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Spinach Rice Casserole; It’s a Big Ol’ Goofy Dish
I decided to hit the Southern Foodways Aliiance Community Cookbook this week for a good “healthy” recipe since last week we went down sugar lane – twice. I landed on an insane Greek-style spinach rice casserole and after 3 days of chipping away at the 12-serving yield, I tell you what —it is a WINNER. I’ve eaten it with breakfast, tossed it in a tortilla and warmed it up with a pork chop. It aims to please. The Spinach Rice Casserole recipe comes from Jimmy and Nicky Koikos’s Bright Star restaurant in Bessemer, Alabama. According to the cookbook, there is “a standing list of customers who expect to be notified”…
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Corn Light Bread and The Tao of Baking
What is corn light bread? I get asked that a lot now since I mentioned it. It’s cornbread but not. You’ll go straight to hell in the south for putting sugar in cornbread, with this ONE exception. Read on for the truth and consequences of messing with history. The Journey The sorghum finally arrived in the mail after what seemed like ages, wrapped in a few pounds of bubble and box. I found Martha White self-rising cornmeal at my neighborhood market, and braved a noticeably large percentage of anti-maskers to get it. Friday afternoon seems to be their target hour. I live in a town with a noticeably loud “don’t…
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Spinach Rice Casserole; It’s a Big Ol’ Goofy Dish
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3 Lessons Learned from Foxes and Farmers
Three lessons this week, as I work with intensity on shedding some old roadblocks, boil down to foxes….and farmers. Be like the foxwho makes more tracks than necessary,some in the wrong direction.Practice resurrection. I have been hyper-focused on this line from Wendell Berry’s “Manifesto: The Mad Farmer Liberation Front” all week. I try to read a sampling from 2 or 3 inspirational books every morning before I start my day of paid linear thinking. In order to set and reset my soul, I require these early morning deep dives into reading, writing, music and absolutely no math. Wendell Berry has been in my stack of reading since college, but I…
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Wait For It: with a nod to Bono and Paris,Texas
You have to wait for it; the sorghum. It has to come from Kentucky or Tennessee – the sorghum molasses. Waiting for it is why I haven’t made my grandmother’s “Corn Light Bread” yet. I promise to feature it next week as a Valentines Day special. My cousin Sandra sent the recipe in a sweet old-fashioned Valentine a few years ago. It’s officially called “Auntee’s Corn Light Bread” and it is the thing I hated growing up. It sat on the kitchen counter next to the green beans and I pretended I was too full to eat it. I must have been asked four times if I wanted some anytime…
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Spinach Rice Casserole; It’s a Big Ol’ Goofy Dish
