Muscatine

Being an Iowa native and for so long too, I found the style of southernm cuisine a little spicy the past few weeks. But oh my GOD what a heavenly dish we had in some backyard short ribs. As an old farm gal and none to lacking in culinary skills, I have never made or eaten any better ribs that those honey smoked we tried, and it hurt my pride as a mother and primary cook for all my adult life, to have to admit my turkey was made of sand compared to the deep fried we had last week. Who doesn't just love a juicy tender bird? But as I ate one, then another bite I was hooked. There are the long drawn out versions we gals and guys who love the skill, brag about in preparing a gobbler. the one I like best is the brined and capped breast. So tender, and the juices just flow with each slice. So this fried bird along with a goos assortment of spices and herbs took me by surprise. Now I don't plan on doing one in this fashion myself, but I just had to share with yous how grand this was. I ate WAY too much by the way. One important note, there wasn't a morsle left.

Well; you just opened the door for more of davieboy's kitchen-klatter games with you.

I really believe we are in for some more of that old one man c.rcl. jerk, now that the "entities" are back.

Yep. A room is crowded with only davie in it.