Crispy on the outside, tender on the inside, these fried chicken livers get the classic southern fried chicken treatment, with a hot sauce enhanced buttermilk marinade, followed by a dredge in nicely seasoned flour and deep fried.

Southern-Style Fried Chicken Livers

I know that some of you ran the other way when you saw the title of this post, but y'all... just like a good beef liver and onions, I love fried chicken livers. But I do understand. The Cajun won't touch those either.

So let's just say that this post is only intended for the common lovers of fried chicken livers.

The rest of y'all, hang on!

A mixed garden salad made with romaine and iceberg lettuces, fresh parsley, Romano and bleu cheeses, lot of freshly cracked black pepper and a tangy, lemon-garlic vinaigrette.

Sensation Salad

This salad is a slight revision of the well-loved salad found in the Junior League of Baton Rouge's River Roads Recipes II cookbook.

While it became more widely known across Louisiana and her sister states from the cookbook, it actually originated as a creation of a now closed, Baton Rouge restaurant called Bob and Jake's, and soon took on a viral life of its own among other local area restaurants.

A quick skillet version of white beans and rice with ham, made with canned beans, the Trinity of vegetables and rice.

Ham and White Bean Skillet

Beans and rice are a big deal in the south, always have been really. Back in the day, they were an important part of the dietary needs of the people, because families were large and relatively poor, so any kind of bean was an inexpensive, nutritious and filling dish.

Mostly our beans are slow cooked from dried beans, on the top of the stove, and that's really the way I still love them best to this day. Don't get me wrong. Electronic pressure cookers like the Instant Pot do an excellent job and makes a great pot of beans from dried, but slow-stewed still rules in my book. Fresh frozen sometimes fill in, and though faster, still take a little care to make.  

A tender, fluffy and light classic buttermilk biscuit, made with the addition of an egg.

Egg Biscuits

So, as if I needed yet another entertainment source to distract me, I subscribed to Discovery+ and I have to say, I really enjoy the channel.

One of the first things that I did, was to binge watch one of the new featured shows, Magnolia Table, after which I felt compelled to pick up Joanna Gaines cookbooks. Now, a confession.