Ruby Calloway · Eastern Kentucky
"Receipts" is the old mountain word for recipes. Sixty years in one Kentucky kitchen: the grease can and the pot liquor, the biscuit-feel and the bean pot. Nobody ever wrote it down. So I finally did, with blank pages in the back for your own family's.
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Put your email in the box and two things open on the very next page, both free: the whole 30-Day Mountain Kitchen Challenge, and Chapter 1, The Waste-Nothing Kitchen. Thirty days in my kitchen. How food was kept, stretched, fixed and made from nearly nothing. There is nothing to install and no card to enter.
Grandma Never Wrote Hers Down
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Seven parts, twenty-eight chapters. Each one tells the method plain, gives you the why of it, and ends with what to do tonight, with an ink-and-watercolor plate for every one.
No. 7
What I buy, when I buy it, and the cuts nobody else wants.
No. 6
Meat eight plates wide, and the second-day skillet.
Soup beans and cornbreadThe plainest good supper there is. Feeds six for a few dollars, liquor saved for tomorrow.
No. 5
This is the one part where I change my voice.
All preserving in the book follows tested USDA and Extension guidance, tells you plainly why the rules exist, and sends you to the current tested recipes for every jar. Tradition gets no benefit of the doubt on food safety.
Leather britchesGreen beans dried whole on a string, cooked back slow with seasoning meat come winter.
No. 4
Company from an empty pantry, and the grandkids in the kitchen.
No. 3
"In my kitchen, nothing gets thrown out that still has work left in it."
That is how chapter one starts, and chapter one is free.
No. 2
I said I would get to the can. That is the grease can, and chapter ten is the grease can and the six fats.
Biscuits by feelCut with a jar, read by the hands. Three Saturdays and yours will know it for life.
No. 1
Near about everything I know came down from women who never wrote a word of it down.
I was eleven when my mother sent me to the cellar for taters in February and I found half the barrel gone soft. She did not scold me. She spread every tater on the porch boards in the cold and made me sort them by hand until I could tell a sound one from a turning one by feel. I have never lost a winter's store since.
Sixty years I have cooked in the same mountain kitchen in Eastern Kentucky. I am about the last one on my creek who still holds the old ways. So I set them down here, every one, before they go in the ground with me.
And in the back: the Measure and Make-Do Card, "a mess of," "a dab," "a hot oven" in real cups and degrees; and Write Down Your Own People's, ruled blank receipt pages for your own family's.
Waste nothing, honey. Least of all the knowing.
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Sixty years of mountain kitchen receipts, finally written.
30-day money-back guarantee. Cook one thing. If it is not what you hoped, every dollar comes back.
Thirty days in my kitchen.
How food was kept, stretched, fixed and made from nearly nothing, and the why of every one.
The book is the receipts. The challenge is thirty days of cooking your way through the ways, one page each. The set is $47, and everything arrives in the same email.
The book as PDF and EPUB, plus the challenge · yours forever
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It is a PDF, emailed the moment you buy. It opens on a phone, a tablet or a computer, and it is laid out in large readable type so you can print it at home if you would rather hold it.
The opposite, honey. These are the plain make-do suppers of a mountain kitchen: beans and cornbread, biscuits and gravy, the second-day skillet. What makes them special is the by-feel knowing beside every one, the part no recipe card ever held.
That is the one chapter where Ruby changes her voice. All preserving in the book follows tested USDA and Extension guidance, tells you plainly why the rules exist, and sends you to the current tested recipes for every jar. Tradition gets no benefit of the doubt on food safety.
No. You pay once and the book is yours to keep. Nothing renews and there is nothing further to buy.
It was written for that, honey. Grandkids in the Kitchen: Passing It On is its own chapter, and Write Down Your Own People's gives you ruled pages for your family's receipts. It prints at home, so it can sit on the kitchen table.
Reply to your delivery email within 30 days and you get every cent back, no questions and no hard feelings. You keep the files.
Compliments of Ruby Calloway, Eastern Kentucky
Sixty years of Appalachian kitchen knowing, set down before it goes the way the old knowing goes. $37, yours forever, with blank pages in the back for your own people's receipts.
Not sure yet? Read chapter one free.
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