by Rebecca Wood
January 1, 2022
AND YOU'RE THE FIRST TO KNOW!
Happy New Year! There's big news to kick off 2022!!
My INDIEGOGO campaign is live for preorders and funding.I canno...
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by Rebecca Wood
November 20, 2021
Hey! It's happening. Really happening. Right now. And YOU are the first to know. My cookbook is in queue for printing and will eventually m...
by Rebecca Wood
January 9, 2021
Pound Cake is like family…
Pound cake, or “pouncake” as we say it, is a member of the family. It’s a tradition that goes through generations and ...
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by Rebecca Wood
October 8, 2020
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by Rebecca Wood
September 24, 2020
The hardest part of sending a kid off to college was remembering how many plates to take down for supper.
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Welcome
by Rebecca Wood
August 20, 2020
This week's meal features the following local producers:
Bell's Bend Farms -squash blossoms
Farm and Fiddle - Nasturtium Flowers
Rocky Glade Farm - Poblano Peppers
SE Daugherty & Sons Farm - Cherry Tomatoes, Sweet Bi-color corn, Cucumbers, Okra, Yellow Squash
ZMac Farms - Lettuce
Kenny's Cheese - Chipotle Colby
and my very own backyard! - Carrots
Thanks so much for your support! Look for more excitement here soon!
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by Rebecca Wood
June 23, 2020
Start with good collards. The closer they are to having been harvested, the more flavor you’ll have in the pot and they’ll be more tender, too. This is a “know your farmer” kind of situation. Not all collards are created equal.
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thebeachedpig
by Rebecca Wood
May 12, 2020
At some point [Tina] said, “I was going to make those hoe cakes and a Peach Cobbler, but I’m just too tired…”. All the eyes lit up in great joy for just a second . Since I could see the disappointment that immediately followed, and I was a couple beers and some moonshine in, I volunteered my buzzed-but-able self to make the cobbler.
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