My husband, Kurt, got his first deer this year: a 125-pound Middle Georgia doe, which yielded about 40 pounds of meat. Continue reading “Deer Turned Dinner: Vegetable Venison Lasagna”
Deer Turned Dinner: Vegetable Venison Lasagna
Tag: Some Kinda Good
Double-Drizzle Pecan Cookies offer chocolate, caramel and crunch!
Warm bread + homemade jam is a win-win!
White Chocolate Peppermint Bark makes a delicious and easy Christmas gift.
Buy this book for a friend and get an extra copy for yourself. You’re sure to love it!
Last Minute Gift Ideas for the Foodie in Your Life
The Christmas holidays are a special time for giving, but the best gifts don’t always come from a department store. Give the gift of food! Today, I’ve rounded up three gift ideas from my kitchen that can be prettily packaged + a spectacular book recommendation authored by my friend, meditation and wellness teacher, Cassandra Bodzack. These thoughtful presents are Some Kinda Good, and are sure to be well received. Continue reading “Last Minute Gift Ideas for the Foodie in Your Life”
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Climbing the step ladder to stir 18 gallons of tomato bisque.
Scrapping the bottom of the pot to keep the soup from scorching.
Had to have an extra long spoon!
Finals and Finishing Strong
I have just one week of finals to go before I complete my second semester of culinary school. Finals week marks the end of the most rigorous 16-week schedule I’ve experienced yet, and come December 9, it will be time to celebrate! Continue reading “Finals and Finishing Strong”
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A Spirit of Thanksgiving
People arrive at thankfulness in a myriad of different ways. We’re not naturally born with a heart of gratitude or a spirit of thanksgiving; it’s our life experiences and influences that teach us to understand the true meaning of being thankful. Continue reading “A Spirit of Thanksgiving”
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What to Cook This Week: Italian Chicken in Red Wine
One of the skills I’m learning in culinary school is how to fabricate meats. What once was a very intimidating process, is now a proficient experience. I can honestly say I’m comfortable with butchering a whole chicken! Continue reading “What to Cook This Week: Italian Chicken in Red Wine”
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Here’s what the kitchen looks like freshly cleaned.
The dishwasher and drying area stands on one wall with spices and a coffee machine.
Large ovens for baking breads, pizza and more.
Hotel size pots and pans, along with flour stored under the butcher block table.
Cooking & Baking My Way Through Culinary School
My second semester of culinary school is moving at an exciting pace. I’m finally beginning to feel comfortable in the professional kitchen, getting my bearings and learning how to use the large scale equipment. Continue reading “Cooking & Baking My Way Through Culinary School”
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Two’s a Pear: Sweet and Savory
My husband and I are blessed to have fruit bearing trees in our backyard. On either end of the fence in the far corners of our nearly 2-acre lot, we have a fig tree and a pear tree and have truly enjoyed their bounty this summer. Continue reading “Two’s a Pear: Sweet and Savory”
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Fried Peach Hand Pies
Grilled Peaches with Granola, Local Honey & Fresh Whipped Cream
Blackberry-Peach Crumble
Recipe Round-Up: Four Fresh Ways to Enjoy Sweet Georgia Peaches
The familiar taste of a ripe, sweet Georgia peach is the ultimate flavor of summertime. Nothing beats biting into the fuzzy, soft fruit and hearing the sound of the peel break, while the juices run down your chin. Continue reading “Recipe Round-Up: Four Fresh Ways to Enjoy Sweet Georgia Peaches”
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Sharpening My Mind and My Knives: Culinary School 101
The countdown is on! In less than two weeks, my first semester of culinary school will be behind me. I haven’t written about school since Week 2, so I wanted to take this opportunity to share a little of what I’ve been up to, along with a few pictures from the kitchen and our garden. I’m having so much fun and learning more every day. Continue reading “Sharpening My Mind and My Knives: Culinary School 101”
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A French Dessert, Georgia Style
Perhaps one of the best things about summertime is biting into a sweet, ripe Georgia peach and hearing the sound of the peel break apart, while the juice runs down your chin. Continue reading “A French Dessert, Georgia Style”
Some Kinda Good® 