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Apparently this weekend’s kitchen theme was “we have range.” 😂

First up — homemade chicken pho! And when I say homemade, I mean I was WAY outside my normal cooking lane on this one. Big shoutout to @madelinemehria for the recipe. I watched her video more times than I care to admit, pausing along the way so I could actually write everything down.

We used a rotisserie chicken, roasted the bones along with shallots and ginger, and made that gorgeous broth from scratch. And y’all… YUMMY. 🍜

For once, I actually followed the recipe. No freelancing. No “this looks about right.” No Cajun measuring system. I knew I was out of my element, stayed in my lane, and it turned out AMAZING.

Then tonight we came right back home with Dirty Red Beans and cornbread. Big thanks to @britscookin for this recipe!

Now THIS is where I was comfortable enough to return to my regularly scheduled programming: recipes are suggestions. 😂 I added andouille sausage, doubled the recipe because leftovers are the whole point, and of course used Blue Runner red beans. You just can’t beat them.

And that cornbread? My Gran’s old-school #10 cast iron skillet and two boxes of Jiffy. Nothing fancy. Nothing needs fixing. That skillet has probably made more pans of cornbread than I could ever count, and it’s still my favorite.

So we went from roasted chicken bones, shallots and ginger for homemade pho to Blue Runner, andouille and Jiffy cornbread.

International cuisine one day. South Louisiana comfort food the next. I contain multitudes. 😂

#LagniappeFarmAndRanch #HomeCooking #ChickenPho #DirtyRedBeans CajunCooking

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Ok, so no Saturday State of the Stitch… maybe we’ll have a Sunday State of the Stitch. 😂 But never fear—my other favorite hobby is here to save the day: cooking!

Getting ready for LSU vs. Ole Miss tonight meant one thing around here: there was going to be a good pregame meal coming out of this kitchen. 💜💛

Tonight’s menu: Shrimp Spaghetti, courtesy of a recipe from John Folse’s mom. We’ve made this one a few times now, and it never disappoints.

And when a recipe starts with 5 pounds of shrimp, you know two things:

1. We’re eating GOOD.
2. Leftovers are absolutely guaranteed. 😂

That second part may be one of my favorite things about this recipe because it freezes beautifully. Tuck some away in the freezer, cook up fresh pasta later, and suddenly you’ve got a quick weeknight meal that tastes like you spent all afternoon in the kitchen.

Now we eat…and then it’s game time.

GEAUX TIGERS! 🐯💜💛

#LSUTigers #GeauxTigers #CajunCooking #ShrimpSpaghetti #LagniappeFarmAndRanch

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⚜️🏈 WHO DAT! Football is back, and the pot is rolling.

Remember that chicken, sausage and trinity sneak peek that was screaming gumbo?

Nooooooo, cher. We made Chicken & Sausage Fricassee—because if the Saints are kicking off the 2026 season, something good ought to be simmering on the stove. ⚜️

This one was inspired by Hymel’s Kajun Kitchen, but y’all know how recipes work in this house. They’re less rule book and more inspiration before I start doing whatever I want. 😂

And for this one, I even dragged out the old-school Magnalite pot. You KNOW something good is going down when that pot comes out. David’s MaMaw and Aunt Teresa—or Teres, said with the proper Cajun accent—would be so proud of me!Just don’t tell them I used a dry roux, I might lose “points” for that!

Just LOOK at that sausage and the trinity—onion, celery and bell pepper—browning down in the bottom of that Magnalite. That right there is where the good stuff starts. 🤤

A traditional fricassee usually calls for bone-in chicken, but I don’t particularly enjoy picking “parts” out of my supper, so boneless chicken it was. Checkout the Green Onion Sausage from the Best Stop… it’s a difference maker for sure. And that beautiful gravy? My first-ever dry roux. Because ain’t nobody got time to stand over a full-blown roux today. We had a Saints game to watch!

From prep work ➡️ that Magnalite working its magic ➡️ a pot full of rich Chicken & Sausage Fricassee ➡️ spooned over rice ➡️ settled in for Saints football.

And yes, while I may have taken the dry-roux shortcut, David still made his traditional roux-and-trinity foldover. Some South Louisiana traditions apparently are NOT open to interpretation. 😂

And that last picture? Two empty bowls and two spoons. We didn’t even leave a grain of rice. I believe that qualifies as the official review. 😂

Football is back. Fall is coming. The Magnalite is out. The foldover has been made. And warm-your-soul food season has officially begun.

Geaux Saints! WHO DAT! ⚜️🏈

#WhoDat #CajunCooking #SouthLouisianaCooking #ComfortFood #LagniappeFarmAndRanch

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🏈 College ball and the NFL are officially in full swing, which means fall is knocking on the door and warm-your-soul cooking season is about to have its moment.

Now, take a look at this little ingredient sneak peek. 👀

Chicken? ✔️
Sausage? ✔️
The trinity—onion, celery & bell pepper? ✔️

Oh, you’re thinking gumbo, aren’t you?

Nooooooo. 😏 Gumbo is NOT on the menu.

So what IS going in the pot today? Any guesses?

One thing’s for sure—football season is here, fall is coming, and so are all those cozy, hearty, feel-good meals we’ve been waiting for. 🍲

#FallCooking #FootballFood #ComfortFood #WhatsCooking #LagniappeFarmAndRanch

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Shout out to Donna Penouilh! 🍞❤️

When a colleague knows you love to cook AND love sourdough, so she brings a loaf to the office just to send home with you. Now that’s knowing your audience!

Thanks, Donna—it’s amazing! Such a tender crumb, fantastic flavor, and can we talk about this super cute packaging?! 😍

This loaf may not make it through the weekend. 😂

#SourdoughLove #HomemadeBread #BreadGoals #FoodieFriends #lagniappefarmandranch

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Tonight’s new recipe adventure: Smothered Okra & Shrimp over Rice. 🍤🍚

Now, I know okra isn’t for everyone. Or “okrie,” as my brother-in-law EJ calls it. 😂 And for the record, EJ is firmly NOT on Team Okrie. More for us!

This one started with a recipe from The Cajun Ninja… followed by my usual improv. Because I’m pretty sure I view recipes as suggestions rather than rule books. A little of this, a little more of that, and surely this would be better if… 😏

The verdict? We liked it! And even better—there are leftovers. 🙌 Dinner tonight AND tomorrow? That’s a win.

#SmotheredOkra #CajunCooking #ShrimpAndOkra #CooksKitchen #lagniappefarmandranch

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Today in what exactly are we doing in this kitchen? 😂

🍞 First, a comeback story. My sourdough starter has been sitting unfed in the fridge for a couple of months. A couple of feeds later and girlfriend said, I’M BACK.

Mixed her up last night, tucked her into the dough proofer for a good night’s rest and rise, and she did not disappoint. Second rise early this morning, then into the oven she went. She didn’t get quite as tall as I’d hoped, but the crumb was good and the flavor was perfection. Height is overrated anyway. 😉

Then dinner took a turn.

🥢 Rice Paper Egg Roll Paninis.

I know. I KNOW.

Egg roll and panini are two words that have absolutely no business hanging out together, yet here we are—and somehow they WORKED. 😂

Quick and easy to prep. The longest part was cycling them through the panini press three at a time. Crispy, packed with all that egg-roll goodness, and served with two dipping sauces because if we’re already ignoring culinary boundaries, why stop at one?

And because apparently egg roll paninis weren’t enough adventure for one evening, Tropical Storm Edouard decided to make a curtain call. 🌧️

The power cycled a few times before finally giving it up altogether and handing things over to the generator. Not exactly ideal when dinner depends on an electric panini press. 😂

But the generator kicked in, the paninis kept pressing, and dinner made it to the table.

So today we resurrected a sourdough starter, put egg rolls in a panini press, and finished dinner courtesy of generator power.

Just another perfectly normal day in my kitchen. 😂

#CooksKitchen #SourdoughAdventures #DinnerAdventures #GeneratorGourmet #LagniappeFarmAndRanch

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🌎🌶️ Apparently, tonight’s dinner decided to take a little trip around the globe!

We kicked things off closer to home with a Spicy Serrano & Cucumber Margarita from Garden & Gun Magazine, made with a homemade cucumber and serrano pepper cordial. Cool, crisp and packing just the right little kick. 🍸🥒🌶️

Then we headed across the globe for Creamy Coconut Gochujang Shrimp from @eatinghealthygram over jasmine rice. Sweet, spicy, creamy and absolutely worth the trip. 🍤🍚

I had a feeling this one was going to be good…and judging by David’s completely empty bowl, I’d say we have our answer. 😂

Around the world in one dinner—and this one officially earned a spot on the keeper list!

#LagniappeFarmAndRanch #CooksKitchen #AroundTheWorldForDinner #HomeCooking #KeeperRecipe

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It may be Stitch Mail Monday, but first… we’ve got to eat! 🌮😂 And don’t worry, the stitch mail is coming in a bit. 🧵📬

Today started early with pork, cumin, Mexican oregano, bay leaves, and all the good stuff going into the slow cooker. Then I did my favorite kind of slow-cooker cooking—walked away and got on with my day. 🙌🏻

This evening, I threw together a quick black bean soup, made a fresh batch of pico de gallo, and just like that, dinner was DONE.

Tonight’s menu: homemade pork carnitas with ALL the fixings! 🌮🌮🌮

Tender pork, fresh pico, black beans, and a table full of toppings so everybody can build theirs exactly how they like it.

And perhaps the best part?

Leftovers for the win!! Because tomorrow-me deserves a good dinner without having to cook it twice. 😂

#lagniappefarmandranch #slowcookerdinner #slowcookercarnitas #cookskitchen #homecooking

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Weeknight dinners don’t have to be boring 😋

Tonight’s “Healthy” Korean Beef Bowls from Sandy Coughlin (The Reluctant Entertainer) is officially a keeper. Quick to pull together after a long day, but big on flavor.

Mise en place made it even better—everything prepped and ready before the pan hit the stove. Less stress, smoother cooking, more fun.

Sweet, spicy, tangy, and rich umami in every bite. Fast, fresh, and full of flavor—my kind of weeknight meal.

Have you tried it yet?

#HomeCooking #WeeknightMeals #Foodie #lagniappefarmandranch

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Some weekends are for meal prep and moderation.

This was not one of those weekends.

The kitchen was humming, the smoker was working overtime, and nobody left the table hungry.

We kicked things off with apple cider braised pork chops bubbling away in a big skillet, filling the house with the kind of smell that has people wandering into the kitchen asking, “How much longer?”

Meanwhile, David had a boneless pork shoulder roast holding court on the smoker because apparently one pork dish for the weekend just wasn’t enough.

Today’s encore performance was meat and gravy over rice for lunch with Trystan and Zach. Sometimes you just want one of those meals from childhood that doesn’t need explaining. No fancy ingredients, no trendy techniques, just a plate that tastes like home and somehow manages to make everybody go back for seconds.

And because moderation remains a goal rather than a lifestyle, we finished the weekend with Texas Sheet Cake à la mode complete with a scoop of Blue Bell Vanilla. As every Texan knows, Blue Bell isn’t dessert. It’s practically a food group.

I’d say that qualifies as a pretty great foodie weekend at the ranch.

Now if you’ll excuse me, I believe my jeans and I need to have a serious discussion before Monday morning arrives.

#TexasCooking #ComfortFood #SundaySupper #LagniappeFarmAndRanch

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Who in their right mind gets married on the Fourth of July? 🇺🇸

Apparently… us.

Thirty-two years later, I can honestly say we’ve never regretted it for a second. While everyone else is celebrating America’s birthday, we get to celebrate our anniversary too.

We usually sneak away a day or two early for our anniversary dinner, and this year found ourselves at Terra Vino in The Woodlands. The carbonara was everything it should be—light, silky, and worthy of every bite. The limoncello cake? Let’s just say there’s a reason it’s the house specialty. Not a single photo was taken because the phones stayed put, and the conversation was far better than anything we could have posted.

Yesterday was wonderfully low-key. We spent the afternoon floating in the pool, cheering on the FIFA World Cup matches with the kids, soaking up the sunshine, and simply enjoying a day together. It was also such a nice surprise to have Trystan join us too. Lunch was grilled burgers, hot dogs, brisket jalapeño poppers, great potato salad, and a caramelized banana pudding with cinnamon whipped cream that disappeared in record time. Clinton and Ann brought the sides and dessert, which meant this momma got a rare holiday off from doing it all (by my choice). No pictures were taken of the July Fourth meal either.

The mail ran a little behind, but these glasses showed up just in time to make us laugh.

32 Years of being Mr. Right. ❤️
32 Years of being Mrs. Always Right. 😉

I’d say we’ve got this marriage thing figured out… but let’s be honest, I already knew I was right. 😏 The glasses even said so!

Here’s to 32 incredible years, countless memories, a lifetime of laughter, and—Lord willing—32 more.

#lagniappafarmandrach #32YearsStrong #FourthOfJulyWedding #LifeIsBetterTogether

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