October is cotton-picking time in eastern North Carolina

I imagine this field is the most photographed cotton field in Eastern North Carolina! Every year, I get calls from folks who want to be photographed in a cotton field.

I might be a little biased, but the cotton fields at Big Mill Bed and Breakfast Extended Stay tucked away in the countryside near Williamston, North Carolina, are some of the most beautiful you’ll find in Eastern NC. Every fall, they burst into fluffy white bolls of cotton, drawing photographers, guests, and nature lovers from all over.

Some things change, but fall is still harvest time on the farm. I woke up today, and the big tractor was outside my window picking cotton.

Read more about growing cotton

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 25, 2025.

Print Recipe

Chicken Mull – What Is It?

Prep Time15 minutes mins

Cook Time2 hours hrs 30 minutes mins

Total Time2 hours hrs 45 minutes mins

Course: Dinner

Keyword: Bear Grass Chicken Mull, Chicken mull, North Carolina chicken stew, old fashioned chicken stew, southern comfort food

Author: Chloe Tuttle

Ingredients

• 3-4 lb chicken cut into pieces
• 3-4 qts water enough to cover the chicken
• ½-1 tbsp salt adjust to taste
• 1 teaspoon black pepper ground
• ½-1 teaspoon cracked red pepper or to taste
• 1 Tbs lard or butter
• 2-3 sleeves Saltine Crackers salted (you will probably use 2-3 sleeves)

Instructions

• Prepare the Broth: In a large stock pot, add several quarts of water, salt, black pepper, crushed red pepper, and a spoonful of lard. Bring to a rolling boil.
• Cook the Chicken: Add the cut-up chicken pieces, making sure there’s enough water to fully cover them. Return to a boil, then reduce the heat and simmer gently for 1–2 hours, until the chicken is tender and falling off the bone.
• Remove and Shred the Chicken: Take the chicken out of the pot. Strain the broth into a large bowl and set aside. Once the chicken has cooled, remove the skin and bones, then shred the meat by hand - checking carefully for any small bones.
• Reheat the Broth: Wash the stock pot to remove any residue. Pour the reserved broth back in and bring it to a gentle boil.
• Make the Mull: Add the shredded chicken to the boiling broth. Reduce the heat to a simmer. Slowly crush and stir in 2 sleeves of saltine crackers, a handful at a time, stirring constantly until the mull thickens. If it still seems thin, add more crushed crackers until you reach your desired consistency.
• Serve hot with toasted bread or hush puppies. The flavor deepens overnight, so leftovers are even better the next day!
• Yield: 6-7 two-cup servings

Notes

Tips for the Best Chicken Mull:

Use bone-in chicken for a richer flavor.

Adjust the amount of red pepper to your preferred spice level.

For extra creaminess, stir in a splash of milk before serving

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

Crispy, sweet, and lightly salted, these honey-roasted pecans are the ultimate Southern snack and so easy to make. Perfect for holiday parties, hostess gifts, or everyday cravings, this easy recipe delivers big flavor with just a few simple ingredients.

Made with fresh pecans, golden honey, and a touch of sea salt, they roast to a beautiful, caramelized crunch in minutes. Whether you’re filling gift jars, topping a salad, or setting out a festive snack tray, these homemade honey-roasted pecans are always a crowd favorite.

Print Recipe

Prep Time15 minutes mins

Cook Time1 hour hr

Course: Appetizer

Cuisine: American southern

Servings: 12

Calories: 187kcal

Author: Chloe Tuttle

Ingredients

• 3 cups pecans whole, shelled
• 3 tbs honey
• 1/2 teaspoon salt Plus more

Instructions

• Preheat oven and prepare baking sheet. Set oven to 250°F. Spray a rimmed cookie sheet with nonstick cooking spray.
• Toast pecans. Spread pecans in a single layer on the baking sheet. Bake for 7 minutes to lightly toast.
• Coat with honey and salt. Transfer warm pecans to a mixing bowl. Add 3 tablespoons of honey and stir to coat. Sprinkle in ½ teaspoon salt and mix well.
• Slow roast for flavor and crunch. Re-spray the cookie sheet. Spread coated pecans in a single layer. Bake at 220–250°F for 1½ to 2 hours, checking often and stirring once halfway through.
• Finish and store. Remove from oven. Sprinkle with a pinch of salt and separate any clumped nuts. Let cool completely. Store in an airtight container.

Notes

Honey-roasted pecans stay fresh for up to 1 week at room temperature. For longer storage, refrigerate in a sealed container.

What is the secret to luscious roasted pecans? Roasting at a low temperature for 1-2 hours. 

Yield: 3 cups

Nutrition

Serving: 2tbs | Calories: 187kcal | Carbohydrates: 8g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 97mg | Potassium: 104mg | Fiber: 2g | Sugar: 5g | Vitamin A: 14IU | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 1mg

My parents planted these pecan trees in 1922. Amazingly, they are still producing. Some years, they do take a break.

Looking for extended stay lodging in Eastern North Carolina? Big Mill Extended Stay offers quiet, fully furnished rentals ideal for traveling nurses, medical professionals, contractors, and guests relocating to the area. Nestled on a peaceful farm with gardens, lakes, and orchards, our accommodations provide comfort, privacy, and Southern hospitality—perfect for short-term or long-term stays.

We also have three RV rental spaces.

Big Mill Extended Stay: 1607 Big Mill Road, Williamston, NC, 252-799-8787

August, 2025 A few years back, my friend Marion and I hiked up Jockey’s Ridge – the tallest living sand dune on the Atlantic coast. Back then, I made it to the top without much fuss. These days? I’d probably need a week and a good pep talk … but I’d still give it a go.

To See How you can learn Hang Gliding click here

Transform stale bread into irresistible treats with these toasted pita points! They are wonderfully delicious, proving that even old, stale bread can be a culinary treasure.

Not limited to pita, you can use baguettes, ciabatta, or even croissants—though croissants aren’t ideal for dipping.

To take these toasts to the next level, I brush them with melted butter and sprinkle them with flavorful seasonings. Click to get the tasty recipe for Toasted Pita Points

Updated October, 2025. If you are ever in Wilson, North Carolina, you’re bound to catch sight of the Whirligig Park—an entire landscape full of color and clatter, where the air’s alive with the hum of folk art in motion.

Vollis Simpson’s Bicycle Whirligig

A whirligig is a charming contraption frequently used as a decorative garden ornament. It spins when the wind blows, with parts that whiz around, creating a delightful visual and often audible spectacle. Whirligigs are a popular folk art created from rustic hand-carved wood to brightly painted metal designs.

Click to read about this Junk Yard Poet

If you were not born in the low country of South Carolina or Georgia – or other coastal areas of the south, then you’ve probably never heard of Haint Blue – it’s a southern thing.

But if you ever travel in the south, especially in coastal towns, you will often see porch ceilings painted a special robin’s egg light blue color. This is not because we like blue; it is because of our folklore and heritage. Click to read why Southerners paint their porch ceilings blue.

My faithful purple martins have left the farm.    Where did you go?

The silence is awful – their chatter was so soothing. Now they are gone. They have started their long journey south.

A Family Squabble

They don’t head straight to South America. They “hole up” for several weeks in places just south of here like Mann’s Harbor, in the North Carolina’s Outer Banks, where they have been going for more than 50 years. Click to follow the Purple Martins

Tomato Jam – So Good You Won’t Believe It

If you have never tried Tomato Jam, you are in for a treat.

I have been reading about this jam and when I saw the recipe in the New York Times, I knew I had to make it. I didn’t like their recipe – too many conflicting spices. I tried several iterations and now I think I have the perfect recipe based on the Times recipe.  Click to read more about Chloe’s Killer Tomato Jam