I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Monday, January 25, 2016

Mint Juleps

2 handfuls fresh mint leaves
1 cup sugar
2 cups bourbon
Water and crushed ice

Bruise the mint leaves and mix well with the sugar.  Pour the bourbon over the sugar and mint and allow to marinate.  Add 2 cups water and serve over very finely crushed ice.

Our friend Pete (Martha) Bird makes great mint juleps.  We visited her and E. G. in Tifton, Georgia, one late spring weekend.  We sat out on the grass in the yard enjoying the sun and drinking mint juleps. They went down so easy.  A couple hours later, I awoke to find that everyone else had gone in the house leaving me lying in the sun to burn on one side. They could have at least turned me over.
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