If you can read, you can cook – Savannah, GA

Can you imagine pulling up to THIS neighborhood? Amazing. Ah-MAY-zing! Actually it was beautifully and charmingly SOUTHERN with a big ole capitol “S”. The day was rainy in a gently, blowsy sort of way. And we just stood in the street admiring the greenery, inhaling the greenery, loving the greenery. It was spectacular.



“This house has been in the family for thirty years. Most of our family lives within 8 blocks, though. Now listen, we both have ADD and we’re hilarious. So watch out”
– Barbara and Coco

“The world knows Paula Deen. That’s great. They should know Susan, though. Susan does Savannah in a classier way. Just a little bit. I mean, if you can read, you can cook. You just HAVE to be ready to try new things. “

And try new things they did. They both rocked the kitchen in matching aprons, perfect manicures, not a hair flying out of place and never a voice raised. Dinner was beautiful. The highlight was sitting with Noni Victor and hearing her funny asides and all about her life growing up in a plantation family in Charleston, South Carolina.








You know what?


There is always time for a quick photo shoot outside when the golden sun is setting. Creating beautiful, muted light just for you. Besides, it wipes a girl out to be cooking so hard. I think what we learned from these two lovelies: 1. Challenge yourself. Try new things. Go out on a limb and take a chance. 2. Always go out on a limb looking and acting your best. Do new things with style and grace.


They helped us fall in love with Savannah. Personally, I consider Savannah my very own gentleman caller. Just don’t tell anyone else. I don’t want to make anyone upset by being, The Favorite.

Salad & Salad Dressing
1/2 Cup Vegetable Oil
3/4 Cup EVOO
1/4 Cup Cider Vinegar
1 tsp Garlic Salt
Salt & Pepper
1 Tsp* Sugar
1 Tblsp** Catsup

1 oz Salt Pork
1 Package Butter Beans/Lima Beans
1 1/2 lbs okra, trimmed and sliced
8 ounces grape tomatoes, washed and sliced in half
1 medium red onion halved and thinly sliced/shaved
1/2 Cup crumbled Saga Cheese
8 slices bacon, fryed, cooled, crumbled

Simmer Lima Beans and pork Fat for 25-26 minutes. Add Okra to pot and continue simmering for 5 more minutes until okra is soft. Meanwhile concoct dressing by whisking catsup, oils, vinegar and spices together. Drain beans/okra. Discard salt pork.

Chill beans, okra, red onion together in large bowl, in fridge for minimum half an hour. To serve simply dress beans and okra by topping with crumbled bacon, cheese, grape tomatoes and dressing. Toss Gently. Serve.

*Use a small spoon for teaspoon measurements
**Use larger soup spoon for tablespoon measurements

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