I don't know bout you all, but Sunday Supper is a big thing roun our house. Boy, we get ourselves all fancied up like and head on down to the local chapel for some good music and some o' dat southern preachin'. I am a bit worried that my stomach might be makin some awful big noises in church this morning, cuz I know my mind'll be wonderin', thinkin bout that yummy supper waitin for us at home. I am goin to share one of our finest recipes with you all today. Enjoy!
- one-fourth cup butter
- two cups finely chopped celery
- one-fourth cup finely chopped parsley~it might jest be a tad easier to chew it to the right consistency
- two cloves garlic, finely minced
- one bay leaf
- two carrots, chopped
- two tablespoons flour~get that kind like you use for bread. Dandelions an daisies just don't work as well. But, they do make it a tad perttier.
- one cup broth
- one cup dry red wine
- three tablespoons whiskey (mind you, we keep it roun just for cookin.an' ailin. Them fancy folks call it 'cognic' but they just stick their fine nose in the air too much to admit what it really are)
- one pound ripe, red tomatoes, peeled, seeded and chopped~I just scoop em outta the wash tub after we wash the hounds in it. What's it called nowadays? Repurposed? Boy, it are what it are. Using your marbles, thats what it are.)
- salt and pepper to taste.
- juice of half-lemon. (I jest get the boy to suck on the lemon and spit it out. Saves me the trouble)
- one-fourth teaspoon nutmeg
- one cup wine (Grandpa's gooseberry wine is the best)
Dont that jest sound like a fine Sunday Supper? My mouth is a-waterin like a grizzly bar sniffin up a bee hive.
Speakin of Skunks: Pa started him a new blog too. Now mind, he's a bit more sophisticated then me, so's dont ya all be expectin recipe's an the like. Hed be mighty proud if'n you'd check it out. An if you take a yearnin to foller him too, Im fairly shore he'd puff up like a croc after a fine meal.