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FutureStarrWhy Millions of Followers are Cooking With Brenda Gantt
I love to eat. I like to eat good food and different foods. My mother was a superb cook. the flavour was so good you may hardly stop eating. She made me stay within the kitchen together with her to stir and relief, so I learned from my mother. As an example, once I was a toddler, I didn’t like cheese. But Mother kept making macaroni and cheese on behalf of me over the years. Eventually, I came to love it. Today, if the kid doesn’t like something once, such a big amount of young mothers will never cook it again. i think we must always be cooking and eating a spread of foods.
That really came from my daddy. that they had a farm down in Pickens County, Alabama, (near Spring Hill) until the day they died. that they had big fields of peas and butter beans and okra patches. we might go there within the mornings really early and pick the crops, and so we'd spread them out on sheets on the basement floor in order that they wouldn’t bear a “heat” that ruins them. George, my late husband, and that i kept a garden together, and that i still love gardening.
Gantt Brenda invites you on a journey through every recipe. From start to end, you see it all — tip, tricks, flops, and mess-ups. For homemade fried pie, “Wet your dough on one side so it acts sort of a glue as you press it and [it] binds the dough together!” Image: Instagram
I am very surprised by it. It really was the work of the Lord. I never planned it. i used to be just trying to assist people cook. You’ve got an entire generation here in America that’s having a tough time cooking from what I call “scratch.” In other words, not using recipes or measuring. i believe they feel afraid. They’ve got these really big nice beautiful kitchens with countertops and stainless-steel appliances. I feel sorry them! They’ve need to venture out to induce good food, and that i want to assist change that.
Oh yes. You’ve got such a lot of single people and dealing mothers who once they sink in don’t have the time or energy to be dragging out of these pots and pans. If you've got children in ballet and ball, that generation now's having a bit trouble getting supper fixed. they solely want to create something easy, but they require it delicious. in the future I showed them the way to do one single pork chop with smothered fried onions — delicious. And it had been one pan!
The older generation is watching me the foremost, but I’m gaining more and more adolescents on a daily basis. The newlyweds and also the younger people are asking numerous questions. The older generation’s comments are more like, “Yes, I try this the identical way!” or, “I add so-and-s0.” But they’re also learning new skills like the way to string celery. I didn’t realize people don’t understand how to try to to this stuff I’ve been doing my whole life!
Yes, it is daunting because my nature is that I want to help. Sometimes I will get 11,000 comments on one video. I am really proud of the young people who write in with their questions. If I am not able to answer some questions before I’ve moved on to the next video, I have noticed that my more mature audience is filling up the gaps and answering the questions for the younger people. And they’re getting them right!
Three things — whatever I’m craving, whatever is on the point of go bad in my refrigerator, and requests from followers, which, surprisingly, are basic, simple things like, “rice that isn’t sticky!”
You just wouldn’t believe what number i've got. The aprons you see within the videos have all been given to me by followers. I attempt to wear a distinct one in every video, and that i choose it supported my outfit that day. It’s such a joy to receive of these aprons.Cooking with Brenda GanttOne of Brenda’s best tips for entertaining? “Always fix the salad and therefore the dessert the day before, and set the table the night before. That way you have got time to go to along with your guests on the day of your gathering.”
They are surprised that I come on Facebook with no makeup (sometimes i've got on makeup). I don’t edit anything out of my videos. If my cornbread sticks or I damage, I allow them to see it. i would like them to determine that i'm not perfect and they’re not perfect, but it’s all gonna be alright within the end. such a lot of people on Facebook try and make this perfect, but life’s not perfect. I just have a phone sitting on a stand.
Yes, I run The Cottle House in Andalusia, Alabama. It’s a stunning old 1905 home that we redid and truly moved to our property. I cook for the guests there every morning. Yesterday I cooked for 14; today it absolutely was eight. they need a very big breakfast. I do fried pies or fried dumplings, and a giant pan of biscuits and scrambled eggs. I always do cheese grits, juice and occasional.
I also like to paint, especially Christmas ornaments and birds. I love to plant and root flowers and shrubbery. And I like to spend time with my grandchildren when my children aren’t around!
Thanks for the beautiful chat, Brenda, and for sharing most flavor and love with the planet. To cook with Brenda Gantt, follow her on Facebook and Instagram. you'll also preorder her cookbook, It’s Gonna Be Good, Y’all, at brendaganttbook.com. All photos submitted by Brenda Gantt unless otherwise noted.