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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 Bone Broth Soup – the BEST Ever!

This Hearty Beef Vegetable Soup with Bone Broth is the best soup I have ever eaten. It is not cheap, about $30 to make or $3.75 a bowl – but it’s a meal and worth every penny. Made with tender beef, fresh vegetables, and slow-simmered broth, it’s a full meal in a bowl. I am not a meat-eater, but this hearty soup could persuade me.

Prep Time45 minutes
Cook Time1 hour 30 minutes
Course: Main Course
Servings: 8 servings
Calories: 219kcal
Author: Chloe Tuttle
Cost: 3.75

Ingredients

  • 3 Tbs lard
  • 2-3 lbs bone-in chuck roast
  • 1 lb oxtails
  • 2 -28 oz cans whole tomatoes This is really good if you have home-canned tomatoes.
  • 1 -14.5 oz can beef broth or more
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 Tbs 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
  • 1 -12 oz pkg frozen Lima beans frozen Lima beans (12 or 16 oz.)

Instructions

  • Sear the Meat
    1. In a large stew pot or Dutch oven, melt the lard over medium-high heat.
    2. Add the beef roast and oxtails, searing them for 4–5 minutes until browned on all sides. This helps lock in flavor.
    3. Once browned, remove the meat and bones from the pot and set aside to cool slightly.
  • Build the Stew Base
    4. To the same pot, add the canned tomatoes (use kitchen scissors or a knife to chop them directly in the pot).
    5. Stir in the beef broth, thyme, bay leaves, parsley, salt, pepper, and garlic
    6. Simmer this flavorful tomato broth over medium heat for 5–7 minutes while the meat cools.
  • Prepare and Simmer the Meat
    7. Once cooled, cut the roast beef into bite-sized chunks.
    8. Return the meat, oxtails, and any bones back into the pot.
    9. Reduce the heat and simmer gently for 30 minutes, allowing flavors to develop.
  • Add Vegetables
    10. Stir in the carrots, potatoes, onion, celery, Lima beans, and corn.
    11. Continue cooking for another 30 minutes, or until all vegetables are fork-tender.
  • Final Touches
    12. Remove any remaining bones from the pot.
    13. Carefully remove meat from the oxtails, discard bones, and return the meat to the stew.
    14. Stir well and keep warm until ready to serve. Serve with toasted rustic bread.

Nutrition

Calories: 219kcal | Carbohydrates: 7g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 159mg | Potassium: 216mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9038IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 3mg

Photo of Chloe's signature Big Mill Bed & Breakfast Extended Stay lodging Williamston, NC 252-799-8787 near Washington, Greenville, and Windsor, NC

 

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

 

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

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.

Try This Hot Pepper Vinegar Recipe

These tiny bottles of Peppers and Vinegar are a must-have for any southern cooks to serve with greens like collards. They also make great gifts.

Hot Pepper Vinegar

Hot pepper vinegar is a great condiment, and if you make it in small jars it makes for a great gift.
Prep Time15 minutes
Rest7 days
Total Time7 days 15 minutes
Course: Condiments
Cuisine: American
Keyword: hot pepper vinegar, hot pepper vinegar recipe, how to make hot pepper vinegar
Servings: 8 small jars of Pepper Vinegar
Calories: 65kcal
Author: Chloe Tuttle

Ingredients

  • 1 pound of small hot red peppers the peppers must fit into the mouths of the jars
  • 1/2 gallon distilled white 5% vinegar

Instructions

  • The small individual 875 ml wine bottles are great for making this pepper vinegar; you can also buy pretty decorative bottles. Be sure to use only clear glass jars. Wash jars and remove labels if there are any. Basically, any jar will work – some folks use Mason jars. I like to use small jars so that I have more bottles of pepper vinegar to give away.
  • Trim any long stems on the peppers. Pack as many peppers as you can get into the jars. Use the handle end of a wooden spoon or a chopstick to stuff the peppers in the jar, being careful not to damage the peppers. If you have sensitive skin, wear gloves.
  • Using a funnel, fill each jar with the distilled vinegar, covering the peppers. Set on a shelf and in a few weeks you will have glorious hot pepper vinegar. You can refill the jars several times.

Notes

This does not need to be refrigerated.

Nutrition

Calories: 65kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 187mg | Fiber: 1g | Sugar: 3g | Vitamin A: 540IU | Vitamin C: 81.5mg | Calcium: 22mg | Iron: 0.6mg
Click to learn more about Chloe’s Hot Pepper Vinegar Recipe

I know you have seen them off in the distance – a bright splash of color on an old barn. These are “Barn Quilts” and they are a great tribute to our heritage and “the art of rural America.” They honor our long-gone quilters, like my mother Chloe.

Quilt Block painted on old tobacco barn at Moratock Park, WIlliamston, NC

Old Tobacco Barn at Moratock Park with “Tobacco Times” Quilt block

Quilt trails are popping up everywhere the U.S.A. and Canada. You can see them all over the mountains of North Carolina and now we have a trail here in eastern North Carolina. The first barn quilt in Martin County (part of the Tar-Roanoke River Trail) was on the Pack House barn at Big Mill Bed & Breakfast. We now have 12 quilts installed in our county – and more to come. Click to see all the Barn Quilts in and around Williamston, NC

Griffin’s Quick Lunch is an Eastern North Carolina Icon – Sadly Griffin’s has closed…An Icon since the 40’s, it is gone.

 

Griffin's Quick Lunch Diner - Mom and Pop diner in eastern NC is a Mom & Pop icon in Williamston.

Griffin’s Quick Lunch – Mom and Pop Diner in Eastern NC

Griffin’s Quick Lunch, just like many Mom and Pop diners in eastern North Carolina, is a landmark. Unfortunately, we are losing many of these cafes; Williamston is lucky to still have Griffin’s.

If you go to Griffin’s, you MUST try the Banana Fritters. These were first made famous at Cobb’s Corner Restaurant; sadly, Cobb’s is gone. A relative who worked at Cobb’s gave the recipe for her Banana Fritters to her son; he later bought Griffin’s, so now they serve these sweet delights. I have the recipe, but like the recipes my mother passed down, it is just a list of ingredients. I am still trying to make this recipe work. When I do, I will post it.

Click to see specialties of the house at Griffin’s Quick Lunch…