What's for Dinner

Okra makes a reappearance.

I made salad to go with takeout from our local diner - we both got catfish dinners.

Phoebert had slaw, fried okra & onion rings as his sides and I had tater tots and fried okra.

Went to Golden Corral tonight with my graduation cap & gown, my sister and a friend of mine. Got the free meal that Golden Corral offers grads... I had a Caeser salad, tamales, Bourbon Street Chicken, broccoli, green beans, mashed potatoes and chocolate pudding. I ate damn good and on someone else's dime tonight!

:-D

roasted turkey tenderloin, yellow squash and a salad

Shish kabobs. Homemade kafta, filet, peppers, onions and tomato. With homemade tzaziki with dill from the garden and yogurt from a local farm
Used the smoker to cook them worked out well

wings and a burger

Two peanut butter and jelly sandwiches on gluten free bread. Need to go food shopping tomorrow.

eggplant parm and a salad

filet mignon and ff

leftover smoked chicken with white sauce from Little James Bar-B-Que, roasted potato wedges, leftover green beans, leftover kale and leftover cole slaw

I was going to cook (well - at least heat up leftovers I pulled from the freezer) but after late afternoon work in the yard (Phoebert mowed 1/3 of our property) and garden (I weeded most of the row of radishes - oh my aching back) we opted for takeout from Mater's Pizza!

Calzone (pepperoni & spinach) for Phoebert, an 8" thin crust "Roma" pizza (bacon, spinach, fire-roasted tomatoes and Kalamata olives) for me and side salads for the both of us.

I don't make biscuits very often, but when I do I make my own unsalted butter and buttermilk. Buttermilk from the store is loaded with thickening agents because for some reason people think it should be thick. Actual buttermilk is translucent and watery. It makes a world of difference. I only take the unsalted butter I need for the biscuits, salt the rest and use for whatever, and whatever buttermilk I have leftover gets used to marinade chicken for the next dinner (chicken parm for instance).

It took me about 8 tries before I was happy with the biscuits I can make from store bought flour here.

Thank you so much. You're awesome.

I did this on the recipe thread.

Went into some detail as I am not sure what ingredients are available outside the southern states. Also there maybe regional differences that affect it. Biscuits are a delicious staple in the south that can't be made with flour outside the south. The main reason for biscuit failures away from the south is flour, which is usually milled from hard winter wheat instead of the low-protein soft wheat commonly available in the South. Northern flour creates tough, elastic dough better for bread, while soft wheat (like White Lily) makes fluffy, tender biscuits. I do not know there is a cornmeal or cornmeal mix regional difference but mentioned it as an FYI

My four season and one herb chicken drumsticks are on the grill right now. Let's see how they turn out.

Ok, cornbread recipe please. Ashamed to admit that I go lazy with the boxed brand stuff and need to do better. Maybe on the recipe thread?

The link is to a recipe similar to how we make them, typically from dry/frozen though canned with the additional ingredients work well also Don't forget the cornbread! We like a Mexican cornbread with them. htt ps:www daringgourmet com/southern-butter-beans /#recipe

LOL! Fair enough!

chicken cutlets, green beans and a salad

If you're depending on me for Southern recipes then you're out of luck - I'm the damn Yankee in the family. The few truly Southern things I've learned to cook are usually the result of Internet research.

Good stuff. Thank you for the pointers. It's hard even finding them in the store here in this part of CA, believe it or not. If you find them, they're nearly always frozen. Almost never fresh, canned or dried unless it's an organic or other specialty grocery. Your mom's recipe with onions and bone in ham of some sort was what I was trying to draw out of you because that's a common southern recipe I've heard so much about but haven't yet had a chance to try. If I can find some butter beans, I will. Much thanks.

Sometimes I cook dried baby lima beans in the oven with diced onion, carrot & bacon and ham or chicken broth - makes for a thick and almost creamy side dish. Forget where I found that recipe.

Usually I cook frozen baby lima beans and after draining them just add butter and either lemon pepper seasoning or dill.

Momma used to cook dried lima beans with onions and a ham hock with enough water or broth that it stayed soupy. Phoebert loved that but I preferred less broth - all in what you're used to or grew up with.

I've always wondered why Lima Beans (or Butter Beans as we call them here) are not so popular considering CA grows so many of them. What's your favorite way to prepare them, and do you do fresh or dried?

http s://stellinamarfa.c om/vegetables/where-are-lima-beans-grown-in-the-us/

leftover meats from our dinner at Bodensee in Helen, lima beans and a salad

one was some sort of beef rolled around a pickle and bacon, one was a slice of roast pork and the third was probably more pork

I had a late lunch/early dinner with the grilled chicken from last night. I have one more serving left of it and that will be tomorrow's lunch.