Processing Pork Part Two: Preparing the Hog
Disclaimer: This post contains photos of the actual process of butchering meat. If you don’t want to see, just skip…
Earl “Junior” Adams: Well Done
The first time I met Earl, he greeted me with a big smile and said “I know who you are,…
Souse Meat
I first heard of souse meat when I was reading Aunt Arie, A Foxfire Portrait. The students/interviewers were visiting Aunt…
Use-It-All Stew Meat
Pork backbone, heart, kidneys. This is what I used for stew meat. (Can also use tongue, ribs, ears, tail…just the…
Old Timey Liver Pudding
Liver Pudding What kind of recipe is this? I almost got fancy and named it Patee…but we’re just not that…
Processing Pork: Why Do We Butcher Our Own Hogs?
Why in the world would we take two whole days out of our lives to process our own pork? Aren’t…
Minnie Grindstaff: Quiet Strength
If my great-grandmother Grindstaff were still alive, she probably would be a little hesitant if I asked to write a…
Confessions of A Quilt Junkie
Who has ever snuggled under a handmade quilt and instantly felt comfort? There’s nothing like the smell and feel of…
Reading Time! Benefits of Reading to Your Little Kid
After I had my first son, I was determined to start reading to him at an early age. I read…
6 Things I Will Never Buy From the Grocery Store Again
This post idea came from my mother. We, along with several of my friends, have always been obsessed with making…