On the first Sunday of October at Noon every year, my family shares the time-honored tradition of attending Homecoming and Dinner on the Grounds at Historic Richland Baptist Church, known fondly to the locals as “Old Richland.” Continue reading “A Rich Tradition at Richland Baptist Church: Dinner on the Grounds”
“Sweet tea should not be like drinking cane syrup. It is meant to be a refreshing, cold beverage that does not put you into a diabetic coma.” – Rebekah on Perfect Sweet Tea Every Time, Episode 6 of SKG-TV
Perfect Sweet Tea Every Time
- 1 Gallon Pitcher
- 1 Cup Sugar
- 3 Family Size Tea Bags, such as Lipton or Louisianne
- Cold water to fill the pitcher
- Fresh Mint, Lemon, optional
Fill a medium stock pot with cold tap water and set it over high heat. Bring to a boil, remove from heat. Add tea bags to hot water, pressing them gently into the water to soak. With the pot off the heat, put the lid on it and let the tea bags steep for at least 20 minutes. The longer it sits, the stronger it gets. Meanwhile, pour sugar into the pitcher and set aside. Once the tea has steeped, remove the tea bags and drain them over the side of the pitcher with a wooden spoon. While stirring, add cold water to fill the remainder of the pitcher. If serving immediately, fill a glass to the top with ice and pour. Refrigerate tea until cold. Garnish each glass with mint and a wedge of lemon, if desired.
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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 TV’s “The Taste,” she is the Statesboro Herald food columnist and host of SKG-TV on Youtube. 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.
This classic Southern comfort food dish doesn’t disappoint. I use a store bought pie crust to save time, and the fresh herbs in the filling really make this chicken pot pie stand out. Enjoy! Continue reading “Episode 5 of SKG-TV: Chicken Pot Pie with Fresh Herbs”
If you’ve read my food column or followed my blog for any length of time, you know that one of my dreams is to host my own cooking show on a national television network. Continue reading “Subscribe to SKG-TV Now on YouTube”
Today, I’m really excited to finally share with you the first episode of my new YouTube Channel. Continue reading “Introducing SKG-TV: New YouTube Channel Launch”
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”
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”