Eating Our Words - SouthernLiving.com

Posted by: Marian Cairns, October 15, 2009

If the lovable cartoon character Marmaduke were a beer, he would surely be a cool can of Ten Fidy Imperial Stout. Big and intimidating but surprisingly friendly and fun. After my last post on canned beer, a reader tipped me off onto this imperial stout made by the Oskar Blues Brewery in Lyons, Colorado. I had to have it! So when a buddy of mine was headed to Atlanta, I sent him directly to Hop City (a beer geek's mecca, trust me) to procure a 4 pack of these lovelies. At first pour the aggressive color was shocking, it looked like the used motor oil in my 1982 Mercedes diesel, appetizing right. I was blown away. How did they pack all that flavor into a tiny can? Sweet and smooth with a balance of caramel, tobacco, and well done toast spread with Nutella. Ohhhhh my goodness. It's definitely a 1 can maximum with an almost 10% ABV. I recommend tucking into this power house on a cool evening after a hearty meal.....instead of dessert.

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Recruiting an SFA Skillet Brigade: Project Georgia

Posted by: Ashley Leath, October 7, 2009

A number of our SFA (Southern Foodways Alliance) friends and family were affected by the the recent flooding in and around Atlanta. SFA member Judith Winfrey, of Love is Love Farm in Douglasville, Georgia, writes:

Storms like these are a good reminder that we always need to support our local, family farmers. Buy directly from farmers at farmer's markets as often as you can. It's a risky job, sometimes, and farmers need you behind them.

Ours is not the only Atlanta farm feeling the impact of this "weather event." We know that the Bray Family Farm, Cane Creek Farm, Fairywood Thicket, Hope's Garden, and Split Cedar Farm suffered losses and damage as well, and suspect that there are others. Please reach out to those farmers if you know them and offer what you can.

Now is the time for Skillet Brigade action. SFA-ers can help with relief in one of several ways. For those in or near the Atlanta area, SFA board president Angie Mosier will be in touch about work opportunities. There are also fundraising relief efforts that you may support:

October 5-11 - Rosebud is hosting a week-long dine out to raise money for the Georgia Flooded Farms Relief Fund. Dine at Rosebud anytime between Monday, October 5 - Sunday, October 11 and a percentage of the proceeds will be donated to this important fund.

October 11 - Woodfire Grill is having a 4 course dinner with wine pairings to benefit Love is Love Farm and the Georgia Flooded Farms Relief Fund.

October 13 - Pig Pickin' at the Farmer's Atlanta Road Market to benefit farmers affected by the flood. They'll be cooking Berkshire shoulders donated by Gum Creek Farms in a La Caja China cooking box. 100% of all donations in exchange for food will be given to farms as they recover from a total loss of crops and livestock from the flood.

October 17 - The Peachtree Road Farmers Market is selling Jim N' Nick's BBQ plates from 10:00 a.m. to 1:00 p.m. All proceeds will benefit the Peachtree Road Farmers Fund.

More events are added daily, so check back with Slow Food Atlanta often.

We know that not all of you can hop in your car and drive to Atlanta easily. For those outside of the Atlanta area who wish to help, Slow Food Atlanta has set up a fund to help Georgia's flooded sustainable farmers. All contributions to this fund will be tax deductible. For more information, visit http://www.slowfoodatlanta.org/index.html. . Or click here to donate now.

The SFA thanks you, in advance, for your support of relief efforts.

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Mama's Way or Your Way?

Posted by: Marian Cairns, October 1, 2009

You are guaranteed to find a delicious southern recipe each month in our new column Mama's Way or Your Way? We take a from scratch favorite and streamline it for today's busy lifestyle. I love how we share both recipes because I am constantly on both sides of that spectrum, and i bet you have too. You want homemade flavor and tradition but you only have a handful of minutes and the in-laws happen to be on their way -OR- it's Saturday afternoon and you are feeling like a fun and tasty project to share with your family. Well this column is for you! Busy weeknights to weekend "chef-ing" you can have it either way to suit your desire for a home cooked treat.

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Easy Mac and Cheese From Scratch

Posted by: Shannon Satterwhite, September 30, 2009

We are so excited to announce the debut of one of our new columns, Cooking Class. (You'll find it in the October issue on newsstands now!) Each month we'll feature a Southern food that you've always wanted to learn how to make from scratch but might have been intimated to try...until now! This month features my favorite: creamy baked mac & cheese.

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Let us help get your party started in 30 minutes or less.

Posted by: Rebecca Gordon, September 29, 2009 in In the Kitchen

I'm thrilled to announce the launch of a new Southern Living column, the Half-Hour Hostess, starting with the October issue. Each month, we'll provide quick and tasty recipes to help pull together any occasion you may be celebrating.

Take a look at some of my favorite ways to keep your get together real:

Entertaining Tips from Rebecca Gordon

Click here for the recipe: Mustard-Dill Tortellini Salad Skewers

Look for it and let me know what you think. I'd Love to hear your feedback!

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Lego Happy Birthday Cake

Posted by: Vanessa McNeil, September 29, 2009 in Ask the Test Kitchen , In the Kitchen

Working at Southern Living for almost 20 years, yes I said 20 years, I finally feel like I can make my son's birthday cake. I tackled this great quest by making a 3 layer vanilla cake with buttercream frosting. I made 45 fondant Legos. It only took 3 days to make those bright Legos. I was so proud of my self and my son was proud too. There was nothing left but smiles on their faces Now I am making cakes for my friends and have lost the fear of baking a birthday cake. Check it out.

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Lego Happy Birthday Cake

Posted by: Vanessa McNeil, September 29, 2009 in In the Kitchen

Working at Southern Living for almost 20 years, yes I said 20 years, I finally feel like I can make my son's birthday cake. I tackled this great quest by making a 3 layer vanilla cake with buttercream frosting. I made 45 fondant Legos. It only took 3 days to make those bright Legos. I was so proud of my self and my son was proud too. There was nothing left but smiles on their faces Now I am making cakes for my friends and have lost the fear of baking a birthday cake. Check it out.

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A Cornbread Confession

Posted by: Marian Cairns, September 9, 2009 in In the Kitchen

I use to carry a secret as I walked the halls here at Southern Living. I don't really like cornbread, I know absolutely shocking! A member of the THE test kitchen that doesn't like cornbread?!?!?! It took a culinary epiphany to realize why, I have been doing it all wrong. I felt like Micheal Keaton in the movie Mr. Mom. He's in the car pool line for the first time and there's a knock at the window by an angry patrol mom........"SIR, SIR YOUR DOING IT WRONG hello sirrrrrrrrr your doing it wrong," as she bangs recklessly on the woody station wagon window (he is entering the car pool line clearly going in the wrong direction) O-M-G! I was totally him, behind the wheel of some pitiful quick bread.

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Give Me Some Sugar

Posted by: Shannon Satterwhite, August 28, 2009

I don't know about you, but I'm not a fan of artificial sweeteners. As a dietitian, I understand the need for them, but they taste, well, artificial. I'm a sugar girl, I must confess. I want the real thing and lots of it. My coffee, for example, technically constitutes as a dessert. But that doesn't help my waistline, considering each tablespoon of sugar I so joyfully sprinkle into my beverage is 45 calories. Yikes! Why can't they make a real sugar that has fewer calories? Oh wait, they do! Meet my new favorite sugar product--Whey Low.

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Cookie time in the TK

Posted by: Marian Cairns, August 28, 2009 in In the Kitchen

Want a quick peak into the Southern Living Test Kitchen this week: It's Christmas in August!!!! I am working on our new super-fantastic double issue for this December. The special foods section will include our top pick for Christmas cookies. With help from our new intern Alison, we (actually she did ALL the work) sliced and baked our way through at least 5 pounds of butter and countless cups of sugar and flour to produce beautiful cookies for the photo shoot. The cookies themselves are so buttery and tender with the right level of sweetness y'all are are guaranteed to lov'em. The only thing I am missing is that glass of milk....now were did i put it?

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