In 2023, Beth Finnell (The Press) got together some downtown locals- Angie Schuelke (Indigo), Christy Goza (Bank of Cleveland, now Builtwell Bank), Rob McGowan (Mash & Hops) and Michael Poore & Clay Walker (Catch Bar and Grill) to share an idea. And that afternoon with a few great minds and a bottle of vino- Witches, Wine …
Gilliland’s Peach Orchard is located in Cleveland, TN and I am pretty sure they have the best peaches in world. People come from all over for their super sweet peaches. This year I decided to make a run of peach jam. And at the very last minute, I decided to throw in some vanilla paste. …
We didn’t choose the pink, the pink chose us.
Canning methods can be very controversial. My Memaw Young pressure canned everything and my Nannie Logan was terrified of a pressure canner and she water bath canned and froze many of her vegetables so I have experienced on both sides of the coin. There are some really strict Ball Blue Book canners and there are …
I grew up with a huge garden at my Memaw’s house, probably close to a full acre garden. Summer weekends were spent harvesting vegetables and preserving for year round use. We sat on the front porch breaking beans, topping strawberries, hulling peas and cutting okra. We couldn’t all fit in the kitchen, and with the …
This marinade is very versatile. I have used it for Asian inspired meals as well as meals that are just plain American, like steak and potatoes. The first time I put it together, I marinated boneless skinless chicken thighs. Jay threw them on the grill and it was the best chicken I had ever eaten. …
There is nothing better than homemade stock. There is no measuring in this recipe, and because of that it never turns out the same-and that is okay. A few months ago, for some reason, I had an over abundance of celery scraps. I threw them all in the pot and was worried it would overwhelm …
Never underestimate a good trifle. I have taken this to dinners, parties and picnics and it is good every single time. I am not a baker. I love to cook but baking is more of a science, so I leave that to my daughter, Logan, who is a tremendously talented baker- thank goodness, because we …
I absolutely love soups and I have only one soup rule – never use water. You can use broth, coconut milk, wine, tomato sauce, tomato juice, anything, just do not add water. Water dilutes the flavor and with a soup you are trying to build flavor. You could add this soup to a slow cooker …
One of my favorite parts of summer is fresh, ripe peaches straight from the orchard. This recipe celebrates the peach and pairs it with basil, tomatoes and your favorite cheese. You can make your own balsamic glaze by reducing balsamic vinegar by simmering on low until it is the consistency you are looking for, or …
