Longleaf Stories

full circle in the hundred acre wood

Readers of Longleaf Stories know that I call Buck’s and my kitchen the Longleaf Bar & Grill. It’s not a commercial place in the world, just a whimsical nickname for the various places we eat and drink around our home, from the dining room to the snow porch to the bar. We live on the Gulf Coast of Florida, so no snow has ever been seen from the “snow porch,” but it pleases us to call the room where we watch TV and sometimes take our meals by that name because it reminds us of a wonderful room of similar design in a home we built (and to our everlasting regret eventually sold) near Asheville, NC. Now that snow porch was one of the world’s perfect spots for watching big soft flakes drift over Rice Cove.

The Longleaf Bar & Gill is a tabbed page within Longleaf Stories. Anyone is welcome to visit, share a virtual cup of whatever floats your boat, and share your thoughts and ideas, but at least for now it’s just a messy place for me to keep track of what we eat. That simple. Not every meal, of course. That really would be dreadfully boring. And it will most likely be pretty boring anyway. Like I said — it’s a place for me to keep track of what we eat, what works, post pictures, like that.

Trigger warnings:

  1. Sometimes I use Campbell’s condensed soup in a recipe, so if this offends or upsets you, I suggest you back away from this blog slowly and don’t ever come back. It doesn’t happen often. In fact, I can only think of one supper dish I make that uses this questionable stuff.
  2. We like okra, the slimier the better.

I’m working on self-publishing a collection of my essays, mainly so that I can figure out how the process works. When, if ever, I finish the novel I’ve been fooling around with writing, I probably won’t be able to snag either agent or publisher in which case I’ll go straight to self-published digital. Writing makes me hungry as a wolverine. I’m starving right now, in fact. There are a couple of cans of that unmentionable soup in the pantry and enough ingredients in the fridge to make supper, thank the good Lord.

Take care,

Beth

 

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