4. Its apple harvest time. 13 TBS butter and 8 TBS lard per pie crust but at lest no hydrogenated oil or HFCS. #slowfood


  5. Pimiento Cheese Recipe #3

    This is a very traditional chunky style of pimiento cheese and differs quite a bit from my previous two recipes.


    • 1 8 oz block of Kraft medium cheddar
    • 1/2 of a 6.6 oz jar of Goya pimientos (drained and diced)
    • 1/8 teaspoon white pepper
    • 1/4 teaspoon salt
    • 1/4 teaspoon onion powder
    • 2 dashes Tabasco
    • 1/3 cup of Dukes Mayonnaise


    1. Shred or grind the cheese using a food processor or meat grinder. Do not use the blade on the food processor but rather the shredder attachment. Use a medium setting. We don’t want too fine of a shred as we are looking for a chunky texture.
    2. Add the white pepper, salt, onion powder, and Tabasco. Gently stir with a wooden spoon.
    3. Add the Mayonnaise and gently stir
    4. Add the diced pimientos and gently stir.
    5. Place contents in a airtight container and allow it to setup overnight in the refrigerator.

    Enjoy the next day on crackers, bread, or veggies.

  6. I found this massive “Stump Blossom” mushroom in Greenbrier County WV #latergram #slowfood

  7. Happy Independence Day