Like the French, I’m told, I think about lunch just after breakfast and dinner just after lunch. I read cookbooks like novels and even got a chance to write one, The HandyMom’s Guide to Grilling (Cool Springs Press). In my various incarnations, I’ve been a food writer, restaurant critic, broadcaster, drone-like manager and, now, a nonprofit CEO. Actually, that sounds a little grand. I run a nonprofit that provides basic household necessities to other nonprofits and their clients. I get to write grants, schmooze funders and work in a warehouse full of cool stuff that I get to give away. It’s a good life. What’s for lunch?
the south in my mouth 
Let me just say from experience that the wording on the apron (above) is absolutely accurate. Wowza!
The Husband Unit
I stumbled upon your blog when I was googling Sequatchie Cove Farm (we visited over the weekend). We live in Bridgeport and I enjoyed reading about the things we hold dear to our hearts locally.
Catherine,
So nice to meet you today! I couldn’t manage to attach a picture to this blog reply, so I sent it to you through your CRC email address. (@crcnashville.org) I hope it makes it to you.
Take care,
Shane
I love your website! The Stuffed poblano peppers were my favorite thing I’ve tried form what you have shared. Great pictures too!
Thanks! I love those peppers, too.
Catherine,
Just heard of a new Iowa-potluck dessert that merits exploration (and exploiting). I’m thinking of cherry with graham cracker crust and a chocolate cake… Of course, a quiche and biscuit mix, or peach and vanilla gets interesting..
My friend Teresa McGee, former head of HR for the Maryknoll brothers and fathers, and a devoted Iowan passed this on.
1. Take a pie (of course, it’s best to think of taste combinations first).
2. Invert into a rectangular cake pan (yes, upside down).
3. Surround with the cake mix of your choice.
4. Bake per cake mix directions.
5. Serve and marvel.
Love your blogspot, love your take on life and cooking and food and everything in general, I live in the pacific northwest we have 10-11 months of pretty chilly weather and not too much sunshine..Your columns really brighten up the months of dreariness..happy holidays, may god continue to bless you and your kin..I am trying your recipes to keep warm, it is suppose to snow soon in the mountains, brrr…your recipes are a great relief to that kind of weather..mary jane fondly…..
Thanks so much!
Hi,
Just stumbled upon your delightful blog I am working on a new project on the history of the South as told through the Southern table. It will be a story of plain people and of the multicultural and multiethnic roots of Southern food and Southern identity. Might be fun to chat sometime! In the meanwhile, I will peruse your archives.
All best,
Jamie S. Ross
Jamie Ross, how nice to see you are a fan of this blog. It’s one of my favorites. Somehow it always makes me feel good and I love Catherine’s take on everything. It helps too that she heads up an agency in Nashville that helps so many. Best to you.
Found your blog when I was looking for a picture of a tomato sandwich.
Immediately became a follower.
There is no cuisine quite so glorious as that found here in Dixie.
Found your Blog looking for Southern Funeral Foods. It’s really great. I am also Episcopalian and understand the silver, glass, etc. for receptions so well.
You’re too cute! Just love everything I’ve read so far. Oh, and The Husband Unit’s post was adorable..
Catherine,
Someone sent me the link to your blog after you posted about the baptism and I started reading past posts and I am addicted! This is just wonderful and I will be busy this fall trying out all the recipes!
Glad you like it!
Love your blog! As a college culinary student, I really enjoy your creative takes on thing’s, and your witty humor is an added bonus! I enjoy reading your posts, it’s a nice break from the hustle and bustle of a busy kitchen. Keep it up! It all looks amazing.
-Erika
Thanks!I’m sure you could teach me a thing or two!
I have been so sad, after losing my home, for about about two years and your writings have brought me joy and laughter.I’ve decided to starte cooking that mouth of the South recipe for pork chops,the pasta,and so much more. I see that you don’t have to be fat to eat Southern. Family from the South since 1600’s. Thank You, Patsy
what is you favorite food mine is parmesean chicken. your blog is really awesome I love it I love to cook with my grandma we are going to make green bread for st. patricks day
I’m the world’s least picky eater. I love everything, even liver!