Darnell

Well, hey there! Let’s yak about this here “clear fruit drink,” alright? I ain’t no fancy talker, so I’m gonna tell ya straight, just like it is. What is this clear fruit drink, anyhow? Look, it ain’t nothin’ complicated. It’s like water… but with a little somethin’ somethin’ extra. They take water, see, and they dump in some fruits and stuff. Makes it taste a whole lot better than plain ol’ water, that’s for sure. Some folks call it “fruit water” or some such, but to me, it’s just a…

Alright, let’s talk about these cookies bags, you know, the ones you stuff all them goodies in. I ain’t no fancy writer, so I’m just gonna tell it to ya straight, like I tell my grandkids. First off, you got all sorts of these bags. Some are clear, like them cellophane bags. You can see right through ’em, which is nice if you wanna show off your purdy cookies. I seen some that got a little sticky strip on ’em, so you can seal ’em up tight. They call that…

Alright, let’s talk about this “dessert chili,” or whatever fancy name they give it. I ain’t no chef, just an old woman who knows what tastes good, ya know? This whole thing started when my grandson, the one who’s always on that darn phone, told me about some fancy food trends. Said folks are putting all sorts of things in their sweets now – flowers, coffee, even tea! Can you believe it? Dessert Chili: More Than Just Sweet Now, I’ve been making chili for, well, let’s just say a long,…

Alright, let’s talk about these cookie sticks, you know, the crunchy things the young’uns like to munch on. I ain’t no fancy baker or nothin’, but I know what tastes good, and these things ain’t half bad. First off, what are they? Well, they’re kinda like cookies, but shaped like sticks. Imagine a cookie, but long and skinny, easy to hold and dip. My grandkids, they love ’em. They grab a handful and run around, making a mess as usual. Kids these days, always on the go, I tell ya….

Well, let me tell ya somethin’ about them Thursday dinner deals. It’s like this, see? Some folks, they like to eat out on a Thursday. Don’t know why, maybe they’re tired of cookin’ after workin’ all week, or maybe they just got a hankerin’ for somethin’ different. Anyways, these restaurants, they figured this out. So, they started offerin’ these here deals on Thursdays. Deals, you know? Like, cheaper food. Makes sense, I guess. Get folks in the door, sell ’em some food, make a little money. That’s how it works….

Alright, let’s get down to business and make some of them fish cakes, you know, the kind with lake trout. I ain’t no fancy chef or nothin’, but I can cook up a storm when I want to. This here recipe is simple, even my old dog could probably follow it, if he had thumbs, that is. First off, you gotta get yourself some lake trout. Now, I ain’t gonna tell you how to catch ’em, that’s your business. But you need enough to make a good batch of cakes,…

Well, howdy there! Let’s gab a bit about them Mexican drinks, the ones without the kick, you know, the ones the young’uns can have too. Not everyone wants that firewater, some folks just wanna cool down, especially when it’s hotter than a pepper sprout in July. First off, let’s talk about that Horchata. Sounds fancy, I know, but it ain’t. It’s just this milky kinda drink, made with rice and cinnamon. Real creamy and sweet, like a rice pudding you can drink. They soak that rice, then grind it up…

Alright, listen up, y’all! We gonna talk ’bout the best sweets in that there Phoenix place. Now, I ain’t never been to no fancy school, but I know good eatin’ when I taste it, and these here desserts, well, they somethin’ special. First off, them folks in Phoenix, they love their cookies. Urban Cookies Bakeshop, they call it. Sounds fancy, but the cookies ain’t. They just plain good. Big ones, small ones, chocolate chip, peanut butter, all kinds. Reminds me of the cookies my grandma used to make, ‘cept maybe…

Alright, let’s talk about this “thank you dinner” thing. You know, after someone fills your belly with good food, you gotta say somethin’. It ain’t just about stuffin’ your face and waddlin’ away, ya hear? First off, you gotta say thank you right then and there. Don’t wait till next week or nothin’. Right after you finish eatin’, look ’em in the eye and say, “I really liked that dinner. Thanks a bunch for feedin’ me.” See? Simple as pie. It’s gotta come from the heart, though. Don’t just mumble…

Alright, let’s talk about this vacher-thingy dessert. Sounds fancy, huh? Don’t you worry, I’ll make it plain as day for ya. It ain’t nothin’ but a pile of sweet stuff, really. But good sweet stuff, mind you. First off, you gotta get your oven goin’. Heat that thing up to 160C, that’s what they say. And get yourself some bakin’ paper, the kind that keeps things from stickin’. Lay it out on them bakin’ sheets, two of ’em. Then, take a plate or somethin’ round, and draw a circle on…