Arkansas is the perfect place to try out this new health trend. Read all about the what, why, where and how here.
You’re stuck inside. You’re not working, everything is closed…you’ve got nothing better to do than sit on your computer (while the electricity is still intact) and read Eat Arkansas. There are worse ways to spend your time. So, why not give us the dish on what you’re eating! It’s a good day for some feedback, and that’s what we’re after here on Feed Feedback Friday.
What were you guys going on about last week?
SusieQ was assigned pies at her Thanksgiving feast. She tells us of her “Heritage Pumpkin pie, made with brown sugar & buttermilk. Also made a Coconut custard pie, recipes courtesy of Charleston Receipts Cookbook.” I’m gonna have to look into this Heritage pie business, sounds excellent. Raven’s Turkey Day featured some unconventional dishes, all of which sounded delightful. His “feast included homemade rigatoni with ricotta, homemade sausage and gravy. Amazing taste and so comforting.” Raven, got any leftovers? Kevin took his “father-in-law out for a wonderful drink at BO Midtown. Lee Edwards nailed it with the NY Sours.” Lee Edwards is a master mixologist. I don’t doubt this statement in the least. Big Fun made “two pecan pies for the T-giving feast — one my usual recipe (the one of the back of the Karo light syrup bottle and one the recipe off the bottle of Steen's dark cane syrup the redhead and I procured a little more than a year ago in New Orleans.” He found the Karo version delightful, the Steen’s not so much.
So what’s on your mind. Let us hear it.
Open. Good to see Bubba and the fellows. And Ms Lou Ann.