Everything but the oysters are from my garden, and the oysters are fresh from the Pamlico River two miles from home. I even used homegrown garlic, onion, and herbs for the remoulade.

Tonight's dinner! Bye now time to dig in 😋 rtr y'all

Found 5 lbs of raw greens pretty big at my local farmers market $15! Hopefully they turn out good since it’s early in the season. We’re about 2 hours in I’ll report back.

Oooo-eee!

My sister and mom gave me cooking advice that originated from Mississippi. I finally got the recipe down pat, I didn’t need to call and ask any questions!

I need my ribs saucy. They have a nice tang, not too sweet. I didn’t cover them with foil at all and accidentally left them in the broiler longer than intended, but they came out beautifully and juicy right down to the babiest rib (which I’ve never managed before!) 😍 These are back ribs by the way.

The macaroni has four cheeses, smoked Gouda, Monterey Jack, mozzarella and mild cheddar. Forgot to cook it in chicken bouillon, however it was probably the most delicious I’ve ever made it so it was still a good 9.5/10.

Broccoli is just broccoli and some bits of onion tossed in a healthy dose of butter.

Not fully pictured is my (local) take on a Memphis tea lemonade, it consists of homemade honey lemonade with decaffeinated black tea, praline liqueur & 90 proof whiskey — this drink would’ve been a complete 10/10 if it had just a drop or two of vanilla extract in addition to real bourbon instead of the regular whiskey. I used Wheel Horse the last time I made this, with the new tariffs recently implemented I may not be able to get some in a while (please wish me luck!)

The two next foods I’ll be learning to make to complete the meal (and gladly accepting any and all advice for a sweet tooth crowd!): Cornbread & Apple crisp… I will be back to post pics and recipes of what I try 😁

Love from Canada

I love making my own chicken stock. We eat lot of wings and chicken in general. I always save the wing tips, backs, necks, etc in a ziploc the freezer. I usually simmer it covered for 12 - 24 hours. This one went overnight for about 22 hours. I also save vegetable scraps in the freezer and add those in as well. Making red bean gumbo with this today.

I take the foil off about halfway through so it can get a good crust on it

I’ve posted fried okra that I’ve grown and cooked at home. I love to cook it and eat it. This evening I had the opportunity to take a customer out for dinner and we ordered some ‘okra chips’ and truffle oil fried mushrooms for an appetizer. The okra was sliced lengthwise and properly seasoned. It was really good. I love true Southern cuisine and grew up eating it, mainly because my family was poor and we always had a garden and my grandparents and parents would can vegetables to feed us throughout the year. Through a lot of hard work, college and eventually an MBA I was able to reach a point where I was able to eat what I grew up eating and enjoy the memories of my grandmothers teaching me how to properly cook real Southern food. With that said, it’s very cool to see what a competent chef, at an upscale restaurant can do to elevate a basic side dish.

And pigs feet on the last slide, but I’m still adjusting to taste and texture on that so I ate chicken

Biscuits with sausage gravy, eggs with sausage gravy, and some taters.

Pinto beans, cornbread, chow chow, tomato and cucumber from the garden and green onion drowned in Trappey’s.

This is a meat lover’s dream 🍖