![]() Until that point, Hill’s energies were focused on building her LLC, named Southern Inspirations, which consists of video storytelling based on three areas - “Making a Difference,” “Home Base” and “Good Eatin.” Each area reflects an area that is of key importance in her life. Since Good Eatin’ began in January, her charcuterie and Simply Delectables orders are, she happily relates, keeping her “covered up.” She just knew she was going to be really, really good at this. So, when the concept of charcuterie crossed her radar, it was true clarity for her. While many women swear by retail therapy, Hill is the sort who finds happiness in the kitchen, trying new recipes, bingeing on the Food Network, following the likes of the Pioneer Woman and Paula Deen. A tinkerer of all things food, she began to think that she could make those sausage and cheese trays even prettier, even tastier for her new Arkansas friends and associates. Hill packed that entertaining inclination up with her when she relocated to Arkansas, along with her infatuation for wooden cutting boards. In Mississippi, the running joke among her pals was “sausage and cheese, sausage and cheese,” because every encounter among them had to include a tray of those two items. Few have the will to resist and even fewer want to. It’s well-known that one toe over the Mississippi border means you’ll have to endure two weeks of Spanx when you return - exceptional cooking is in the genetics down there. Her Mississippi roots are well reflected in her “Simply Delectables” assortment - chicken and pimento cheese salads that only a true Deep South cook can lay claim to. Hill brings to the table a solid corporate background as well as a passion for all things edible. The new kid on the block is Michelle Hill, the force behind the catering establishment Good Eatin’ Arkansas. So let your tootsies snuggle into your slippers and just focus some goodwill toward the egg nog. These small local businesses are still here to provide us some peace on earth this holiday season. Such hardworking, patient souls are indeed a very special breed. ![]() Long before there was Door Dash, curbside pickup, fast-food platters and grocery store holiday meals, there was - and still are - our hometown caterers. ![]() With all due respect to the celestial sort, we’re talking the earthbound kind at the moment. Thank goodness for the angels who have made it their business to take good care of us. The jars are just what I had on hand.Earthbound Angels Spread Divine Deliciousness for the Masses Note: You can of course substitute fresh artichokes and asparagus for the jarred stuff. Pour the egg batter over the whole kit and caboodle and bake that thang in a 200☌/390☏ oven for 30 minutes. Slice or crumble up the blue cheese and sprinkle it onto the pastry in the pan.ĭrain the artichoke hearts (stir some of the liquid into your egg batter, if you like), cut the larger ones in half, and layer them over the cheese.ĭrain the asparagus (stir some of the liquid into your egg batter, if you like) and layer the stalks over the artichokes in a fancy striped pattern. That way, you can easily lift the baked quiche out of the pan later.Ĭrack the eggs into a bowl and beat them with the sour cream, the cornstarch, and a dash each of salt and pepper, marjoram and Italian mixed herbs. Line said pan with the pastry still on the parchment paper. ![]() Lay the thawed pastry sheets on a piece of parchment paper, slightly overlapping, and quickly fuse them together with a rolling pin in such a way that you end up with a sheet of puff pastry large enough to cover a 9×13 inch baking pan. ![]()
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