#PhotoChallenge #October #2015
Use your social media to share your family’s cooking traditions!
Details about the project, prizes, and so forth can be found by clicking here –> http://www.sarahshotts.com/projectstir/
In addition to posting my photos on my personal fb page, IG account and Pinterest, I’ll update this blog daily to add new photos to THIS post!
Day 1: kitchen tool
(Yes! I have a kitchen utensil or two! Here is one of many drawers that house my kitchen utensils.)
Day 2: recipe card
(Yes! I have LOTS of cards. My favorites: those that family members have filled out for me and my extensive collection of cards that I used to pick up for free in the @WalMart produce section years ago. I have like 100 of them in this square basket. It’s not hard to tell that I’m born and raised in Arkansas!)
Day 3: Mixing Bowl.
FireKing Jadeite. I don’t have a complete collection. My first one was passed to me from my great grandmother via my Gram. I’ve purchased several at antique stores to accompany it. I use them all the time. They’re the best for cheese dip. They’re fabulous to serve salad. They’re my “go to” mixing bowls.
Day 4: Memory
I remember my great grandparents (my dad’s mother’s parents.) I have vivid memories of sitting at their kitchen table drinking a malt, picking up pecans in their backyard, and so many more. They were amazing. These are photos of them as I remember them, one of her recipe books that my grandmother has trusted me to care for and pass to future generations, and a glass juicer from their kitchen. You can read quite a bit about the amazing life of my great-grandfather, Bill Seiz, at: http://www.encyclopediaofarkansas.net/encyclopedia/entry-detail.aspx?search=1&entryID=2719
I have 100 or so #cookbooks. Here are a handful of favorites representing various cuisine. Chinese, Spanish, Italian, American (specifically, Southern,) English. 😊
Day 6: Ingredients
I like using seasonal ingredients and prefer to include at least one ingredient a day from my garden.
Today, I made scones using Rosemary, Pear, Asiago cheese, and Eggnog! They turned out great! The Rosemary is from my 15 foot long, evergreen Rosemary Hedge! Love it!
Get my recipe for these scones, here: https://whatamberloves.com/2015/10/07/scones/
Read more about my love and uses for Rosemary on another post:
Some things you just grow up eating, never referring to a recipe, just cooking it the way it has always been cooked. This is one of those things for me, but here is my best attempt to give you my recipe and directions for preparation of “Smothered Cabbage.”
1 medium to large head of green cabbage
6 slices bacon, each cut into 8 pieces
1 yellow onion, chopped
1-2 Serrano pepper, finely diced
1 tsp salt
2 Tbsp black pepper
1 Tbsp sugar
Discard the first few outer cabbage leaves. Cut your cabbage into bite sized pieces.
Fry bacon in a large pot until it is *almost* crisp. Add onions and Serrano pepper into the pan with the bacon; sauté for 5-7 minutes, until onions are translucent. Add the cabbage and sprinkle with s&p and sugar. Toss and stir, coating all pieces of cabbage in the bacon drippings and onions. Cover, and simmer for 40-45 minutes, or until cabbage is tender, lifting lid to toss and re-coat the cabbage every few minutes. Keeping the cover on as much as possible is important to keep it from drying out.
* This is my best estimate for seasonings—I always taste and season while cooking. You can adjust heat by using more or less Serrano peppers and including seeds or not to preference. 🙂 In most cases, I’m not a fan of adding sugar to vegetables, but I do LOVE it here. It makes all the difference in this cabbage!!
~Amber Hamilton Henson
Please feel free to share!! 🙂
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