This is tougher than I thought!

This is harder than I thought. It's one thing to know how to do something, it's another thing to put it into a framework that someone else can follow. I've spent years on some of these recipes and still don't have a clue how to translate them. It is also difficult to reconcile all of the recent rules of sanitation, fat content, how healthy is the food, blah , blah, blah with my original intent for this blog. As I was posting the fried chicken recipe, I began to think about how my granny not only cooked, but prepared her food, and how she stored it. She would get up first thing in the morning, take every thing she needed out of the freezer or refrigerator and let it sit until room temp. She was a messy cook, but her kitchen was clean, yet, even with that, when she was cooking meat, she used the sink to wash it, then placed the meat in the bottom of the sink to season it and let the meat stay there until she was ready for it. She cooked with lard, fat back, butter, real mayonnaise and all the other "bad stuff" we are supposed to stay away from now. Considering that, why is it that I'm still here? Oh, wait, I know, she had common sense and used it. That is how I can post these recipes and stay true to what my purpose is, that being, not only to share recipes, but also history.