Here are answers to some commonly asked questions as well as some tips for getting the most out of this site.
Thanks for being here :) I hope you visit often!
FAQ ABOUT ME
Why do you only call your husband and children by their nicknames?
For their privacy and to protect them. The internet can be a dangerous place so I try to play it safe.
Are those really their nicknames?
Yes :o)
What part of the South do you live in?
I was born and bred in South Carolina and live here still today. I grew up in a little country town called Swansea and now live in the small city of Lexington.
What’s the hardest part? Cooking the food, writing the posts or the photography?
Photography! Hand’s down! Cooking is one of my greatest joys. If I could figure out a way to make a living standing in my kitchen cooking all day, I’d die a happy woman! And the writing comes so easy for me. I just imagine I’m telling a friend about cooking the dish and type the words that pop in my head. I think my photos (especially the older ones) are mediocre at best compared to the big-time bloggers out there. I’ll usually take anywhere from 50-100 pictures of each dish; trying different angles, backgrounds and lighting. Once I think I’ve done all I can do, I upload them to my computer and go through them all to hopefully find a few that are good enough to share.
FAQ ABOUT RECIPES
Can I substitute brown rice or Minute Rice in this recipe?
Probably but I don’t know the adjustments for liquid or cooking times since I haven’t made it that way myself so I can’t tell you how to make those substitutions.
Can I use margarine instead of butter?
Maybe, maybe not. Margarine is emulsified oil and liquid which separates when heated which can totally ruin some recipes (especially baked goods). Better to play it safe and always use butter.
Can I use boneless, skinless chicken breasts?
I have many recipes for bone-in, skin-on thighs and legs as well as recipes that use whole chickens. If I think you could use breasts in one of these recipes instead of what I have listed, I'll make mention of it. If not, then I really don't think the recipe would be good using boneless, skinless chicken breasts.
Do you mean salted or unsalted butter?
All of my recipes are created using real, salted butter.
I’m allergic to _______. What can I substitute for it in this recipe?
I’m really not sure. Many allergy websites provide lists of substitutions for common allergenic ingredients.
Can I make this in a crock pot?
In most cases I will notate alternative crock pot preparation if I have made the dish that way. If I haven't mentioned it then I haven't tried it.
I cooked this recipe and it didn't turn out right. Why?
Each of the recipes on this site were made just as I have written and photographed them. Any variation in pan size, ingredient, prep and instruction can yield mixed results. I’m not going to lie to you. I promise. If you truly follow the recipe, your results will be like mine.
HUNGRY FOR SOMETHING?
I’d like to browse by category
If you want to see all of the recipes in a particular category, take a look at the RECIPE INDEX page to see all the recipes arranged by course or main ingredient.
I’ll know what I want when I see it
If you’re a visual person like me, you might enjoy browsing on the RECIPES BY PHOTO page where large thumbnails of the 200 most recent recipes are displayed. Easily click to the recipe by clicking on the picture.
I’m looking for something specific
If you’re looking for a specific recipe title or want to search by an ingredient or another key word, use the RECIPE SEARCH located on the sidebar at the right.
What are your best recipes?
The 'Top 10 of All Time' recipes are listed on the right sidebar toward the bottom.
WANT MORE SOUTH YOUR MOUTH?
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Hey Y'all is the South Your Mouth newsletter and it's a little different than other newsletters. I wanted my newsletter to be a way for us to connect in a more personal way - like two friends sitting at the kitchen table catching up over a cup of coffee. And I think it does just that! Click here to see sign up and read previous issues.
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Keep the Wheels Turning
The very best thing you can do for a food blogger is to share, share, share! Traffic helps to offset expenses so the more traffic we have, the more content we can create! If you see something you like, please take a second to share and pin! Please and thank you!
Thanks for being here, y'all!
Peace and bacon grease!!
-Mandy
