Southern Spicy Vidalia Hot Wings

Southern Spicy Vidalia Hot Wings
Recipes in this Post

We’ve been eating a lot of chicken lately, especially fried chicken. That’s because I finally make excellent bacon fried chicken, and don’t like seeing good shortening go to waste. One of my favorite ways to have chicken is Buffalo Wings. Spane’s father, Douglas, gave me a recipe from the bar where Buffalo Wings originated, when he was frequenting the establishment and became friends with the owner.

Different Strokes for Different Folks

Most Buffalo wings are made with a Louisiana hot sauce, quite often Franks. It’s good, but, I wanted to experiment a little. There is a nice Southern company, Glory Foods, that makes wonderful canned Butter Beans. I love ’em. When I was at the market buying wings, I saw that they also make Spicy Vidalia Hot Sauce. Spicy and slightly sweet, I thought that would make an interesting change from the usual Louisiana style hot sauces associated with this dish. I was right, that sauce was perfect, and it has not become my favorite hot sauce.

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Brisket of Beef in Wine Sauce

Brisket of Beef in Wine Sauce
Recipes in this Post

When I was a little girl my mother used to make a beef dish that I loved. I never knew what it was until I became an adult and learned it was called brisket of beef. I liked that the meat was tender, and full of flavor. Finding it in the market, however, was a chore. I would only see Corned Beef, which I like very much, but it’s not the same thing.

While I was thinking about that brisket I had as a little girl growing up in Germany, I realized that my mother never made it after we moved back to the United States. Maybe it wasn’t my mother’s dish after all, maybe it was our German maid, Elfrida’s brisket I remember so fondly.

Either way, when I found brisket at the local butcher shop, I knew I had to try making it. I figured I would do something similar to Oxen Shvantz Suppe – Braised Oxtails, which also takes a long time to cook. It’s hot and I didn’t want to be in a hot kitchen all day, so I used my 4 quart Nesco to slowly braise the brisket. It was delicious!

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Bacon Fried Chicken Fingers

Plate of Bacon Fried Chicken FingersRecipes in this Post

In the summer, even though it’s hot, I still think about fried chicken, and I’m not talking about that stuff at Kentucky Fried that tastes like a salt lick either. I’m talking about fried chicken like my Grandmother, Grace Boswell, used to make. She came from Texas, and she made the best friend chicken in the world, well in my opinion. Now, it’s my turn to pass on a tradition.

No Instructions, Experimentation Necessary

My Nana did not like to share her recipes, and really didn’t want anyone in the kitchen when she was cooking. She just wanted, and got, the accolades when the finished dish was on the table. The only time I saw the chicken before it got to the dining room was when there was a pan of it already fried, waiting to go to the table, which was too late. So, I’ve had to do some experimenting to get it right.

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French Barrettes Back to School Teacher’s Gift

Crafts in this PostFrench Barrettes

They’re Going Baaack….It’s the Most Wonderful Time of the Year

Seriously, even though summer vacations seem be getting shorter, kids are eager to go back to school. They miss their friends and social interactions, they miss learning, and they miss school shenanigans. They want to have their schedule back, and even though they love their parents, they really are tired of them by this time.

A Tradition – Teacher’s Gift

For the past few years, I have been making gifts for Spane’s teachers. In the past it was something edible, but with schools outlawing homemade items for insurance reasons of possible allergic reactions, I now have to make non-edible things. I made Apple Napkin Rings for Spane’s 4th grade teacher, and a Decorated Trinket Box for Spane’s 5th grade teacher, and this year, when Spane told me he has a female teacher for 6th grade, I decided to make matching French Barrettes for her. I have included a coupon for an additional ribbon barrette, since I don’t know if she even wears ribbons at all.

Making the French Barrettes

You can pick up packs of French Barrettes at any good crafting store. The ones I get usually come with 4 large ones, and 6 small ones. Since I usually only use the large ones, I always have small ones left over. They are actually perfect for putting on strung beads.French Barettes on Black Velvet

Recipe: White Bead Strung French Barrettes

Summary: Make these for a simple gift, or for yourself

Ingredients

  • French Barrettes
  • Florist Wire
  • Medium Size Beads

Instructions

  1. Pull a length of florist wire about 4 times the length of the barrette. Don’t cut it yet.
  2. String enough beads to be the length of the barrette. Make sure there is about a 4th of the wire at one end of the barrette, and cut the wire. There should be a hole at the end of the barrette, so string the wire in that hole, loop it around, and tie it off.
  3. Lay the wire with the beads down, and put the other end of the wire through the hole at the other end.
  4. Bring the wire up through the bottom of the barrette, and wrap it around the middle, so the beads in the middle of the barrette will not be able to move around.
  5. Tie off that piece of wire, and cut off any remaining bits, being sure that they are not sitting up where someone could stick themselves.

Variations

You can use whatever beading you want, just make sure that the beads are about the same width as the barrette is long.

Preparation time: 30 minute(s)

Number of barrettes (yield): 2

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Barrettes by Adrienne Boswell.
Microformatting by hRecipe.

Make a Pretty School Color Bowdabra Bow

I think it’s important to use the school colors, and I’m lucky because our school colors are navy blue and gold.French Barrett Gift Box

Recipe: School Colors Bowdabra Bow

Ingredients

  • 1 Bowdabra
  • Main School Color Ribbon – Wide
  • Secondary School Color Ribbon – Narrow

Instructions

  1. Cut the narrow ribbon about 6 inches and lay it at the bottom of the Bowdabra vertically.
  2. Cut about a foot of the wide ribbon, and lay one end of it on top of the narrow ribbon horizontally. Then make a loop, push it down, make another loop on the other side, push it down, until you have made enough loops to use up the ribbon, or have a nice bow, which ever comes first.
  3. Do not try to tie off the ribbon yet!
  4. Use the Bowdabra wand to push the ribbon down as much as it will go.
  5. Slowly bring the narrow ribbon up to face you, and as you as slowly pulling the bow out, tie the narrow ribbon off.
  6. Fluff the wide ribbon, attach the bow to your gift box, and arrange the narrow ribbon to suit.

Quick notes

Of course, you can do this by hand, and you can even have your child help you by placing his or her finger to hold the ribbon while you tie it off. I don’t know about you, but I hated gift wrapping as a child because invariably my mother would catch my finger in the ribbon, and either would sting me, or she wouldn’t be able to get it off. Trust me, go for the Bowdabra.

Variations

You can use any colors you want, add as many embellishments as you want, flowers, feathers, stones, the possibilities are endless.

Preparation time: 5 minute(s)

Number of bows (yield): 1

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Ribbon by Adrienne Boswell.
Microformatting by hRecipe.

Free Coupon!

Since I don’t know if Spane’s new teacher wears larger bows in her hair, I gave her a coupon for a free ribbon in the color or her choice. I hope she takes me up on it, and I’ll post here if she does.
French Barrets in Gift Box