Of Goats and Greens
A blog for food and cookery and discussions of weird things like nutrition, restaurant excursions, growing food in my own garden, DIY, and farmsteading/homesteading. But, mostly food. Mostly harmless...
I definitely steer to a preference for Real Food. (Would someone's great-grandparent somewhere have recognized that item as food?) Otherwise, I'm an omnivore who travels the world (gustatorially). Yes, I also make use of "odd bits". No, I don't bake desserts much -- I really don't have much of a "sweet-tooth". Nearly all of my recipes in recent years are gluten-free. And other than coconut, my recent and future recipes are tree-nut free, as I have digestive issues with those. There's a strong Paleo influence here.
I try to post recipes every Friday, with potential supplemental posts on Tuesdays.
Please leave me comments! Interacting with folk drives me forward!
Category Archives: Southern Hospitality
Cheesy Grits Casserole – Inspired by a Kentucky Grandmother
Contains: Grains, dairy, nightshade seasonings. Is: Gluten-free, filled with an ancestral touch, has a vegetarian option. My paternal grandmother passed away late winter of 1983. The dish I remember most of hers (and she had several old South recipes) was … Continue reading
Collards and Smoked Ham Hocks
Contains: Nightshades for seasoning. Is: Gluten-free, paleo, Whole30. The photos here of this dish cooking or being served here are from my original posting at this blog, back early June 2011. I thought about directly re-blogging it, as a … Continue reading
Soul Food for New Years: Black Eyed Peas and Collards Soup/Stew
(I am posting two New Year’s recipes today. The earlier, the trotters, was actually made last August. The black eyed pea and collard soup was made yesterday, and is following that earlier recipe within a few hours. And, here it … Continue reading
Soul Food for New Years: Trotters (Pig’s Feet)
(I am posting two New Year’s recipes today. The below, the trotters, was actually made last August. The black eyed pea and collard soup was made yesterday, and will appear here an hour or so after this one today. DO … Continue reading
Mardi Gras Creole: Mussels, Andouille, Okra, Rice
For Mardi Gras (February 13, 2018). So many seasonal times up-and-coming! And my computer being on the fritz hasn’t helped much… yesterday’s Valentine’s salad was supposed to be posted this past Tuesday, and today’s Mardi Gras (Fat Tuesday) post … Continue reading
Sea Vegetable
Of Goats and Greens 
Southern-Style Collards and Ham Hocks
Going home from Virginia (which post is coming shortly, I promise!), I stopped at Dietrich’s, a Pennsylvania-Dutch meat place that’s a must-see for omnivores and carnivores who happen along Route 78. Yes, as the sign says, they really DO carry … Continue reading →