My So Country Recipe


Cyndi WatsonI'm always going to be "city" at heart. I don't set out to change completely something I love. Country people are interesting in their own way. The country makes you more knowledgeable about the weather and its immediate effect on crops and animals. Living among the trees, rolling green fields, wild animals and raising livestock helps you adapt to co-existing better than say a city girl like myself. I can still remember when I experienced my first sultry summer in Kentucky. I learned that in old farmhouses, insects rule as do animals, and I discovered a use for the word critters. In all my life, I never used the word critters – now I had found a valid reason to.

I remember seeing the biggest bumblebees I have ever seen, during the first summer here. I would just hear the humming of a bee or any insect for that matter, and I would jump up swatting and jumping around. If I pretended to be adaptable during my first year, I failed miserably. Four plus years later, I am baking country side dishes, gardening fuller plots of land and swatting a lot less. I think I have adapted. I have maneuvered chicken poo as if it was a landmine on my back patio and around the grassy area of the coop like a pro. I still do not consider myself “country" in any way. I am happy pretending to be a country-fied girl on the outside. I think it's called: immersing oneself in the culture.

Now, I'm cooking.

Grilled Onions 

Uncle Wilson's Grilled Onions

2 to 4 white (sweet) onions, skinned and peeled, ready to cut
4 to 6 pieces thick cut bacon
1/2 teaspoon dried rosemary
1 teaspoon coarse natural salt
A baking dish that will fit 2 to 4 med-large sweet onions in it.

6/21/2014 10:14:29 AM

I have been trying to think of a way to make grilled onions that tastes like something other than onions. Believe or not I didn't even think of bacon! I love rosemary too, so I'm going to try this.

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