Category: Cooking/Kitchens

Cowboys and Christmas

When I was thinking about a title for today’s blog post, of course my brain went right to Cowboys and Christmas. But from there, it tripped along over a fun old Christmas song. Emmylou Harris’ version is my favorite and the one playing on the soundtrack in my head this morning.

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Truthfully, I’ve had Christmas on the brain for months and months (okay, maybe it’s been there since last Christmas!). But I have a good reason. Well, several good reasons, but I’m excited to share three of them with you today. 

The first reason I’m so excited for the holiday season is my newly released non-fiction book – A Cowboy Christmas.

 

The book features interviews with rodeo and ranch families who share their favorite holiday traditions. Readers will find holiday how-tos, gift ideas, decorating tips and recipes (more than 70 of them). Some of the recipes are my family favorites and others come from the ranch and rodeo families. I tested (and tasted!) them all. I also had fun taking all the photographs of the food and how-tos. It was a great learning experience and one I’m so happy I had the opportunity to explore. 

Several of the families mentioned in the book have had their lives touched by a special organization called the Justin Cowboy Crisis Fund. The JCCF steps in when a rodeo athlete sustains a catastrophic injury and is unable to work for an extended time. They’ve provided $8 million in funds to more than 1,100 athletes, giving the cowboys a hand up when they need it most. And every dollar donated goes directly into the fund without any administrative fees removed. 

Back in 2013, I was working on the first book in a new series and reached out to the Justin Sportsmedicine Team with some questions. They kindly helped me and that’s when I first learned about the JCCF. 

This is the sixth year I’ll donate ten percent of my book proceeds to the fund. 

Any Shanna Hatfield book purchased between now and Christmas counts and will help benefit a great cause. 

To find out more about the JCCF and my Read a Book, Help a Cowboy campaign, visit my website

 

Another reason I’m all excited about Christmas is the release of my first sweet romantic comedy written in first person.

Oh, my gracious! 

I had so much fun writing this story and I hope you’ll have fun reading it!

Between Christmas and Romance  is part of the sweet and wholesome Christmas Mountain series, set in the fictional town of Christmas Mountain, Montana. My story is book seven in the series.

Here’s a little about Between Christmas and Romance: 

There’s nothing like a little Christmas glow to light up a holiday romance. . .

When the bright lights and big city lost its luster, Carol Bennett returns to her Montana hometown disillusioned and ready to embrace a simple, quiet existence. After she takes over the Christmas Mountain bookstore, she is determined to forget the glitzy world that left her with broken dreams. The store provides the perfect place to hide from her past while indulging her secret joy of reading sappy romances.

Then she encounters a cowboy too handsome for his own good and too insightful for hers. Although she adores his grandmother, rancher Tim Burke is stubborn, bold, and opinionated. He refuses to let her hide when he sees her all too clearly and does his best to draw her out of her protective shell.

In spite of her determination to detest the man, the sparks sizzling between them could light up the town’s Christmas tree. Carol has to decide if she’ll choose being brave and latching onto happiness or staying safely tucked away in her store.

Will two such opposite people be able to find love somewhere between romance and Christmas?

You can find more details about the book on my website, including buy links.

 

Also in its sixth year, I’m thrilled to invite you all to join me for the annual Cowboys and Christmas party taking place on Facebook November 7! There will be guest authors, game, giveaways, and so much fun!  Hope to see you all there!

What about you?

What is one thing you are looking forward to about the holidays? 

Post your answer for a chance to win a digital copy of Between Christmas and Romance!

 

COWBOY POTATOES by CHERYL PIERSON

 

Hi everyone! I was thinking about how much I love fried potatoes tonight when I was making them for dinner. Those are a great “comfort food” to me, and one I don’t think I’d ever get tired of. But I imagine the cowboys of yesteryear grew sick of the fare they ate constantly–beans, chili, stew, potatoes, and the like–when they were on a cattle drive. 

 

Dinner time at a cowboy’s camp, banks of the Yellowstone, Montana, U.S.A. Original source: Robert N. Dennis collection of stereoscopic views. 

 

 

 

Here’s another awesome picture that is around 120 years old–Wonder what they’re having to eat? Chili? Beans? Maybe biscuits and gravy? Or…POTATOES??? These color pictures were produced using a method called photochrom. This is making colorized photos from black and white negatives through the direct photographic transfer of a negative onto lithographic printing plates.

It was invented in the 1880s and by the 1890s, was extremely popular (when this image was shot). Credit: Mediadrumimages/PublicDomain

Here’s a really good recipe for — what else? COWBOY POTATOES!
  • 2 medium potatoes, scrubbed
  • 2 tablespoons cooking oil
  • 1?4 cup onion, diced
  • 1?4 cup bell pepper (or jalapeno for spicier fare!), diced
  • salt and pepper
  • Peel potatoes, if desired or leave the peel on and cut into 1/2″ cubes.
  • Heat oil in large skillet.  Add the potatoes, spreading into a single layer. Let them get  brown on one side before stirring.
  • Stir the potatoes, and let them brown on another side. Stir once more, and add the pepper and onion. Cook until the onions and peppers are tender. If the potatoes are not done, reduce heat to low and cover the skillet until they’re done.
  • Add salt and pepper to taste, and serve.

YUM, YUM! Hope you enjoy these! Do you have a favorite potato recipe? I’m sure we have a LOT more variety than the cowboys did! Don’t forget to comment for a chance to win some great prizes!

 

Red, White and Blue…Pie!

When I was younger and visited my Grandma Walter on their northeastern Iowa farm, I always pestered her to teach me something. She taught me how to crochet and to make cream puffs. (I posted her recipe in a blog a while ago.) She had a huge garden where she grew potatoes, green beans, onions and I can’t remember what all else. While I didn’t inherit her green thumb despite her tutoring, I did receive her love of growing things. Every spring I plant a garden. This year I have high hopes since I’ve gone to a raised garden to keep out the dogs and the bunnies!

My grandmother also taught me to sew. I refined that skill during home economics. It’s amazing how much money I’ve saved because I could sew bed skirts, window treatments and my children’s Halloween costumes. Okay, the later didn’t really save money as much as it allowed me to create exactly what they wanted. 🙂

It saddens me when I hear how children say their middle and high school schedules are too full to take Skills for Living, what my generation knew as home ec. My youngest took the class in middle school, and we both enjoyed it. Together we shopped for the fleece material for the pajama bottoms he sewed. He made a lot of the recipes he learned in the class for us. But the best part was, he became an expert pie maker!

Every Fourth of July he and I make what we call a Red, White and Blue pie. The basic recipe is the strawberry pie recipe from his Skills for Living class. The blue comes from adding blueberries and the white is whipped cream. Today just in time for the Fourth, I’m sharing the recipe with you.

STRAWBERRY PIE

Crust:

Preheat oven to 450 degrees. 

Measure 1C flour and 1/2 tsp of salt into a bowl. Cut in 1/3 C shortening with a pastry blender until shortening particles are pea sized. Add 4 TBS of ice water. Form into a ball. Roll from the center out until crust is pan sized. Fold edges under and crimp. Bake 10 minutes or until lightly brown.

 

Filling:

Clean 1-2 pints of strawberries.

In a saucepan, mix 1 1/2 C sugar (I use slightly less) with 1/3 C cornstarch. Add 1 1/2 C water and mix completely. Cook mixture, stirring constantly until it’s thick and translucent.

Filling when finished cooking before adding jello.

Remove from heat and add 3 oz. package of strawberry jello. Put some of cooled glaze in bottom of the crust. Add berries and continue covering them with glaze. Refrigerate and serve topped with whipped cream.

NOTE:  Add blueberries and make you have a Red, White and Blue Pie!

Giveaway:  Leave a comment sharing your favorite Fourth of July food or tradition to be entered in the drawing for a signed copy of A Cure For the Vet and a cactus T-shirt from my favorite shop, Rustic Ranch

 

 

Updated: July 2, 2019 — 3:06 pm

From ‘Digester’ to the Modern-Day Instant Pot!

In my new contemporary western romance, A COWBOY AND A PROMISE, my hero’s (Beau) mother brings dinner out to the family’s ghost town resort under construction by my heroine (Ava). She made the meal, appropriately titled “Cowboy Stew” (recipe below) in a slow cooker, often called a Crockpot.

Now, I’d warrant all of you reading this has had a Crockpot at one time in your life. Maybe you still do. While the first slow cooker was actually invented in 1940, most of us will remember the Rival Crockpot, which was officially introduced in 1971 and quickly grew to be the RAGE. I got married in 1975, and you didn’t have a bridal shower (or a wedding) until you got a Rival Crockpot as a gift. We all did. In fact, I still have mine. A 4-

Rival Crockpot

quart, bright orange model. Works great to this day.

As my family grew, I graduated to a 6-quart model which I love, too. However, as most things go, even what’s been wildly popular will eventually lose its stardom for something new and exciting.

Enter the Instant Pot.

Instant Pot

Oh, be still my heart. I got mine for Christmas. A complete surprise cooked up (pardon the pun) by my daughters who thought I needed one. I admit to being quite intimidated by it at first. In fact, I didn’t even take it out of the box for a week. But once I did, and I accomplished the first step—boiling water, by the way—I was hooked.

Believe it or not, pressure cookers have been around a very long time.  The first one was

Digester

invented by a French physicist in 1679, which he called the digester. Yuck. But the name stuck for a couple of centuries, until it was replaced with ‘pressure cooker’ by the military who needed a way to make fast meals in camps, as well as other inventors working to improve canning and beef extract production.  

As the years rolled by, the pressure cooker became smaller, more user friendly, and made cooking and preserving food more economical. I’m quite sure no one expected the primitive digester to evolve into an Instant Pot that can make everything from hard-boiled eggs to yogurt so fun and easy!

Here’s the recipe for my Cowboy Stew. I’ve had this recipe for ages, and I’ve made it in my Rival Crockpot too many times to count. Beau and Ava enjoyed it, too!

Cowboy Stew

COWBOY STEW

4 medium potatoes, sliced

4 large carrots, sliced

1 green pepper, cut in strips

3 stalks celery, sliced

1 medium onion, sliced in rings

Arrange in Crockpot in layers, beginning with the potatoes. Salt and pepper each layer.

Pour 1 8 oz can of tomato sauce on top.

Mix well in a bowl:

1 lb. hamburger

½ cup milk

1 tsp. Worcestershire sauce

1 slice bread, crumbled

Salt and pepper to taste

Press into circle over vegetables to form a cover. Pour another can of tomato sauce on top.  Sprinkle with ½ tsp. oregano leaves.

Cook until meat and vegetables are done. May be baked in 350 degree oven for one hour, or until vegetables are tender.

***** ***** ***** *****

Here’s my favorite Instant Pot recipe. Since IP recipes tend to be lengthy from the steps needed, I won’t type it all out, but I’ll give you the link from the food blog, Rachel Cooks. It’s DELICIOUS!

Instant Pot Pasta with Sausage, Spinach and Tomatoes

Have you ever used a pressure cooker? Do you have a slow cooker? Is it a RIVAL? How about an Instant Pot? Do you love it? Hate it? Share recipes!

Join in, and you’ll be eligible to win a $5 Amazon gift card!

 

Buy A COWBOY AND A PROMISE on Amazon!

 

The Simplest Gift

I think my love of the west and cowboys grew out of my love for my grandparents’ Iowa farm. I loved that place. I did a lot of thinking and dreaming there. I also learned a lot, mainly from my grandmother. The older I get the more I appreciate what I learned from her. She was an incredibly strong woman, but she possessed a quiet strength. She worked the farm and raised six children. I always thought her the most patient person I knew. She never had a cross word for anyone, and I can count on one hand the number of times she lost her temper.

My grandmother always made time for me and my endless questions. Such a simple gift, her time and attention, and yet, such an important one. And I had a lot of questions about whatever she was doing, whether it be gardening, crocheting, sewing or cooking. All of which I still enjoy doing today.

One day when she was making one of my two favorite treats, cream puffs–the other was her angle food cake with fresh strawberries–I asked questions and wrote down what she told me. Because of my curiosity, I have my grandmother’s recipe for cream puffs.

For a holiday gift, I’m sharing her recipe with you.

Cream Puffs

½ C butter

½ tsp salt

1 C water

1 C sifted flour

4 eggs

Combine butter, salt and water in heavy saucepan. Bring to a hard boil. Remove from heat and dump in flour all at once. Stir until the mixture sticks together in a ball and leaves the edges of the pan. Transfer to a mixing bowl. Cool 5 minutes. Add eggs one at a time, beating until egg has been completely absorbed. Drop by tablespoonful, heaping in the middle, on greased baking sheet with 3 inches between each. Bake 30 minutes at 400 degrees. Reduce temperature to 350 and bake 10 minutes. Do not open oven during baking or cream puffs could 

collapse.

Filling:

Mix together—

4 Tablespoons sugar

2 egg yolks (beaten)

1 heaping Tablespoon cornstarch

2 Tablespoons milk

 

In a heavy saucepan, bring 1 C milk to a boil. Stir in above mixture. Reduce heat and cook until thick. When cool combine with ½ pint whipped heavy cream.

Leave a comment about your favorite holiday treat and be entered to win a cup and plate set along with a copy of Family Ties. May 2019 be filled with many wonders and joys for you and your family, and remember, of all the gifts you can give, the best is your time and attention. 

Updated: January 2, 2019 — 8:59 am

Welcome Guest – Jolene Navarro!!!

Hola! Jolene Navarro checking in from my front porch in the Texas Hill Country. I’m so happy to be here today.

My family has been in Texas for seven generations, so when it comes to telling stories, I can’t help but draw from my own experiences. My family loves getting together for the holidays, and you can see this in all my stories.

Lone Star Christmas is my third Christmas story and the third book for my Bergmann sisters of Clear Water, Texas. The sisters have been so much fun to get to know. Family is everything to them, even when they drive each other crazy.

I have two sisters and a load of aunts. Even though we lost our mother eleven years ago we still get together with her family, including our grandmother (her mother).

A few years ago, my sisters and I along with a cousin or two, thought it would be easier and much more fun to rent a cabin in our family hometown of Leakey. What a perfect place to give thanks by the river and among the hills that we came from. It was one of the best decisions we had made. As a family we love the outdoors, the trees, river, sky the more we can explore the happier we are. And of course, we have the dishes that have been served even before I was born. One of my favorites is the cranberry sauce served in my great-grandmother’s bowl.

Now to be fair there are family fights…sauce from fresh cranberries or the stuff from the can?  Some people will only eat that stuff from the can, but I’m not here to judge. We welcome everyone…no matter how they take their cranberries.

So, hosting Thanksgiving in a cabin on the river became a new tradition. A few of us stay for three or four days to set up, clean up and just hang out. The rest of the family comes in for Thursday. How can I not incorporate this kind of family fun (and maybe a little drama) into my books? In Lone Star Hero, the big family gathering is new to my hero Max and his three younger brothers. They have never spent the holidays together let alone in such a huge setting. 

Click cover to order.

Thanksgiving is just a kickoff of the holidays. My all-time favorite time, Christmas. Therefore, I love writing Christmas stories. It can be a time of such joy and hope. On the other side a person could be swamped in darkness, grief, loss, or loneliness. I work with this theme a great deal just like Max and his brothers. The idea that as the author, I can right wrongs, give people new chances and hand out happy endings to the most broken.

Every Christmas Eve we drive over the hills, through the Frio River and down a long bumpy dirt road to my cousin’s ranch on the Frio River.

Surrounded by God’s creations has a way of healing the bumps and bruises the world leaves behind. How could I not bring this into my stories and share with the world? I love being a country girl.

Like I said, I love writing holidays and I use what I know, but there are so many traditions. I want to hear about some of yours.

Finish this sentence for me: I get that holiday feeling when……

If you leave a comment, you will be entered to win a gift bundle of all three Bergmann sister’s books: Texas Daddy, The Texan’s Twins, and Lone Star Christmas.

Here We Come a Wassailing

Tomorrow is one of my favorite days of the year … Halloween!  Not only did I have a granddaughter born on Halloween and she’ll turn 21 tomorrow, but I love the kids, their costumes, and giving out treats.  I took ten bags of candy to the church today for our annual Trunk or Treat.  So many wonderful memories.

But oh do I love apple wassail to kick off the holiday season.  I didn’t realize the tradition of Apple Wassail, which is a form of wassailing practiced in the cider orchards of southern England during the winter some five centuries ago.  The first recorded mention was at Fordwich, Kent, in 1585.  Groups of young men would go between orchards performing the rite for a reward. The practice was sometimes referred to as “howling”.  On the Twelfth Night, men would go with their wassail bowl into apple orchards.  Slices of bread or toast were laid at the roots and sometimes tied to branches.  Cider was also poured over the tree roots.  The ceremony is said to “bless” the trees to produce a good crop the next season.

A folktale from Somerset reflecting this custom tells of the Apple Tree Man, the spirit of the oldest apple tree in an orchard, and in whom the fertility of the orchard is thought to reside.  In the tale a man offers his last mug of mulled cider to the trees in his orchard and is rewarded by the Apple Tree Man who reveals to him the location of buried gold.

Here’s a couple of well know and fun traditional Apple Wassail rhymes.

“Stand fast root, bear well to

Pray for God send us a howling good crop.

Every twig apple big.

Every Bough, apples now.”

                                                                            19th century Sussex, Surrey

“But by far here’s the one we all know.

Here we come a wassailing

Among the leaves so green,

Here we come a wandering

So fair to be seen.

Love and joy come to you,

And to you your wassail too.

And God bless you and send you a happy New Year.

And God send you a happy New Year.”

                                                            Somerset, 1971

The wassail recipe is very easy and fun to make and drink.

  • 1 gallon apple cider
  • 1 quart cranberry juice
  • ¾ cup sugar
  • 2 cups orange juice
  • 16 whole cloves
  • 1 teaspoon whole allspice
  • 1 stick (6 inch size) cinnamon.

Tie the spices in a cheesecloth bag.  Add the spice bag and all remaining ingredients in a saucepan and simmer over low heat for 10 minutes.

For a party or a carry-in, heat in a crock pot on low temperature.

Optional:  Garnish individual servings with a cinnamon stick and orange slice.  Serves 24.

My question to you:  What is your favorite holiday beverage?

 

To one reader who leaves a comment, I will give away an eBook of my latest Kasota Springs Romance “Out of a Texas Night”.

Updated: October 29, 2018 — 5:31 pm

Family Reunion and a Recipe

 

Hello everyone, Winnie Griggs here.

Today is Columbus Day.  About 4 years ago I wrote a post celebrating the day with lots of fun facts and trivia – you can view it by clicking HERE. So, instead of a repeat, I thought I’d talk about something else.

This past weekend was my hubby’s family’s annual reunion. It’s something we always look forward to. It’s an opportunity for him and all of his siblings and cousins and everyone’s extended families to come together and get reacquainted. Those we’ve lost since the last gathering are remembered and additions through birth, adoption or marriage are joyfully welcomed.

We usually gather mid-morning and visit, look at photos and family memorabilia folks have brought with them, update a large family tree chart and just generally enjoy each others company. Then we have a group meal provided potluck-style by the attendees. 
After lunch several of us drive out to visit hubby’s old home place, evoking memories for the adults and nurturing an appreciation of their roots for the younger generation.

All in all, Saturday was a wonderfully lovely day.

Now for the recipe I promised you. I love to experiment with new ideas and combinations of flavors when I cook. For the reunion this year however, I was hampered by the fact that not only did I wait until a few days before to think about what I was going to cook, but doctor’s orders still have me restricted from driving so I had to make do with what was already in the house. The following recipe and accompanying notes will probably give you some insights into how my mind works.  Keep in mind that I developed this on the fly and rarely measure so many of the quantities listed are approximate.

 

Oh, and also keep in mind that I was cooking for a large group gathering (we usually run around 40+ people) – this should be scaled back for smaller groups.

 

Winnie’s Chicken And Sausage Potluck Pasta 

Ingredients:

  • 1 pound sausage, diced (I used a skinless smoked sausage because that’s what I had on hand, but I think it would be great with andouille)
  • Shredded Turkey (I used leftovers of a roasted turkey, pulled from the carcass and frozen in a 1 quart container in it’s own broth)
  • Dehydrated  seasonings (again using what I had in the pantry, you can substitute fresh) as follows:
    2 tblsp chives
    2 tblsp minced onion
    1 tsp celery flakes
    ½ tsp garlic
  • 3 boxes Pasta Roni (angel hair with herbs)
  • 1 can Rotel diced tomatoes and green chilies
    I put them in the food processor and give it a couple of quick pulses because I don’t like big chunks, but this step is totally optional.
    Also, I like spicy so if I was cooking this just for me I would have used a full can. But since I was cooking this for a mixed crowd, I just used about ½ the can
  • 1 can of small English peas, drained
  • Black Pepper to taste

Note, most of the ingredients already contain salt so you should taste the finished product before adding more

Directions

  • Brown sausage in a large skillet.
  • Add dehydrated seasonings along with turkey (with broth). Continue to cook together until liquid has reduced.
  • Remove meat from pan and set aside. 
  • In the same pan, cook pasta according to package directions, except at the point when the pasta and sauce are added to the liquid, also add rotel.
  • Once pasta is cooked, add meat, peas and pepper and continue to cook on low heat for ten minutes, stirring frequently and adding liquid as needed.

There you go. Not the most complex or elegant of dishes, but believe it or not, I had several folks come up after the meal and ask for my recipe 🙂

 

So what about you? Does your family schedule reunions or get togethers? And have you invented any dishes you’d like to share the recipes for?

Updated: October 7, 2018 — 11:39 pm

My Favorite Time of the Year

By Phyliss Miranda

Between the great autumn fever blogs our Fillies did last week and the weather turning cooler, making the leaves turn to beautiful hues of fall, I can’t help but think about some of the things I like to do in the autumn.

I don’t go out as much this time of the year, so I love to bake and read.  As I’ve said before, and those who have read any of my Kasota Springs contemporary western romances know, I also include a recipe in each book.  It’s always one of my family favorites; and, two of my characters, Lola Ruth and Granny Johnson, use it in the book.  Of interest, Lola Ruth got her name from my mother, Ruth, and my mother-in-law, Lola; while Granny Johnson got her name from well … my own beloved Granny Johnson.  My Granny Johnson’s Chocolate Cake receipt and the history behind it’s five generations is in The Troubled Texan, which is the first of the Kasota Springs books.

Sylvie’s story, which I’m writing now, has a twist and I’ll be using more recipes.  Just gotta wait to read the book to see what twist I give to recipes and characters. But, I’ll give you all a hint. They all come from readers and school teachers.

With cold nights and cool days, I love to read and drink something hot in the evening, so I thought I’d share with you a great recipe. It’ll definitely be in the book. You can prepare this Homemade Hot Cocoa Mix for yourself or it’d be a great holiday gift.  It’s easy and quick to fix.

Homemade Hot Cocoa Mix      

2 cups Confectioners Sugar

1 cup Unsweetened Cocoa Powder

2 cups Powdered Milk or to cut calories use Instant Nonfat Dry Milk

Instructions: In a large bowl, sift the confectioner’s sugar and cocoa. Stir in the powdered milk and whisk well. 

You can add miniature marshmallows to the mixture if you’d like.  Drop in a few chocolate chips to make it even more rich. When ready to use, mix ½ cup hot water with ½ cup cocoa mix, stir and enjoy. 

If you have small kids or just want something special for yourself, make Red Velvet Hot Chocolate, by adding red gel food coloring; and dip the rim of your favorite cup in sprinkles. Use gel instead of regular food coloring, since it’ll give the drink a darker red look.  I can see this being a really fun treat during the Christmas season.

 

So what is your favorite drink during cold weather?

To one reader who leaves a comment today, I will give you an eBook copy of Out of a Texas Night.  

Updated: October 1, 2018 — 5:25 pm

Good Gravy By Crystal L Barnes

Howdy y’all! Thanks for having me back on Petticoats and Pistols. It’s always a treat. And speaking of treats…when was the last time you treated yourself to some good old-fashioned home cooking? I’m talking Texas-style comfort food, y’all. Steak and taters. Sausage gravy and homemade biscuits. Black-eyed peas and cornbread. Mmmmm…I think I’m getting hungry. 🙂

If you haven’t figured it out, I love to cook and bake (just not clean—praise God for dishwashers!). Like many of the characters you’ll find in my historical western romances or other old-time westerns, I was reared, for the most part, on what my family grew, raised, or hunted. Pretty much still am. In my kitchen you’ll find anything from venison to home-grown chicken to home-canned veggies and fruit preserves. Through the years my table and taste buds have enjoyed rabbit, squirrel, wild hog, and even steers from our pasture, to name a few.

                                  

I love to intermingle these types of tidbits into my stories, and I thought some of you authors and history lovers, who don’t delve into these delicacies 😉 often, would enjoy a few fun facts about this type of down-home cooking.

For example, did you know…?

  • A squirrel is all dark meat and tastes a lot like chicken. They are very lean, but go great with dumplings.
  • A rabbit is all white meat. 🙂 Just don’t eat one in a month without an R in the name. (I can tell you why from my dad’s personal experience, but I don’t want to test those with weak stomachs.)
    • In my family, we joke when we eat rabbit and say we’re having “furry chicken.” My favorite is BBQ rabbit. Only don’t smoke them on the pit too long or they’ll be like eating cotton-candy bunny—it practically dissolves in your mouth.
  • When cleaned properly—if no one punctures a scent gland—deer meat actually does not taste gamey. If a scent gland does get hit/cut, you can soak the meat in salt water to remove the gamey smell and taste. Venison is leaner than beef and higher in iron too. (It’s my favorite! 🙂 )

Now that I’ve shared a few tidbits, why don’t you take a turn? What unique or country-style dishes have you eaten? What is your favorite comfort food? Were any of these tidbits news to you? Leave a comment and let me know.

I’ll be giving away a FREE copy (ebook or paperback) of one of my stories to one of this post’s commenters, and I’ll give a second FREE copy (ebook or paperback) to the first person that correctly answers the following question.

What is the most integral ingredient in any country-cooking kitchen?
(I rarely cook a meal without it.)

Winners may select one of the following titles:
(Paperback for contiguous US winners only.)

 

 

An award-winning author, bona fide country girl, and former gymnast,  Crystal L Barnes tells stories of fun, faith, and friction that allow her to share her love of Texas, old-fashioned things, and the Lord—not necessarily in that order. When she’s not writing, reading, or singing, Crystal enjoys exploring on road-trips, spending time with family, and watching old movies/sitcoms. I Love Lucy and Little House on the Prairie are two of her favorites. You can find out more and connect with Crystal at http://www.crystal-barnes.com

Find her also on her blog, the Stitches Thru Time group blog, her Amazon Author Page, Goodreads, Pinterest, Google+, or her Facebook Author page.

Want to be notified of her latest releases and other fun tidbits? Subscribe to her newsletter.

 

 

 

Updated: August 17, 2018 — 8:26 am