Come and Get It

Biscuits, vegetables, and peanut brittle for starters

My grandmother taught me how to eat, cook, and plate a meal with “always a yellow vegetable, always a green. Raw and cooked, sugar!” She also taught me to make peanut brittle. “Throw it all in a cast iron skillet, and cook it till it smells good. Then, take it off the heat before it burns.” Easier said than done, but I try to get it right. And, when I don’t, I remember her other favorite, “Don’t apologize for the biscuits, sugar. Put them on the table, and let the people eat!”

Those three tidbits pretty much sum up FED’s editorial philosophy. We’re going to cook up the most balanced meal we know how, and then, let the people eat.

For starters, let’s eat desert first… Here’s, my grandmother’s Peanut Brittle recipe for you.

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Peanut Brittle

2 cups sugar
3/4 cup white Karo syrup
2 cups raw peanuts
pinch of salt

1. Throw everything in a cast iron skillet and cook over fairly high heat, stirring regularly, until it smells good—like roasted peanuts—and is straw colored.

2. Remove from heat and stir in 1 teaspoon of baking soda.

3. Pour onto a buttered cookie sheet, and spread quickly.

4. Break into pieces when cool.

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P.S. FED soft-launched in February 2024, and your place at the table is already set. Join us by checking out our first installments of Everyday Art & Writing plus Conversations & Invitations.

We’re also tilling the soil and planting the seeds for all kinds of tasty guests to join us at the table come spring! Stay tuned for your balanced plate of juicy, delectable, and nourishing contributors and contributions.

And, for more information about FED—including how and why your subscription is free, plus how and why to pass the gift on to the next person—check out Come Get Fed.