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How to Prepare and Can Breakfast Sausage

How To Prepare and Can Breakfast Sausage | Olives-n-Okra I was going to title this post Minnie’s Farm Fresh Sausage after my grandmother, who made and canned sausage every fall. Minnie lived on a farm in the mountains of Eastern Tennessee in a little town called Flag Pond. When it turned cold, about October or November, the hogs were slaughtered, and Minnie made pork sausage. She stored the sausage in quart sized Mason jars filled with lard she rendered herself, and kept the jarred sausage year round in her root cellar. She stored all of her jarred food in the root cellar including her famous apple butter. After the harvest in the fall, Minnie accumulated large piles of potatoes and onions and stored those in the root cellar, too. Her root cellar had a dirt floor and dirt walls, which served to keep up a steady temperature so the foods wouldn’t freeze or get too hot. (Wish we could have root cellars in Florida. It would be an awesome place to make wine!) [Read More...]


Crows Nest New England Clam Chowder | Olives-n-Okra

Crow’s Nest of Warwick Restaurant Review

We were in Rhode Island a few weeks ago on a short vacation. On Saturday we went to a cookout at my cousin Nina's house. After several hours, the kids got a bit restless, so we went back to our hotel for a little nap. We were going to let the kids sleep for an hour or two before returning to Nina's ... read more