Did she say buttermilk?

Buttermilk biscuits for breakfast and a few leftover for supper.

Eggs and grits to go with the biscuits.

Why yes, I did say buttermilk.  If maple syrup is my sweetness of choice buttermilk is my sourness of choice.  Not to drink, I never understood my father-in-law drinking a tall glass of buttermilk with black pepper on top.  He had me try a sip and wow why would anyone like sour milk?  I do but not for drinking, I use it for my favorite baking recipes.  At least twice a week buttermilk is used in my kitchen.  The best buttermilk cornbread, biscuits and pancakes/waffle recipes will be posted at the bottom of the post today.  I have tried the box brands for all the above and believe me they will not compare once you jump right in and do it the "old fashioned ;)" way.  It takes only a few extra minutes and the results are well worth the time. There are recipes that use milk but the buttermilk adds the extra tenderness and fluff.  Regular milk makes the baked goods more dense and heavy.  I also use it for my sour cream cookies when I'm out of sour cream.  Another favorite is homemade ranch dressing, like the bake goods, make your own dressing and you won't want to eat the bottled kind.  One more tip, years ago when there was no buttermilk they would add a couple tablespoons of vinegar to a cup of milk.  Back then it would be fine, they used fresh whole milk.  The milk we buy in the stores will not give the rich buttery thickness.  Best to use buttermilk.

A good supper for us is bacon and bean soup.  I use navy beans out of preference to the small size.  Sometimes I use a ham hock that has been cooked in my pressure cooker or a left over ham bone.  (pressure cooker and pressure canner another post)  See how this mind just keeps turning? Ok, back to today's blog!  Sometimes I roast a chicken and hot chili's in the oven for a southwest zip.  Whatever I make I start the same.  A little butter in the pot with finely chopped onion, celery  and carrot.  Cook just until tender.  Add a couple quarts of water, meat and well washed beans. I also had a couple TBSPS of  ham base or chicken base along with the dripping from the roasting pan if making it with chicken.  Simmer until the beans are soft.  If you like the soup a little creamier, take the back of a large spoon and mash some of the beans against the pan.  I salt and pepper when it is done.  Again preference, it really doesn't matter when you season it.

Have some cornbread, buttermilk biscuits, salt rising bread, crusty bread or buttered tortillas with it and you have supper/dinner and some for leftovers.  Which is better the next day like so many leftovers.  I call leftovers a $$ free, work free, no mess kinda meal.  That's Cook'n by the Creek fun!

A post in the future will be on baking with pottery dishes.  The few I have came from Seagrove, NC, creative Arts Center in Wellsville, NY and Edinboro, Pa.  Pottery baking ranks right up there with my love for cast iron skillets.  More on pottery sometime in March.

Bean and bacon soup simmered 2 hours.

                                * that is 1/2 tsp of baking soda.  sorry for the error, darn proof reader!                                                       ★My favorite buttermilk recipes★

Buttermilk cornbread baked in the pottery corn bread pan.

I hope this post has helped you decide what to have for supper some night and you enjoy the recipes as much as I do.  I am enjoying my blog and loving the feed back, suggestions and requests.  By NO means am I an expert on anything I do or post.  Just years of doing, making adjustments and learning from some of the best ladies in our area.  Never be afraid to ask how or can you help me.  It is the only true way we can "Pass it On".  I cringe at the thought of some never knowing the simple pleasures in life.  They are free for the taking and enjoyment.  So to you I say, please "Pass it On" for the love of doing!