Good morning, friends, for whom I am giving thanks 52 weeks a year. Before we get to recipe requests, here’s one we heard in passing. “I’ve got a bottle of Everything Bagel seasoning and have no idea how to use it.” Can you supply an idea or two?
This one’s from Kingfish. “I would like to get good at just one way to prepare eggs. Scrambled seem to be the easy way out. Don’t want hard, dry or crusty eggs.” So, then, Mr. K: baked? shirred? poached? He needs your help.
(READ MORE: Chattanooga chefs give tips on how to take a crack at cooking eggs)
Any Southerner is expected to know his grits … her grits, in this case, as per a request from S. Woods. Her opening is simple but contains hopes for all kinds of help, not just a mere source. “What is your best source of good grits?” Then, surely, Ms. Woods will want your help knowing what to do with those good grits.
(READ MORE: Fare Exchange: Easy instructions for grits both plain and cheesy)