TheState.com: Food

A patriotic parade for your table

Wed, 01 Jul 2009 15:57 EDT

Salute our nation's independence with these effortless entertaining ideas — all showcasing the iconic imagery of the Fourth.

STAR SPANGLED

Pound cake gets the star treatment. Use star-shape cookie cutters — one 3-inch, the other 1-inch — to cut slices of homemade or store-bought pound cake and strawberries for serving. For berries, cut off the green tops, slice in half top to bottom, and use the 1-inch cookie cutter to form stars. Drizzle with a sugar glaze and serve.

TAKE A STAND

Festoon a plain, white cake stand in the holiday's signature bunting. All you need are crepe paper streamers, string and glue. For each bunting segment, fold six inches of red-white-and-blue crepe paper streamer accordion-style; tie a string around the center. Pull bottom edges together to form a fan shape, and secure with a dab of white glue. Hot-glue bunting to the underside of a cake stand.

Reports of illnesses cause Nestle to recall Toll House cookie dough

Fri, 19 Jun 2009 23:46 EDT

Nestle on Friday voluntarily recalled its Toll House refrigerated cookie dough products after a number of illnesses were reported by those who ate the dough raw.

The federal Centers for Disease Control said its preliminary investigation shows “a strong association” between eating raw refrigerated cookie dough made by Nestle and the illnesses of 65 people in 29 states whose lab results have turned up E. coli bacteria since March.

About 25 of those people have been hospitalized, but no one has died. E. coli is a potentially deadly bacterium that can cause bloody diarrhea, dehydration and, in the most severe cases, kidney failure.

Nestle USA recalled all of its Toll House refrigerated cookie dough products after the U.S. Food and Drug Administration advised consumers to throw away any Nestle Toll House cookie dough products in their homes and asked retailers, restaurateurs and other food service operations not to sell or serve any of the refrigerated cookie dough products.

Customers can return any recalled product where they bought it for a full refund. The recall does not affect other Toll House products, including ice cream that contains raw Toll House dough.

Carolina Kitchen: Kids down on the farm

Tue, 30 Jun 2009 14:40 EDT

Indulge me just this once.

I had some time on my hands, and after talking to Gaylene Carson of Billy’s Boer Goat Meat Farm for my last column, a road trip to visit Gaylene and her goats seemed like a natural thing to do.

Westminsteris about as far north and west as you can go and stay in the state. And I found out from Gaylene that Google-mapping her address doesn’t work. She graciously repeated directions to the farm, and we decided on an estimated time for my arrival (factoring in time for me to get lost).

With directions and charged cell phone in hand and cooler in the trunk of the car — never leave home without an empty cooler, you just never know what you might find when you’re out and about — I edged out into another adventure.

Gaylene checked in with me about the time I merged into I-85 traffic and told me I had about another half-hour of driving to go. No problems. I found the exit and only went past the turn to her farm once.

Heloise: Best way to flour a pan

Tue, 30 Jun 2009 14:40 EDT

FLOURING A PAN

Thought I would share my trick for flouring a greased pan. Take an empty spice bottle (one with a shaker with small holes) and fill with flour. It's simple to shake out some flour. — Barbara Blaylock, Hemphill, Texas

PASTA SERVING DISH

When I drain pasta, I set the colander over my ceramic serving dish in the sink. The hot water warms the dish and helps keep the pasta warmer longer — without having to waste hot water from the tap. — Dee, Amherst, Ohio

HUNGRY FOR DONATIONS

Tasting Events: July 1, 2009

Tue, 30 Jun 2009 14:26 EDT

Corked

Village at Sandhill, 661-3 Promenade Place, (803) 708-4755, corkedwineshop.com

Friday: 6-8 p.m. Three to five sparkling wines along with light snacks from Corked’s gourmet food selections. $5 per person

Enoree River Vineyards and Wines

1650 Dusty Road, Newberry, (803) 276-2855 enoreeriverwinery.com

Tastings: Weekly wine, beer and spirits reviews

Tue, 30 Jun 2009 14:31 EDT

• The Crusher Petite Sirah, 2008, California, $13

This line of wines is made by Don Sebastiani and his sons, who also make Hey Mambo, Smoking Loon and Pepperwood Grove — all of which are exceptional values for the money — and this wine lives up to the mark.

Aromas of clove and smoky dark cocoa make you think this is going to be a full-bodied and heavy wine, but once it hits the mouth, the flavor starts to evolve. Layers of dark plums, red raspberries and tart cherries flow into a medium-bodied soft red. The finish layers the red fruit flavors and adds a dimension of pepper and cedar. All of the flavors linger, making this a great wine for pork or steaks.

• Sea Island Java Rhum, Wadmalaw Island, 70 proof, $22 750ml

This coffee-flavored rum is made in South Carolina. The sugar cane, grown on John’s Island, is distilled on Wadmalaw Island and blended with spice and coffee.

Cooks’ calendar: July 1, 2009

Tue, 30 Jun 2009 14:31 EDT

Today starts the short season of mango nectarines. The fruit, with the flavor of mango and texture of a nectarine, will be available at Fresh Market for a limited time.

EVENTS/CONTESTS

The Lexington County Farm Bureau Women’s Committee’s Peachy Contest is July 4. Bring prepared dishes to the Gilbert Primary School Auditorium before 9 a.m. Each recipe must contain at least two cups of fresh peaches. Categories include dessert and main dishes/salads. More information: lexingtoncountypeachfestival.com or Lexington County Farm Bureau, (803) 892-5207

Let’s Cook Culinary Studio wants you to get to know your neighbors this summer. Organize a group of 10 or more for a cooking class at the studio before Aug. 31 and become eligible to win a block party for your neighborhood. Information: (803) 250-2569 or letscookculinary.com French’s wants home cooks to submit your favorite family recipe using at least one French’s product (the company makes French’s Mustard, French’s French Fried Onion Rings, etc.). Recipes must be original, contain no more than eight ingredients and must be prepared and cooked in less than one hour. Grand prize: $25,000. Weekly prizes awarded based on popularity of recipes posted online. Deadline: Oct. 31. For more information: frenchsfoods.com

• Zatarain’s is looking for the best jambalaya recipe using its New Orleans Style Jambalaya Mix. The winner will receive $2,500. Deadline: July 31. More information: zatarains.com

Tastings: Weekly wine, beer and spirits reviews

Tue, 23 Jun 2009 14:40 EDT

• 2006 Gordon Brothers Columbia Valley Cabernet Sauvignon, Washington, $23

Because Washington wines have more acidity than their Californian cousins, they are perfect paired with grilled foods during the summer. The wine’s crisp flavors do not overpower the mouth or feel heavy on the palette. This wine starts with great aromas of Bing cherries and cedar that lead into a fruit-forward, medium-bodied wine. Layers of fresh raspberries and blueberries flow into the white pepper and leather flavors with each sip. The finish is supple with red fruit notes resurfacing and the tannins kept in check by a black tea-like acidity. This terrific Cabernet tastes like it should be priced much higher.

• Flying Dog In Heat Wheat Hefe Weizen Ale, Colorado, 4.7 percent alcohol, $8 per 6 pack

This brewery has always made terrific beers with some wild labels. Ralph Steadman, a world-class artist, designs all the labels, and each bottle brings a grin to your face. This beer starts with a dried citrus and nut aroma that develops into an almost sweet yeasty note. Flavors of honey, banana, fresh baked wheat bread and a tingle of hops are balanced with the right amount of bitterness. This is a great beer with everything from Asian food to wings. It will stand out with almost any menu you put in front of it.

• Kleiner Feigling Fig Vodka, Germany, 40 proof, $20 for 750 ml

Recipes: Blueberry French toast, smoothie and muffins

Wed, 24 Jun 2009 08:43 EDT

Blueberry French toast sandwich

3 servings

1 (3-ounce) package cream cheese, softened

1½ tablespoons confectioners’ sugar

6 slices of frozen French toast

Turkey focaccia makes a refreshing summer dinner

Tue, 23 Jun 2009 14:46 EDT

The menu:

• Turkey focaccia sandwich

• Side dish of choice

• Frozen lemonade pie

This menu offers a taste of summer. Use fresh tomatoes from your garden for the sandwich topping, add your favorite potato or pasta salad on the side and finish with a refreshing slice of frozen lemonade pie. If you purchase a cold salad at the grocery store, you can make the whole menu without turning on the stove.

Heloise: A Flour By Any Other Name

Tue, 23 Jun 2009 14:47 EDT

What is the difference between plain and all-purpose flour? — G.B., Russellville, Ala.

This is a question that many new cooks ask. Plain and all-purpose flours are the same, and may be referred to as “regular” flour in recipes. This flour is used in most types of baking. It is a blend of hard and soft wheats, and it has a higher gluten content than cake flour or pastry flour. Recipes will usually specify if a different type of flour should be used. — Heloise

VINEGAR TO THE RESCUE

I bought a small, double-sided tabletop grill and love using it to “grill” foods. The cleaning process is a little time-consuming, so I wanted to make it easier. After the meal, I reheat the grill and then turn it off and unplug it. I take a double layer of paper toweling and lay it on the grill. I saturate the towel with vinegar, and then close the lid. I let it cool, and cleaning is just a breeze. I simply wipe it clean. — S. Solomon, via e-mail

CHOCOLATE BLOOM

Cooks’ Calendar: June 24, 2009

Tue, 23 Jun 2009 14:47 EDT

EVENTS/CONTESTS

The Art Shack Gallery and Cafe, 2701-A Rosewood Drive, presents “The Art of Food” Supper Club at 6 p.m. Sunday. The event will feature seven courses of tomato-inspired cuisine, hosted by Adams Hayne, executive chef of the Palmetto Club. $40 per person. Live music by Greg Robinson. Call for reservations. (803) 799-9409; www.artshackgallery.com

• Zatarain’s is looking for the best jambalaya recipe using its New Orleans Style Jambalaya Mix. The winner will receive $2,500. Deadline: July 31. More information: zatarains.com

Tasting Events: June 24, 2009

Tue, 23 Jun 2009 14:47 EDT

Bohemian Home

2720 Devine St., (803) 779-4966 Thursday: 5-9 p.m. Taste a selection of wines from Argentina and Spain, $5 per person

Corked

Village at Sandhill, 661-3 Promenade Place, (803) 708-4755, corkedwineshop.com

Friday: 6-8 p.m. Three to five wines along with light snacks from Corked’s gourmet food selections. $5 per person

Cookbooks will clue Dad in on latest barbecue trends

Tue, 16 Jun 2009 15:26 EDT

Each season, the newest cookbook titles reveal the hottest trend in cooking, and this year it’s all about barbecuing. Here’s a look at what’s new.

Who wouldn’t be impressed with a book that arrives in an oversized matchbox with matches on the cover? “Barbecue” by Thomas Feller (Hamlyn, $24.99) gives no indication as to who Feller is or where he comes from, other than a listing that says the book was first published in France in 2008 under the title “Barbecue” by Hachette Livre. The photographs are so tempting, it really doesn’t matter what Feller’s background is. Eighty recipes range from marinated rib of beef to marshmallow and strawberry kebabs. There also are Mediterranean barbecues that feature souvlaki, squid and cherry tomato kebabs with pastis, with sides of Lebanese tabbouleh and bean tsatsiki with mint.

The most comprehensive grilling book to debut this spring is “Weber’s Way to Grill” by Jamie Purviance (Weber, $24.95). This step-by-step guide is not about absolute right or wrong when it comes to issues such as gas versus charcoal, direct versus indirect heat or grilling with the lid on or off. It’s about paying attention to details as basic and significant as salt.

Purviance gives detailed instructions for checking doneness of meat, what to do when foods stick or flare-ups happen, and how to get great results with a smoker.

Two Kansas City, Mo., pitmasters have teamed to put all their expertise into “America’s Best BBQ: 100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants” (Andrews McMeel Publishing, $19.99). Ardie Davis is founder of the American Royal International BBQ Sauce, Rub and Baste Contest. He’s also known as Remus Powers, Ph.B. Paul Kirk is the operator of Baron’s School of Pitmasters and has won 475 cooking and barbecue awards.

What's good here? 300 Senate

Tue, 16 Jun 2009 15:26 EDT

WHAT’S GOOD HERE: Get to know the people behind local restaurants

Walter Caudle is part-owner (along with Dupre and Bobby Percival) of 300 Senate, a lunch spot that is part of Canal & Senate. It sits at the end of Senate Street next to the old Columbia Canal, in the building that formerly housed Sterling Garden Center. They acquired the property 2½ years ago, and the restaurant opened in October.

What’s good here?

I would start the conversation with our Wa-Hoo chicken salad sandwich. Think a traditional Southern chicken salad with an Asian twist. There’s a little bit of heat to it. ...It’s served with traditional french fries or our sweet potato fries, which are real popular.

What’s the rest of the menu like?

Carolina Kitchen: Give goat a chance

Tue, 16 Jun 2009 15:26 EDT

The message on my answering machine went something like this: “Goooooooooat. We tried the gooooooooooat. John put the goooooooat on the grill, and it was gooooooooood. We need more gooooooooooooat.”

I was laughing out loud for a good five minutes after hearing that.

You see, I have fallen in love with goat meat — “cabrito” (4 to 8 weeks old) or “chevon” (6 to 9 months/48 to 60 pounds) for those who like the correct culinary terms. Although I still can’t tell you which cut I prefer at the moment, when Keith Willoughby of Wil-Moore Farms sees me heading his way at the All-Local Farmers Market, he starts reaching for the goat chops.

For those who have never tried goat, the taste is somewhere between beef and lamb. A meatier taste than beef, but not as heavy or overly rich like lamb can be. As far as the impact on your diet, goat has about the equivalent caloric value of chicken and half the calories of the same size portion of beef (see meatgoats.com.cookbook.pdf).

I have a small charcoal grill that I fire up on the weekend to grill the chops and a heavy cast-iron skillet to sear them in when it’s either too late in the evening or raining.

Cooks' calendar: June 17, 2009

Tue, 16 Jun 2009 15:26 EDT

EVENTS/CONTESTS

The Art Shack Gallery and Cafe, 2701-A Rosewood Drive, presents “The Art of Food” Supper Club at 6 p.m. June 28. The event will feature seven courses of tomato-inspired cuisine, hosted by Adams Hayne, executive chef of the Palmetto Club. $40 per person. Live music by Greg Robinson. Call for reservations. (803) 799-9409; www.artshackgallery.com

• Zatarain’s is looking for the best jambalaya recipe using its New Orleans Style Jambalaya Mix. The winner will receive $2,500. Deadline: July 31. More information: zatarains.com

• Regal Springs Tilapia is searching for your best frugal complete dinner recipes. Recipes must be original and meals must include a tilapia entree, salad and vegetable or fruit to feed a family of four for no more than $15. First-place cash prize is $5,000. Deadline: Aug. 1. More information: regalsprings.com

Tastings: Weekly wine, beer and spirits reviews

Tue, 16 Jun 2009 15:26 EDT

• RJ Rockers Patriot Pale Ale, Spartanburg, 6 percent alcohol, $7 per 6 pack

This beer has an aroma loaded with citrus, especially grapefruit and lemon zest, balanced with a good dose of hops. The flavors do not disappoint. A hint of malt is balanced with a creamy butterscotch note that leads to a subtle spice and bitterness. It has everything you would want in a pale ale with more depth. This is a great summer beer to enjoy with grilled pork or chicken.

• Firefly Lemon Tea Vodka, 70 Proof, $18 per 750 ml

Nothing says summer in the South like sweet tea with lemon. Now you can have it with a kick. Firefly Lemon Tea Vodka originally was created at the Firefly distillery on Wadmalaw Island. It is distilled four times and then infused with tea grown in America. You have to mix it with a little water to make the taste perfect. We used about Ð water to ð sweet tea vodka over ice. But be careful: It is smooth drinking, so consume in moderation. It tastes like a fresh brewed glass of tea with a squeeze of lemon — no burn just a subtle touch of the vodka. A great recipe without tasting artificial.

2008 Colores Del Sol Reserva Malbec, Argentina, $12

Upcoming tasting events

Tue, 16 Jun 2009 15:26 EDT

Corked

Village at Sandhill, 661-3 Promenade Place, (803) 708-4755, corkedwineshop.com

Friday: 6-8 p.m. Three to five wines along with light snacks from Corked’s gourmet food selections. $5 per person

Tuesday: Two to three wines in an informal setting. Free

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Heloise: Electric-mixer caution

Tue, 16 Jun 2009 14:59 EDT

Always unplug the electric mixer before ejecting the beaters. A friend learned the hard way, nearly losing two fingers. — Ruth from Vancouver, Wash.

DISPOSAL DETAILS

Here are a few hints to keep a garbage disposal in good running condition:

• Run some cold water, turn on the disposal, and then feed it carefully. When it’s done working, shut it off and run more water to clear the pipe.

• Don’t cram it full, and never put your hands or utensils inside the disposal.

Tastings: Weekly wine, beer and spirits reviews

Tue, 09 Jun 2009 12:03 EDT

• 2006 Four Premium Tube Wine Cabernet, California, $40 per 3-liter box

We will see more wines in this type of packaging in the near future. In addition to keeping the wine fresh for up to 30 days, it also is much more eco-friendly. This package reduces the carbon footprint by 50 percent, reduces landfill waste by 85 percent and is 100 percent recyclable. The winery even uses windmill power to make the labels. So how does the wine stack up? It tastes like what you would expect from a much more expensive bottle. Very rich and dark, it starts with aromas of black cherries and dried cranberries that lead into a full-bodied treasure layered with dark fruit, spice and a touch of oak. A great rich Cabernet for steaks or lamb.

• Jose Cuervo Platino Tequila, Mexico, 80 proof, $63

This is not a find-the-worm-in-the-bottom, grab-a-bottle-to-do-shots-at-the-game tequila. This is a refined, smooth and very-special-occasion drink. Made from pure Blue Agave, this tequila was once reserved for the Cuervo family’s private enjoyment, with each bottle numbered and dated to ensure quality. It starts with aromas of lime zest and herbal aloe. The flavors were exceptionally smooth, with layers of sweet citrus flowing into vanilla bean that led to a white-pepper earthy finish. The flavors lingered nicely, making this a great tequila to drink out of a snifter or on the rocks with a twist.

• Pranqster Belgian Style Golden Ale, California $8.75 6 pack 7.6 percent alcohol

Cooks’ calendar: June 10, 2009

Tue, 09 Jun 2009 12:01 EDT

EVENTS/CONTESTS

The Central S.C. Celiac Support Group will host a Gluten Free Picnic 2-5 p.m. June 14 at Saluda Shoals Park. Enter the gluten-free cooking contest by bringing a covered dish and its recipe to share. Then sample allthe gluten-free foods and help choose the winner. Prize packages from EarthFare. Park admission is free; $3 per adult or $6 per family donation requested. More information: (803)781-6395

Zatarain’s is looking for the best jambalaya recipe using its New Orleans Style Jambalaya Mix. Winner receives $2,500. Deadline: July 31. More information: zatarains.com

Heloise: A mess in the microwave

Tue, 09 Jun 2009 12:02 EDT

How do you get a food stain out of a microwave? — Debbie Brown, Texarkana, Ark.

The best thing to do is clean a food spill ASAP.

Just add 2 to 3 tablespoons of baking soda to 1 cup of water in a large, microwave-safe bowl. Microwave on high for 2 or 3 minutes, or until the water boils. You must leave the microwave door closed for about 10-15 minutes, because the water is superheated and could scald.

The steam softens the gunk so you can wipe it away. If a tough stain like spaghetti doesn’t budge, try rubbing it with a soft cloth, water and baking soda. The baking soda will help get rid of smells, too.

CLEAN CAN OPENER

Tasting events: June 10, 2009

Tue, 09 Jun 2009 12:02 EDT

Corked

Village at Sandhill, 661-3 Promenade Place, (803) 708-4755, corkedwineshop.com

Friday: 6-8 p.m. Three to five wines along with light snacks from Corked’s gourmet food selections. $5 per person

Tuesday: Two to three wines in an informal setting. Free

Enoree River Vineyards and Wines

Banana Cake Recipe

Tue, 09 Jun 2009 11:52 EDT

Banana cake

12-14 servings

2 ½ cups all-purpose flour

¾ cup granulated sugar

½ cup packed brown sugar

‘Like drinking a liquid lemon drop’

Tue, 02 Jun 2009 14:35 EDT

Limoncello is a tasty liqueur that’s easy to make at home — just don’t drink it too quickly

Shelly Culver remembers her first taste of homemade limoncello liqueur.

“We were at this tiny restaurant in San Francisco called Caffe Macaroni,” she said. “We gave the chef so many compliments on his food, he broke out his stash and poured some for us. It was so clean, so crisp — just like drinking a liquid lemon drop.”

Back home in Minnesota, Culver decided to make a batch herself. An avid cook and a cheese specialist, Culver is no stranger to prepping new dishes or beverages on instinct. But her first attempt “tasted like propane,” she said, laughing.

“I was trying to make it like I cook, just throwing in a bit of this and a handful of that, and you really have to be more precise.”

Dining Out: June 5, 2009

Thu, 04 Jun 2009 12:17 EDT

Fatz Cafe brings you Sunday dinner for $10.99. Choose a meat and three vegetables plus a non-alcoholic drink from the “Down Home, Done Right Sunday Specials” menu every Sunday between 11 a.m. and 4 p.m. Fatz also has brought back its “All Fired Up” summer menu of grilled entrees for $9.99.

Columbia area Dunkin’ Donuts are offering customers a small latte drink of their choice for 99 cents, now through Father’s Day, June 21. On Father’s Day, Dunkin’ will offer free small latte beverages to all customers.

WE HAVE A WINNER

Rosso Trattoria Italia has chosen the winner of its Rosso Martini contest. Pam Yeskes’s blend of Absolut Citron vodka, Pama pomegranate liqueur and Limoncello shaken with ice and finished with a splash of Prosecco will be the restaurant’s signature drink. Rosso is at 4840 Forest Drive (Trenholm Plaza). (803) 787-3949, rossocolumbia.com.

Tasting Events: June 5, 2009

Thu, 04 Jun 2009 12:18 EDT

Cellar on Greene

2001-D Greene St., (803) 343-3303; cellarongreene.com

Every Tuesday: Champagnes half-price by the glass

Corked

Village at Sandhill, 661-3 Promenade Place, (803) 708-4755, corkedwineshop.com

The perfect accessories for cooking in the great outdoors

Wed, 03 Jun 2009 13:58 EDT

Bet you didn’t know you needed Sonic ice — or a thermometer that speaks Danish.

Real grillmasters fired up the charcoal all winter. But now it’s the time of year for fair-weather grillers to get their propane and charcoal roasters ready for another season of charring meals in the great outdoors. You may have everything you need to flip burgers and sear steaks, but we’ve come up with some things you didn’t know you needed.

Hoshizaki Icemaker: Are you one of the growing cult of Sonic fans who goes to the drive-through eatery for ... the ice? There are Web sites devoted to this passion for “Sonic ice,” known in the industry as “cubelet flaker.” This outdoor, undercounter icemaker creates that slowmelting sort-of-crushed, sort-of-cubed ice that enhances any beverage, but especially carbonated soft drinks. The machine, model C-100BAE-AD, cranks out 92 pounds of ice every 24 hours, which will handle a lot of cola. $2,089.05 on sale at beveragefactory.com

Inno-Labs Fire Wire: How many of us actually remember to soak wooden skewers before using them over fire? And have you ever found a way to keep food from spinning on slick metal skewers when it’s time to turn them? Here’s the answer to those questions and more: Fire Wire. Fire Wire is a 31-inch flexible steel cable-style skewer that lets you marinate, grill and remove food all on one tool, and it stays cool to the touch. They hold a lot more chunks of meat and veggies because they can coil on the grate. Why didn’t you think of that? $9.95 at amazon.com

Oregon Scientific’s Grill Right Wireless Talking BBQ/Oven Thermometer: “Hey, the chicken’s ready!” Who said that? Why, it was the thermometer. Yes, a talking grill thermometer that tells you when the food is done, from up to 100 yards away from the grill. You insert the wireless probe into the meat and program the base unit to alert you when the grill is at the desired temperature (an alarm goes off); you also get alerts when the food is almost ready, ready and overcooked. Not only does it talk, but the digital readout can be programmed in five languages, including Danish. “Kodet er braendt!” $59.99; oregonscientific.com

What’s Good Here: Mouse Trap

Tue, 02 Jun 2009 14:40 EDT

WHAT’S GOOD HERE: A series that lets you get to know the people behind local restaurants

Elizabeth Jerry has cooked at the Mouse Trap for the 31 years she and her husband Bill have owned it. The restaurant and bar, on Middleburg Drive, serves country cooking-style lunch specials, burgers and deserts. It is open weekdays.

What’s good here?

“Well, we have good steaks and burgers. We have good specials each day that are like country cooking. Today was roast pork with rice and gravy, turnip greens and field peas. (We’ll have) pot roast, mashed potatoes, green beans and a salad. That kind of thing.”

Who cooks all that?