The cooking of the American South starts in a family kitchen - it's the custom of passing on recipes from generation to generation, the sense of pride and attachment to both people and place, a love of fresh, home-cooked food, and an unconditional hospitality that we strive to learn and know better. There is something about recipes such as Meme's Buttermilk Biscuits, Grits with Corn and Vidalia Onion or Mama's Seafood Gumbo (all recipes from our latest Cook the Book Club pick by Virginia Willis), that make our mouths water and reinforce our desire to spend time in our kitchens.

But, it is also the small, fleeting moments and remembered joys that weave the fabric of any family’s history - full of twists and turns as long as the Mississippi River. Loulie was Bettina's grandmother. Her recipe for sweet iced tea - and the powerful memory of it's delicious scent brewing in her summer kitchen - proves that sometimes the simplest things are the most elegant and (best of all) most delicious.

My Granny Loulie's Iced Tea
Fill a big cooking pot with cold water. Add a slew of tea bags, several clean, quartered oranges and lemons, a huge handful of fresh mint, and enough sugar to taste. Bring to a boil and then turn off heat. Steep for about 20 minutes. Strain tea into desired container. Serve in tall glasses over ice. Garnish each glass with a slice of citrus and/or a mint sprig, if desired.

also a Reminder:
Click here to RSVP for our June 11th party. Meet Virginia and sit down to a garden lunch, southern-style, hosted by Loulies and inspired by the book. Includes honey tasting and open-studio visit of local artist.