Posted in Creekside Cafe, interview, Recipes

Celebrating Pride Month at Creekside Cafe with author, K. B. Davenport

I’m so excited to welcome my friend and fellow southern American writer, K.B. Davenport to my virtual café. Thanks for stopping by Creekside Café, K.B.

K.B.: Thanks for having me, Sherri! I’m really excited to chat with you.

Sherri: Is Magic in Autumn Springs your first published novel?

K.B.: Yes, it is! I released it in November 2020 through Kindle Direct Publishing. I thought about going the traditional route but ultimately decided to self-publish.

Sherri: I’m reading it right now and I’m enjoying it. It’s a slower pace for me but I adore the way you introduce the characters. Who was your favorite to craft? I’m a suspense writer and I often enjoy creating the villains.

K.B.: Thank you! Glad to hear it! I have to agree, villains are fun to write. They became some of my most emotionally complex and developed characters, now that I think about it. They have a lot to offer in terms of flaws and layers. But I also have talking animals in my story, so I have to say they’re my favorites. Marble the wise cat and Harlan the sassy pup. Harlan is a talking animal and a villain, so writing him was really the best of both worlds. And really, Autumn Springs is itself a crucial character. Creating this fictional place was a bit of a love letter to the town where I went to college and to the Natural State where I was born and raised. I wanted to be sure I created a world that represented how I felt about where I’ve grown up and lived within my life. 

Sherri: My town of Leeward is an homage to my hometown as well. I love Marble, she is an amazing character. Animals, like children present a unique perspective to the story. Getting into their minds and seeing the world through their eyes can change a reader as well as the writer.

This may have been your first published work, but you are not a novice writer. I can tell. You are too good for this to have been your first. How long have you been writing? Have you always been a writer?

K.B.: Thank you, I appreciate that! I’ve been writing poetry and fiction since I was a teenager, so almost 20 years now. I’ve written in academic and professional capacities over the last decade or so in my “real life” as well. Writing has always been more than a hobby for me. It’s like a sort of tether to reality. It keeps me grounded or lets me explore, whatever I need. I’ve been a storyteller since I was a kid, too, according to my mom. So, I guess the answer is yes, I’ve always been a writer!

Sherri: It shows. You describe yourself as a romantic at heart and there is a romance in your story, do you consider yourself a romance author? What is the difference between being a romance writer versus other genres?

K.B.: I have a hard time pinning myself to any one genre, but romance certainly plays a big part in many of my stories. Although it may not be in a way some readers are accustomed to. I’ve always been fascinated by Transcendentalist writers like Thoreau and Whitman. Romance has become intertwined and synonymous with nature and spirituality for me. That’s what I aimed to show in my book as well, a sense of longing and nostalgia that transcends companionship and gives reverence to the earth. Almost like being in love with the idea of the world itself. As for the second part of your question, I think being a romance writer requires a big heart and a passion for crafting vulnerable characters unlike any other genre. There is a certain level of pain and pleasure that goes into writing romance, and it takes just the right amount of both to create something truly spectacular.

Sherri: I always thought I was a romance writer but even though I want romance in my books, it often takes a secondary position. Sometimes I shy away from the hard stuff, especially the deeper emotions. My WIP has me crying a lot. I’m so ready to move onto the happier parts.

Is your partner a writer or reader? My husband doesn’t read much anymore but he does a lot of my research and helps me with some of my plot points. I enjoy discussing ideas with him because he gives me a different perspective.

K.B.: Definitely the same for me. Romance is one part of the larger picture. My partner isn’t a writer, but he does enjoy reading my work. He’s an idea man. He helps me work out plot points, too. Partners are great for that, aren’t they? They know you so well that they can connect dots even you may miss. Just don’t tell them that, or they may want their own writing credit!

Sherri: You have a serial you’re working on for Kindle Vella, it looks exciting. Tell us about it.

K.B.: Thanks! I’m excited about it. It’s a lot different from Autumn Springs, but I’m hopeful people will enjoy it. I’m calling it Game the Show. It’s a darkly comic look at Hollywood and the game show scene of the early 1980s. The characters are dramatic and flashy, and there are some steamy romantic moments. It centers around two rival game show hosts who vie for the same coveted time slot as well as the same love interest. A bit of a romantic triangle. There’s some bisexual and gay representation as well. I’m also using it as a platform to discuss some of the more sexist and phobic attitudes of the time. I’m a big fan of old game shows, but sometimes I cringe at the way they refer to women, people of color and those in the LGBTQ+ community. So it’s a bit of a satire of that as well. Expect some uncomfortable but hopefully enlightening moments!

Sherri: I grew up watching the 70s and 80s television shows so I’m more aware of what you are talking about but how about younger readers, do you think they will be interested in this series? Who is your target audience? I have to ask myself this question often. When I wrote my Leeward Files series, I was hoping to attract a younger audience, but I’ve come to realize most of my readers are 40 and above even though my characters are mid to late twenties.

K.B.: That’s a great question! It’s interesting to find out who actually reads your work once it’s out in the world. Finding a target audience can be tricky! As a millennial, it feels like I’m straddling generations in some ways. I have close relationships with friends and family who run the generational gamut. I want my work to reflect that. Game the Show may be set in the early 80s, but I think its subject matter will be relatable from contemporary perspectives, especially considering its modern take on problematic social issues. I love historical fiction and seeing behind the curtain, so to speak, so I wanted to incorporate some of that into this project. My hope is that it’ll resonate with early to mid-millennials in America who grew up in a much different political landscape than today, but I want people of all ages and cultures to feel included as well. We’ll see how it goes! I look at writing as an experiment. I love to try new things and see what lands.

Sherri: Do you have any plans for an Autumn Springs sequel or are you writing something different?

K.B.: Yes! I’m currently working on the second book in An Autumn Springs Anthology. I’m calling it Mystery in Autumn Springs. It’s about a young empath and amateur sleuth from up north who has ghostly adventures with her girlfriend during a family reunion in Autumn Springs. I’m also working on a book of southern gothic poetry that I’m really looking forward to sharing more details about soon!

Sherri: Did you say you recently visited New Orleans? I was born not far from there. I went back there after my oldest son was born. We lived about a half an hour from New Orleans. There’s something about New Orleans that you don’t find anywhere else. I bet you found a lot of inspiration for your gothic poetry.

K.B.: Yes, we just visited New Orleans a couple of weeks ago for the first time! That’s interesting you lived near there! You’re so right. It really is a different world there. I definitely feel inspired, so much so that I spent some time there writing in our hotel room. I couldn’t help myself. It’s such a historically rich and vibrant place. Even with all the trials the community has faced, they still thrive. It’s encouraging. We stayed at the edge of the French Quarter near Armstrong Park and the Treme, so we got a good mix of touristy things and local culture. I can’t wait to go back. We’re thinking about visiting again for Jazz Fest this fall. And, yes, I’m absolutely using the experience for my poetry! The architecture alone was the perfect inspiration for gothic romance and drama. I loved it.

Sherri: I hear you like to cook, are you a fancy chef or do you prepare family recipes. I raised six sons and worked in fast food, so, most of my cooking has always been get it out quick. With my sons grown and gone, I like to experiment. I’m an avid Food Network watcher but my husband is more of a meat and potatoes guy, but he’s reforming. Do you have a favorite recipe you’d like to share?

K.B.: That’s great! I think it’s fun to experiment and to try new things in the kitchen. I love to cook. I learned how to cook for my family when I was a teenager. My parents didn’t really care for cooking, so I took it on myself to save us from frozen meals and canned chili. I have to admit, I’m mostly a comfort cook. Fried chicken, pork chops, mashed potatoes, tacos, stir fry, breakfast sandwiches, cinnamon rolls. But my partner and I try new recipes fairly often. We recently made a tres leches cake that was delicious! One of our favorite meals to make is pizza from scratch. I roll a mean thin crust. I’ve made a lot of breads since the start of the pandemic, like most bored home cooks. Here’s a recipe for a citrus bread I made when I ran out of ingredients for banana bread!

Glazed Citrus Bread

For the batter:

  • 1 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 1/4 cup buttermilk
  • 1/3 cup melted butter
  • 1 1/2 cups all purpose flour, sifted
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • Pinch of salt
  • 1 large egg, beaten
  • 1 tsp pure vanilla extract

For the glaze:

  • 1 cup confectioners sugar
  • 2 tbsp fresh lemon juice
  • 2 tbsp water, more if needed
  1. Pre-heat oven to 350. Prepare a standard loaf pan with butter and flour.
  2. In a large mixing bowl, combine orange juice, lemon juice, buttermilk and melted butter.
  3. In the same bowl, mix in baking soda, salt, granulated sugar, beaten egg and vanilla.
  4. Mix in flour until all ingredients are combined. Do not over mix; the batter should be light so the bread stays soft snd fluffy.
  5. Pour batter into prepared loaf pan. Bake for 45-60 minutes or until a toothpick comes out clean. 
  6. Remove from oven. Pour on glaze, making sure to cover all of the bread. Glaze should melt evenly and cover the sides of the bread as it cools snd separates from the pan. Cool for at least an hour. Enjoy!

Sherri: Do any of your hobbies, life experiences or acquaintances show up in your stories?

K.B.:  Absolutely! While I’m not as much of a green thumb as Damian in Autumn Springs, I love gardens and being in nature. I grew up visiting a lot of watering holes and going on long drives through the Ozarks, so I love to use those scenic experiences in my writing. Hot Springs and Eureka Springs, Arkansas are two big influences in my work. I wanted to pay homage to their natural beauty. Also, I’m a TV buff. Game shows, sitcoms, live events—there’s always been something really fascinating about the way television operates to me. I figured I should put that to use in my writing, so that was sort of the genesis for Game the Show. In terms of people, I feel like most of my characters are composites of a lot of different people I’ve met. While I don’t want to use any one person as direct inspiration for a character, of course, I will pick certain aspects to infuse in my work. Really, I feel like every character I write has a little bit of myself included, too.

Sherri: If you liked this interview with K.B. Davenport, follow him on social media and check out his book Magic in Autumn Springs.

K. B.’s BIO

An independent Southern American writer and designer, K.B. Davenport loves reading and reviewing books by other indie authors. He writes cozy supernatural tales and dramatic stories with LGBTQIA+ themes. K.B. also designs book covers and promotional graphics. He lives with his handsome partner, loves to travel and really wants a pet.


A picturesque small town. A budding romance. A mysterious grimoire.

Welcome to Autumn Springs, a woodsy southern hamlet full of charming folks and scenic beauty. Meet Damian Baxter, a self-professed homebody who works diligently as a librarian at Autumn Springs College. He spends his evenings in his cozy Victorian home on Starry Night Way reading and curling up with his cat, Marble.

After he unlocks his grandmother’s grimoire, Damian begins a magical journey he never could have imagined. With his trusty feline friend by his side, he trains for an incoming threat from a reclusive neighbor and the most powerful dark witch in town, Elias Robicheaux.

Will Damian be able to protect his uprooted life while managing his busy job and a new romance with Bartley O’Dowd, a handsome Irish transplant with a secret of his own? Come along for a moonlit hayride and discover the mystery and magic in Autumn Springs.



Twitter: @KBDBooks

Reddit: u/KBDBooks




Posted in Creekside Cafe, interview

Enjoying the Breeze with Maida Malby

It is so nice to have author Maida Malby here at Creekside Café. Welcome Maida, have you ever been to North Carolina before?

Maida: Yes, I have. The first time I came to the US was in 1994 as a participant in the YMCA International Camp Counselors Program. I was assigned to the Sandy Ridge Girl Scout Camp in Bennettsville, SC for two months. I remember going to Rockingham and Wadesboro.

Sherri: The first time you came to the US? Where are you from?

Maida: I’m originally from the Philippines, now living in San Angelo, Texas.

Sherri: I lived in San Marcos, Texas many years ago. I loved it out there. I visited Laredo and El Paso, and my parents lived in Houston. How did you end up in Texas?

Maida: My husband is a retired US Air Force veteran. He got a job at the Randolph Air Force Base as a civilian contractor that’s why we moved there from Colorado Springs.

Sherri: How has your previous jobs or career influenced your writing?

Maida: My most recent job before I became a writer was as a Public Affairs Specialist at the US Embassy in Bangkok, Thailand. I’m using my experiences there as inspiration for my main characters’ backgrounds. For example, in Singapore Fling, Maddie is a Public Relations Director.

Sherri: That must have been an interesting job, but I can imagine the headaches.

One of my daughters-in-law was born in Thailand, her parents were refugees from Cambodia. I’ve never been to Asia. It’s on my bucket list.

Give us a little insight into you as a person and as a writer.

Maida: I’m easy-going and I make friends easily. I’m a slow writer. I can only write two books a year, one novel and one short story or novella. This is why I self-publish.

Sherri: Tell us about your books.

Maida: Contemporary romance. Multicultural/interracial. International lovers.

Sherri: Your characters are multi-racial and multicultural, why is that important to you?

Maida: I find that couples like my husband and I (American and Filipina) are not well-represented in romance. Since only a handful of authors are writing Filipinas and other Southeast Asians as female main characters, I decided I needed to be one of the few writers who tell our story and share it with the world.

Sherri: I think that’s wonderful. We need more diversity in romance. Do you write full time now?

Maida: Yes, I write full time.

Sherri: How long have you been writing?

Maida: I started writing in November 2016, so nearly three years now.

Sherri: Do you plan to write any other genre in the future?

Maida: I write short stories in other romance sub-genres using a pen name.

Sherri: What is your latest writing/publishing project?

Maida: I just finished Singapore Fling, Book 2 of my first series Carpe Diem Chronicles. It’s publishing on October 21. I also have a Hansel & Gretel retelling novelette publishing on Halloween. I’ll be writing Samui Heat during NaNoWriMo this year. I plan to publish it in April 2020.

Sherri: Ah, look for me in NaNo, my handle is Pamlico Writer. This is only my second NaNo event. I won the first one but I’m not sure about this year, November is such a busy month for me. I’ll be working on Red Steel, the fifth book in my Leeward Files series.

I love writing. I cannot imagine not writing. What do you love about writing?

Maida: The creativity. There’s something about the words adding up into a cohesive story that is super fulfilling.

Sherri: Like most jobs, there is the good and the bad, what do you despise about being a writer?

Maida: Marketing!  Having to convince people to read the product of my blood, sweat, and tears is incredibly stressful.

Sherri: I suspected that answer. Marketing is one of the most difficult things we have to do. We have to figure out what works and then take time away from writing our books to promote and market them. That’s one of the reasons I started doing the author interviews. Is that why you started doing book reviews?

Maida: I was a reader first before I became a writer. Reviewing books, especially romance, helps me improve my writing skills. I learn so much of what appeals and what doesn’t, of what is missing in my work and what’s already there I can continue to build on.

Sherri: I’m a bit of a foodie. I collect recipes and my favorite channel is the Food Network. Do you have a favorite food or recipe?

Maida: Food is a huge part of my books. My current favorite is Hainanese Chicken Rice. It’s Maddie’s favorite dish in Singapore Fling.

Chicken rice is Maddie’s favorite dish in Singapore. Here’s what she has to say about it in Chapter Two:

From the first time she’d tasted this particular meal—one of the country’s national dishes—Maddie was addicted. The plain steamed chicken over rice looked simple. But the gingery, garlicky, oily, fragrant goodness of the white chicken meat—even without the skin she had removed from it—and the savory rice boiled in the same broth won her over. She had already eaten the dish five times since she’d arrived in Singapore.

This recipe is my attempt to capture that deliciousness. It might not be the most authentic–different ingredients, the taste of the water, etc.–but if you make it with love, the meal is sure to satisfy.


– medium whole chicken (organic, if possible)

– Kosher salt

– 1 thumb ginger, peeled and sliced

– 3-4 stalks green onions, sliced

– 2 cups uncooked Jasmine rice

– several cloves of garlic

– vegetable oil

– Sriracha

– lime

– soy sauce

– sesame oil


For the chicken:

1. Exfoliate the chicken by rubbing salt all over until smooth. Rinse and pat dry.

2. Season the entire bird inside and out with salt. This will also season the broth, so salt generously. Stuff the cavity with sliced ginger and scallions.

3. Place in a big pot and fill with water up to 1 inch above the chicken. Bring to a boil, then reduce to a simmer immediately. Remove the scum as soon as it rises. Simmer for 20-25 minutes until the temperature at the thickest part of the thigh not touching bone is 170 degrees Fahrenheit.

4. Prepare an ice bath and place the chicken in to stop the cooking process and tighten the skin. Set aside.

For the rice:

1. Clean the rice until the water is less cloudy (2-3 times). Soak the rice, then drain after 10 minutes.

2. Sauté minced ginger and garlic in vegetable oil or chicken fat. Add drained rice and fry for one minute. Season with salt. Pour two cups of reserved broth and bring to a boil. Reduce heat, cover tightly, and cook for 15 minutes. Remove from heat. Keep covered and let rest for 5-10 minutes.

If you have a rice cooker, follow instructions p to he frying.

For the dipping sauces:

1. Combine Sriracha, lime juice, sugar, salt, couple of tablespoons of broth, garlic, and ginger in a blender. Give it a whirl.

2. Grate peeled ginger and finely mince garlic. Combine with a dash of salt and vinegar. Cook in hot oil for a few seconds.

3. Mix light soy sauce and a dash of sesame oil.

Ready to serve!

Spoon rice on a plate. Cut chicken into serving pieces and place on top of the rice. Pour soy sauce mix over it. Garnish with cucumber or parsley. Serve with soup and dipping sauces.

A picture containing food, indoor, doughnut

Description automatically generated

Sherri: Do you have any other hobbies or interests?

Maida: Golf and cooking and baking.

Sherri: Do these show up in your writing?

Maida: Very much so. Samui Heat will have a chef hero- Craig Ryan. My short story 19th Hole Fiesta, part of the San Antonio Romance Authors’ anthology Love Fiesta Style, is a golf romance. I’m planning a spin-off series and one of my main characters is Patrick O’Connor, a professional golfer. He appeared in New York Engagement, 19th Hole Fiesta, and Singapore Fling.

Sherri: What do you feel are your greatest writing strengths and your weaknesses?

Maida: I claim that I have a great sense of place. There’s balance in my books in terms of humor and drama. As for weaknesses, I need to improve on utilizing the senses of smell and taste. I’m pretty good with sight, sound, and feel. The other two need to be amplified.

Sherri: Who are your favorite authors/genres?

Maida: Nora Roberts/J.D. Robb is my idol. For non-romance, I like Paulo Coelho.

Sherri: Oh no, our time has run out already. It has been lovely to have you here at Creekside Café Maida. I wish you luck with your new novel, Singapore Fling.

If you enjoyed my chat with Maida Malby be sure to follow her on social media and check out her books, the links are below.

I hope y’all will come back and join me at my Creekside Café.

A picture containing floor

Description automatically generated


A picture containing person, water, woman, clothing

Description automatically generated

One alluring French-Filipina beauty. One sexy US Air Force officer. One torrid weekend affair.

Maddie Duvall should be living it up at her challenging new job in glamorous Singapore. But two months after her wild weekend with Aidan Ryan, she’s still yearning for him. She craves the passion only he can ignite in her.

Aidan’s job takes him around the world, yet he can’t get Maddie out of his mind. When he returns to his assignment in Singapore, he seeks her out with a proposition she can’t turn down.

Intensely enamored with one another, their relationship takes off. But when Aidan’s mission exposes treachery by someone close to Maddie, lines blur and wires get crossed. Can their growing love survive the intrigue?

Singapore Fling is Book 2 of Carpe Diem Chronicles, a series of multicultural contemporary romance novels. The stories celebrate the rich cultures of exotic Southeast Asian islands through languages, food, and festivals.


#multicultural #contemporary #romance #contemporaryromance #militaryromance #interracialromance #internationallovers #filipinoamerican #multiracial #diverse #multilingual #writerofcolorinromance #ownvoice #alpha #fling #carpediem

Add to Goodreads:

Buy links:

Universal link:

Amazon Kindle:

Amazon paperback:



Google Play:



A person in a white shirt

Description automatically generated

Maida Malby writes, reads, reviews, and lives Romance. Through her multicultural contemporary romance stories, she takes readers on trips to her favorite places in the world and shares her experiences of their rich cultural heritage.

She is a member of the Romance Writers of America (RWA), San Antonio Romance Authors (SARA), Cultural, Interracial, Multicultural Special Interest Chapter of the Romance Writers of America (CIMRWA), and several romance book clubs. Her To-Be-Read Mountain and reviews of romance novels are featured on her website

When not writing, reading, or reviewing books, Maida consults her husband on word selection, debates with her ten-year-old son regarding the Oxford comma, cooks the dishes she features in her stories, procrastibakes using Baileys as her secret yummy ingredient, and watches golf and food shows on TV.

Social Media links:

Website –

Amazon –

Bookbub –

Facebook –

Goodreads –

Instagram –

LinkedIn –

Love Romance Reads –


Twitter –

Posted in Recipes

Yes, Real Men Do Eat Quiche

It only turns out perfect when you have no where to go

“Yes, real men do eat quiche.” I never understood why men wouldn’t eat quiche, it’s little more than scrambled eggs in a pie shell, I mean really. A baked omelet! But I remember this add when I was a kid and I always thought that meant quiche was something refined and a bit too classy for the “meat and potatoes” type guys I knew. I am happy to tell you, my husband eats quiche. He turned his nose up at spinach quiche but I’ll bring him around just give me time.

Quiche Lorraine aka Quiche Sherri or Quick and Easy Quiche

Quiche Lorraine was the first thing I ever cooked that my mother did not know how to cook. Thanks to my High School French class assignment and my mom’s Betty Crocker Cook Book, it turned out very well.

I have since tweaked the recipe and made it my own. As my children will tell you I cook like I’m on an episode of Chopped (I love that program). If I do not have the recipe’s required ingredient in my fridge or cabinet, I will find or make a substitute. Often my substitute turns the dish into something entirely different, sometimes better, sometimes <eh> not so much.

Traditional Quiche Lorraine calls for bacon, I use bacon bits, it’s real bacon and I can substitute turkey bacon for my son who only eats poultry and fish, and for Muslim friends. It also calls for onion powder and Cayenne, I use Cajun seasoning, a lot of Cajun seasoning, and also a little Cayenne.

If you are really good at making homemade pie dough, please ignore my suggestion of finding your dough in the refrigerator section of Wally World ( I even use their brand).


Pie dough

8-9 eggs

¾ cup shredded sharp cheddar cheese

Bacon bits (either crumble up three or four slices of bacon or use real bacon bits).

½ cup sour cream

½ cup half-and-half

½ cup grated Parmesan cheese

A lot of Cajun Seasoning

A little Cayenne if you want a little Zing

Preheat oven to 350 degrees.

I use a low-sided Corningware dish lined with parchment paper, allowing about two inches on either side to hang over for removing from dish. (It makes a prettier display for the holidays.)

Put cold pie dough in dish. (Cold dough is flakey crust.) Don’t over work it but push it down flat around the bottom and pinch the sides to make it stand up.  (Over working it can make it tough.) With a fork, poke holes in the bottom, I go all around the bottom ring and into the middle to keep it from bubbling up.

In a separate bowl, crack eggs, whisk in half-in-half and sour cream, stir in seasoning and Parmesan cheese.

Put cheese and bacon in bottom of the pie shell, pour egg mixture over top. Bake until almost firm, may be a little jiggle in the very middle will continue to cook some after you remove from oven. Don’t over bake. Pie crust will be a pretty golden tan, the cheese will have started to bubble and crust at the top of the pie. Let cool, using parchment paper, lift from deep dish to a plate for cutting and display. It rarely turns out so well when you are expecting guests or wish to take it somewhere. Don’t worry, it still tastes good.

Posted in Recipes

Cajun Chicken and Rice Recipe

I love to cook but don’t always take the time to do so with a full-time job and trying to write. Usually on Sundays I’ll make something that will last a couple of days but this past Sunday I joined friends for a celebration of a dear friend’s birthday.

Bigshot & Mary

I’d taken out boneless, skinless chicken breasts but when we arrived home from the party our electricity was out and did not come back on until after eleven o’clock that night. I decided the chicken could wait until I got home from work.

It’s not always easy deciding what to fix for supper with no grocery store in town. I can purchase canned and frozen and some packaged stuff locally but to have fresh food, I have to journey to the next town. I hate to go shopping after work but sometimes I have no choice. My recipes depend on staples I keep on hand or can pick up locally or buy ahead of time and store or freeze.

Cajun Chicken and Rice

lard (I used real pork lard but you can use vegetable shortning)

4 chicken breasts chopped into bite-sized pieces

1 cup-flour

spices: cayenne pepper, onion powder, garlic powder, celery salt, & chili powder

2-10 ounce cans of tomatoes with chilies

roasted red peppers

smoked sausage, skin removed, chopped fine


Cook rice according to directions and set aside.

Put a couple of tablespoons of lard in a large pot, heat.

Season flour & cover chicken with flour. (I find it works best to do one breast at a time, removing the browned chicken, and drain, adding in more lard as needed. I only add a tablespoon each time.)

After the chicken is cooked, set it aside. Cook sausage in same grease, set it aside and make a rue with a couple of tablespoons of the seasoned flour in the leftover grease. Brown the flour, add in canned tomatoes, water, bring to a boil, lower heat after it begins to thicken, return chicken and sausage to the pot, simmer.

Serve over white rice.

This would be great with Jalapeno cornbread. Hmm, I think I might make some this week.