Because we could probably all use a little JT right now…😊
Our friend Marleah and her pal Patrice started a podcast. And the second we heard the subject matter, we were in! If you love good storytelling and are looking for a funky, uniquely Southern hub that talks about some of our region’s own “stranger things,” then The Strange South Podcast is for you. One fan called it “a haunted chicken coop for your soul.”
Sample stories shared so far…
Sweet Snake Serenity (live from Podx in Nashville)
Please tell them the D’Avanzos sent ya. 😉
For 10 years now, we’ve been chowing down on Cooter Brown’s Ribs — the best in the land IMO. It’s just plain luck that this rib shack is just down the road from our place. Friends coming over and no time to cook? Call Cooter’s. Honkey Hawg Memorial Day Weekend around the corner? Better order ribs early. Wet or dry (we say dry!), you may never bite into a better tasting rib. And p.s., writer Rick Bragg thinks so too. We could go on and on about their ribs, potato salad, Hillbilly Eggrolls, Cooter’s Cob and (my go-to) the Bourbon Peach Iced Tea, but you just need to get on over to Hwy 204 in Alabama and try for yourself. ‘Til then, read about our “neighbor” from AL.COM… The story behind Cooter Brown’s Rib Shack, a classic Alabama BBQ joint.
A handy little guide to being (and staying) happy. So many good tips in here – we read it twice…and then bookmarked!
Our garden has given us big, beautiful tomatoes this summer. And we are thankful. 🙂 We’re now sharing lots of them with friends and looking up ways to cook/store/freeze these ‘pommes d’amour’ to make them last just a little longer.
More tomato goodness:
Our favorite Tomato Pie can be found at Wildflower Café in Mentone. Moon, the owner, is one of a kind!
Here's a recipe we created inspired by Wildflower's...
SUMMERTIME TOMATO PIE
4-5 Fresh Garden Tomatoes (Red & Yellow), Sliced Thick
1 1/2 cups Balsamic Vinaigrette
1 Baked Pie Shell
1/2 cup light Mayonnaise & 1/4 cup light Sour Cream
3/4 cup grated Cheddar Cheese
3/4 cup grated Mozzarella Cheese
2 tablespoons fresh chopped Basil
1. Preheat oven to 350
2. Marinate sliced tomatoes in vinaigrette for 30 minutes and drain
3. Layer tomatoes in baked pie shell and sprinkle with salt and pepper.
4. Combine mayo, sour cream, cheese and basil in separate bowl and spread on top of tomatoes.
5. Bake 30 minutes or until lightly brown. Let cool for a bit. Cut into slices and serve warm with a fresh green salad on the side.