Day 29

What's on the menu:

Fried chicken tenders
Creamed cauliflower
Home grown field peas

Fried chicken tenders
Soak tenders in buttermilk for a few hours. Dip from buttermilk into House Autry chicken breader. Drop in a deep fryer at the temperature of 340 degrees and cook until golden brown.

I make my honey mustard sauce to dip tenders in. I use 2 to 1 of mustard to honey. Stir together.

Creamed cauliflower
Cut cauliflower into small clusters and boil in water with salt and a little butter until done. Drain well. I add about 1 TB butter to drained cauliflower and mix with my electric mixture until creamy like mashed potatoes. Add salt and pepper as needed.

Home grown field peas
These are the little peas I mentioned before in an earlier blog. My son Jamie is home for a few days from FL. and he use to love these peas when he lived at home. It has been years since he's had any so he was very pleased to have an old favorite.

I cook the peas with water and a little liquid chicken broth and one pack of the powdered chicken broth and a TB of butter buds. I boil for one hour and add salt and pepper about half way through.