Country Cooking Month
Month of June
Country Cooking is usually defined as Southern Cuisine in areas such as Tidewater, the Appalachians or Deep South or with Cajun, Creole, Lowcountry, and Floribbean foods. Many elements of Southern cooking—squash, corn (and its derivatives, including grits), and deep-pit barbecuing—are borrowings from southeast American Indian tribes. A traditional Southern meal is pan-fried chicken, field peas (such as black-eyed peas), greens (such as collard greens, mustard greens, turnip greens, or poke sallet), cornbread or corn pone, sweet tea, and dessert. Other Southern foods include grits, country ham, hushpuppies, beignets, Southern styles of succotash, brisket, meatloaf, chicken fried steak, buttermilk biscuits boiled or baked sweet potatoes, pit barbecue, fried catfish, fried green tomatoes, macaroni and cheese, bread pudding, okra butter beans, and pinto beans.
National Egg Day
An egg’s shell color doesn’t indicate the quality or nutritional value of an egg, but rather the breed of the hen that laid it. Hens with white feathers tend to lay white eggs and hens with red feathers tend to lay brown eggs. The color of an egg yolk is determined by a hen’s diet. Like shell color, it has nothing to do with an egg’s nutritional value. If you crack open your egg to discover a dark yellow yolk, the hen was probably fed green vegetables. A medium-yellow yolk would indicate a diet of corn and alfalfa while a light-yellow yolk could be the result of eating wheat and barley. The average American eats 250 eggs per year, which translates to a total annual consumption of 76.5 billion eggs in the U.S eaten every year.
Today’s Birthdays of Note….
Anderson Cooper – Journalist – born in New York City, New York
Rafael Nadal – Pro Tennis Player – born in Manacor, Spain