Southern Breads, casseroles, pot luck suppers, barbeques, sunday-go-to-meeting dishes, oddities such as fried green tomatoes, fried chicken, collard greens, and wild game, preparing and preserving fruits, meats and vegetables. Sweet stuff like pecan pie, apple stack cake and fritters. If you want to cook it, I probly have, plan to, or will research how to do it. I have never cooked possum nor do I plan to, but if that is your quest, I can get ya the recipe. By the way, grits are wonderful.
Born and raised in Alabama and Tennessee with a long line of good cooks who have kept notes and passed them on. I have recipes handed down for 4 generations which I use daily.
No organizations, but people always call me to cook something for the event or be in charge of it.
None to speak of.
No Formal Cooking school from any culinary institute. Generations of cooking in the south, lots of get-togethers, parties, fish fries, church meetings, funerals, hospitalities, you name it.
Awards and Honors
None of them either. Except for people slapping me on the back and telling me that was the best (whatever) they have ever eaten.
Family, friends and aquaintances.