Cooking

Many Southern foods are similar to Pennsylvania Dutch cooking, of which I am quite familiar. That’s not so surprising, though, because the heritage of both of these cultures is deeply rooted in farming. Of course, each region has some of its own unique ingredients and methods.
The Southern pantry
Some of my favorite foods, like shellfish, catfish, sweet potatoes, pecans and red beans and rice, are included in the Southern pantry.

Cabbage is one of our oldest vegetables and continues to be a dietary staple and a fairly inexpensive food. It is easy to grow, tolerates the cold and is rich in vitamin C and fiber.
Just cut up some fresh cabbage, sprinkle it with lemon and enjoy it as a mid-day snack. Or, use it with your favorite tossed salad or pasta dish; or, my favorite, make some fresh cabbage soup.

Ice cream is made by mixing cream, sugar and flavorings (like chocolate or strawberry) and then carefully lowering the mixture’s temperature until it sets. Using salt to help control the temperature of the ingredients, along with the invention of the home ice cream freezer, was a major breakthrough in creating ice cream as we now know it.

I was born and raised in Canton, Ohio, home of the Pro Football Hall of Fame. Growing up in northeastern Ohio, I soon learned there was only one sport played in that area—football. From the sandlots, to Pee-Wee League, to Junior League, to high school, to college, to pro football…football was and still is king.
My wife, Karen, and I were married in May 1966 and we (she) raised two football players (what else?), Sean and Aaron, and called Akron, Ohio, our home until retiring to southeastern coastal North Carolina in 2001.