Sunday, May 15, 2011


I got my delivery! Here's the announcement, followed by some FAQs . . .

In addition to the usual blog entries you will find here,

on this the 25th Anniversary of White Trash Cooking,

I am going to work my way through the White Trash Cooking cookbook.

1. Hasn't this blog concept been done before?

Yes. Lawyers call that precedent.

2. Aren't you making fun of white trash people by doing this?

No. Several of my family members are white trash.

3. Are you really going to cook squirrel, possum and gator?

Yes and No. If I can source it at one of the three specialty meat stores in town, or if it can be sourced from the first three pages of a Google search, I'll make it.

4. Why white trash cooking?
I've been craving real food lately - that is, a meal where something has been sacrificed, milked and/or fried for my dining pleasure.

5. Why do this recipe by recipe.

Otherwise it wouldn't get done. I would just pick one or two recipes and never broaden my horizons.

6. To what end?

If I successfully complete this, I am going to treat myself to some sort of cleanse. Whether that be one of those 5 day liquid things or a delicious trip, I have not yet decided.

Tomorrow - Review of Recipe 1, Uncle Willie's Swamp Cabbage Stew. This required the sourcing and use of fatback.


  1. Awesome. I don't even know what fatback *is*.

  2. Miss Janice sent me this for my 40th birthday! I am looking forward to seeing your posts about it - I made the marshmallow salad for Easter, I had forgotten all about it until I saw it in the book :O)

  3. AWESOME! Can't wait to follow along. Can you believe I DON'T have this in my cookbook collection? LOL, I may have to now go get it!