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“Bless your heart” – a Southern way to say you’re fat or not quite acceptable. If you only learn ONE southern idiom, it must be “Bless your heart.”

Southern lady photo from Big Mill B&B

Sweet Southern Lady Saying, “Bless Your Heart.”

You can say anything about anybody, then say, “Bless her heart,” and it is alright. “She certainly has fleshed up – she looks like a bale of hay – bless her heart.” It is the accepted retort if someone relays some sad or unflattering news about another person. The listener will then reply, “Well, bless his heart.”

Even my transplanted Yankee friends have had to learn this one. Bless your heart gives us southerners carte blanche to say something not so nice about folks, and then be forgiven immediately.

If you don’t speak our language, you will most likely hear from the cashier at the check-out in the grocery store, “You ain’t from ’round here, are you?” And we are ALWAYS right. As soon as you open your mouth, we know you are not from around here. We do get some blank stares from folks who hail from above the Mason Dixon line.

Hurrah's Next or messy hair photo from Chloe's Blog

The Perfect Southern Word for a Mess – Hurrah’s Nest

This was something that my mother would often say. She would tell me, “Your Aunt Effie’s hair looks like a hurrah’s nest.” I moved away, I said it and folks laughed at me. Then one day I didn’t say it anymore. That is too bad. I could never find it in my dictionary – until last night. I said it to my phone, “What is a hurrah’s nest.” Eureka, I found it! It was there in Webster. It means “an untidy heap, a mess.”

There are many words and phrases that I heard when I was growing up in the south – more specifically, eastern North Carolina. I spoke these words too, until I left home. Then, almost daily, someone would look at me and say, “What did you say?” It was then that I realized not everyone used those wonderful old expressions.  Unfortunately, I removed them from my vocabulary. Now I am adding them back. Click to see more wonderful southern expressions

Hearty Beef Vegetable Soup – the BEST Ever!

This Hearty Beef Vegetable Soup-Stew is the best soup I have ever had. It is not cheap, about $30 to make or $3.75 a bowl – but it’s a meal and worth every penny. I am not a meat eater but this could persuade me.

Hearty Beef Vegetable Soup – the BEST Ever!

Prep Time45 minutes
Cook Time1 hour 30 minutes
Servings: 8 -9 servings
Author: Chloe Tuttle

Ingredients

  • • 2-3 Tablespoons lard
  • • 2-3 pounds bone-in chuck roast
  • • 1 lb. oxtails
  • • 2 large cans whole tomatoes 28 oz. This is really good if you have home-canned tomatoes.
  • • 1 can beef broth 14.5 oz.
  • • 1 teaspoon dried thyme
  • • 2 bay leaves
  • • 2 Tablespoons dried parsley or a hand full of fresh parsley
  • • Salt and pepper to taste
  • • 1 large clove garlic mashed
  • • 6 large carrots peeled and cut into large chunks
  • • 4 medium potatoes washed and cut into chunks with skins left on
  • • 3-4 ears fresh corn cut off the cob
  • • 1 large onion diced
  • • 2 stalks celery cut into small pieces
  • • Package of small frozen Lima beans (12 or 16 oz.)

Instructions


  • Melt lard in large stew pot. Add the roast and seer until it starts to brown, about 4-5 minutes. Add the oxtails and seer also. Remove meat from pot to cool for a few minutes.

  • Add canned tomatoes, broth, thyme, bay leaves, parsley, salt, pepper and garlic to the pot. Cut tomatoes into chunks with scissors or knife.

  • Cook tomatoes, broth, thyme, bay leaves, parsley, salt, pepper and garlic (without the meat) on medium for at least 5 minutes or until the meat cools.

  • When the meat is cool, cut the roast meat into chunks. Add meat, bones and oxtails back to the pot and cook for 20 minutes on simmer.

  • Add the vegetables to the pot: carrots, potatoes corn, onion, celery and lima beans. Cook for 30 minutes or more or until all is tender.

  • Remove all bones. Cut the meat off the oxtails and discard bones. Add meat back to the pot.l

  • Serve with toasted rustic bread.
Beef Vegetable Soup photo by Chloe Tuttle

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Photo of Chloe's signature Big Mill Bed& Breakfast, Williamston, NC 27892

Best Corn Pudding Recipe Is EASY

This is the best Corn Pudding I have ever tasted – and it is made with canned corn. If your budget is tight, this is a great dish to make, especially for those “pot-luck” dinners. It also has an amusing history — a friend Mary Anne gave me the recipe and now everyone thinks it is mine!

Creamy Corn Pudding

This Luscious Corn Pudding is so good you won't believe it is made from canned corn.
Prep Time15 minutes
Cook Time1 hour
Resting Time15 minutes
Total Time1 hour 25 minutes
Course: Side Dish
Cuisine: American, southern
Keyword: corn pudding recipe, southern food
Servings: 8 servings
Calories: 256kcal
Author: Chloe Tuttle
Cost: $10

Ingredients

  • 1 15 ounce can corn, drained
  • 1 14.5 ounce can creamed corn
  • ¼ teaspoon cayenne pepepr (Optional ground black pepper)
  • ½ teaspoon salt
  • 1/4 cup butter (melted = 1/2 stick)
  • 6 Tablespoons sugar
  • 6 Tablespoons flour
  • 4 eggs
  • 2 cups milk

Instructions

  • Preheat oven to 350 degrees. Grease a 9x12x2 inch baking pan.
  • Mix the corn and creamed corn. Stir in the pepper, salt, melted butter, sugar and four
  • In another large mixing bowl, whisk the 4 eggs. Add milk. Add the corn mixture and stir.
  • Pour into baking dish and fill almost full.
  • Bake at least an hour and often longer until the corn pudding does not "jiggle." You can insert a spoon or knife into the center part to see if it is runny. If it is, then it needs to cook longer. Sometimes it takes 1 1/2 hours to set and be done.

Notes

This recipe was given to me by friend Mary Anne.  Take note -  this Corn Pudding is definitely not diet food.

Nutrition

Serving: 1cup | Calories: 256kcal | Carbohydrates: 34g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 103mg | Sodium: 506mg | Potassium: 256mg | Fiber: 1g | Sugar: 14g | Vitamin A: 436IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 1mg

Let me know if you try this recipe.

Chloe Signature photo

Big Mill B&B, Williamston, NC 27892  tel. 252-792-8787

 

I had never heard of Chicken Mull until a few years ago. And then I found out that the Chicken Mull Festival happens 8 miles from me in Bear Grass, NC, population 69.  This year, the festival is on Saturday, October 28, 2023. My friend Nancy Sparks had a great recipe for Chicken Mull, so we made it and here it is. It is really quite good!

Chicken Mull – What Is It?

Author: Chloe Tuttle

Ingredients

  • Several quarts water
  • ½ teaspoon salt or to taste
  • ½ teaspoon ground black pepper
  • ½-1 teaspoon cracked red pepper or to taste
  • 1 T lard
  • 1 3-4 pound chicken cut up (larger is fine too) You will need about 4 cups cooked chicken
  • 1 box of Saltine Crackers salted (you will probably use 2-3 sleeves)
  • Hot sauce for serving

Instructions

  • Using a large stock pot, add several quarts of water, salt, black pepper, crushed red pepper and lard and bring to a boil.

  • Add cut-up chicken and enough water to cover the chicken. Return to a boil and cook for 1-2 hours or until chicken is tender and falling off the bones.

  • Remove chicken from broth and strain into a large bowl, reserving any broth.

  • After chicken has cooled, pull meat off the bones, discarding the bones and the skin. Tear chicken into shreds, using your hands. Be careful to remove all bones.

  • Strain and transfer the broth to a separate pan or bowl and wash the cooking pot to remove the chicken residue that is stuck on the sides of the pot. Add the broth back to the pot.

  • When the broth comes back to a boil, add the picked chicken to the pot and turn heat to simmer.

  • Crush 2 sleeves of saltines and slowly add to the pot. Stir and continue to simmer. The mull should not have much excess liquid. If there is liquid, add more crackers.

  • Simmer on low heat about 20 minutes or until hot and thickened, stirring often – hence the Mull moniker.

  • Hint: it is better the next day – the red pepper has a chance to be heard!

  • Yield: 6-7 two-cup servings

Click to learn the history of Chicken Mull and to see about the Festival

When you see that beautiful full moon in May – know that it is a Flower Moon. It occurs at the time in spring when flowers pop up everywhere.

photo Johnny Jump Ups Flower Moon

Pretty little Johnny-Jump-Ups

David Grann writes on page one in his book Killers of the Flower Moon, “In April, millions of tiny flowers spread over the blackjack hills and vast prairies in the Osage Territory of Oklahoma. There are Johnny-jump-ups and spring beauties and little bluets… In May, when coyotes howl beneath an unnervingly large moon, taller plants such as spiderworts and black-eyed Susans, begin to creep over the tinier blooms, stealing their light and water. The necks of the smaller flowers break and their petals flutter away, and before long they are buried underground. This is why the Osage Indians refer to May as the time of the flower-killing moon.”
click to read about the Flower Killing Moon in eastern North Carolina

 Who can resist a pretty flower? Some of them, you can eat!  Spring and Summer offer many edible flowers; fall has fewer, but they are beauties – and easy to grow.

Edible flower ice cube photo in beverage at Big Mill B&B

A fun thing to do with edible flowers is to freeze them in ice cube trays for drinks and punch. You can use these in any season. Here is how to do it – it’s easy as 1-2-3! Click to see how to make Edible Flower Ice Cubes – it’s EASY

Sausage Gravy – Southern Comfort Food

Sausage Gravy is a southern comfort food.  We southerners have always enjoyed good pork sausage – when I was young, we raised hogs and had hog killings. And we didn’t waste anything, not even grease, fat or lard; hence, our love of sausage gravy. This recipe was given to me by one of my long – term Big Mill B&B guests, Janell.

Sausage Gravy & Biscuit photo from Chloes Blog

Easy-to-Make Sausage Gravy

When I was young, we raised enough hogs to feed five families for the entire year. We had pork chops, corned backbone, bacon, lard, fat back, ribs, plenty of good sausage, chitlins and cracklins‘ (yes, we say it like that.)  Sausage, hams and shoulders were always hanging in the Smoke House to cure. I still have that wonderful Smoke House here on the farm. Although I especially like Sausage Gravy on cold days, we serve it all year long as a real comfort food. Click to get Chloe’s recipe for Sausage Gravy

Best Bone Broth Beef Vegetable Soup

Who says Bone Broth has to be boring? This Beef Vegetable Soup made with bones is the best I have ever tasted. The secret – BONES.

Beef Vegetable Soup photo from Chloes Blog

This soup uses bone-in chuck roast and oxtails. Another secret ingredient is lard.  Our grandmothers were right – lard is great.

Click to get Chloe’s Bone Broth Beef Vegetabl Soup Recipe

Popcorn Sutton & His Moonshine Likker

Popcorn Sutton was a short, squirrelly dude with a trashy mouth, and I can’t help but be fascinated by his persona.

Popcorn Sutton and his shop photo

READER BEWARE: Popcorn had a smart mouth and made some lewd signs depicted in the photos that he sent to me.

Click to see photos and story of Popcorn Sutton – BEWARE – some are lewd.

I just love this Pozole Recipe. Pozole is a Mexican Soup that is usually made with pork; this recipe is made with chicken. It can be made in a crock pot if you’d prefer.

Pozole – Mexican Hominy Soup - a Gringo Version

I just love this Pozole Recipe. Pozole is a Mexican Soup that is usually made with pork; this recipe is made with chicken. It can be made in a crock pot if you’d prefer.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: Mexican
Keyword: mexican hominy soup, pozole recipe
Servings: 8 servings
Calories: 326kcal
Author: Chloe Tuttle

Ingredients

  • 1 medium onion chopped
  • 3-4 Tablespoons olive oil
  • 3 cloves garlic peeled & crushed
  • 32 oz chicken broth
  • 28 oz chopped tomatoes 1 large can
  • 10 oz red enchilada sauce
  • 46.5 oz hominy, drained 3 cans
  • Salt and Pepper to taste
  • 20 oz white meat chicken breast, drained and broken up 2 cans or use leftover chicken

Instructions

  • Sauté onion in olive oil in a large pot until onion is translucent. Add garlic and sauté for a couple minutes more.
  • Add chicken broth, chopped tomatoes with their juice, enchilada sauce, drained hominy, salt, and pepper. Simmer until hot.
  • Add chicken and cook at least 30 minutes. It is fine to simmer on the stove or in the crock pot for longer.

Nutrition

Calories: 326kcal | Carbohydrates: 33g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 1486mg | Potassium: 498mg | Fiber: 6g | Sugar: 8g | Vitamin A: 365IU | Vitamin C: 19.2mg | Calcium: 70mg | Iron: 3.2mg

Pozole Hominy Soup photo from Big Mill B&B

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Gene Eastham shared this recipe with me after he cooked it for me!

click to learn all about HOMINY