Good morning, fare friends. I am noticing of late that you all are good at reading but, as often in summertime, not so good at sending on your recipes. Wouldn’t mind if you worked on that a little, to tell the truth.
We begin with a second request for a delicacy served long ago at the Chattanooga Choo Choo. So far, no fritters. Can you help? Bill Peterson’s memory is of powdered-sugar-dusted corn fritters.
Baird McClure was a legendary Lookout Mountain cook whose sour cream coffee cake has been copied countless times since she first prepared it for an abundance of Christmas gifts. And then there was her Gourmet Spaghetti, well remembered recently by her friend GiGi. But neither she nor other early adopters of this pasta dish can find a copy. If you’ve got it, please share it.
It’s a learning experience to be invited into the kitchens of any good cooks, to watch the working of their particular magic. In response to a request for guacamole wisdom, two cooks demonstrated the same generous practice. Both buy avocados in quantity, despite the fact that avocado leftovers, mashed, don’t keep so well. Then they go to work with a large bowl, mashing the contents to a nice chunky consistency with only a fork, seasoning only with lime juice and salt – and on the table, a flourish of Trader Joe’s Chili Lime Seasoning.
Funny thing. No matter how big each cook’s bowl, there are seldom leftovers. That is to say, the method works.