Herbs, and other country messes, Which the neat-handed Phillis dresses.
I'm good at anything that's country - biscuits, gravy, chicken-fried steak. Look at me, for God's sake. I cook what I like to eat.
The food I've liked in my time is American country cookin'.
I like being Southern; I like going to Cracker Barrel - I mean, that's just how I am.
Mama was a natural cook. At harvest time, she would whip up a noontime dinner for the men in the field: fried chicken with milk gravy, ham, mashed potatoes, lima beans, field peas, corn, slaw, sliced tomatoes, fried apples, biscuits, and peach pie.
I was weaned on chicken-fried steak and hominy grits with goopy gravy all over. I loved meat and wore fur.
French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didn't start out that way.
I'm country through and through.
My folks were farm people from Nebraska, so I like home cooking.
