Please pardon my messy kitchen, my website is currently being spruced up. 


10 thoughts on “About

  1. Kathy says:

    What a precious tribute! So true and so much she loved her children and grandchildren. Not only her desserts, but she made, absolutely, the best fried chicken ever. She always put her flour and seasonings in a brown paper bag and shook her chicken pieces around in it and then fried it in a large, cast iron skillet. Um, Um, good. Great memories of my sweet mother.

  2. Melanie says:

    Hi Charlee! It’s Melanie! I’ve signed up to follow your blog. I LOVE what I’ve read so far. We are A LOT alike when it comes to family and FOOD! I look forward to following “little red bird kitchen”. ๐Ÿ™‚

  3. Carnivore Confidential says:

    Hello Red Bird ๐Ÿ™‚
    I was commenting on Tony’s blog post re: pork butt (Pulled Pork) and I saw your question about substitutions for a less fatty outcome.
    Sadly … there is NO substitute for the mighty pork shoulder butt. The tenderloin you tried is MUCH TOO lean for this type of cook.
    Here’s a link to a post I wrote about the Pork Butt …
    Hope you have a great day! ๐Ÿ™‚
    Oh and … I’m following you as well … I’m a passionate foodie myself and I’m looking forward to reading more from you ๐Ÿ™‚

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