Posts Tagged ‘food’

Headley Hill Hot Cocoa

(Cherry vanilla hot chocolate)

I have been experimenting with hot cocoa recipes to avoid commercial mixes loaded with calories and chemicals.

Headley Hill Hot Cocoa: heaping TSP unsweetened cacao (or cocoa), hot water to fill mug, single-serving coffee creamer, stevia to taste, dash vanilla flavoring, Maraschino cherry. About 20 calories. Great for cold weather, but I like this at bedtime year-round.

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World Chocolate Day is today (July 7). I am a certified chocolate freak. Just drank coffee with added cocoa powder. Cocoa beans are not really beans but grow on trees. 3 to 4 thousand years ago, the Olmec of Mexico developed the art of fermenting cacao seeds and producing chocolate. Thank you, Olmecs. Nowadays most chocolate is grown in west Africa. Thank you, west Africa.

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Kingfish opened its first restaurant Derby Day 1948 on the Ohio River, 4th Street, Louisville, just a cement block building, carryout. My family would go in their boats—we would order Fish Boxes for 2 (fish, fries, hushpuppies, bread) and eat in our boats.

Later, Kingfish built regular restaurants. Currently, they have one on the river in Louisville and across the river in Jeffersonville, Indiana. They have the world’s best hushpuppies. I have gone there and ordered coffee and hushpuppies for a meal. By car, our family boats are a thing of the past.

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June with the Yuchi:

June—Blackberry-ripe month—shpa shOnA Zafa—shpah shohnay zayfah

Blackberries good they-taste—shpa gOthl@ z@^–shpah gohthlan zan

I love blackberries and used to grow them—even made my own cobblers.


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Out of the ashes

Pompeiian bread: This was sectioned and cut off to be sold as street food—poor folks didn’t have access to cooking. This was a sourdough type bread and often used to make PULS, a Roman pottage, porridge.

Recipe from carbonized bread, some bakers are known to have survived the volcano: 3/4 cups whole wheat or spelt flour, 1/4 cup bread starter, 2 3/4 cups tepid water, 1 tsp coarse sea salt, 1 tsp toasted git (Roman coriander) seeds, flour for dusting. Baking instructions are complex, kneading and resting twice. 400 F. Stamped with owner’s name. Wealthy Romans ate this with a large variety of things such as dilute wine or olive oil. Bread also flavored with fennel, poppy seed, and such. [do not try this recipe near volcanoes]


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The Legend of Cunningham’s: At the corner of 5th & Shelby St, a house of prostitution operated during the Civil War. The Union Army closed down Louisville rostitution—to make a living, the ladies served food.

1870, Mr. Melton opened a restaurant that changed hands often, until Mr. Cunningham opened a Delicatessen, 1922.

1931, Jimmie Rodgers “Father of Country Music” ate there with the famous Carter Family (I got to see them 1967) while cutting a series of records. They reportedly enjoyed frog legs.

2001, Cunningham’s caught fire, was torn down. 2006, Cunningham’s Creekside opened in Harrod’s Creek. Sorry, no frog legs. I have never been there, I waited too long to visit the old place.

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Before WW2, the second biggest potato shipper in the country was St. Matthews, Kentucky, now a Louisville suburb. (St. Matthews Mall was once a potato farm) The St. Matthews Produce Exchange operated from 1910 through the 1940s. At its height, 400 farmers shipped 1,200 train-car loads of potatoes and onions annually.

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You gotta try this!

Benedictine Sandwiches are popular in the Louisville area. I once thought they were tied to a monastery, but Jennie Benedict ran a Louisville restaurant (554 S. Fourth Street), published a cookbook, and catered Derby events around 1910. Nowadays, Benedictine is often a dip or sandwich spread for bacon or such.

Recipe: 8 oz soft cream cheese, 3 TBS cucumber juice, 1 TBS onion juice, pinch salt & pepper, 2 drops green food dye. [modern variants use chopped cukes, onions, dill, mayonnaise]

I am lukewarm about cucumbers but this combo is fantastic.

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Campfire chili

Headley Hill Chili

I used to make this for my family (they are gone).

1 pound low-fat ground beef

1 pound Purnell’s Old Folks Sausage

Onions, bell peppers, canned tomatoes, tomato sauce, red beans, TBS cornmeal.

Chili powder (not mix, straight chili), salt, black pepper, oregano, basil, garlic—all to taste.

Brown meat and simmer everything a while.

I keep cooked spaghetti on hand for those who like it Ohio Valley Style.

Serve with johnnycake or cornbread. Hot sauce ready for hotheads.

Brown beer pairs well but it’s your thirst.

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Instead of calling Louisville Derby City, just maybe we should call it Burgoo City. BURGOO is a spicy, 3-meat vegetable stew that is the Derby food. Old timers would toss whatever they bagged in a huge kettle over an open fire. West Kentucky likes mutton. I usually use country ham, stewing beef, and chicken. Typical veggies would be potatoes, onions, corn, lima beans, okra, Spicy: hot sauce, your choice of peppers, garlic, Worcester sauce. And don’t forget a nip of Bourbon! Call me when it’s ready!

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