How We Cook in the South

1) Put everything in the pot. In this case: 2lbs carrots, 2 big ass onions, 2.5lbs pork loin

2) Stand in front of pantry. Start grabbing shit that sounds like it would be good “in there.” Gather an approximate arm full of shit.

3) Carefully measure ingredients in the palm of your hand, or go by how long you feel like shaking the container. Do this until it “looks good.”

4) Cook.

5) Spend the next 10 years trying to get it right again like that one time you made it and it was perfect.

NOTES:

• Yes, I do make my own spice blends and store them in random containers with hand written labels. Usually, it’s following one of Alton Brown’s spice blend recipes. OK, all of them are. I love Alton Brown.
• Baby carrots are the exact same fucking thing as big carrots. Yes they are, MIL! They have the same nutrients. No they aren’t less nutritious because they’ve been “through a machine” and “have rounded edges.” Don’t believe everything your stupid friend offhandedly said once. If you want a specific carrot type, be more specific on your fucking request. I’ll grant that maybe the big carrots have more nutrients in their skin or something — but you know what — you’re peeling them.