Cooking with brenda gantt baked beans potato salad and barbecue – Artofit

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Cooking with Brenda Gantt - Baked beans, potato salad, and barbecue.

Cooking with Brenda Gantt - Baked beans, potato salad, and barbecue.
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Broccoli Salad - this is good and crunchy with lots of flavors. www.priesters.com Priester's Pecans #PriestersPecans #priesterspecanspartner... | By Cooking with Brenda GanttFacebook

Brenda Gantt Recipes
Homemade Hot Chocolate | By Cooking with Brenda Gantt | Good morning, everybody. Listen, it's cold here in Alabama. We're just not used to all this cold weather but it's really cold today. So, hey, whatever you wanna do but chocolate would be great. Wouldn't it? Some homemade hot chocolate. Um I mean, everybody can buy those little packs that you open but this is so rich and so good. So, let's get started and um I will tell you this, I really don't have a recipe. What I do is I just keep adding til it taste right. So, that's what I'm gonna do this morning. Um so anyway, I'm gonna start with a cup of sugar and I'm gonna put that in my pot and y'all know now you can't um Let me get me some cocoa in there. Um I think I'll put about uh maybe, well, there's my little thing still down in there. Uh I think I'll put uh three tablespoons, okay? One, two, and three. Now, uh let me say this. You can't mix sugar and cocoa without putting just a little bit of milk in at the time, okay? Now, if this is too much cocoa, you'll just need to add more milk and a little bit more sugar. But you can't add more cocoa cuz it'll float to the top. You'll have to do something different. Alright, so I'm gonna put it on my eye and I'm gonna slowly add some whole milk to it. Now, you wanna do it really slow at first cuz you're trying to mix that cocoa and sugar up. Don't put much in there. Just a little bit til it gets kinda creamy. And uh let's see if you can see that. See how it's kinda mixing in a little bit. I've already turned my eye on. Now, once it gets mixed in and you've mixed all your cocoa in it, you can start adding more milk. But you don't want that cocoa float to the top. This will make AA lot. I already got me a cup out. Thank you for all your sweet, sweet Christmas cards. I saved everyone of them. I love Christmas cards. They look so pretty to me. Let me turn this down just to tell you. Anyway, mix that in really super good. Get all your cocoa in there. And get it mixed up. Well, and mixed up before you put the rest of the milk cuz you don't want your cocoa to float to the top. Alright, let me put it back on my eye now. Then, I can once it, once it is mixed good, then, you can add all the milk you want to. Your children will love this and you will too. I've got all my gas logs today. I used to have a fireplace with real logs in it and II still do have a wood stove but you know, when you live alone, You just, I don't know. I just don't wanna have to go outside in the cold and get wood and restock the fire. So, I just got me some gas logs a couple of years ago and I say, well, that'll be just what I need. Alright, what I'm gonna do now is I'm gonna taste it. And see if it needs more sugar or or something like that. Seem like it does need just a tad more sugar. Let me add a little more milk. So, I'll have plenty of that and then we'll add, I'll just get uh I put a cup in to start with. I'll just get uh um a third of this little thing right here out of my jar. We all know that's a third of the cup right there. So, I'll put that in. Let's see how that goes. You know, when your mom and daddy passed away and it's something how you keep a little something to remind you of them. Well, this little sweater vest right here was my daddy. See how cute it is? And this morning, I put on the long-sleeve shirt and I thought, well, you know, I'm gonna wear daddy's little vest. He always wore these because he wanted his arms free but he said his back would get cold and his shoulders would get cold. So, he always wore this little sweater vest and I remember that about him. I couldn't keep all of them but I kept this one and I wear it to remind me of him. His name was Cecil. You don't hear that name much anymore, do you? Uh he had a cousin named Cecilia which was the girl named and then his name was Cecil. I said you could tell how old somebody is by um listening to their name because nobody ever names their children anymore like Brenda like me or Glenda or Sally or Joyce or Suzy. I mean, you just don't hear that anymore. Now, it's these fancy names. So anyway, I've got me some marshmallows as soon as this gets hot. I'm gonna fix me a cup. That taste good. That taste real good. So, I've just got milk, coco, and sugar in there. I'm gonna get it real hot. I'm gonna put it in this cup right here. And somebody gave me that cup. It says Prattville. It's from Prattville, Alabama. It's where it's from. There might be some more Pratt Bowls in Alabama. I mean, in the United States, I don't know but we've got a Prattville and that was given to me and II chose a little miniature marshmallows to go with it. So, I'm gonna go ahead and put me a few in the cup. They'll float to the top when I and they've got, they're sweet. So, Alright, that'll be enough. That's about ten or two meals. That'll be good. And I'm gonna sit by the fire and I'm gonna watch my little birds here and there. Um that I fed this morning. Got me a label to get it out with. So, I hope y'all can make you some little hot chocolate today on this cold day. We ate big yesterday at Christmas lunch and I didn't eat any supper at all. I didn't eat not a single bite. I had eaten so much for lunch that I felt like I've couldn't hold it. I was, I mean, it was bad. I ate way too much. But I'm gonna stay inside today. I did take the blower and blew off my front porch and uh back porch with that little blower. Then, I decided I'd clean out my closet today. So, I've got me some clothes out that I don't really wear much anymore and so I'm gonna give those to our Christian center. We have a center here in town in Andalusia that they supply things for anybody that's needed. Coats and shoes and food and you just name it. They've got it and they're just really good. It's a non profit that they just they give to anybody that needs it. I like to go in there and see what I can find too. Alright, it's good and hot. So, I'm gonna take my label now. Dip me out soon. Couple of cups of this. It's gonna take three labels to fill this little cup piece. It holds more than you think it would. Make sure I turn it off. I'm gonna turn it off the eye. Come in here and get me another cup to go with that. I don't know. But here's my little cup of hot chocolate. And I hope you make you some hot chocolate too today. After Christmas, we can just sit back now and plan our New Year and thank God for the old one. And the blessings in it. And we pray that this coming year will even be greater and better. And that we can praise his name every single day in it. No matter what happens, we'll praise his name. Y'all have a great day and enjoy your hot chocolate. Buh bye.

Brenda Gantt Recipes
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Brenda's Recipes
Rice Pudding. | By Cooking with Brenda Gantt | Good morning Facebook friends. How are y'all? Seems like a eternity since we've seen each other had Christmas has been a long thing but now we're fixing to be in a New Year in just a little bit. So um anyway, I've got some leftover rice. Here it is. I had cooked something the other day and I picked rice and uh so um anyway, I had some leftover rice. So, I'm gonna show you today how to make a uh rice pudding. Now, mother always made a rice pudding. Lots of other people do too and it's just really easy. It's something you can do that um children love is uh you can bake it as sweet or as not sweet as you want to but you start out with some eggs. So, uh I've got some eggs here and I'm gonna put them in this little bowl. We're gonna beat them up. Now, that I'm still using the double yolk. So, I'm gonna put four of these in. Um and I just have to do the best I can with knowing how many. I don't know. I think I'll just put three. Cuz these look mighty big. Now, if you're using regular eggs, I would use uh I will put three of these. If you're using regular eggs, I probably would put uh maybe four, five, something like that. You don't wanna put too many cuz you don't want your your custard to be so thick that it won't be good. So, I am I'll just beat these up real quick. We y'all had a good Christmas. I surely did. I had a great little Christmas and got to be with the babies and we just had a really a really good time. On Christmas Eve, we went to um let me get my milk out. I forgot to get that out. Y'all be with me. Let me be right back. I forgot to get my milk and I have milk up too. So, I gotta put that in. Like I um anyway on Christmas Eve we went to a candlelight service at church and that was so pretty um we did the at the service we had the lord's supper and then we sang some hymns the Christmas hymns and then we um made a big giant circle around the sanctuary and we lit our candles. Everybody was holding a candle. It was in a plastic cup so it wouldn't drip on everything. We sang. We turned off all the lights and we sang Sala night. It was so pretty and I wish the world could have been there but anyway, alright. So, I've got my eggs in here. I've got those beat up real good and to that, I'm gonna add some sugar. Now, here's where you can guess on yours. Um I'm going to put three fourths of a cup. You could put a cup if you want to or you could put a half a cup according on to um how much you want. I don't want a whole lot of sugar in mine. So, I'm just gonna put maybe three fourths of a cup in mine. I don't know why they always put the You know, cups like if I hold it like this, all I can see is a cup, half a cup. If I wanted to see the other, I got to turn it around like this and look and hold and if you're right handed, I mean left handed, you'll be holding it this way. If you see a cup, you gotta turn it that way. Oh, it's crazy. Anyway, I've got my three fourths cup of sugar. You can have less or more. If you're diabetic and you don't want any sugar at all and you wanna put in some stevia or something like that, it'll work just as good. So, I'm gonna put my sugar in that egg yolk and I'm gonna egg that I'm availed after. Look at that. This is real easy to do y'all. Real easy. You can make it with some kind of topping to go on top of it if you wanted to but we're just gonna have plain old bread pudding. It's kinda like you make uh remember the time we made our um I mean, rice pudding. Remember the time we made our bread pudding? It's made like this. Alright, to this, I'm gonna add two cups of milk. I like whole milk to go in stuff like this but this isn't. It's two percent. 2% milk. I'm gonna put two in there. Now, this and here's how long you wanna cook it. I'm gonna cook it on about um 375 or 400 but you when you take it out, you want it to have a small bit of jiggle to it. You don't want it to be just really hard cuz you want your custard to be have a little jiggle to it. You'll be able to tell. Just check it every down then. Alright, now I'm gonna put it in some rice. I think I'll use uh let me I'll measure it for y'all since we're measuring today. You know, I don't measure but I'm doing it for just for y'all. I love it. I'm gonna do it for you. Okay, I'm gonna put in a little rice. Let's see how much I'm gonna put. I had two cups of milk. You don't wanna put too much rice. You want, you want some custard too. Imma put um a cup and I'm gonna stir that around and see how it looks. It needs another cup. And put another cup in there. Okay? You don't have to do chicken and rice or something with that. That's good. That's always good chicken and rice. You just boil your chicken and put that leftover rice in it. Okay, that looks about right. Cuz II wanted to have a lot of custard in it. Now, I'm gonna put in the dark raisins in mine. You can use those white raisins if you want to. Oh, I forgot my vanilla. Wait a minute. Wait a minute. Wait a minute. Gotta put a little vanilla in there. The raisins are the last thing you put in. I'm gonna put a teaspoon. Stir that up. And now, I'm gonna put in a little raisins. Y'all can put in um the the white raisins or the dark raisins whichever one you wanna put. I'm gonna put a few in there. Couple of hands full. My children don't like a lot of raisins in theirs but if you do, then you put more. You don't have to have a recipe. Just put some in there. Alright and I'm gonna put a few little patch of butter. Let me get me a little knife. Y'all be glad to see I've got this little bitty knife today. This is a little knife that we've had for a long, long time. It's a homemade knife. Uh John Harbook made this knife and he made uh he made us a little set of four. It's a little steak knife thing. It's got a bone handle and it did have a little bear on the end of it but I guess I tore that off through the years. I don't know what happened. Okay. Just put a little pad or two around and make it good and that's it. Eggs, milk, sugar, vanilla, raisins, and that's exactly the same thing that you put in bread pudding. You just put some in there and you cook it til there's just a slight slight jiggle and take it out because it's gonna set up some more after you take it out. You don't wanna be too hard. You want it to be kinda creamy um and So, that's what we're gonna do. Now, I'm gonna put mine in a casserole dish right here and if I've got some left, I'll just stick it in bowl. I guess I could cook at this metal bowl but I'm not going to. I am not going to. Alright, we're just gonna put this in the oven. Leave it a while and then um I'll see how it jiggles and then we'll take it out, okay? Let me put it in the oven. I'm gonna talk to y'all in a minute. Anyway, you got the New Year coming. Now, twenty twenty, it was a crazy year but I can tell you this, the lord's been with us the whole time. He's not left our side. He's not left mine and he has a plan. And there's chapters in his book and we don't ever know what chapters coming up but we just have to trust and we'll probably have a few hard times in uh 2021 but we just gotta keep the faith and keep trusting and just let us be filled with joy. Uh there's so many people II saw somebody today that told me some things that were happening to them just this week and it was terrible things um cancer and other things um and you know, it's it is hard when you've got that dreaded disease and or one of your family members has it and it's heartbreaking. I do wish we could uh be allowed to find a cure for all of it. We've got, we've come so far though, haven't we? We really have but um anyway, I love y'all and II hope that the lord can give me words to give you to uplift you that um you may be uplifted today and knowing that he does have a plan for your life and so um in twenty twenty-one, maybe we just need to get us uh somebody gave me one and I plan to use it. A little um it's kinda like a little diary. Uh it's got the dates and all in it but it's got a whole page you write on. Sometimes, um I just write my prayers. Uh I just literally write them down what I'm praying for and asking for or asking god to be with me for and you know, he's tells us in his word, no matter how small a prayer it is, uh if it's a small thing, we should pray always about everything and so uh sometimes it helps me to write those prayers down and my and my heart's desires and everything and you go back later and you read those prayers and you find out that god did answer him. He answers them with yes or no or wait a while. And um We just have to trust that. We're gonna let this cook a while and then I'm gonna get back in here and we're gonna check that rice pudding. See how it's doing, okay? I'll be back when it's ready. I'll tell you how long I cook it, okay? Buh bye. Okay, y'all. I think it's ready. It's cooked. Just a smidge it over thirty minutes. So, I'm gonna get it out and y'all can help me decide whether we need to put it back in for another minute or two or if you like it this way. You know, I told you I wanted my and kinda jiggly and kinda custardy. See, it's kinda jiggly and it'll set up more even when uh it's it's been sitting out. Let me get me a little bowl. I'll get this little. Well, I don't know. I might want more than that. Let me get me a bigger bowl. I mean, if I'm gonna make rice pudding, I wanna make sure I get a diced little serving of it. Now, look at it real good. So, you'll see what it's supposed to look like. And I'm gonna dip down in there and you can kinda see um what the consistency is. That's the that's the hardest part of cooking is just knowing what the consistency is. You can do this. It's it's easy and bread pudding is the same way. So, I'm gonna reach down in there and there's my spoonful of it and see up under it. You can see the rice at all and my my little egg custards on top. Can you see that? And it's coming out of the pan real good. I didn't grease my pan or anything like that. Now, you can look down in there and see. See, that's how it looks after you get some out of it. See, it's kinda firm but you won't um a lot of custard in it. It's what you want. Uh So, I'm gonna taste this and then I'm gonna probably fix me a cup of coffee because I told y'all good morning but actually it was good afternoon while ago when I started this and that's a quarter to three and I'm needing some coffee. Do y'all have coffee in the afternoon like that? Like I do. I love it. Mmm mmm. That's really good y'all. Man, it's not too sweet. So, if you want yours uh to be more of a sweet flavor, you put you in a whole cup. I only put three fourths of a cup but you put as much as you want. As a matter of fact, I have tasted mine before I cooked it. I mean, I don't think much about those raw eggs. People used to put them in milkshakes and everything else and and have them. So, I don't really worry about a raw egg but That's real good. See? It's got a custard on it. See how it is? You can make a bowl of custard or whatever. This is good and really when you think about it, it's got real nutritious stuff in it. The only thing is bad in it is the sugar. Because milk's good for you. Raisins are good for you. Eggs are good for you, high protein. Uh vanilla's good for you. So, the only thing is this the sugar. So, if you put less sugar, then, it'll be okay. It's good. It's good and warm. I'm gonna make me some coffee. I wish y'all were here with me to drink it today. Fix you a little cup of coffee this afternoon and maybe if you can walk out the door a little bit. Some of y'all that live in the city, you can't get out so as much as I can living out here in the country like I do. And some of you can't get out much because you got snow up to your eyeballs outside. But it's beautiful outside today. I've I brought my plants in the other night cuz it froze. And now Today, um I kinda put them back out. The ones that were out there. I had them covered up with a blanket so they wouldn't freeze but what I did is I took this little bit over here and I don't know if y'all can see it but I brought all my plants or my little plants that I could pick up. I brought them back inside. Now, this is a little um right here. This is little little cactus. It bloomed already this year. I think it's called a Mother's Day cactus, Christmas cactus. That's a jade plant. I rooted all that off of this big mama plant right there. A jade plant. I just broke it off and stuck it down in that dirt right there and it rooted. Now, I always call this um uh the devil's walking stick cuz see how crooked it is. See that stem right there? How crooked that stem is? And these are some little zinnias that I dug up because they were gonna freeze so I dug em up and I thought I'd have some little zinnias in my in my house. I think I might have a bloomer too. It come come February. I'll have a little little bloomer too. Uh I had a plant one time. It was just like that devil's walking stick. It was just as crooked as it could be but it has no leaves on it. It's just a it's like a stem and uh when I was teaching science, I used to call that plant um the naked lady because she did didn't have anything on her. No, no leaves or anything. Didn't have any leaves on it and so I call it our naked lady plant. Now, these are seventh graders I'm talking to. So, um you know, they get embarrassed if their parents come to PTA or anything like that. They don't want coming up there but we had a PTA one night, the parents organization and we didn't have a lot of participating in it. I said, look, I tell you how we will get our parents to come tonight. You tell them that we've got a naked lady in our classroom and I and say, just tell them that and I said, they'll come. So, sure enough, we had, we had PTA we had a room full of parents came up there to see that naked lady and the children just laughed and said, here it is and they showed them our plant. We had been rooting and growing. Um that didn't have any leaves on it. It's just the way it is. It's probably in the cactus or succulent family. I don't know the real name of it. Maybe y'all do and could tell me but I do love plants that uh I can root and do and I don't know if y'all saw this. Let me get this. Let me get this thing out of the window. Y'all remember just uh a week or two ago. Um I don't know how long it was now but it wasn't too long ago. I was doing a teacher appreciation and I challenged all the teachers to um get you a sweet potato and grow it in the classroom and you can see the children grow and bloom and and make roots and you'll know that you're doing a good job and look at this this one I've got. Look at that one. Look at this lamb on it. This is just been a few weeks and I just I have enjoyed watching this grow in my window. One time put the wrong end down in there and the roots started coming out wrong. So, I don't know how to tell you which one's right and wrong but let me tell you something about this. This sweet potato is kinda like life. You see how long and tall this one is? This one's done well and uh with no problems, they just grew and and did good and you got this one down here that that is having some problems and it's not quite as tall but here's the fact, it's growing. It's growing. And this, look at this little bitty one right here. Look at that. Y'all see that little tiny thing right there growing that coming out? It kinda got behind, didn't it? But it's growing too. So, what this is telling us is we're all growing. We're all changing and that is the way life is. You should, anytime you stay the same all your life, you just stay right here. You don't go backward, you don't go forward, you just kinda here. Well, we don't want at. We want to always be moving forward, to always be looking forward to everything and uh just like this old potato, we may move fast or we may be slow but honey, we are moving. When you get as old as I am, you think sometimes when I get out of bed, the morning, I'm so stiff. I have to kinda stretch around a little bit to get to moving. Do you feel that sometimes too? Well, that's alright. Uh it's just part of life. Uh aging is a part of life and death is a part of life and we're all gonna go there. We're all gonna meet death one day. We're all going to do that and um so but you know, whenever I I'm I'm saved. I'm a saved person so I know where I'm going and it's okay. But anyway, let's let's think about the potato this week. I've talked too much, I know. I love y'all. Have a great afternoon and enjoy your rice pudding, okay? Bye. Amen.

Brenda Gantt Recipes
Pork Loin Chops | Nothing better than some good pork loin chops. I always chop some sweet onions to go on top. It's easy quick and OH SO good. This is the soap that... | By Cooking with Brenda Gantt | Hey, I'm frying me something good. See these three things in here? That's the pork loin. That pork loin is that long. I cooked two piece two big pieces of it for Sunday lunch and now I'm I sliced me off two pork chop things of it. And I am going to have this for lunch today. And I'm going to cook me a saute of onion to go on top. Y'all can come over here and we'll get that going. Turn your light where you can see what's going on. Oh it came on to us y'all. Bare with me. Bare with me. Y'all have heard that before. Let me get it hooked up for you. It's going to be good though. I love pork loins like this. I heard that overhead light on that helps to see better too. I'm going to have another one of these strawberry onions to go on top and I'm going to just eat me a bunch of these. Those kung quats. Some somebody else sent me a one. It's peeling and all. I gotta get this cut because if I don't, my meat will be ready and I won't have this ready to go on it. I'm going to try to eat at least five of these things today because they're so good for you. These onions are good for you. And that pork loin's good for you. I'm cooking it in olive oil. Matter of fact, it's about time to turn it over. Turn it over to the other side. This going to be so good. Alright. Let's get our onion cut up. We're going to cut it up. Go on top. Let's see just another one of these while we're sitting here. Supposed to eat the peeling and all. I'm cutting these in kind of big humps. And then we'll throw em in that grease, that pork chop grease Sometimes you can find pork loins at the grocery store. They're already cut. It'll say It'll say pork loin pork chop. That's what he'll say. Like to cut my finger off I'm going to show you something else too I don't even know. Oh, here it is. Here it is. Wash my hair in this morning and this Amish Farm Soap. If you haven't tried it, you are missing out. I'm telling you, this is good for your skin. I use it for dry patches and everything else in mine. Like I've heard a lot of people say they use it for psoriasis. I never had psoriasis so I don't know but they said they liked it for that. It smells just like soap. And it's hand cut. It's got benzonite clay in it. And it's wonderful. I get mine in town. But if you if you can't well you can order it. But anyway. Alright, let's see number three while we're waiting. That was smaller. Okay, these are about ready. Y'all come over here. Let's cook our onions. Go lean up to you. Does that cause it? Does that cause it to be worse? No, That's not cause it to be worse. Alright, so what I'm going to do, I'm going to take a plate and I'm going to put my onion. I'm going to go ahead and put my onions in. On top of this. Let them be getting a little bit on the soft side. I'm not going to salt and pepper my onions until later. Okay. So, hey y'all. Are you a late year baby? Are you finally going to get to have a birthday? Yeah, that's sad, isn't it? There's some people that are born on leap year. Do you know anybody that was born on leap year? I don't know of anybody that's a friend of mine that was born on late year but I bet when they they do have leap year. What is that on me? Whatever it is, it left the spot, didn't it? Um whoever's born on elite year just doesn't get to have much of a birthday party at all either. There. Can y'all see me now? And my hair struck out. It's it's almost lunch time. It is now 15 minutes til twelve in Andalusia, Alabama and I just got home and as soon as I get finished eating this, these good pork chops and onions, I'm going to go and I'm going to show you something. Here's my sugar container. I don't have a drop of sugar. Yesterday I was making some cookies. And I used every bit of the sugar I had and I I really didn't quite have enough. So I What did I do? Oh I know what I did. On the last batch of cookies I made several kinds. But the last batch that I made it called for two cups of white sugar or granulated sugar. And so I made it with one cup of granulated sugar and one cup of of brown sugar. Cuz I didn't have enough. And it turned out great. Some I'll show you some of em because of this one I made. I've only got two, I've only got two of em left right here. This is one of em. That's it right there. Listen, It is so good. It's going to be my third cookbook. You're going to love this one. You know I don't measure half the time so I had to make them and measure so I could put it in the book. I made them again. They're so good. Alright, now I'm going to turn this over. My meat. But I'm going to leave it in there. I'm going to let it sit on top of the onions like this. So the onions can get down in there and get tender. You ain't going to eat it. I sure hadn't seen a video yet because some of you don't comment on my videos so therefore the Facebook algorithm will let you see me. I met a lady today. I she said I hadn't seen you in a week. Why didn't you mean to cook it? I said I have. If you do not comment every time on my there I'll let you see it. Or you need to baby cop comment and put like or share or do do some stuff on it. Be active. And they will let you see it more often. You don't have to say much. Just like good morning Brenda or love ya or or whatever you want to say. But anyway this is my third cookbook. You have to preorder. It's not going to be sold in stores. We're only going to make how many y'all tell us to. We're going to print that many off. So if you don't preorder we won't know that you want one. And you probably won't get one. So you go to Brenda Gantt book. com. Or you can call. I'll put the I'll try to put it in there. But it's at eight three three eight three nine six eight seven one. Eight three 3 Eight three nine. Six eight seven one. That's it. I had to think a minute. That's going to be our, that's going to be our set. That's going to be our set. Come here. Let me show you something. We're going in when I show you. I got it sitting up right here so people can see. That was my first book. That's my second book and this is my third book. They're all the same size and here's the little thing right here. Right there is what you call. They're all the same size. I've just got this one sitting on a I didn't have a this is a recipe book holder and this is just a picture holder. I sure have aged in the last three years. Look at that. These moms have gotten older. Eight three three eight three nine six eight seven one. What's the easiest thing to do is just go on you know and go on your order it from just order it. Like that. But if you don't know how Alright, our onions turn a little bit brown. That's how I wanted it. I'm going to turn it up because they're about ready to eat. Y'all get you some of that salt. Base up good. Base this onion off of you. Alright, it's ready. This is going to be my lunch today. I'mma put my meat down first. And then I'm going to rake all these onions on top of it. Like that. See how brown they are? You could do beef like this or you could do a chicken chicken thigh or whatever you want to do. This will be a very very very healthy lunch. You're getting your protein and that good onion. I eat an onion about every day. Sometimes it might be every other day but most of the time it's it's every day that I ate an onion I I really love them. I don't just eat them because they're healthy and they are and I don't eat them for that reason. I eat them because I love them. I absolutely love a good onion. A while back. Um I I did a blooming onion for y'all. Do you remember that? It must have been maybe a year ago. I did that blooming onion. Here here is here's our meal. Here here it is. I hadn't got a vegetable other than that onion and no bread. I had buttermilk and I had buttermilk and cornbread for supper last night. That's what I that's what I ate. It was sure good too. Okay. Let's take a bite. There's our meat But what I want to do is take me a bite of onion with it. Real tender. There's our sauteed onions. I never did salt them. Or pepper them. Let's see how they taste. Tender and good. This is a good little meal y'all. If you're living alone and you get one of those big old pork loins. Which this week they were like a dollar I forget now what I paid. It was a dollar like 7eight cents or 58 cents. I can't remember. And I cut that big thing into three pieces. I cooked two of them and saved this one for pork chops. But what you can do at home is when you buy that big long thing, you can cut it in half or you could cut it in fourths. And make pork chops out of it one time or cook it like a roast one time. Uh you can do different things. And it's really good to have a pork loin sandwich to let the cook it oven but let it get cold. Um after you take it off. And put it in the refrigerator and slice it extra thin. Just really really thin and put you a lot of good mayonnaise on your bread. Pile it up with meat. Maybe put some lettuce and a onion or whatever on it. And y'all it can't be beef. It's a good sandwich. And you don't heat it back up either. Uh it's a cold sandwich. So you know what? I'm I'm sitting here and I'm thinking I they telling me something. What are y'all telling me? Are you going to comment on this video? Are you going to share it? Are you going to say anything? Are you scared to comment? Cuz you're afraid some scammer might write you back. Well you don't have to read it. Just don't even read it. But remember I have 3. 7 million followers that follow me. Follow me. So if you're if you look up at the top of my videos or or my page and and and it have that many. That's because it isn't me. They just stole my video. And I know y'all were getting comment. I I tried one day I saw this woman got on there and she had my video on it and I said why are you doing this to me? So I went to this that well I was on that site. So I was going to comment and tell y'all that it was a fake thing. So I went on there and she had blocked me. I can't tell y'all anything. I can't tell you that it's fake. I don't know why y'all are still following Brenda Gantt recipes when it isn't mine. You I mean it's terrible. It's terrible. They're just sucking y'all in and you just slide right on in. Cuz they're telling you to join them. Join. Join. Join. Join. And I have never once told you to join. What do I say? Do you all know what I say? I say follow. Follow. That's what Biden says. I don't know what else to do for y'all. I honestly don't. I I don't know what to do. One of those ladies that said something was at the coddle house this morning. That said she couldn't find me anymore. I can't find you. I said if you've been commenting on my stuff when you find me she said no. I said that's the reason you can't find me. They won't let you see me. They think you don't like me anymore. I got to go y'all. I gotta eat my pork chop while it's kind of hot. Get you some Mommy's Farm Soap. It'll come right to your door. It's a huge bar. See there? It's huge. And it lasts forever and I wash my hair and everything in it. I mean why not? It's natural. I love y'all. Have a great day. And get you a pork loin and a big old onion and cook you this for lunch. It'll be good y'all. Whoo.

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