Category Archives: Southern Hospitality

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

Posted in Cooking, Soups & Stews, Southern Hospitality | Tagged , , , , , , , , | 8 Comments

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

Posted in Cooking, Offal, Southern Hospitality | Tagged , , , , | 11 Comments

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

Posted in Cooking, Seafood, Soups & Stews, Southern Hospitality | Tagged , , , , , , , , , , | 5 Comments

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

Posted in Commentary, Cooking, Southern Hospitality