A quick update from God Knows Where...
A Dog's Life in Tennessee

A Bit About Why I Never Post Anymore

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Well, it's called a homemade life.


That's the reason why.  It's cause on a daily basis on the Flo, something homemade has to happen - and usually it's multiple elements in the kitchen. 

Typical day of cooking - some kind of delish soup (not just all fresh from the farmers market...but also there's gotta be shaved corn, roasted tomatoes, topside snipped basil, just made spicy chile oil); a nice sauced up old fashioned is usually somewhere in the mix; been rockin some really good breads - gluten free cornbread & flatbreads; and for real, who attempts homemade TOFU!  Oh, but I did it...and I fried em...and I honey'ed em...and it was just like New Orleans beignets!  And this was straight out of the Burma cookbook.  So easy & so good.  And from chickpea flour, no less.  Which I just happen to have laying around.

Then, the daily Food 52 email pops up with potato salad that must be made immediately (they use pickle juice and mayo, for the love); throw in the daily Remodelista email which gets me all jazzed out and reminds me to head over over to Gardenista for the daily doins'; cut to Homeland is on and we've got a few eps of The Voice and SOA to catch up on; Lis pops in a text - she's got Nashville on her TIVO and a bit of homemade winter whisky on the make...so me and Pea stroll on down to her place for some good watchin'.  Oh right, still editing...but that's why I have insomnia - I can go to bed early (uh, sundown), wake up at 3 am and just get back to it in the pilot house.  But not before reading the latest issue of Garden & Gun.  Man, what an AWESOME magazine.  Soul of the south is right.

And, here's the kicker - I am for certain I'm gonna get every wilder with it in the new year.  I wanna make my own yogurt and cheese.  Rock some tinctures.  Dabble in way more breads and salad dressings (the house dressing is a kind of dill'ified ranch that is totally drinkable, but I'm gonna lighten things up a bit in the new year).  I need to pickle some shit.  Like everything.  Also - esp. since I managed to kill a no less than a few tubs of Mayfield's french onion dip and lots of bags of chips in a 24 hr timespan in TN, I've realized I might have a mayo problem.  So gonna try to make my own (mayo and french onion dip) and maybe I wont like it as much!  Highly doubt it, but why not.  Try it all!

Ok - back to editing.  For real.  I'm so close!

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Yup...we call it 'winter' here....nice post. xo


Looks like and sounds like you are nesting BIG time. Great to hear and see. Enjoy.

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