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Linda’s soul food cornbread dressing with a touch of Panamá

I like cooking when I get a chance to do so. I started making videos of some of the dishes we make in my country of origin, Panamá. I kinda cajoled my wife into doing one.

I woke up Thanksgiving morning to a smell in the house to die for. My wife was making her bi-yearly cornbread dressing. She makes it for Thanksgiving and Christmas. I’ve been trying to get her to do some cooking on camera for some time. She always had an excuse. “The kitchen is too messy now.” “I don’t have any makeup on.” “I don’t have the right clothes on.”

Anyone who’s seen my cooking videos knows I don’t particularly concern myself with the aesthetics. I am an engineer. Functionality, applicability, and taste is the only thing that matters. Right? Anyway, I ran to my office, got the HD camera and started recording. She finally gave in, no makeup, no tidy kitchen, no designer clothes. I finally won one. BTW, I generally never win anything.

Linda does not cook cornbread dressing with recipes at all. The picture at the beginning of the video contains all the seasoning she threw in the pot when she boiled the livers and gizzards. She also baked the turkey wings with them along with fresh onions, cilantro, garlic, parsley, and celery.

If you need any specifics, drop us a line. I am sure Linda will be happy to respond.

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