- - - SPAM - - -

You either like it or hate it. I remember as a child you ate it because it was cheap. That is not true anymore. Now a can of SPAM will cost around $2.19. That's not factoring in the can size isn't what it used to be. Do you remember when the can had a key-type mechanism that you used to peel open the can? Now we have the pull-open type lid (which I personally hate). Remember when you could go to the neighborhood Country Store and they would slice thick bologna and wrap it in butcher's paper? Bologna was another meat you ate because it was cheap. Not so anymore. These days you can actually eat ribeye or t-bone steaks for what you pay for "cheap meats" of days long ago. Remember when ... you could buy a coke (down South that's either a Coca-Cola or Pepsi) for 10 cents, gasoline was 35 cents per gallon, a dozen of eggs was 62 cents, a gallon of milk was $1.10, and a loaf of bread would cost you 30 cents. Saltine crackers came in a sturdy tin not a flimsy paper box and you actually got whole crackers not crumbs like we pay for today. Those were the good ole days! ~ Chef Wilkinson ~

~ Lemon Pie ~

Today I made a Homemade Lemon Pie. I guess some would call it a Lemon Ice Box pie as it does not have a meringue topping. Now when I say I made a Lemon Pie ... I mean a Lemon Pie. To tell you how LEMONY it is there is approximately 24 medium lemons in this pie. I like ALOT of Lemon and a little sweetened condensed milk. If you're going to call it a Lemon Pie I want to taste some Lemon. That would be like preparing a Chocolate Pie and it tasting like Vanilla. Give it lots of flavor so that people have no doubts as to what it is. ~ Chef Wilkinson ~

Let's talk ... Sorghum!

I know my Southern readers will know what sorghum is but some of you may not so here's a lesson on Sorghum 101. Sorghum syrup is made from cane sorghum by squeezing the juice from the cane and cooking off the excess water to obtain a sweet, sticky syrup. It has many uses - a primary one being as a spread on hot biscuits. It is often used as a sweetener in cooking breads and other foods. It is primarily grown in Georgia. It is expensive to grow. Labor being the main cost factor. Per acre it takes twenty hours of labor to strip the cane before it is cut. Growers say stripping the cane (prior to cutting) results in higher yields of syrup - as much as thirty gallons per acre. And that stripping the cane results in a higher quality syrup. Sixty hours of labor is allocated for cutting the cane by hand and removing the heads. So as you can tell Sorghum is a labor-of-love but oh what a great reward! My favorite brand is Sand Mountain (which has become hard to find) http://sandmountainsorghum.com/ ~ Chef Wilkinson ~

Relaxing Weekend!

I hope everyone had a wonderful Easter weekend! Mine was very relaxing. Even took the time off from cooking, which is very rare. I did cook some Homemade personal-size Pizzas along with a batch of Homemade Cream Cheese Brownies but that was it. Does anyone have a recipe for Authentic Italian Homemade Lasagna? That is something I have never attempted but have a request for it. So if anyone has a recipe they wouldn't mind sharing I would appreciate it. ~ Chef Wilkinson ~

~ Easter ~

Does your family have an Easter tradition? Do you have an Easter Egg Hunt? Does the family come over for Easter dinner? No matter what the tradition just make sure we all remember the True Meaning of Easter. It's not about the Bunny! Also, these pictures are not my works-of-art but people who definitely take pride in what they do. The Watermelon Basket is courtesy of Taste of Home. The Easter Basket Cake is courtesy of Amy Slater. Such detail ~ I am envious! Happy Easter everyone! ~ Chef Wilkinson ~

Fruit Filling Tip

Before long there will be fresh fruit ready for picking. It will make great preserves, jellies or fruit pies. I was reading an article recently concerning fruit filling and thought I would share this tip with you. Using 4 or 5 cups of fresh fruit (peeled if needed) combine with 3/4 cup of sugar. Now as we all know fruit is never consistent in sweetness and tartness so taste it. If it needs more sugar to your liking ... add it. Once you get it like you want it sprinkle the fruit with about 1 tablespoon of lemon juice. In a separate bowl combine 1-3 tablespoons of cornstarch with any other spices you are using (cinnamon, nutmeg, etc.). Once you have those ingredients mixed up toss in your fruit and cover well. Pile into your crust and bake as the recipe instructs. Now that your pie is in the oven baking get your plate and fork ready for some scrumptious eating! ~ Chef Wilkinson ~

Cabbage Soup ~ and ~ Sunday Dinner

I was wrong ... I did get some extra cooking in this past weekend. On Friday I made Cabbage Soup. It wasn't as "perfecto" as the last pot I made but it was pretty darn good. Then yesterday I cooked another homecooked Sunday Dinner. It consisted of Chicken and Dressing, Greenbeans, Okra, Macaroni & Cheese, and Cinnamon-Buttered Apples. For dessert I made a Chocolate Meringue Pie homemade from the crust up to the meringue. So despite the "Honey Do" list I still managed to get some cooking done. ~ Chef Wilkinson ~