720K views · 6.2K comments | Peach Cobbler | Juicy Cobblers of any kind are one of my very favorite deserts. Peach, Scuppernong, blackberry, and muscadine and dew berry all make scrumptious... | By Cooking with Brenda Gantt | I'm going to make me a quick peach cobbler. Over here in this pot, I have two cans of peaches and a cup of sugar and a stick of butter and some water to cover the peaches. That's what I've got in this pot right here and I'm letting it just get hot and this peach flavor go all the way through it. So, if you want to see it, come over here and I'll let you look. We're fixed to bake the dumplings that go in it. Here it is. They're canned the peaches and some water, butter, and sugar and you you want enough you want enough juice in there so that your your dumplings have something to you know it'll soak it up. Alright in here I've got two cups of plain flour. Uh two tablespoons of a grease of your choice. I got laura but you can put in whatever you want. I will put some buttermilk in there. Now this is where you can't measure on the buttermilk because I don't know how much it's going to take. We're going to mix this all up and we're going to make dumplings but I don't know how much buttermilk I need. I wish I had to open that before I got my hands in this but I didn't. I did not. Somebody told me the other day, this is the whole buttermilk. No, this is low fat. I I like the whole buttermilk. It's thicker and better but they didn't have it. Alright and I'll stir that around we're going to put just a little bit of in there at a time because we're trying to make a dough ball that I can roll about and we don't want much. So, if you don't have buttermilk, you can use water, ice water. That's what you could use. You could get you some ice water and make your dumplings. You don't even have to have the oil in it. You just have ice water and flour. So this is real versatile. Because you just you just can do it out of whatever you have. I fixed to drop this in that good broth over there. This butter berry is real thick. Probably getting a little old. But it taste good even when it's old. You don't want buttermilk hardly ever goes bad. You just keep putting bacon, your cornbread, your biscuits, whatever with it. I like that. I think this is going to be good. We're going to add us some more flour if we need to. I feel a little bit on the rushed side. I've got company coming. I just feel a little rush. Is coming right along. It looks like it's going to rain outside. We've had clouds today and all of a sudden it will rain. I mean it'll sun come out. And then the clouds come back out. So I don't really know what's going on. Somebody told me that it was supposed to turn cold again in the south. Maybe it is. I actually just do not know. I do not know. Alright, that's forming a pretty good bowl but not as good as I really want it yet. Seems like it wants to crumble around a little bit more. Maybe I need some more liquid in it. We'll see. I'm fixing to put some flour on it now. We fix to roll this out. You get a little flourish put on our rolling pin. Drop it. Drop it in our juice. I guess I could have this thing just a little bit wider. My rolling and my island but we just have to make do with what we got. Don't let me complain y'all. It's too much complaining going on as it is. Camo fold that over and do some more because I want to really work this good. I'm going to keep rolling. I'll be back in a minute. Okay, y'all. I finally got these things rolled out. And it was not easy. I just rolled and rolled. I don't think I'm going to need all of em that I made but here they are and I'm going to cut em out. I tried to get em as thin as I could and that's why it took me longer. Come on, we use that old ugly edge I am not. We're cutting out some dumpling shapes and we're going to drop em in there and they're going to cook in that good broth with the butter and the sugar and the peaches. Y'all, I went to the frozen department. I was going to get me a bag of frozen peaches. They didn't have one. They had frozen strawberries. They had frozen blueberries but I wanted peaches I'm going to put this little dough right here to the side. Use it for something else. Alright. So, I've got it cut this way. So, all I'm going to do is go like this and cut it this way in little dumpling shapes and I fix to put em in that broth. That's not as thin as I wanted it. It's a little bit thick. I don't know why I didn't want to roll up, Sophia. Anyway, I'm dropping them in. You're supposed to have your dumplings at a rolling bowl when you drop em in, okay? At a rolling bowl. I don't know if these are going to taste good or not because I like em thin. Some people like em thick. I don't. I like em thin as I get em. You know, I think it's all in how you were brought up, don't you? I think that people who are used to fluffy dumplings like fluffy dumplings because their mama made them that way and I like skinny thin dumplings. Why? Probably because my mama made them that way. I mean, what other reason could there possibly be? It's what we grew up with. It's what we're used to. There's not going to be but four of us here to eat tonight. So, it's not we don't need much. I can just take a meal off of anyone of the dishes I'm fixing. I bought this shirt long time ago. It's a man's shirt. I bought it to layer to the beach like for a cover up because I didn't have a beach cover up and I'd wound up just wearing it all the time. It's just a old shirt. I'm not worried with what happens to it. Alright, let's look and see if that's enough in there. I don't think so. We need a few more. Let's do it like this. Like I usually do. That way you can put in a bunch at the time. Okay. I hope I'm not going to be disappointed in how thick they are. Walt's not going to be here. He loves thick dumplings. Dallas like thin ones. You know, you just can't please everybody in your family. You just gotta do what you gotta do and if they don't like it, they don't have to eat it. I'm not making two different kind of dumplings today. I can tell you that. What y'all say? What y'all say? Just another another couple of these and I think that's going to be a plenty turn it down now about halfway and let that cook and then I'm going to take these scraps right here and pull em up together and I'm going to pour that those those dumplings when they get done I'm going to pour em in a casserole dish and I can put this on the top like for a little crust That way we'll use it all up. I really like blackberry cobbler. I like to go out pick blackberries and it brings back a lot of memories to me because we used to pick blackberries and in Andalusia we have that little little bitty baseball team you know the little little guys that go out there and hit T balls too well before blackberries come in season you've got dew berries they look just like a blackberry except they're bigger and they're a little sweeter than a blackberry and they grow on fits rose and in the ditches and all like that well these little boys is playing baseball they get out there and they can't play baseball for trying to find them a blackberry a berry on the side of the road to eat. They don't wash them. They just eat them just like that. Now, just eat it just like that. I'm going to roll this out and see if we can't get it done and when that gets done, we will the dumplings will come back and put it in our casserole dish. Okay, our dumplings are done and we're going to put em in this little bitty casserole because I didn't make a big pie. I made a little pie So, let me let you see what they look like. That's what they look like. We're going to put it in our casserole dish right here. Then I'm going to wash this big pot and put it away till the next time. I could just eat it like this without a top on it but I'm going to put top on it but you wouldn't have to. Okay? Got a little bit of juice left but I don't need it in here. Wind up cooking over. I got my oven set on 400. Let's put this over here because we're fixed to put a top of it. I'm burning up. It must be 80 degrees out there today. I mean, it is hot. Can't see any nail then. Is that better? Alright, take your your dough up. Is mine stuck? I hope not. Glory. Glory. Glory. Glory. Glory. Glory. This is not been a good day for me but it's going to taste good and in that was important anyway. Our attitude and how it taste. We'll close that up right there. Okay? You're saying Brenda that's so ready. I know it darling. I know it is. But it was made with love for you. It was made with love. Let's put a little butter on it. Get the back of the spoon. Smear it all around real good on that crust and we're going to sprinkle some sugar on that. And put it in the oven just til I say everything's done in it. Only thing we need is just to get this crust kind of crusty and then it'll be ready. Let's put some sugar on it. Let's sprinkle a little sugar on it. That'll make it taste good. Okay, that's enough. Let's put it in the oven now. And we're going to let it cook for till it gets brown and I don't know how long that's going to be. I might have cooked my dumplings maybe 15 minutes something like that in case you need to know My hair is sticking out. It is hot outside. I might have to go put me on a short-sleeved shirt, I think. Alright, y'all. That's it on the pie unless I show it to you when I take it out of the oven. I'll try to remember. When you got company coming, you can't you can't think about everything. It's kind of like when I cook for y'all on Sundays. I cook with my family on Sundays and I'm thinking. I showed them how to make it but I didn't show them how it looked when it got through. Alright. Well, bye.

622K views · 5.3K comments | The Simple Biscuit | My 3 Cookbooks reprints are now available. Get yours ordered - brendaganttbook.com or you can call Hoffman Media during business hours to order... | By Cooking with Brenda Gantt | Good morning. I've got me this much about two chicken egg sizes of I'm using Laura today. Sometimes I use other things. You use whatever you want to to make a good biscuit. So how's everybody been doing? And here's my buttermilk. I'm going to put in about two cups I guess. Cup and a half. Something like that. I've been doing great since the snow melted. I'm so excited that it's gone. I couldn't get out. I couldn't go anywhere. Um Because we're not used to driving in it in the south. We're not used to it. And so I'm glad it's gone. I don't I don't really I don't know. I I guess I think it's beautiful and it's pretty for a day. Maybe too. And then I'm ready for it to go. I'm ready for it to leave. As my mama used to say. Those tail lights look so good when y'all are leaving. In other words, when you get when you are become an empty nester, okay? You're you're an empty nester. You and your husband have gotten your children grown. They are gone. They are on their own. They're having babies of their own and you're excited for em and that's how god intended it But then they come back to visit. And you're glad to see them. Oh my gosh. It's wonderful. You just hug them and kiss them and cook good food for them and y'all laugh and talk and everything. And then all of a sudden the house gets to looking like a disaster area. Are y'all hearing me? I mean it's looking bad. You got clothes everywhere. Dirty towels everywhere. Some towels hanging up on your good furniture. Were they trying to drown? Anyway you just going to pull that around in there if you're making it. Don't work it too long though. I got my oven selling 500. But anyway your house get to looking so that it's driving you nuts. And you've run out of whatever you're going to cook. You're thinking well what can I cook today? Or what can I cook today? So finally you tell them so let's all go out to eat I'll pay for it Oh goodness. So you do that. But I am telling you. When they leave when the tail lights leave and you're exhausted. You want to get your house back in order but you can't. What do you do? Let me tell you what you do. You get down there in the couch on the couch and your husband gets in the lazy boy. You lay down on the couch and he gets in the lazy boy and he starts going to sleep. And then you rest. That's what you do. And you don't cook him any supper. You say well we're just going to eat some leftovers or something. I have cooked all week. I'm not cooking another thing. I know what you do. You know how I know? Cuz I'm a mama. I'm a grandmama. And I know how that that little game is played. So that is why in the Bible it tells the it tells the mama I mean the boy and the girl. To leave their parents. And cleave to your wife and cleave to your husband and why because that's how it's supposed to be so don't be sad when they leave thank god when they leave because that means that you did something right And that he has he has moved them on to higher ground. With their little babies. And 1 day that whatever happens to you it's going to happen to them too. Their babies are going to leave them and they'll have an empty nest. And you'll be a great grandparent then. And you'll get to hold them. They'll say to you sit down I'm going to let you hold the baby. They won't let you hold it standing up. Friends might fall or something. They're over parenting because they don't know yet. Okay here's how it get grease off your hand and everything. You just put a little flour on it and rub them together and it'll come off. And you use that flour later. You see it? You sift it and use it again. Here's my pan I'm going to use today. It's this one. My round one that I had it broke. Um I it is it's not doing well. So I've set it outside. I guess I could cook a baby some toast on it or something like that. But that's about it. Alright I've got my little can from my biscuit cutter. Y'all have seen a zillion times and I'm just going to cut my biscuit out. Like that. And I'm going to lay it here on this pan. And I'm going to do it like that. Alright. It's going to be quick and easy. We used to go to my mother and daddy's all the time and the mother always cook big and everything and it was so good. I love my mama's cooking. Oh I miss it. She was a great cook. Absolutely wonderful cook. And Daddy thought that he had to have a he just had to have him a dessert at every meal. I mean that just ain't that something. He he literally had a dessert at every meal. Mother would make sometimes she'd make a pie. Sometimes she'd make a cobbler. Sometimes she make a cake and sometimes she would make cookies or a some kind of pie like a chocolate pie or Uh she made a lot of pecan pies and coconut pies. I guess those were the three that she made the most. Pecan, coconut, and chocolate. That was her go-to pies. And they were all delicious and good. But in the afternoon well they had their they had their dessert after their meal every time. At supper and at lunch. A dinner. Uh but in the afternoon in their age they both took a nap. And they took a nap in the den in their chair. Do your parents do that? I don't do that yet. But maybe when I get older I will. Right now I I'm 79 and I don't know when I'm going to start taking a nap but I don't take them. But anyway mother and daddy would take the nap their nap in their chair. Their lazy boy chair. And so Daddy in the winter time he would read the like for instance the Sunday paper. Newspaper. And he would open that paper up like this. And lay it on his chest and bought it. He just had it like that and he did lay it down on him. And he said it kept him warm. And one day I was in there laying on my couch and there was some papers in there and I was kind of cold and my blanket wasn't right there with me so I thought I'm going to try what Daddy did. I'm going to put this paper over the top of me. And y'all it works. It absolutely works. I'm telling you. That's not quite enough. I'm going to get another little bitty skillet. Y'all give me a minute. I'm going to make just a few more. Let me get a little grease to put on the top of this thing so it won't stick. I'll just get some of this. Smear it around in there with So, anyway, that's what daddy did. Cooking for a crowd today so I want to make sure I've got enough biscuits. I'll do I'll do this little pan that'll make enough. Here's 25 right here. This holds 2five five across and five down. For all you math students in there. You multiply the length time the width. And how many you've got in that. So I've got five going down and five going across so that's twenty-five. You don't have to individually count them. Alright let do this one out now. And we'll have I think we'll have a plenty. Um anyway that that method that I'm telling you about with the paper it works. I think you see a lot of homeless people. In some cities not in ours. But in some cities you see homeless people that are in cardboard boxes and such as that. Well that's because that cardboard holds that heat in there. They know how to do. And they probably do like daddy. They probably covered up with some of that newspaper. Alright, we're coming right along here. And I'll put one in the middle. I'll just roll it together. I'm going to show you how your grandmother did it. She rolled it like that sometimes. Oop, there's one sticking out. She rolled it. She put it in her pan like that. And then she took the back of her hand and she pressed it down like that. Sometimes you could see her fingerprints in it. Alright, I'm going to put these on in just a few minutes and to cook a not quite time to cook them. I'm going to wait about 10 minutes. So during that time y'all just sit tight. We going to put them in the oven then I'm going to show you how they look when they come out. Okay? Be back in a jiff. Okay y'all. It's time to put our biscuits in. We're going to put this pan. I've got my let's preset on 500 for those of you who are just now becoming my followers. Let me tell you something. The reason you cook your biscuits. So 500 is this. You want them to cook real quickly. Now I don't I'm not fixed to time mine because it makes a difference on how thick they are. It makes a difference on how what kind of pan you've got it in. And it makes a difference what kind of oven you've got. If it's gas or if it's electric or wood or whatever. So you're going to have to look at your biscuits. And what you want to do is you want to look in there and see how brown they are. And So that's what you're going to do is when they get like you wore them you're going to take them out. I don't like mine real brown. I like mine kind of just light brown. If you cook a biscuit let's say you cook it at 350 degrees. Well here's what's going to happen. It's going to take a long time to cook your biscuits. Long a lot longer than 500 for sure. That every minute that that biscuit stays in that oven it gets drier and drier and drier. So you're going to have an old hard dry biscuit. So you you've got to turn your oven up y'all. Don't be afraid to turn your oven up. I do it a lot of times. If I'm cooking even a roast. And I've got it in my pan. I got my potatoes and carrots and all that stuff around it. And I'm in her and I want it to get done, I will turn my oven up to 500 degrees and I'll cook that stuff, it it's in my oven at 500 degrees probably for twenty, twenty-5, 30 minutes. Then I turn my oven down to 350 and I don't open the door and I let it cook. Because as the reason I do that is I want my roast to or whatever I'm cooking to get hot quick so I can get done. If I have on 350. It's going to take forever for the pan and the roast to even to get hot. Must less start cooking. Right now I'm going to while that's doing that I'm going to scramble these eggs right here. I'm going to turn them on high. I've got them beaten up so much. I've got bubbles on the top. I have heated up this pottery bowl right here. This what I'm going to put them in right here. It actually this is a pie plate. But it's a real thick one. And I've warmed it because I don't want to put my eggs in a cold bowl. Y'all you don't want corned eggs do you? Don't want four legs. You people that are watching this this morning, I hope you are following Cooking with Brenda Gantt. When you see Cooking with Brenda Gantt on your YouTube, look down under the Cooking with Brenda Gantt if there is an if there is another name down there or anything in real little letters under my name it'll have another name. And if it's under there that means it's not me. They've copied my video. But it's not me. And Sometimes, this happens. Um there's another name under there and the person's name that's under there, they don't even know it's under there. It's somebody else that stuck their name under there. And fooling them too. So y'all got to be careful. I'm telling you, you've got to be careful. Find my name. I think right now, the last time I looked and y'all have to help me with this. I think I had a hundred and like 39 000 followers so that'll help you. If you see it and you and they and it doesn't have that many followers. Well, you know, that's not me. I've got 139 on YouTube I think. That's what it is. I had to look the last week or two but right now that's what I think. I've got these eggs turned on high and I've got a flat thing that I've stirred them with and it's hard. It's a hard thing and I do this because I don't want my eggs sticking in there and I don't want to cook em slow. I want to cook em fast. That's how I do it. I'll be back in just a minute. Hey, see how they do it and I've scraped it. I I hadn't left it. I've done it the whole time y'all been over here. Just keep scraping the bottom. Pushing those little things up. I've got about 22 eggs in here. And I'm not leaving it. I did turn it down to eight. I had it on high til it could get hot and start cooking and then I turned it down to eight and I'm doing this while my biscuits are cooking. I'll I'll tell you something else. Here are my fried pies back here. And the reason I don't have foil over them. I've got a cloth over them is you want them to breathe. You only put foil over stuff that you that you won't not to breathe like I've got it on top of my grits right now. I've got four on them because I'm fixing to take em up. Here are the eggs. Don't cook em forever. When they get done like this immediately, pour Ooh I was heavy. That's a pile of eggs. And here's where it stuck just a little bit at the bottom. You don't scrape that part up. Sure though. I don't want my eggs to breathe so I'm putting foil over them. But you would put you'd put a cloth over biscuits. You'd put a cloth over fried pies. You put a cloth over cornbread because those are some that you want to breathe. Okay? Here are sausages. I'll we'll take the biscuits out in a second. Okay, they're ready. Let's begin the hot pan up. Alright, here they are. Is the square pan. And this is about how brown I like em. Now, you can do it on your own. Here's the round pan and see they're a little browner than the square pan and that's because there's two different, they're they're two different pans y'all. So, I'm going to take these out and put whoo and put em on top of here and then you cover em up and here's what I'm going to cover em with right here. Two clean cloths. You want em to breed because if they don't, they're going to get soggy. So, you put that one over and put another one on the top of it Keep it nice and warm. And then we are going to head out the door. Y'all can do this. Love ya. Bye bye.

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Lemon Tea Fried Chicken | MEATER

4.6M views · 13K comments | Country Fried Round Steak | Today's menu country fried steak, homemade cream potatoes, roasted asparagus, corn on the cob and chocolate torte cake. Yes today is Hannah's birthday... | By Cooking with Brenda Gantt | Morning y'all. I've got some round steaks for lunch. I bought some little packages. This one was four dollars and fifty-one cents and anyway so we got us some little round steaks and I'm going to fry them country fry them and Hannah that's what she wants today. And so round steaks are tough. Now I hate to say it but they are. So you really need to chop these really good before you convinced to fry them, okay? So here's how I do it. I'm going to open my steaks up. I'm going to put them on my chopping ball and I'm going to give them a good whack. Remember there was a videos not too long ago that we did that we said how did your parents and grandparents tenderize their meat and you know one of them was a bottle or like a drink bottle that you go up and down on. One of them was a saucer that you use the side of the saucer and one was a knife. I use a knife most of the time on mine. Alright, so we're going to have six people here today. I mean five. I'm sorry. Five people here today. So we're going to have everybody one steak with a few left over. They may not be left over. Somebody will probably wind up eating them. And I'm just going to put them together kind of tight like this so I can matter of fact I'm going to go ahead and cut them in two. I wanted to cut all my steaks in two. We're going to fry em like that. They'll fry, you'll fit in your pan a whole lot better if you do it that way. So I'm going to do I'm going to go ahead and do that then I'm going to tenderize them. I'm going before I cook them I'm going to salt them and pepper them and put some buttermilk over and let them sit for about an hour before I start actually cooking them Today's Sunday. You won't be seeing this on Sunday. You'll be seeing it some other day of the week but that's alright too in it. That is alright too. Alright, we got our steaks cut up in little nice little pieces here. And that'd be a good thing. Now, all I'm going to do now, I'm going to push em kind of close together so my knife hits everybody at the same And I'm just going to start. It's not going all the way through the meat y'all. It's just tenderizing. It's just putting it's breaking up those muscles. Breaking up those little gristles and things like that. It's actually in the meat, okay? Once you go this way or you can do it with a bottle of the side of a saucer. Then you can go come over to and do another way. And then you can crisscross them. And then we're going to turn them over and do them some more. Now I'm going to go crisscross it. I'll be over this way now. I'll be turned on this side. And they'll be so good and tender. The butter melts going to help and the everything. That piece right there, I can tell it's kind of tough. I'm I'm feeling it. You, I don't know if you can hear the difference. Alright now we're going to flip them over everybody and we're going to do the other side exactly like we did this side okay? Today's Hannah's birthday and I I text her the other day and I said tell me what you want for your special dinner. She said I want country fried steak, cream potatoes and asparagus. I said you shall have it my sweetheart. So hold on let me get this tenderized. Now what I'm going to do is I'm just going to fry them in in vegetable oil and then I'm going to take them up. But a way you could get them even more tender is this. Fry them in vegetable oil. You know, with your you put flour on the meat and all that and fry em up. Set em to the side. Take that grease that you have in the pan and make you some gravy out of it and then put your steak back in the gravy and let it simmer for a long time. Now, that's going to make it super tender but she doesn't want it that way. So, I'm not doing it that way. You know, when you have a birthday, you gotta do it like the birthday girl says, right? Right. Already diced up my potatoes. They are in the water fixing to boil until they get tender and then we're going to have cream potatoes with that. That's going to be so good. She love it. Okay, let's add our salt and pepper to em. I only salt one side but maybe I need to do two because salt lips tend to rise them also. Just put a little bit on this side then we put a little bit on the other. I don't put any garlic or any other kind of seasoning on my steak like this when I cook it. Uh all I want to do is taste the actual meat. Okay, I'm going to roll it over and do the other side too. Okay, now then I'm going to take my buttermilk and I'm just going to put just a little bit. If I can get it to come out, little bit on some of the pieces. This is going to help hold on your your flour and all that we're going to put on it, you know, for our butter and also going to tenderize this meat while I let it sit there an hour or two. Okay? That's it. Spread it all around. On each piece. Turn it over. Let some get on the other side of the thing. Then we're going to clean our surface up right here. Alright, but this one's ready to go in the bowl. This one's ready. Yes, you could have done this on a platter and you could have done it all kind of ways. This is how Brenda does it. I mean, who wants to do it any other way? Cuz I'm going to put my flour in this bowl too but not right now but I'm going to. Then I'm going to clean this up which won't take but a second. You want it all coated good though because that's what's going to make it good and tender. I'm fixed to run a sink full of water over there and clean as I go today so I won't have so much to do. We're going to let this sit here for about an hour and just marinate that good buttermilk and get tenderer and tenderer. Here's the asparagus I got because she said she wanted asparagus. When I got home, I put it in a glass of water because if you don't, they dry out. Uh as a matter of fact, as our grocery store, they have em in water and so I'm going to take these asparagus over there now and wash em good and we'll get busy with it. Okay, I've got my asparagus all washed up real good and I'm go lay it in our casserole dish like this. Now these these it excuse me. These end parts right here. They're tough. But what we do is we just eat it to the end and or as far as we can and we don't eat the rest of it. Cuz they are tough on the end sometimes. Well heck this may not fit. I mean I need a bigger casserole dish. Wait a minute. Let me get something outside. That isn't going to work. That Let's try this one. Okay. Let's start over. Okay. Now this. Let's try this and see if it'll work. Oh yes. This is much better. That other one's too short. Very short and not wide enough either. This is going to be two bunches of asparagus And there's a a lot in here. So they will be good for us. We're not going to cook them long. We want them kind of crispy crispy done. That one's tough right there. Cut the end off of that one. Okay. Now, what I'm going to do is cut off some butter to put all over it and let it kind of go down in there as it heats. And I'm going to put some olive oil on it. And while it is and I'm going to put a spoil over it. And then while it's cooking every now and then I'm going to take it out and flip it so that the ones that are on the top will wind up on the bottom. We want at least half of this stick in here. So they'll be good and buttery. Okay? Now take let's take a little olive oil and sprinkle that on there. So they're all greasy. You don't want them drying out. This will drip down in amongst it. And that will be very good. I'm not going to put any seasoning on it. I just want to taste the actual asparagus. But you could put some little onion powder or garlic powder on it. And that would be good. And I may decide to do it. But right now I'm not. Okay that's it with asparagus. You cover it. Cook it on a low temperature like 350 375 until they're really limp and done. That's it. We're also going to have today some corn on the cob. They have this for three for a dollar and I thought I just gotta have it. So it looks pretty. So what we're going to do, let me just tell you how you boil corn and I'm sure you already know but let me just tell you. Um you get your water boiling in your pot, okay? Real good. Hard. And you don't put your corn in there until it is boiling. If you sit your corn in your pot while the water's just warm and you're waiting on it to boil, your corn's going to be too done. And it won't be good. It'll be tough. It won't be good. So wait till your water gets good and hot. And then put your I mean boiling hot. And then put your corn in there. Y'all see that little this little black stuff here. Some of my new followers this this silk some of them are blacker than others like this is really black. When I was a little girl my brother and I would shook us some corn that daddy grew and we take that black stuff and wrap it up in a paper sack or make us a cigarette out of it. Wrap brown paper around it. We'd sit out there on the carport and try to smoke that thing and my daddy would laugh and my mama never said a word. She didn't dare. And and the good thing about it is that none me or none of my brothers ever smoked. We never smoked when we grew up. I guess we'd had enough corn silks that it turned us against it. I don't know why but anyway, that's how you do corn and daddy used to love field corn. This is not field corn. This is sweet corn but my daddy liked it hard and he liked it out of the field and he and it's called field corn. It's the kind that you would grow for animals. It's harder for chickens, pigs, cows, horses, that kind of stuff. Okay, here's our last one. Not going to have my five people. I've got six ears corn. Alright. What did you say? All the ears look really good. Every one of them. See there? There they are. I got them sitting in my drain thing right here. I'm going to cover them with some plastic wrap and put them back in the refrigerator until time to cook em. I'm just because you don't want em dry out. If you, when we shook corn at home, what we did is we had a big old bucket sitting out there and as you shook it, cleaned all the silks off that you could get off. We threw it in that bucket of water and that water kept it moist because if you don't, it will dry out. So, remember that. Now, we're going to get to making our either our cream potatoes or our meat. I don't know which one we're going to next. Let me show you something a little trick about cream potatoes. Put your mixer bowl down in the sink because you're going to be using it to cream your potatoes. Put your colander on top of it. Pour your scalled hot potatoes in the colander to drain let that hot water roll around in that bowl just a second so that it heats up this pan because you don't want your cream potatoes cold. Now, put your cream potatoes back in this pan and let's let's go over here and beat em up. That sun's coming in the window. I can hardly see y'all. Let me get back over here. Ooh. Goodness. Anyway, you want to then use this kind of your whisk the thing when you're doing your cream potatoes. I've already salted my cream potatoes when I cook. And again, I had plugged that in. I do this every single time, don't I? Don't I, y'all? I can't even see back in here because the light's so bright. It's coming through the window. There we go. Alright. You do not put anything in your cream potatoes like milk or butter or anything else until you get them fairly creamed. But now, if you like loves the year. Don't chew it. Don't chew it. Two cups of milk and I put it in the microwave and it's hot because I don't want to put cold invite you at the present. Alright, they're creaming up. They're, I don't know if I'll use all this but it won't matter. If I don't, I'll just put the other back of the refrigerator and use it for something else. Alright, let me go get my butter out of the microwave. This is one stick of salted butter. That looks pretty creamy. Let me show you. See there? That looks good. So now we're going to put the next thing you put in is your butter. And it's good and hot. So see there your your potatoes are going to be great. Alright. Now, then, look at your creaminess you've got right now. They look like this now. See they're creamy. Alright. Now we're going to put our milk. And we don't know how much. Just do it a little at a time. And you didn't you can figure it out. Oh yay. The sun's going behind the cloud. I can see y'all. Can you see me? Alright let's put a little milk in. You're only going to put this in a little at the time now. Cuz you're going to be judging how creamy you want it. My family likes it really creamy. They don't like them stiff. They like them kind of like ice cream. Now, I don't think I don't need much because we go. It's all good and hot. Okay, while that's doing, let me get my bowl to put em in. Let me show you what I did to my bowl. I put my bowl in the oven holds heat. So, I put it in the oven on 350 for just a minute or two so it can get hot. It feels good. Alright, we're just about three of our cream potatoes I'm going to taste them real quickly and see if we need some salt. And we do but not much. And I'll be playing. And do they look creamy enough for y'all? Yes, these are perfect. They are perfect, perfect, perfect. Okay? Now, you you pour em in this good, nice, warm bowl we've got Whoo. It's hot. You're not going to be getting cold. I tell you that. Boy, they look good, don't they? They are beautiful. Beautiful. I used red potatoes in case you're wondering. Bigger kind not the little bitty new potatoes but the regular size they looked about I don't know they were pretty big got like that something like that Boy, that's good y'all. Okay, I'm going to cover this up. I need another hot pan. I'mma sit it over there on the top of my stove to keep it warm until lunch. Okay y'all we're fixed to fry our country fried steak and then I'm going to church. Um here's what I did. I put some self-rising all-purpose flour in here and I'm going to coat each piece. It's been soaking in this buttermilk and I didn't drain it or anything. The buttermilk is still on it. I've got some lard in my skillet. You fry it with whatever kind of grease you want to fry it in. Just whatever you like. I'm going to flour both sides of it real good and I'm going to put it in. Now, when you first put it in, let me test this. Not quite hot enough. You want it to be fairly hot because if you don't, it's not going to crisp up. It's going to your stuff's going to fall off of it, okay? Let me get just a little bit hotter. Let me see what this does. Yeah, it's fried. Okay, that's good. You want to fry it on high. This is not something you're going to do slow. It's going to be a high heat. I've got it on at a seven and a half. This is why I cut it up so you fit to your skillet better and get more pieces in there. You don't want to overcrowd it better. Alright, let me get me out of plate. Just a regular plate. I've And then when you turn it, it's important that you turn the fracture that way. Not this way. You want to push up on it so that your goodies stays on your meat. And I'm going to just gently go under it. Take a fork and tilt it over. Don't be sticking it. Don't stick it with your fork. Alright, it's still on the eight. You want to get it brown on one side, brown on the other side, and it's done. And still got this one. It's not quite ready. I shouldn't have taken it up. Don't take it up too soon. Alright, this one right here is about ready. So is that one. So let me go ahead and flour with something to go in its place. It just doesn't take long. Take this one up it on our plate. This one up. Let's see. I'm going to cook it a little more on that side. I don't like to turn it over but I already did. And that's all it is to it and I'm just going to continue doing this til I get through and I hope y'all have a good day and I hope my dinner turns out good and maybe when everybody gets here, I can do a little video and show them show you them helping their plate to all this asparagus and everything else. Love y'all. Buh bye.

1.9M views · 15K comments | Potato Bowl | Good Sunday morning!Yesterday I fixed a Potato Bowl after my trip to town for groceries. I haven't been anywhere in several days because of snow and ice... | By Cooking with Brenda Gantt | Morning y'all. Listen, I just got back from town and I'm starving. So I'm going to do me a quick meal today. I'm going to do me a loaded baked potato except I'm boiling them. I'm cutting them in little chunks right here. And while this is boiling I'm going to I'm going to do some stuff to go on top of it. It's going to be so good. But I didn't want to I I thought about stopping and get me something to eat. And then I thought you know I'm not going to do that. I'm going to run home. It won't take me but a minute to make me something good. And so that's what I'm doing. I'm going to do two potatoes because I'm hungry. I just cut them down like that into force like that. And then when I cut them see I got four little cubes that come off at a time. And no I'm not peeling them. I just washed them good and that was it. I fixed to go while this is cooking right here. Uh oh, I dropped one. I had to get it up. Um while this is cooking, I'm going to go get comfortable but I wanted to go ahead and get this on because I'm hungry every minute. It's just one off. I want to eat it too. Anyway, I went to the grocery store then I went to get me a stir stick thing that you stir paint with. That's what I did. Alright, I'll be back in a minute. Okay, y'all. I'm back. Listen, while our potatoes are boiling, I'm going to saute me some onions and some mushrooms that I had, little bit of leftover mushrooms. And some olive oil. So, let's get those ready. It doesn't take long. You could anytime you're doing a I call it loaded baked potato but actually it's it's it's a boiled potato that's loaded. Y'all this little apron that is the first time I wanted and ain't it beautiful? That a follower sent me. Ain't it pretty? Look at this little thing that they appear at the top. How cute. Made a little flower out of. They're creative, aren't they? There's a little girl's name that I want to mention today. Y'all know I don't mention names or where gifts come from or anything like that. I I just don't I just don't want to do it. Don't want to. So, but I do have this. I would show you. There's two things right here. This is from this is from a granny. And her little granddaughter wrote this to me. Ain't that cute? I mean they're so precious. It says I made me some hot chocolate with my grandma. And it is so good. So so good. And I want to give you a mug. Love Stormy. Thank you. And she gave me a a pretty mug. I don't here it is right here. She gave it to me. Thank you, Stormy. Little children like to sit here their names call. We adults, we know we don't need to but anyway, I thought that was real cute. Really pretty. Um Alright, let's turn the aisle on over here because it won't be long. Those potatoes will be done and here I'll be messed up. I brought my plant as you could see right there. I had it in there in the dining room and I walked by it this morning going one room to the other and this little leaves were just hanging straight down because it's so thirsty. So, I just put set it up under the the faucet over there and gave it a big water I Alright, so we're going to have two potatoes. We're going to have one whole onion and we're going to eat all of it now. We gotta eat it all. Y'all going to have to eat it all and we're going to put some mushrooms on it. Whatever kind y'all like. That'll be a good thing. And then we're going to do some butter and sour cream and maybe some grated cheese and we're going to have this giant loaded potato that I'm going to enjoy. The only thing missing off of it would be that I like on it. I like bacon on mine I ain't got time to fry bacon this today. I just have to do it like this. Okay. Put this in. Now, we're going to get out our mushrooms. Let me go get those out. Turn our eye on high. You know what? I did decide to do something. I decided that I would put an egg in here and boil it while I was boiling my potatoes. And that'll give me some protein and then I'll have a well-balanced meal. I just cut my finger a while ago So I'm applying some pressure to it. It ain't too bad. Maybe just a couple of 3 inches. I'm kidding. It's just a little spot right there. I'mma hold it tight. It'll be okay. Not the first and not the last time that I burn myself. So now let's do our mushrooms and here they are I've already eaten most of I'm going to rinse them off. I like to rinse my mushrooms off. I know you're not supposed to but and I think the reason is is mushrooms absorb They absorb any juice that you put on them. Wow. If you put salt or something like that on it, it absorbs it. Alright, let's cut this up. And some paste it and we're going to kind of saute them in there with the onion. So what do y'all do for a quick meal? What do you do for a quick meal? Hm? There you go. You can see the onions now. You can't read with the flavors but you can see the onions, can't you? Do y'all do a sandwich? Is that something that you do? Uh I have done peanut butter crackers before for a meal. I'm having to hold this peculiar light because I don't want to let go of that I'm holding it like that so that's Get you in there. I've got something else I want to show y'all that I've done. And I'll probably film it this this afternoon or tomorrow and I'll show it to you. Something I made. Are y'all following Cooking with Brenda Gantt? You're not following the fake one, are you? Look up under my name. Look up under Cookie with Brenda Gantt. What do you see under there? At the top. You see somebody else's name in there? Sometimes that person's name that you see in there is not even they're not a scammer. That's somebody that scammed them too and put that other person's name up on your mind. I've got a little bit of butter here that I'm going to put in here. You remember the other day I told you it was so cold in my house that the butter butter wouldn't even melt. So, I had to put it in the microwave to get it to melt. I'll be back at you. Come over here darling and look see how good this looks. Let me quick turn it down for you. Look at that. Some good onions and mushrooms and that was so good to me. Little butter and olive oil on it. I just tasted our potatoes. They're not quite dry. So, let's while this is doing, let's grate up just a little bit of cheese to put on top of our potatoes just a little loose midget. This is sharp cheese. And that's good for us. Alright, now I want you to think y'all always saying make something healthy. Well, I don't want much anything much healthier than an onion and some mushrooms and little olive oil and a little cheese and little potato. You know I was reading something one time and it said that oh I'm sorry I didn't get you around here and it said that if you didn't have anything to eat but potatoes and milk that you would be fine to survive and I've also heard a lot of people say they'll be worried about the children not eating anything and eating you know just won't eat and I said well listen long as he'll eat peanut butter jelly sandwich, they're fine. I ate a lot of those growing up, did you? Matter of fact, in the summertime, this is still bleeding a little bit. I'm trying to mash it. In the summer time if we ate sandwiches it would be these are the ones that we ate in the south and I don't know what y'all ate this what we ate we ate bacon lettuce tomato sandwiches that was first on the list hamburgers pineapple sandwiches and banana sandwiches and peanut butter sandwiches but I have seen the day when this is done I have seen the days when I ate Mayonnaise sandwiches. Just mayonnaise. That was it. Not only did I eat mayonnaise crackers but I ate mayonnaise sandwiches. You just slathered on both sides and put a little black pepper on it and it's so good. Anything to fill us up I reckon you'd have to say. Let me taste one of these potatoes and see if it's Oh my goodness. We're going to see if it's done. I don't know if they are or not. Let me cut it into with this spoon. And see what's happening. Oh yeah. We'll let it cook a few more minutes while we're deshell this egg. Hey y'all. It's ready. Let me move you over here. Let's decorate our potato. I've got me a bowl to put my potatoes in. And I like to take em right off the out of the water because I want to pipe it hot and they are and I'm going to put em in my bowl here Somebody said the other day they couldn't see because of the words at the bottom. Well that's you you gotta get somebody to take that off. It's I'm not doing that. It's it's on your phone y'all. It's a it's a button you press or something that puts the words up there. I don't have a thing to do with that. I can't help that. Alright. Now, I think what I'm going to do next is put on my cheese because I want it to melt. I'll put my cheese on there. I'm so excited and and this is better than eating out. Oh my goodness. Okay? And here is our egg which my fingers causing me not to be able to work as well as I usually do. I'm going to cut up this egg right there. Into some little pieces. Alright, that'll be our protein. So, we've got our potatoes which are good for you. I know some of y'all don't like these but they're good for you and I've got some cheese and an egg. Now, we're going to put on our mushrooms and our onions on top I salted my potatoes as I cooked them. I forgot to show y'all but I did. Alright, spread our little onions around when they're real hot so that'll help melt the cheese. Mm mm. This is called Potato Bowl. Is that what y'all call it? A potato bowl. Add a little pepper. I'm going to add a little salt. My mouth's watering. I'm so hungry. Goodness gracious. We're going to get us some sour cream. I like sour cream on mine. If you don't, that's okay. I'm going to mix it around a little bit. Soften it up. Put me a big dollop on there. I like it. Alright and I'mma put the rest of this butter that's in this bowl because I need to wash this bowl. Get it down in there and let it melt. Okay. There it is. A potato bowl in just a few minutes. It didn't take long at all. Okay. I'm fixed to sit down and I am going to eat my lunch and I'm glad that I didn't go out to eat today. I'm glad that I came home. If I had thought about what I was going to have, I would have taken my sour cream out of the refrigerator and let it get room temperature I don't know about y'all. But I like my sour cream kind of warm when I'm putting it on the potato by the time you get everything on there. Your potato's cold. So this way if you take it out ahead of time mine's mine's doing good though. Have you do you go to a restaurant and order a baked potato? And when they break it out there to you. They've got a cold pad of butter that won't even hardly melt in there. I love potato bowls. Fix y'all one. Bye bye.

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1M views · 10K comments | Bok choy soup | When I was growing up I had never heard of bok choy soup. But I had heard off collards, spinach, turnip greens, rape, and curly leaf mustard. Mother... | By Cooking with Brenda Gantt | All. I just got back from town. I needed a few things. So we're going to make a bok choy soup. So I want you to be with me and we're going to make that. And so what I've got is you remember the other day when I cooked those little chicken wings or that the little chicken trumettes. Well I put the rest of them in this water and I'm going to boil it. Now you can make your bok choy soup with bolt chicken broth. But since I had chicken and I'd rather eat my own chicken broth. I'm going to boil it. And when it gets done we'll we'll just keep on and we make it some big old bowl of soup tonight. I'm going to go put on some more comfortable clothes and I'll be back when the chicken's done. Alright y'all. I went back there and took my coat off and took my hat off and put me an apron on. I'm ready to roll now. Alright, so our chicken has been boiling and it looks good and tender to me. Uh I don't I fix to put it in this platter right here. These are just those little drumsticks that come off the end of wings. Um I bought a pack of the other day. Today, I fried me some. Uh the other day I fried me some and I this is the last of em right here. You know, when you're like me, you can food goes a long way we should got a big family to feed feed it it's it's it's harder I'm a little kind of cool just a little. Let's see where I can get to where y'all can talk to me while I'm doing this. Can y'all see that? Um I'mma just look at that. I want you to look at get over here where you can see. Let me turn this light off of this one on and maybe that'll help to put some shadows off of everything so we can see down here on this meat. It is literally falling off the bone. I did like that. And it look at that. It just falls right off. See that? These are those little drumettes I guess they call them. I don't know. I want to em off or separate them like this and then put the bones out and this is going to go in our bok choy soup. Y'all I'mma tell you what. When I was growing up, we had never heard of bok choy. We we didn't know a thing about stuff like that. We knew about collards and we knew about turnip greens and we knew about cabbage and I knew about brunch sprouts but I never, let me show you what I got. This is my bok choy plant. Right there. And we going to sprinkle some ginger in our soup and stuff like that. I was reading about bok choy and bok choy soup. And they said if you've got the flu or if you've got a really bad cold or something like that to fix you some bok choy soup with some ginger in it. Now I all I've got is the ground ginger. I don't have any fresh ginger. But that's okay. I'm sure it'll be delicious. I'm sure it will. I watched while this was cooking. I watched a little of the news. Y'all it's going to be so cold in Minnesota. Uh it's like seventeen degrees below zero and that is not the wind chill factor. That is the temperature. I'm I how do y'all keep warm? I mean what do you do? You I guess you don't go to work or anything. You can't to get it. You can't get out and work. But I guess if you're work at a hospital. Some they may what they may do is just the employees don't go home. They just stay at the hospital. They they find them a bed somewhere. I don't know what y'all do. I I it just I can't I can't believe it. It's so cold. They say we might get a little snow but I doubt it. I doubt it. We don't use get stuff like that in South Alabama. We just don't get it. I spent a long time in town today. Uh I I met some followers. They were in town. And I I just kind of took my time. I drove slow and got there and did my shopping and did what I needed to do and I thought well I'm going to go home and make some of this bok choy soup. And that's what I'm going to have for supper. I know one lady that's a friend of mine. She she goes to the grocery store every day. And buys what she wants to eat. She goes back and fixes it. And it is kind of exciting because you don't have to have a list except for what you need to go in your dish. Alright let this cuddle a little bit. Let me pull the meat and separate it from the bones. I'm cooling it right now and we're going to build our soup. Y'all since I'm just doing a little soup. I mean I'm not doing much. I'm not using all of this. I think I'll make me some bok choy chowder later because tonight I'm just going to do the soup. I'll do one more and I'm going to go over there and wash it real good and and cut it up. Cuz if I can find a place to wash it, I've got dirty dishes in my sink that I need to be Good one. When you stay going all day, you can't get all that stuff done, can you? Okay? Okay. I'm going to cut this up. I've only got I put out five things of it. You can eat all of it the green, the stalk, everything. You can eat it all, okay? In your soup. I am having a little bit of a earache and I hope that it will be better tomorrow. Uh it's not actually my ear. It's my jaw bone. I wondering if I'm sleeping wrong. It's right there. Where that? I can hear it making a noise too. Am I falling apart y'all? Do sometimes do you feel like you're falling apart? Oh goodness. But anyway I did I told y'all that I went to the dentist. And had him to check my teeth and make sure it wasn't my tooth. He told me no your tooth your teeth look good. They did a X-ray. And he said I think it's your jawbone or either that muscle is this attached to your jawbone. So I've I've I've already taken one week of a steroid and one week of antibiotic it's not better. So I I don't know what my next step is. Um I put I put that in with my broth from my chicken. And I'm fix to put in some salt and pepper and I'll tell you what what spices I'm going to put in it. I gotta turn on. I put my chicken back in there. Okay, come over here. I also am going to put in just a couple of mushrooms. I got the brown kind. Right here. The whole mushrooms, portobello, baby portobello. Sometimes I get the white but I'm just going to put two because they're really big. They're big. So, I really want big. I love mushrooms. Far as I know, they're good for you. I'm tempted to when this gets tender to put milk in it. I I love milk. I love chowder soups. The ones that have the white in it and and all I'mma put some butter in it also. And this is going to be my supper tonight. One time I was in the grocery store and I said I wish I would invent a new vape. Something I hadn't had before but really there's a lot of meats. It's just that I I hadn't had I'm going to put salt and pepper in there. Not much. You can always come back and put you some more if you want to, okay? Just put a little pepper. I'm going to measure this because I I don't want to get too much on the ginger. I've just got ginger but if you've got the fresh, you can grade yours and put it in there. I don't have it. I'm going to put let's see what this is. This is a teaspoon. You know, I'm I ain't got a recipe y'all. I just get in here and I taste it and see how it's coming. Y'all do that. I'd rather take a beaten as they say is to have to get out all those measuring spoons and measuring cups and that kind of thing and if I feel like I need more, I'll do it. It didn't call for time but I feel like it'd be good in it so I'm going to put a sprinkle or two in it. Okay? Now, I'm going to put in some onion powder. You could just saute onions if you wanted to and put sauteed onions in it. I think that would be good and put em in there after they get tender and I'm going to put just a little bit of garlic which my garlic's kind of clumping up. See, it's it's it I'mma see if I can get it loosen up in there a little bit. I pour it my hand. Oh my gosh. We'll put that much. I'm going to grind it up in there. There we go. Let's let this cook a minute. The chicken's done. The mushrooms don't taste long so all we all we're going to do is wait on that. Probably I'd have to say I don't know if the the green will get tender first or if the steam will. But something will and we'll eat a bok choy soup. It's strong. My nose has still got a a bruise spot on it right there in it. Right there and right there. That's for that sleep apnea machine I guess. I I don't know what else it could be. Let me get my hand off. I have no idea. None whatsoever. Y'all when you go to bed up there in Michigan, let me talk to my sweet Yankee friends. Y'all go to bed up there in Michigan. If you've got a a husband in there or a wife, y'all cuddle up. Put your feet together. Put a blanket up under that sheet with you. If you've got a heating pad, I'd plug her in. And I put it down there where my feet are. And just get up real close to each other. George and I used to like to sleep back to back. We put our back together and sometimes we didn't do that we slept I called it sleepy like a puzzle because I will be able to turn his back to be and then I'd scrooch up close to him and where his legs bent I'd put my legs up in there too and we'd keep warm that way okay it's boiling so I'm going to turn it down now and let it cook till it gets to the then I'm going to taste it and if I feel like I need to add something else I surely will but you can't take salt out. So, kind of just put a little bit of that in to start with. Anyway, let's see what else happened. I I five ladies today that were at the coddle house. They all went shopping and they had the best time. They said they went to the the Christian Center which that's the thrift shop. Everyone of them said they bought something. So they just had a great time and they're fixed to go out to eat tonight. I don't know where they decided to go out to eat but they're they're going out. One of them is pregnant. She's going to have twins. And I said well y'all don't don't be eating any candy and stuff now. You don't want us babies to be hyper. I don't know if that. She's they said oh that's the problem. She loves candy. I said well she maybe is quitting eating it. Anyway. Alright. We're going to be back in a minute and we you're going to eat soup with me tonight. You're going to eat soup with me tonight. And that'll be that'll be good. We'll have a good little soup. The people in the north I'm sure y'all's houses are warm because you're probably used to it. Do y'all cook one pot meals like this? Just cook some soup or spaghetti or something that's a beef stew, beef stragging off, chili, vegetable soup, chicken soup, chicken noodle soup, all those one-pot meals. I don't know if I told y'all this or not. I think I did. When my children, I think I did. I'll probably tell it again but some of y'all are new. Got a lot of new my husband George had to go to a workshop that was about two hours away from this house and they were going to spend the whole weekend the whole night I mean you know spend the night the whole week and so we have a fireplace in here that time I didn't have a wood stove we had the fireplace a wood fireplace and he had stacked up a lot of wood on the front porch so that I would have it while he was gone he'd already cut it got it split and all that for me and the children were little and I'm trying to think how little they were I'm not really sure I think they were well they were big enough to play cards so I'm going to say there's two years difference in their ages so I'm going to say they were maybe seven and 9 or something like that and an ice storm which is a rare rare thing in South Alabama hit Adalusia and it rained first and the sleet, the ice came down and the ice was that thick on the roads. It it it went all over the trees and made beautiful icicles and the leaves had if you pulled off piece of ice off of it, it was the shape of the leaf. It was actually gorgeous. It was like a fairy land. It was so beautiful but it was dangerous. I you couldn't go outside and the the the trees were so heavy with it that you the limbs were cracking and breaking and you could hear it. It was actually dangerous to walk out the door. And here I was with two children. No electricity. And remember I have no water when my electricity's off because I've got a whale. No electricity. No water. No heat. But I'm a survivor. I will find a way to take care of my babies. I'm kind of like one of those mama bears. George has some biscuit. That's a big roll of that plastic stuff clear. And I took that biscueen has some duct tape and I taped up off every room. The only room that that we could use was the kitchen because you couldn't you know the bathroom you could TT in the pot but you could flush it so we just tried to just leave it in there and stood the top it was terrible anyway we had this room and that dining room in there that's all we had and everything else I bisqueened it up so that we had could just keep these two rooms warm with that fireplace and so I told Dallas that Hannah to help me and we took a mattress off of one of the beds in the bedroom and drag it down the hall and laid it in front of the fire blankets and pillows and all that stuff all over where we'd have a place to sleep where it was warm and we had a dog. His name was Major. He was a half German shepherd and a half-hound dog and he came in and he slept with us Anyway, we I got hungry. They were hungry. We were all hungry. And so my stove wouldn't work. We didn't have gas so my stove wouldn't work because it was electric. And so I got one of my big old black pots like that. Right there. That one right there. But it was bigger. And we went outside and broke off a bunch of icicles and stuff from right around the edge of the house put em in that pot set that pot on the fire so we'd have some water and I started cooking and I threw in everything I could find you talking about a crazy soup we had it I don't know what all I threw in there anything that was edible that's what I threw in there it mighta had two or three meats it mighta had one potato I no. I don't even remember what I put in there. But I cooked on that fireplace. That whole week. And we just kept that soup hot. Kept put adding stuff to it. And that's how they used to do long time ago. That's why stuff didn't go bad. They would eat on a pot of beans a month you just kept them hot and no bacteria could grow and so anyway when George came home finally got home I had one stick of wood left on that porch. That's all. I taught him how to play Gin Rummy and we played Gin Rummy with the cards and told stories and played with the dog and ate and loved on each other and slept all together. The dog in Dallas and Hannah and me. In the same on the same mattress in the same place. All of us were laying in there. That big all dog in us. But you know what? Sometimes when we think back at our memories we made a memory and we made a memory out of a bad situation and I'm sure that some of you people in the north when you get through with this adventure it's not an adventure is it through with this terrible situation that you're fix to be in you will have made a memory alright to tell your children and grandchildren about the year in not January of 1925 when the ice storm hit and the frigid weather hit and so you'll be able to tell em that you will. Miss Gant, George's mama, sometimes I was afraid to eat at her house because I wouldn't raise like they they did. She'd have something on the stove and it sit there for days and we'd have to eat it. It was like a soup or whatever. And she's in the morning when she got up. She'd bring it to a bowl. She said I need to bring this soup to a bowl before we eat it. She'd boil and boil that soup. She's I guess killing bacteria germs or whatever. I don't know. But I ate it. I was married to her son. I knew better not to eat it. Let's let this cook a while and I will get back with you and we are going to eat some bok choy soup. Well I just tasted it and it needs another teaspoon of ginger so I put it in there. Hey y'all everything's tender y'all. Let me get some in here so you could see it. I was reading about the bok choy soup while y'all were while it was getting tender and it said that it's really good when you're sick. Now, I'm not sick but and it also said sometimes you can add just a touch of maple syrup for sweetness. So, let's let's do that. Let's add just a scoop of this. Not much of this. That's all the because that stuff's strong. Now I've already tasted it. You know I have because I have to taste it to make sure it taste right. So I added what I added more of is I added more ginger and more salt. That's what I added. Uh it needed it both. It doesn't look that good, does it? It doesn't look so good but you know what? It's kind of like us. We might not look so good either but we're pretty good old folks, are we? Oh lordy. Alright so here it is. Got chicken, bok choy, mushrooms, chicken broth from the good fresh chicken and ginger and salt and pepper and garlic and a little thyme and that and that maple syrup. So I must take the broth first. That'd make anybody feel better if they had a bad cold. Okay, let's get a little bok choy in there. It's good and tender. It has a real different flavor than what I'm used to. But I like it. I like it. And I hope it'll be good for my body. Lot of y'all have been asking about what can we eat that's healthy. What do we eat that doesn't have sugar. What do we eat that didn't have this or that. Well here you go. This is healthy. It tastes good. And I like it. Talk to y'all later. Have a good night. Rest good and Yankee friends. I feel for you darling. I do. Y'all keep warm. Keep safe. Love you. Buh bye.