Me and Paula hanging out in her gift shop in historic Savannah, Georgia.
I’ve never met Paula Deen, but this I know: She is not a racist. I write this post on the heels of yesterday’s breaking news–that Food Network will not be renewing her contract.
Paula Deen’s Hashbrown Casserole
Like many of her fans, I too am from the South, her native state of Georgia. We share a love for Southern comfort food, seafood and the coast. For years, I’ve cooked from her cookbooks, eaten at Savannah’s The Lady and Sons, visited her gift shop and looked forward to Saturday mornings when I could sit down and learn from her as I watched Food Network. I’ve spent many an hour in the kitchen following her recipes and laughing with my Grandma over how long it took me to bake her lemon cake, and how easy they made it look on TV. I can’t count the number of times I’ve eaten a delicious cake or herb-roasted pork tenderloin with the family, and upon that first bite of pleasure uttered the words, “It’s a Paula Deen recipe,” as everyone tasted in agreement. I’ve read her book It Ain’t All About the Cooking and have found myself in her as I admired her rags-to-riches story. I’ve tasted some of the best food I’ve ever put in my mouth from Paula Deen’s Southern Cooking Bible. Paula Deen is a nationwide household name. As fans, we feel a connection to her, relate to her and associate good memories with her food and her name.
Just this week before the news was revealed, I made known my ambitions to cook with Paula on her Best Dishes Food Network show. She has been a huge inspiration for me in the kitchen and without her, I wouldn’t be the cook I am today. Paula paved the way for many Southern TV food personalities that have come and are coming after her. For that, I’m thankful.
I believe Paula Deen is a kind-hearted, generous and caring woman. Her fans–black and white–are loyal. Those that know and love Paula admire her courage. I believe her apologies were sincere. When reading the fan’s reactions to the news on Food Network’s Facebook wall just yesterday, one comment said it all: “Leave my Paula alone. Yes, I am African-American.”
Paula, Michael, Jamie and Bobby…if any of you read this, know that this morning we sit around our breakfast tables saddened. We’re wondering how this will affect Jamie and Bobby’s Food Network shows, how we’ll ever be able to watch the network again without hearing Paula’s laugh and seeing her familiar, friendly face. No matter what lies ahead, we love you all and will always be fans. Know that our thoughts and prayers go out to your family.
Paula Deen is not a racist, and that’s just the truth y’all.
Some Kinda Good is one. Happy Blog-iversary to me!
I began blogging at a time in my life–the year was 2011, the month was November–when I needed to be fully engaged in something. It’s amazing how the landscape of your life can change in a year’s time, and who would’ve thought blogging about crab legs and barbecue would’ve filled a hole I never knew was missing?
Blogging allows me to combine many of my favorite things like eating, food and cooking but also writing, taking pictures, being on camera and sharing my personality and passion for coastal culture and the South. I really didn’t have any expectations when I set out to blog, other than not being one of those people on Facebook that share nothing but food pictures–because unknowingly, I was that girl for a long time. The moment became very real to me when a friend commented on one of my food pictures with this: “Facebook: Rebekah’s Food Diary.” I thought, ‘Wow, he’s right. There’s a better way.’
Enter Some Kinda Good.
Some Kinda Good’s original design by my friend, Amanda Hudson.
With a background in web writing and PR, I had all the skills in place. I set out to learn WordPress and gathered up some photos of the food I’d cooked. Not surprisingly, I had plenty of content at the ready, as though it had been stockpiled for its moment in the sun.
Some Kinda Good has evolved over the year, and I’m kind of embarrassed at some of my earlier posts. You’ve got to start somewhere though. As one of my favorite quotes says, “The expert in anything was once a beginner.”
Some Kinda Good’s current design by my friend, Tori Sprankel.
Throughout the year, I’ve built relationships with restaurant owners, food and beverage connoisseurs, food writers and other bloggers. I’ve gotten to meet notable cookbook authors, culinary producers, well-respected chefs and colleagues at food & beverage public relations firms throughout the Southern seacoast. I’ve also subscribed to Bon Appetite Magazine and become a sort of amateur kitchen expert among friends and family. I’ve worked with ingredients I once considered foreign like, heirloom tomatoes and pimiento-cheese. I’ve sampled restaurant dishes I thought I would never order like fried chicken and waffles or an open-face whole egg omelet topped with goat cheese, sautéed shrimp, spiced pecans and arugula….for breakfast!
I’ve learned to be true to me, that you can’t pursue a food trend because it’s a trend. When I did that, I only did it for the sake of being popular, to show that I too was up-to-speed with food on a stick, kid food for adults and all things local and organic. While it was fun to experiment, those ventures lacked passion.
And we all know without passion, the fire dies.
All along, my philosophy has been guided by one thought from Julia Child who said, “Find something your passionate about, and keep tremendously interested in it.” I’m a firm believer that it’s never too late to do the things you love, and when you do the things you love, success comes.
Some Kinda Good was ranked #2 on Urbanspoon’s Leaderboard of Top Georgia Food Blogs September – November 2012.
These are the successes I’m celebrating…a few highlights from my year in the blog-sphere:
I got to meet Nathalie Dupree (bottom right) at the Inaugural Saint Simons Island Food & Spirits Festival in September 2012.
Without sounding too much like I’ve won a Grammy, I couldn’t celebrate my successes without acknowledging a few special folks:
Thanks to my mom and best friend Charity, who without fail were always the first to comment on my posts, even when the content lacked interest or when no one else cared. Thanks to my graphic designer friends, Amanda and Tori for giving my blog the exact look and feel I envisioned, as it progressed throughout the year. To Angela and Jennifer, my other best friends, thanks for all your encouraging words…your affirmation often kept me going. To my former co-workers and friends in the PR department at Floyd Medical Center, your belief in my abilities blows my mind. Thank you for your constant reassurance, for calling me out when my posts aren’t well beyond expectations and for holding me to the Class of Style standard.
With nearly 15,000 hits and a healthy following through social media, I’m pretty stoked. Not too shabby for my first year in the blog-sphere. Some Kinda Good is bringing my dreams to life. Maybe year two will include The Cooking Channel or Food Network. Dream big or go home!
I never thought I’d enjoy eating a stand alone onion. That was before I met the Vidalia Onion wrapped in bacon and grilled.
Vidalia Georgia, The Sweet Onion City located in the Southeastern part of the state, hosts the annual Vidalia Onion Festival each year. This spring, I met a few friends there and picked up a five-pound bag of the famous onions.
Peel the onions, then cut a small hole in the tops of them large enough to hold about a tablespoon of butter. Then cut small slits in the onion along the top in a complete circle.
Place your onion in a piece of aluminum foil large enough to cover it. Add a tablespoon of butter to the tops of the onion and season with salt & pepper. I also drizzled mine with a little olive oil.
This is the best part! Bacon absolutely makes everything better. Am I right? I took a cue from Trisha’s Uncle Wilson here and added two slices of bacon to each onion. Secure the bacon with toothpicks.
The onions are ready for the grill! Close your tin foil up around the onion leaving a small hole at the top for venting. I was low on foil, but I made do. Watch my video below to see how they turned out!
The pictures below tell you how long to let them cook and how to serve them up.
I grilled the onions with the lid closed over medium heat for one hour.
When the onions have cooked, the butter melts and the bacon gets crispy. The onions get that charred look and the flavor is out of this world! When I tasted the grilled onion, the first thing out of my mouth was, “It’s like eating dessert!” The flavor doesn’t taste like an onion at all—it’s very sweet and mild, and the bacon really compliments it nicely.
Serve the grilled onions in the aluminum foil. It’s like getting your own little package and unwrapping a present right on your plate (plus, the foil helps keep the heat in). Be sure to eat the onions while they’re hot.
Have you ever eaten a Vidalia Onion? If so, what did you think and how was it prepared?
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Food Enthusiast
Rebekah Faulk Lingenfelser
Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the Statesboro Herald food columnist and host of SKG-TV on YouTube. She appears regularly as Celebrity Chef at the Statesboro Main Street Farmers’ Market and has written as a guest blogger for Visit Savannah, Savannah Taste Experience and The Local Palate. A public relations graduate of Georgia Southern University, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahFaulk.wix.com/RebekahFaulk.
What’s for supper? That’s always the ultimate question. This recipe for Creole Shrimp Skewers for Mardi Gras was just the ticket on Fat Tuesday, especially since I already had all the ingredients on hand. I came across it while scrolling through my Facebook Newsfeed. Thanks for posting it and inspiring me Food Network!
To make creole seasoning, mix these ingredients together in a small bowl. Not pictured: Onion powder.
Man alive, this is some good stuff y’all. It’s hot, but LAWD, it’s good. I couldn’t stop tasting it.
Melt 6 tablespoons of unsalted butter.
Thaw, devein and peel 1 pound of shrimp (you can always purchase the shrimp ready to cook to save time).
I like to use metal skewers. I find that they are much easier to thread than wooden ones, plus, you don’t have to soak them. Spray them with a non-stick spray before skewering the shrimp. I had large skewers, so I put about 4 shrimp on each one.
I failed to get a picture of the seasoning and butter melted because I was just too excited. However, these are the shrimp after they’ve been basted in the delicious creole seasoning and butter, all ready for the oven. Line a baking sheet with aluminum foil or parchment paper, grease and place the skewers on the pan to go into the oven. Roast for 12 minutes at 425 degrees.
I made brown rice to go alongside the creole shrimp, then drizzled a little extra butter right over top. Seriously delicious–I mean restaurant-quality good. Definitely going to keep this recipe around!
Who doesn’t love a good ole’ bloody mary? The peppery, tomato flavored drink is great for entertaining or sipping on solo. I found this recipe in the January/February 2011 issue of Food Network magazine, but instead of using vodka which is normally the alcohol in bloody marys, tequila is the star ingredient. Deemed Bloody Marias, this drink is a sure refreshment.
You’ll need:
4 cups tomato juice
2 Tbs horseradish
4 dashes worcestershire sauce
1 Tbs ketchup
Juice of 1 lemon
Few shakes of hot sauce
Salt, Pepper
1 cup tequila
Note: You can always leave out the alcohol and make a virgin version, but what would be the fun in that? 😉
I never thought I’d enjoy eating a stand alone onion. That was before I met the Vidalia Onion wrapped in bacon and grilled.
Some Kinda Good® 