I grew up surrounded by fantastic cooks. My grandmothers and one of my grandfathers, my aunts and both of my parents all know their way around a kitchen. They have instilled in me, not just the ability to cook, but an appreciation for good food and good ingredients.
I LOVE to be in the kitchen. I find it therapeutic to cut vegetables, stir a sauce, get inspired by something I’ve read and adapt it to suit our tastes. I also and I’m not embarrassed to say this have a bit of a thing for cookbooks. I have new ones and vintage one’s, some from my Nana, some from my Mom. I don’t always cook from them, but I love looking through them as a catalyst for ideas.
I’m going to make a point this year to share some of what I’m cooking here. It’s a new series I’m starting, called “Cooking with…”.
First up, I’m cooking with Audrey. To go along with pulled chicken, smothered in homemade Carolina mustard based BBQ sauce, I made a batch of Audrey’s coleslaw. It’s a simple dressing mix involving sour cream at it’s base instead of a traditional mayonnaise mixture. I whipped it up and threw in some grated carrot for good measure. It was refreshing and a soothing compliment to the spiciness of the BBQ sauce.
