Some days a good tummy filling country meal is in order.
Today was one of those days.
Sauerkraut and wieners, country fried potatoes straight from the garden,
cucumbers and sliced onions also straight from the garden, corn bread

and pinto beans cooked to perfection.


BLTs are one of the most popular sandwiches in the world.

Here’s how to make the perfect one!

Start with four strips of a good quality bacon.
Place them in a large, non-stick skillet in basket weave pattern.
Fry until crisp but not burned!


I couldn’t decide whether this should be a garden post or a kitchen post, since the potatoes were dug specifically for potato soup (requested by grandson Zeke.)
This is one hill of potatoes from this year’s crop….nearly 4 pounds. I’m quite pleased with the yield.

Potato soup it is!!!


Nothing is more frustrating than getting in the middle of a recipe and finding that you have run out of an ingredient. I try my best to keep well-supplied with everything needed to put that perfect dish on the table, but sometimes I slip. It doesn’t help that I have three more cooks that use my kitchen and no matter how much I preach, they use the last of something and put the jar/bottle back on the shelf empty!

Fresh veggie time is just around the corner and I definitely want to be ready, so this coming week my kitchen is getting a complete overhaul!

Wish me luck!

My food pantry.


This is a recipe that I have made countless times, and I was surprised recently, to find that some of my friends have never even eaten these yummy treats.

I shall remedy that by posting my favorite recipe for them so that anyone who wishes can try them.


2 cups sugar
1 stick butter
1/4 cup cocoa powder
1/2 cup evaporated milk

Combine in saucepan. Bring slowly to a boil, stirring constantly, and boil for 1 minute.

Remove from heat and add:

1/2 cup peanut butter
1 teaspoon vanilla
3 cups minute oats

Mix well and drop (by desired sized spoonsful) onto waxed paper.

Cooks note: An eighteen ounce box of oats is exactly enough for TWO batches!!!