I spent a lot of time thinking through how to share my experience. I thank God for his grace and mercy in bringing me through this illness and want to share in a way that brings a little perspective from my experience. I also hope […]
So. Easter dinner. It’ll be here soon, what are you going to serve? If you’re fresh out of ideas, here’s a meal that is Easter dinner-worthy without the heavy lift. Roasted pork loin, hasselback potatoes and ginger glazed brussels sprouts with carrots. Sounds simple, huh? […]
Boy, was this a week for a drink! With the COVID-19/coronavirus stressing out and scaring the bejeezus out of everyone, I say it’s high time for us to gather our bearings, gain some perspective, count our blessings and take a moment to exhale. Most of […]
The cruffin. Half croissant, half muffin, all good. I discovered cruffins when my husband and I traveled to North Carolina to visit his twin brother who was undergoing a major surgery. We spent a lot of time at the hospital, and hospitals are boring. Lucky […]
Pound cakes done well, are one of the most unpretentiously delicious cakes you can find anywhere. A good pound cake is dense and firm, it will have an almost crunchy crust and the crumb should be tender and not dry. It shouldn’t have the moist […]
Peach cobbler is a decidedly southern dish. It grew out of an amalgamation of techniques from England, improvisation from enslaved people, early settlers and possibly even travelers. A lot of folks that ever had a relative that was born anywhere in the south, close or […]
Oh deliciousness! I visited Detroit Vineyards to rent space for the Retta Cooked It Juneteenth Celebration and tried the Rye Barrel Cyser while I waited for the hospitality manager. Rye Barrel Cyser is a mead that is aged for 6 months in rye barrels. It’s […]
I thought I was setting myself up for disappointment with this drink but then, I thought it’s got bourbon in it how bad can it be? So, I adventured on and pulled out the cocktail shaker. A little bit about the New York Sour (which […]
Michael Twitty, renowned author of the 2018 winner of the James Beard Award for Best Food Writing and Book of the Year, The Cooking Gene: A Journey Through African American Culinary History in the Old South examines the foodways that form the foundation for how […]
