Sharon said:Thanks Leon, to tell you the truth, I feasted on it last night! I'll bet there's not much difference in most of our cooking, you have those southern Appalachian genes somewhere in your heritage!
My southern heritage comes primarily from four states, Virginia, Kentucky North Carolina and Tennessee. My maternal great-great-grandparents immigrated to Virginia then on to Kentucky, Tennessee & later Michigan where I was raised on our first 'dirt' farm. On my father's side they immigrated to North Carolina from England/Scotland settling up in the mountains around Asheville, and later on to eastern Tennessee. I was blessed with my hard working, down to earth parents who passed on some wonderful values. You can likely tell from my writing a lot about me. That is also why I place
'I was country when it really was!' at the end of my posts.
Now those Vidalia onions work just fine. I grow the Walla Walla sweet onions because Vidalias won't grow well here. But I do pick some up in the supermarkets before ours are ready. Another favorite that works well here are chopped green onions aka 'scallions'. It never hurts to mix it up a little.
