KyDawg
Gone But Not Forgotten
Collard green with a good old country ham hock in them. I like to have a light frost on the collards first. When I smell them cooking I know winter is one the way.
^This but add a pot roast with onions & carrots^Pancakes and bacon,country ham,biscuits and gravy,smoked sausage,sausage
grits,folgers,corned beef,hamburgers,grilled cheese,hotdogs,deer tenderloin
pork,fried fish,french fries,collards,cabbage,turnip greens,squash,peas beans
and freshly boiled tea bags.
Do you smell what I'm cooking???