My Southern Kitchen Volume of Shrimp, Collards and Grits invites you to step through my creaky, back porch screen door into my kitchen. Here’s where fresh-from-the-farm ingredients and dedicated preparation make every bite a succulent mouthful of down-home simple, soulful, Southern comfort.
So pull up a front porch rocker, relax, pour yourself a glass of sweet tea and prepare to be enchanted. This is your invitation to the land of Shrimp, Collards and Grits; an extraordinary place rooted in love and tradition.
The South is a place where nightfall beckons us to gather on the porch and sit a spell, while tree frogs serenade us from their woodland home. Wicker rockers invite us to linger awhile over glasses of sweet tea. Everyone is darlin’, strangers say “hello,” and someone’s heart is always being blessed.
Our Southern lifestyle series celebrates, delights and inspires all who live in the South and those who simply wish they did.
This collection of front porch yarns, recipes and art ultimately is about our shared connections to one another, and to our common past and our shared hopes for the future.
Shrimp, Collards and Grits… recipes from My Southern Kitchen, stories and fine art capturing life below the Mason Dixon line – simple, soulful, Southern.
Welcome to the land of Shrimp, Collards and Grits – an extraordinary place rooted in love and tradition; where nightfall beckons us to gather on the porch and sit a spell, while tree frogs serenade us from their woodland home. Wicker rockers invite us to linger over glasses of sweet tea. Everyone is darlin’, strangers say “hello” and someone’s heart is always being blessed.
You’re invited into my southern kitchen – a step through a creaky screen door, where fresh-from-the-farm ingredients and dedicated preparation make every bite a succulent mouthful of down-home simple, soulful, Southern comfort.
Our farm vegetables have come to symbolize for me the essence of what it means to live in and love the South. If you get off the interstate just about anywhere south of the Mason-Dixon line and follow the fence line out into the countryside, you’ll find a pick-up truck on a dirt road loaded with vegetables. That pretty much ensures their authenticity. Roadside stands with primitive handmade signs invite us to stop. Tons of fertile soil turned again and again to face the torrid sun and time produce crops of the sweetest watermelons, tomatoes, cucumbers and squash. Men in straw hats and bib overalls on tractors plant them each year with great faith and promise and harvest them with love and hope.
Southern peas, field peas, crowders, or black-eyed peas; they are the beloved peas of the South displayed on rickety old carts and wooden stands. They show up at church picnics and family reunions and come in varieties, shapes, colors and names. After the peas are passed around our southern table, pepper vinegar is not far behind, followed by the cornbread.
Plump red, yellow and green heirloom tomatoes overwhelm us with their brilliant colors while baskets of fresh herbs intoxicate amidst rows of cascading heads of light and leafy lettuces.
All these humble ingredients, prepared masterfully together in our home kitchens, formica diners and barbecue huts produce the elixir that tastes and feels like home in the South.
There’s tradition in the South, great flavors, soulful colors and light so magical, it stirs artists to greatness. Here is where time creeps as slowly as a jasmine vine. So linger awhile and prepare to be enchanted.