Good morning, companions at the kitchen table. As the year begins, Euela Laubenheim remembers a December feast that featured T-bone steaks, prepared in cast-iron skillets on a stovetop, cut in slices for delicious, juicy servings. “I would like directions for preparing a steak in cast iron on a stovetop.”
Since many of us were visiting during Christmas, and many received visitors, the next request is for the best local hostess gifts.
Kathy Markovich provided the first example. She wrote, “Chattanooga is blessed with several wonderful bakeries. I highly recommend Bread & Butter’s Not Quite White sourdough to accompany an olive oil dip for bread. Whenever I visit family in Arkansas, they request I bring a couple of these loaves along with Mad Priest coffee.”
When you are going visiting, and want to take a gift to your hosts that is edible and represents the best of our city or area, what foods do you purchase? (There are those in our acquaintance who prefer Chattanooga Whiskey as a host or hostess gift and who pack it most carefully in suitcases for transatlantic flights.) But for now, we are asking about edibles not drinkables.
Email us your choices at chattfare@gmail.com.