghetti-Os, all cultivated by a grandmother eager to sample all the wonders of the supermarket even as she canned and froze her own vegetables and served us raw milk.
We’re also on a budget and try to seek out fresh foods at good prices. You won’t find a lot of expensive items, like wine that costs more than $6 a bottle, used here. It’s a lot easier to produce great food at lower cost when you do the work of chopping and rinsing yourself. I’m also very lucky to live in Atlanta near an enormous fresh food market, where we can get everything from sorrel to broccoli, goat to chicken, and squid to tilapia at reasonable prices. It’s possible we chose our house based on proximity to this market and to Fred’s favorite pub.
I hope you enjoy cooking with me!
This blog is in the process of being moved from thenewlyfeds.blogspot.com, which is being phased out. I look forward to seeing readers on the new site soon!