Added: Davita Burpo - Date: 07.10.2021 23:18 - Views: 11204 - Clicks: 3716
Ree Drummond likes to call herself an accidental country girl and she considers herself something of an accidental cook. A recent cake recipe used 53 photos -- 53!
And there are hundreds of recipes. Recipes, though, are almost beside the point. She never intended to live on a cattle ranch. Though Drummond was raised in Oklahoma, she fled just as soon as she could, heading for Los Angeles and the University of Southern California. It was the biggest city I could think of to go. Once in L. And Thai. And authentic Mexican food. And had a stint as a vegetarian.
She was a journalism major at first, and then switched to gerontology, of all things. After leaving college inshe worked for a while in L. It was supposed to be just a pit stop on the way to Chicago, where she hoped to attend law school. She was having drinks with some old friends from high school during said pit stop when she locked eyes across a crowded room with an honest-to-goodness cowboy. It actually took a few more weeks before the two had their first date.
Now, Drummond lives on a fourth-generation cattle ranch -- one of the biggest in the state -- that is about 40 miles from the very spot where she grew up. And it seems that everywhere she turns, she sees another hungry mouth to feed, including four kids, her husband, ranch hands, more than 4, head of cattle, 2, wild horses and a clutch of cows that wander up on the back porch, leaving cow patties behind.
And audiences just gobble it all up, as smitten by the photos and recipes as they are with a glimpse into a much simpler life, and a fairy-tale love story that is tempered by the less romantic parts of ranch living -- castrating calves and the bottomless pit of dirty laundry. If she sends forth a call for reader recipes, she gets thousands of entries. After all, the blog started in May like so many other blogs do -- as a place to post family photos and updates for far-flung relatives.
She also began writing about her transition to country life, her recollections of L. The comments began pouring in, many from people who appreciated her unique step-by-step photography. Drummond, 40, takes all her photos herself and says that it can add quite a bit of time to even the simplest of recipes. In addition to accessible recipes, Drummond uses readily available pantry ingredients -- due to the fact that the nearest major grocery store is about a minute round-trip drive away and that includes a five-mile stretch of gravel road.
A few times a year -- woo-hoo! She posts several times a week, and her style -- easy-going, self-effacing Sexy women in Pioneer Los Angeles filled with observational details -- makes readers feel like they just stopped by for a cup of coffee and a slice of pie. The blog itself seems to echo country living.
The photo presentation illustrates it best. Most blogs rely on photo galleries that practically challenge readers to Click! On the Pioneer Woman, a blog posting typically starts with a topic du jour and is followed up with photos and brief observations and interjections that serve as captions.
The effect invites readers to sit back, and lazily scroll through the photos, devouring and savoring each morsel as they go. This success aside, Drummond always comes across like regular folk, relatable to the masses. She recently posted about cleaning out her closet of clothes, and took loving photos of what was clearly deer label fare. But there could be no begrudging the woman who wrote openly about no longer being able to fit into said clothing, and how cap sleeves are not exactly her friend anymore. Drummond would not discuss revenue from her site, except to say that her family makes its living from ranching, not blogging.
Her cookbook, which includes new recipes and old favorites, as well as her trademark step-by-step photography, is a natural extension of the blog. Place the prepared steaks in the first dish. In the third dish, combine 2 cups flour with the seasoned salt, paprika, cayenne and black pepper.
Lightly season a piece of meat with a pinch each of salt and pepper. Then, dip the meat into the milk and egg mixture on each side to coat. Place the meat on the seasoned flour, turning to evenly coat both sides. Dip the meat in the milk and egg mixture once more to coat, then the flour mixture once more to coat completely. Place the prepared steak onto a rack on a baking sheet and repeat with the remaining steaks. In a large cast-iron or heavy-bottom skillet, heat one-third cup oil over medium-high heat.
Remove the steaks to a paper-towel-lined plate and keep warm. Repeat until all of the meat is fried, adding a little extra oil if needed. Set the steaks aside in a warm place while you make the gravy. To make the gravy, pour the grease from the skillet into a heat-proof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add one-fourth cup of the grease back to the pan, discarding any remaining grease.
Sprinkle one-third cup flour evenly over the Sexy women in Pioneer Los Angeles.
If the paste seems more oily than pasty, sprinkle in additional flour, a tablespoon at a time, until the right consistency is achieved. When the roux is golden-brown, whisk in 2 cups milk, then wait for the gravy to come to a slow boil.
The gravy will thicken gradually, but if it seems too thick at first, add a little milk as needed, whisking to combine. The total cooking process should take 4 to 5 minutes. Place the warm meat on a plate and drizzle over the gravy as desired. Each serving: calories; 59 grams protein; 43 grams carbohydrates; 1 gram fiber; 25 grams fat; 7 grams saturated fat; mg.
Even goat cheese chevre is sublime in grits. Heat the oven to degrees. In a large saucepan, combine the water and salt over medium heat. As soon as the water comes to a boil, stir in the grits. Cover the pan and finish cooking according to the directions on the package. Remove from heat when the grits are cooked. In a large bowl, whisk the eggs. Stir a couple of spoonfuls of the grits into the eggs and quickly whisk together to temper the eggs. Immediately stir in the rest of the grits until fully incorporated.
Add the butter and stir until it is melted and incorporated, then stir in the cheese until melted and combined. Stir in the garlic and cayenne. Taste and adjust the seasonings, adding more salt or cayenne if necessary.
You could also add more cheese if you think that will bring happiness to your life, but keep in mind that cheese increases the salt and fat content, as well as the of calories. Pour the grits into a well-buttered inch-byinch baking dish. Bake until the grits are hot and bubbly, about 30 to 35 minutes.
Remove from heat and set aside for 10 minutes before serving. The grits will become firmer as they cool. Each serving: calories; 12 grams protein; 23 grams carbohydrates; 1 gram fiber; 23 grams fat; 14 grams saturated fat; mg. In a large bowl, sprinkle the salt over the garlic. Mash the garlic and salt together with a fork or pestle to form a paste.
The finer the better, as the garlic is very strong in the finished dressing. Whisk in the mayonnaise, sour cream, milk, parsley, chives, dill, vinegar, Worcestershire sauce, cayenne pepper, paprika, pepper and hot sauce if using. Taste and adjust the seasonings and flavorings as desired. Make the ranch dressing all yours -- add in more of what you like.
This makes about 2 cups dressing. Wash and dry the lettuce and cut into wedges.
Arrange the wedges on a platter and drizzle the ranch dressing over the top. Be generous with the dressing since it needs to reach all the lettuce in the wedge. Serve immediately. Each serving: calories; 2 grams protein; 6 grams carbohydrates; 2 grams fiber; 24 grams fat; 4 grams saturated fat; 24 mg. These cookies go fast.Sexy women in Pioneer Los Angeles
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