There are feral hogs that need to be eliminated from the ranch, and I’m glad the hunters don’t want to hunt them, without having me cook their meals. It started out as just Saturday night dinner, but now includes “catering breakfasts” on Saturday and Sunday. The breakfast for Saturday was a bit of a challenge,…
True Benefits of Fermented Foods
Mother Earth News had an excellent article on fermented foods, and their actual health benefits. There are a lot of people and companies who claim they can cure just about anything, and although the beneficial bacteria in fermented foods are great for our systems, they are not miracle workers! The short article is worth the…
Deer Backstrap with Dijon Gravy
With backstrap, less is more. Dry it well, cut it thin or pound it thin, and let it sit at room temperature about an hour before cooking. And really, if you want it to be delicious, cook it in bacon fat! PrintDeer Backstrap with Dijon Gravy Ingredients3-4 TBSP bacon fat 1 lb deer backstrap, dried…
TSTC – Southern Creole Cuisine
Enjoy a Southern Creole Cuisine at Culinary Arts Center this week, by Abby Zemanek Tankersley. Meals are now served four days a week, Tuesday through Friday, from 11 a.m. to 12:30 p.m. View the menu. The Culinary Arts facility is located on Campus Drive. (view map) Culinary Arts 254.867.4868 www.waco.tstc.edu/cln
Austin February 2013
The trip to Austin started out slow. First we decided to go to East Austin Succulents, a nursery that was new to us. Being devotees of nurseries and succulents, it was the perfect spot, if it just hadn’t been Tuesday. The first problem was that we were on 7th street, and Tillery St. is an…