Well, we finally settled on doing a summer cooking class at Latta Plantation.  The name is the Sweet Taste of Summer and it will be on Saturday, June 2nd.  It will also be strictly firepit cooking for obvious heat related reasons. 
The menu will be:
Fried Fish w/Hushpuppies
Pork Jambalaya
Cucumber and watermelon Salad w/Mint
Buttered Corn
Peach Cobbler
Check it out at www.lattaplantation.org under the Workshops section.

Clarissa

The Easter event went fantastic at Latta Plantation yesterday.  The kids were having a great time running around and I had two helpers in the kitchen.  Dishes were washed as we went along which made it very easy to clean up at the end of the day. 
Now the pouting kitty.  Kitty, Betsy, did not come into the kitchen all day due to all the visitors.  We made a slop plate of the leftovers for the hogs and she shows up just as we get back to the kitchen from the hogs.  She is looking at me because she can smell the tagine chicken.  But, it was too late for kitty to have any chicken.  I'm explaining to her that she took too long to check on the chicken.  Kitty gives me a haughty look of derision and turns her back on me.  She wanted to make sure I knew just how upset she was that there was nothing left for her to eat.  It was quite funny. 
So, next weekend will be peppers and onion sausage with fried fish and peach cobbler.  That should sooth her wounded pride. 
Clarissa

I am going to cook on tomorrow.  I was going to go to Atlanta but changed my mind.  It's actually looking like the temps will feel more like Spring also rather than the summer we've had the last couple of months.  Menu for Saturday with be tagine style chicken with cilantro and mint cous cous and fried sweet potato pies. 
Happy Easter to everyone!
Clarissa

The cooking class on Saturday was perfect.  The students were eager to cook and the timing was perfect for it.  I learned several new vendors to check out and also about inserts for the cast iron pots.  They would come in handy when you know something is going t be very messy.  Everyone pitched in to clean up at the end and it was a breeze.  Initially I was worried that weather would keep us from using the firepit outside.  We decided to take the risk and the day turned out great.
Now, to think about a summer cooking class.  It will have to be all firepit since it's hot as hades already and we haven't even reached June yet.  Bounced a fish fry idea off the class and it definitely received a stamp of approval.  So, we might do it with a pork jambalaya and fried fish with hush puppies. 
Clarissa

Another cooking class this Saturday.  Doing lamb stew and also fried chicken.  We will also make an apple brandy cornmeal pound cake as well.  It will be hot so using kitchen and firepit behind it.  I had originally wanted to do a fish fry for a summer cooking class.  But, it's so hot already I can already feel triple digits when June rolls in here. 
But until then, the Spring cooking class will be a blast. 
Clarissa

I'm back from my first television appearance.  It was awesome!  Everyone made me feel so welcome and comfortable. It was great to meet Eddie Rucker face to face after several months of emails back and forth. Ashley was such an easy going host during my segment that we just clicked and had a great time laughing.  I can say that the time flies by so fast that you don't have a chance to get nervous until it's over. 
Well, here's the link, http://www.wzzm13.com/news/article/201806/41/Take-Five-Sweet-Potato-Biscuits---2292012. 
You can definitely hear the southern in me when I speak. 
Clarissa

This is the final weekend of Black History Month and Latta is doing an Underground Railroad scavenger hunt.  I'll cook in kitchen to give a perspective of the house slave's life while Marcus will do an interpretation of life for the field slave.  I'm really looking forward to this event.  I'll cook a pork jambalaya and sweet potato biscuits.
Speaking of sweet potato biscuits I'm flying to Grand Rapids, MI on Tuesday to do a demonstration and interview with the local ABC affliate, WZZM13.  I'll cook sweet potato biscuits and explain why this recipe was a treat for slaves at the end of the week and also why the dress and head wrap are needed for open hearth/firepit cooking.  I'm really looking forward to doing my first television piece with WZZM13 and their Take 5 segment.  The website for WZZM13 is http://www.wzzm13.com/
Hope to see you on Saturday and wish me luck for Wednesday. 
Clarissa

Okay, the corned beef was awesome!  I took John's advise at What's Your Beef and cooked it slowly at around 200 degrees in beer for 8 hours. It was absolutely melt on the tongue tender.  I glazed it with a Vidalia onion mustard.  The vegetables were well flavored in the broth that the corned beef cooked in as well.  I highly recommend a skillet apple pie as the perfect dessert to accompany such a rich meal of beef and vegetables.  In fact, I have already decided this is one meal that will be listed in my second cookbook of One Hearth A Few More Pots. 
Clarissa

This Saturday I want to try out the corned beef from What's Your Beef.  They make their own and I'm really excited about cooking it.  The Irish Dinner is cooking the corned beef in water removing it to carve as a roast and then boiling the vegetables in the residual corned beef seasoned broth.  I'm anxious to see how much flavor the veggies pick up of the corned beef.  Plus, making a skillet apple pie since I've been craving one for a couple of weeks. 
Hope to see you at Latta Plantation this weekend. 
Clarissa

Well, I made the chocolate pie with almond crust yesterday.  The temps were perfect for all of the chilling it called for to make it.  I did make one mistake, I forgot to butter the pie plate before doing a blind bake of the almond crust.  So, it stuff like crazy.  Butter if very necessary if you want to slice the pie easy.  The dark chocolate and heavy cream did turn out nice.  But, man it was bitter so I had to add about 4T of sugar to it.  The low 30's are the perfect temps to cause the chocolate mousse to set.  Hardest part was whipping the chocolate into a mousse.  I admit, I whipped until I got a crick in my neck.  Luckily it did turn out fluffy and mousse like. 
But next time I can already tell it will be a German Chocolate Pie with a coconut crust. 
Clarissa

Okay, I have changed the menu for today.  I will still do fried chicken with macaroni and cheese.  But, instead of the skillet apple pie, I'm going with Hannah Glasse's chocolate pie with almond crust.  This is the first time I've attempted to make an almond crust.  The real shocker is that I do not like chocolate.  But, this recipe has been teasing me for a couple of years now.  So, I'm going to attempt it today and hopefully it will not be a complete failure.  

Clarissa

Cooking with Sukey class registration posted for Spring at http://lattaplantation.org/latta/images/sukeyspring.pdf The title of the class is Savor the Flavor of Spring and lamb stew and fried chicken are the main dishes on the menu. 
Next Saturday we'll have the winter class with is filled past capacity and I can't wait for it. 
Clarissa

Cooking this Saturday at Latta Plantation.  Cooking a skillet roasted chicken with gravy and roasting beets with greens.  The chicken dish is for the upcoming Cooking With Sukey Class for the winter.  The beets are for the upcoming spring class of Cooking with Sukey.  I might decide to do a sweet potato pone.  That depends on how enthusiastic I am about grating raw sweet potatoes.  

Clarissa

I learned another tidbit from Hawkeye yesterday.  Pine trees have Vitamin C.  We picked some needles from a tree and steeped them for a tea.  It helps to scent the room and the tea isn't unpleasant, once sugar is added, to sip on.  He pointed out several plants that grow in the winter with ease that can add vitamins much needed in the cold months. 
Also, for those of you paying money for incense. Rabbit tobacco when burned smells just like it and does a much better job of scenting the room. 
Clarissa

It was the cutest thing yesterday.  The little pot bellied pig was actually taught by Ken to sit and stand on her hind legs for food.  I would never have imagined her being able to do that since her little legs barely keep her belly off the ground when she walks on all fours.  Amazing what happens when you have 71 degrees in January. 
Clarissa

I'm rethinkking the menu a bit for Homefront and Winter Quarters.  Going to do more of a bone soup I believe with shanks and ox tails.  It would have been something served during the lean war years.  Beef bones roasted with some herbs makes a really good and flavorful soup.  Plus with the cornbread it will be very filling. 
Clarissa

Latta Plantation is holding its Homefront and Winter Quarters event this weekend, January 7th and 8th.  I'll cook on Saturday to show the Homefront side.  The menu will be beef stew, cornbread, and fried sweet potato pies.  Typically during war in the 1800's soldiers would make camp during the winter months and resume fighting in the spring.  Considering the cold and rain I don't blame them for doing that.  For those who lived near camp they could find a sense of security if they were on the side camping near thier homes.  If not, they might find it a bitter pill to swallow that the enemy had secured the area.  Either way, it definitely shows the human side of war.
Clarissa

Cooking at Latta Plantation on Saturday.  Doing the traditional good luck and money meal for dinner.  Hoppin John is the dish that brings good luck in the new year while collard greens will bring money.  I can relate the greens to green backs for dollars.  But the dish of peas and rice is a bit more vague.  Some relate the fact that the peas and rice swell in size during cooking to your purse swelling during the year and bringing prosperity.  The black eyed pea comes from a mutation of the crowder pea.  I'm actually using crowder peas this year because I have a bag left of them.  Either way, hoppin John and greens is a delicious way to bring in the new year. 
Clarissa

Well, before I head to Atlanta for Christmas. I'm going to cook one more time at Latta Plantation for the year.  Irish lamb stew on the menu and I'll test out the banana pudding on the hearth as well.
But, a happy holiday to everyone who's been with me this whole year.  It's been a great year!  
Clarissa

Fried chicken has roots steeped in slave tradition and soul food.  It would have been a special meal prepared during holidays and special events.  During the antebellum period to receive chicken would have been a treat.  The fried chicken would have easily competed with the fruitcake for center of attention.  Plus, I haven't had good fried chicken in a while. 
Come on out to Latta Plantation, www.lattaplantation.org, for the Candlelight Christmas event.  It's a beautiful event and we have a great time.

Clarissa

I'm trying to come up with a menu for the Candlelight Christmas event at Latta Plantation on December 10th.  Marcus and I will be depicting a slave Christmas in the cabin.  Fruitcake is a definite and mulled cider.  The question is how to prepare the chicken.  Should I fry it or do a skillet roasted chicken.  *ponder* 
What do you think? 
Clarissa

Plantation Christmas was a huge hit.  We had a great turnout and the weather was perfect.  I did make the pork jambalaya a little spicy for some.  I promise to cut back on the cayenne pepper next time.  >.<  It did clear out your sinuses really well.  The sweet potato pone did get made thanks to the large Dutch grater.  The longer stroke definitely made it easier to grate the raw sweet potatoes.  It was quite good and will be very nice during the January cooking class.  The class is titled "A Warm Winter's Feast" and is open for registration on Latta's website at http://lattaplantation.org/latta/images/Sukeywinter.pdf 

Now on to planning a menu for Candlelight Christmas on December 10th.  
Clarissa

With the holiday I forgot to post that this weekend is Latta Plantation's Plantation Christmas event.  I'm planning to do a pork jambalaya, cornbread that has rosemary in one and jalapeno's and crackling in the other, and a sweet potato pone.  I received my large Dutch grater from Goosebay last week so we should be ready now to grate raw sweet potatoes for a pone. 
Hope to see you there. 
Clarissa

I had a fantastic time yesterday at the Antique Tractor Show that Latta Plantation held.  They cut me up some slabs of wood which made such a good bed of coals.  There was also a gentleman running a grist mill grinding up cornmeal.  OMG!  The cornmeal made the best cornbread.  I forgot the eggs in the second round of bread I made and you couldn't even tell it.  In fact, it was moister than the one made with eggs.  The rosemary cornbread with the chicken and dumplings recipe was a perfect combination.  The cornbread was a good choice to cook.  When I did the first round of cornbread the kitchen was full.  Of course, everyone was waiting for me to turn it out onto a plate.  I'm praying for it to just turn out with no issues.   And like a well written script, it turned out of the cast iron flawlessly.  The crust was perfect and the smell of freshly baked cornbread was intoxicating.  A lot of good folks and good food.  Couldn't ask for a better weekend.
Next week, Christmas at Latta.  I'll cook on Saturday.  I received my large Dutch grater from Goosebay so I'll do a pork Jambalaya and sweet potato pone. 
Clarissa

The highs for Saturday are only in the 50's.  Maybe I'll make chicken and dumplings instead with sweet potato biscuits.  I'll still cook vanilla wafers that afternoon.  Perfect reason to keep a fire blazing to bake cookies on a chilly afternoon.  
Clarissa

Well, I finished my security exams so now I can go back to cooking at Latta Plantation.  This weekend there's an antique tractor show.  I think I'll do smothered fried chicken with sweet potato biscuits.  Also thinking about making vanilla wafers to test them out on the hearth in my spider skillet.  I'm also looking forward to seeing the tractors.  Both sides of my family were farmers so it will bring back memories.  I didn't inherit the farmer gene though.  I can't grow anything.  
Hope to see you at Latta this Saturday the 19th. 
Thanks,
Clarissa

It was a tremendous success.  We had a sharing of ideas and recipes.  I learned how to make the perfect, and I do mean perfect, rice pudding.  It was so creamy and so smooth in texture that I just had to bring what was left home with me.  Yes, I am trying to accomplish the recipe at home as well.  The string roasted chicken was divine and when basted with the mulled cider it had a beautiful hint of spiced apples and a deep mahogany color on the outside.  But, best of all was that we all had a ball cooking.  We were tired by the end of the day and so full that we forgot we still had an apple pie sitting on the hearth.  Everyone let out a collective groan because we all wanted to just stretch out and take a nap. 
I will admit that we had a ton of food left so I am cutting back the number of dishes for the next class so that we're not looking at so much food.  Of course, the hogs were ecstatic with our efforts since they ate very very well at the end of the day. 
So, the next class is January 28th and the main dishes will be beef stew and a skillet roasted chicken with fried sweet potato pies as dessert.  The title of the winter class will be A Warm Winter Feast. Stay tuned! 
Clarissa

The open hearth cooking class is this Saturday and I can't wait.  We have a full class so we'll have lots of fun.  I've placed the order with What's Your Beef  for rabbit, chicken, and lard.  Now I just need to go grocery shopping for veggies and dry goods and we'll be all set for Saturday.  

Clarissa

I met two visitors today and I need to post a recipe for one and the website for Carolina Gold Rice for another.  So, here's the website first:  www.carolinaplantationrice.com Make sure you order the Carolina Gold Rice and not the aromatic.  The Carolina Gold is the short grain that is fantastic when you cook it. 

Now the recipe for Chicken with 40 Cloves of Garlic.  This is one of those one pot family recipes that you can just set the pot in the middle of the table and let everyone go for it.  The garlic gets so soft you can spread it like butter over bread.  I tend to do a rosemary cornbread with this dish.

Chicken with 40 Cloves of Garlic
whole chicken (broiler/fryer) cut into 8 pieces
1/2 cup plus 2 tablespoons olive oil
2 bay leaves
10 sprigs fresh thyme
1 Onion sliced
3 Celery ribs, cut into 3 pieces each
1c white wine
40 peeled cloves garlic
Salt and pepper
Preheat oven to 350 degrees F
Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Cover bottom of pan with onion and celery. Place chicken on top of onion and celery. Remove from heat, add oil , wine, thyme, and garlic cloves to chicken.  Cover and cook for 1 1/2 hours. Remove chicken from the oven, let rest for 5 to 10 minutes.

Well, aching back in a good way. Just twirling the string to keep the chicken rotating really tells how out of shape I am. My back is killing me from bending to twirl the string. Yes, I'm too feeble to twirl a string for 5 hours. >.<  The soul cakes are divine.  Perfect little biscuits in the English style.  Definitely baking more for All Hallow's Eve next weekend.  The currants and spices make it the perfect biscuit to have with afternoon tea or coffee. 
So, the soul cakes will be on the menu for the 15th along with chicken and 40 cloves of garlic.  THinking about doing a rosemary cornbread to go with the chicken. 
See you at Latta Plantation for All Hallows Eve! 
Clarissa

Saturday I am going to test out a recipe for soul cakes for All Hallow's Eve.  I'm also planning to finally do the string roasted chicken.  I might do some beets with greens also.  I've been craving beets and Saturday will be a good day to do a pot of them. 
I'm really excited about the soul cakes.  They were given out to kids on All Hallow's Eve so that they would say a prayer for your relatives so that they could pass easier into heaven.  Recipe looks like a tea cake with currants.  I think I'll do some with dried cranberries as well. 
Clarissa

We're getting closer to the first Cooking with Sukey class on October 22nd.  I'm very excited about it.  The class has received an enthusiastic reception.  We always have a great time cooking.  I'm always amazed at how a hearth and bubbling pot can instantly bond strangers.  I'm hoping to learn from the students about recipes considered part of the southern tradition but have fallen out of practice due to our modern sensibility.  I'm pondering even trying to make hog's head cheese since I can get a hog's head from my butcher. 

Clarissa

Okay, I was planning to do greens at Latta Plantation to go with the string roasted chicken and hoe cakes.  But, as I walked into Harris Teeter I saw that the fall squash were in such as acorn, butternut, and pink lady.  I couldn't resist.  I had to grab the last butternut squash and a head of cabbage.  So, it will be butternut squash and cabbage instead of greens and turnips tomorrow.  Fall is in the air here with temps no higher than 66 tomorrow in Charlotte.  I'm looking forward to it.  A little lower dip and we'll be ready for mulled cider. 
Clarissa

Planning to do a roast chicken, hoe cakes, and poor man's rice pudding this weekend at Latta.  It's going to finally cool off for perfect open hearth cooking weather. 
Clarissa

School is once again interfering with  my blog aspirations. But, I wanted to let you know that I'm cooking at Latta tomorrow and the menu is rabbit ragu, mustard greens and skillet apple pie. 
Hope to see you there!
Clarissa

Okay, Irene was a non-event for us in Charlotte.  It did give some nice breezes while I cooked the pork jambalaya outside behind the kitchen.  The pork from What's Your Beef just adds a great flavor to the jambalaya.  LIke the pork chops I get from them this tasted and smelled like pork.  Novel idea that food should have a smell as well as flavor. Unlike the pork you buy in the supermarket that has no smell or flavor to enhance a recipe. 
Now on to Labor Day weekend and the Revolutionary War event at Latta Plantation.  Planning fried chicken on Saturday and Sunday will be either sticky chicken or chicken with 40 cloves of garlic.  I really need to make up my mind. 
Clarissa

Cooking with Sukey Workshop is now open for registration.  If you are a southern food history buff or have wanted to learn open hearth cooking skills, this is the workshop for you.  The first class is October 22nd.  Latta is hoping to give these workshops quarterly in the Fall, Winter, and Spring.  If interested please go to: http://lattaplantation.org/latta/index.php?page=events  Class will be limited to a maximum number of 10.  I can assure you we will enjoy a good time and sit down to some great food.  It will be a nice Sunday Dinner spread. 

Clarissa

Ian's last day at Latta Plantation will be August 31st.  So, I'm planning to cook jambalaya for him again on Saturday with chewy cake as dessert.  At least Irene is so far east that we won't have a monsoon blowing through.  We're also suppose to have cooler temps.  So, I think I'll cook in the kitchen Saturday.  First time since summer rolled in with 90+ degree weather. 
Clarissa

I did a tagine style chicken on Sunday at Latta Plantation during the Civil War Event.  Several folks asked for the recipe so here's a repost from October, 2010 when I first made it. 

Tagine Style Chicken with Cous Cous

Yesterday I finally got around to testing out a recipe I've wanted to do for almost a year on the open hearth. I have always loved Tagine Chicken and CousCous with cilantro and basil. Well, it's definitely a recipe that works out great in a gypsy kettle over the open hearth. CousCous of course is really easy. I'm posting the Tagine Chicken and CousCous recipe for Ian. I just want to remind everyone that this is a stew dish. I tend to pick whatever is lowest in price when it comes to choosing between green or black olives and if I use a lemon or orange in the dish. It's one of those dishes that just simmers and everything is edible in the pot including the seeds of the fruit used. You dress the cous cous with olive oil and chopped cilantro and basil to your taste. So, here's the recipe:
Tagine Style Chicken

1T olive oil

1 large onion, thinly sliced

6 garlic cloves minced

1.5t paprika

1t turmeric

.5t ground coriander

.5t ground cumin

.5t cayenne

1 cinnamon stick

2c stock

1 Jar pitted olives drained (green or black)

1c dried apricots (chopped)
A lemon or orange thinly sliced
2cans drained garbanzo beans
1 can diced tomatoes in juice

.5c chopped fresh cilantro

4 leg and thigh quarters

Heat oil in heavy large pot over medium-high heat and brown chicken. When chicken is browned add onion and garlic. Cover and cook until onion is tender about 10 minutes. Add all the spices and stir 1 minute. Stir in 2c stock, beans, tomatoes, cilantro, lemon and olives. Add chicken and bring to a boil. Reduce heat to simmer and cover and place in a 350 degree oven for 45 minutes.

CousCous
1.5c couscous
2.5c stock
finely chopped cilantro and basil
Preparation:In a saucepan, bring stock to a boil. Add couscous and stir. Cover and remove from heat and allow to sit for 20 minutes*. Dress with olive oil and fluff with fork and toss in chopped cilantro and basil.

*Be sure to allow the couscous to absorb all the water. In other words, do not lift the lid before 20 minutes have passed.

Latta is holding its Civil War Event this weekend.  I'll cook on Saturday and Sunday.  Saturday will be the tagine style chicken with cous cous and fried sweet potato pies.  On Sunday it will be peppers and onion sausages with sweet potato biscuits.  Of course, I'll see if there is enough okra to pan fry some.  I hope not all of it has gotten away and grown too big to cook.
I'm really looking forward to this event and hope to see you there. 
Clarissa

Of course it hit me while I was at House on the Horseshoe with the Royal North Carolina that I had forgotten to post it.  I blame the heat.  It's been so hot here that I believe some of my brain liquified and oozed out of my ears each night.  I was hoping it would not be triple digits this past Saturday but it was hot.  There were two bright spots, seeing everyone since Guilford Courthouse was awesome and the decision to get brats from What's Your Beef.  The brats boiled quickly in the tin.  Thanks to Jill for leading me through actually cooking in my tin for the first time.  I've been paranoid of it since I found out about it having the potential to fall apart.  Then I just placed the boiled brats into my Dutch oven so that they would brown by the fire.  They were delicious.  In fact, there was a guest from Dresden who commented on how flavorful they were.  So, hats off to Vic and John again for turning out a sausage that even a native German gave a thumbs up. 
Clarissa

It's been triple digit heat indexes for over a week now.  I was planning to do a tagine style chicken but canceled that idea to avoid moist warm air even if I am cooking outside.  Then it hit me, Latta has a couple of new Dutch ovens and one of the best ways to season is to utilize the Southern tradition of fried chicken.  So, I'll fry some leg quarters and I hope there are some red tomatoes to stew in the garden.  I'm also thinking about doing biscuits but it just depends on how quickly things heat up.  I am going to do one boiled thing tomorrow and that will be boiled peanuts.  I went home to Statesboro, GA and picked up some green peanuts.  So, I'll boil peanuts in the afternoon while the gold panning is happening. 

Ian is leaving to head back to his home state of Louisiana.  Last year he gave me a cookbook from Louisiana. I've had it but haven't cooked from it yet because I am not a fan of jambalaya or gumbo.  I do love the sticky chicken recipe in it though.  Well, Ian has specifically asked for pork jambalaya as his going away meal.  So, inspite of the triple digit temps over this long July 4th weekend, I will cook pork jambalaya for Ian.  I'll also fry more green tomatoes.  So, if you are able to brave the heat, stop by Latta Plantation and you can keep me company over a pot of jambalaya. 

Clarissa

The rabbit was fantastic today and Latta Plantation.  Perfect stew to cook under the shade tree was perfect.  Several visitors asked where I got my rabbit and I wanted to post that again.  What's Your Beef is where I get all of my meat.  Just give the guys a call, 704-843-5244, and they'll get it for you and cut it up anyway you want it.

Clarissa

Taking a quick break in studying to let everyone know that I'm cooking at Latta Plantation this Saturday.  Rabbit stew and Fried Green Tomatoes are on the menu.  With the heat we're having here in North Carolina I will be cooking outside under the shade tree. 

Clarissa

Trying to come up with a menu for Latta Plantation this weekend.  Leaning toward fried chicken and quail for Saturday and maybe smothered pork chops for Sunday dinner.  I definitely know that one day there will be sweet potato pudding for dessert.  I'll post more as the week goes on.

Clarissa

Yes, cooking on Saturday again.  Planning to do chicken and 40 cloves of garlic with a rosemary yeast bread.  Still debating about dessert.  Of course, it probably would not be such a bad thing if I skipped dessert this time around.  But, peach cobbler really would be good. 
Clarissa

I have no idea why I haven't done them before at Latta Plantation.  They turned out great.  Bob has planted onions and garlic in the garden but they weren't quite ready yet.  But, the chives were bolting with these beautiful lavender flowers on them so a handful of them and some radishes were added toe the menu.  The chives turned out better than onions and garlic would have I believe.  Used some stevia Bob had growing in the garden also to help sweeten the skillet apple pie.  Stevia is definitely a wonder way to go and limit the amount of processed sugar used in a dessert. 
There are beets in the garden also so I hope they're ready in a couple of weeks when I go back out to Latta Plantation after I finish my history final. 
Clarissa

I know I have been remiss in posting on my blog.  Between publishing my cookbook, One Hearth, One Pot, and class I have been swamped.  But, I am cooking at Latta Plantation tomorrow.  The menu will be smothered pork chops, hoe cakes, and skillet apple pie.  Swinging by What's Your Beef to pick up the pork chops tomorrow after work.  Hmmm...I've actually been wanting to do a peach pie also in the skillet.  So, there's a chance last second I will do a peach pie with more of a biscuit topping in the skillet. 
Clarissa

Cooking at Latta this weekend.  Planning on frying fish and hush puppies.  I want to get this done before it gets too hot for it.  Thinking about doing butter beans to go with it.  I will probably change my mind again before Saturday though about the veggie. 
Clarissa