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Carol Perkins: A visit to Carol's Kitchen
Previous column: Fall Driving Trip, Part 3
By Carol Perkins
With too much time on my hands, I have become addicted to cooking shows. Not that I want to dash to the kitchen and whip up each dish, but I make plans to do so one day. The Pioneer Woman is so sweet that even if you don't want to make what she is cooking, you like to be in the room with her. She has been promoting her new book about her family this last week.
I also get another dose of Ree on the Holiday Cookie Baking Contest. She's so pleasant to the bakers who often appear never to have made a cookie in their lives. I think I want to be her.
One of the other baking shows is more about desserts. I like one of the judges, Nancy Fuller of Farmhouse Rules. She, too, is kind to the contestants when she tells them the bottom of the crust is soggy and needed to bake longer BUT the flavor is delicious. She also is an example of how a larger woman can look like a million dollars. I can brush off more than a few hours with these shows.
However, my favorite of all is a lady down in Andalusia, AL whose son-in-law suggested she post how to make her famous biscuits after many locals requested to know how.
She began with a video with step by step instructions, and now she has her own YOUTUBE show, "Cooking with Brenda Gantt." She is a former science teacher who is 73 and never slows down. The other day before cooking, she had filled a pothole next to her mailbox. When you watch Brenda, you feel as if she is your neighbor. I've learned to make biscuits by watching her. She might stop what she's doing to go to the door to let one of her grandchildren come and introduce you to her. She moves the camera around for the best views and labels her flour with a cut out of the labels, so she doesn't mix up the self-rising from the plain. You need to watch Brenda Gantt:
I've been doing more cooking than normal (haven't we all) but I found a recipe Guy loves so here goes.
Roll out pizza dough and then try to make it square. Brown sausage, onion, green pepper (no measurement). Pour over the entire dough and cover with shredded cheese. Don't make the dough too thin in the middle of the mixture or it will seep through. Roll like a jelly roll and put in a bread pan. Cook at 425 for about 15 minutes or until the bread is done. Slice when cool enough, but you want to eat it hot. Now you can say you've been in Carol's Kitchen!
Carol's most recent book, based on a true story, The Case of the Missing Ring, is available through Amazon, both paperback and ebook. You can contact her at email@example.com.
This story was posted on 2020-11-20 08:31:20
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More articles from topic Carol Perkins:
Carol Perkins: Fall Driving Trip, Part 3
Carol Perkins: Fall Driving Trip, Part 2
Carol Perkins: Fall Driving Trip, Part 1
Carol Perkins: Splain and Countersplain
Carol Perkins: Day trip to Green River Lake
Carol Perkins: I should have known better
Carol Perkins: Please Release Me
Carol Perkins: Poor me
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