Just when I thought it couldn’t get any better, Bubba did it again!
Bubba, 1971, almost 3 years old
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I first had this dish in Savannah, Georgia and this is as close to it as I can get.
Even though it is a traditional Southern dish, it is extraordinary to this Midwestern girl. How wonderful it would be to live along the Southern coastline ~ do some fishing, go home and cook up a little shrimp fresh from the water and serve it over creamy grits!
6-8 bacon slices
Their fresh cut steaks are the absolute best with their stuffed pork chops coming in close but, one of their unique, tasty items is Chicken
When I buy fish, it is usually orange roughy, tilapia or turbot but, this time I saw sole and wanted to try it.
Sole is a delicate fish in more ways than one. It has a mild delicate flavor but is downright frail as it cooks and you must be careful when handling it. So, turn it carefully, plate it with even more care and hope that it does not break apart. If it does, don’t worry about it ~ just eat it.
A caper is a spiny perennial bush that bears rounded, fleshy leaves and white to pinkish-white flowers that grows like a weed in the
1 small onion, chopped
Did you know “cool as a cucumber” isn’t just a catchy phrase? It’s actually true; the inside temperature of a cucumber is 20 degrees cooler than the outside air!
Going back to the days of Dad’s gardens, I loved cucumbers and still do.
It’s a quick salad with a little olive oil, balsamic and red wine vinegars and
I can’t resist a good cucumber salad and this one leaves me yearning for summer!
Kahlúa is a well-known Mexican coffee-flavored liqueur. It is sweet and dense with a distinct taste of coffee, from which it is made.
Another great thing about this chocolate pie is that it may be made 1 day in advance and kept covered and chilled. What could be easier and more delicious? This pie could make a chocoholic out of about anyone, it’s heavenly!
I divided it into 2 casserole baking dishes and froze one for later usage. You must try this dish to see just how mouth-watering delicious it is! It will make a perfect entrée for guests! Thanks for the recipe, Linda!
Having passed the grain stalls they came to the fritanguerías – the fried stalls – where sweaty, plump women dropped thick pieces of fish into enormous frying pans. Laid out on the wooden trays that served as counters, the fillets of fried fish immediately cooled to take on an almost mineral appearance while thick slices of fried plantain – patacones – were heaped around them.
Tomás González, In the Beginning was the Sea