Dolly Parton, 78, announces a new project with her rarely seen look-alike sister Rachel, 65
As a dedicated follower and admirer of the indomitable spirit of Dolly Parton, I am truly captivated by her latest venture – a cookbook filled with recipes that hold the warmth and love of her family’s humble beginnings. Growing up in the Smoky Mountains of Tennessee, Dolly and her siblings learned to cook out of necessity, climbing on chairs to peel potatoes and turning their hands to help when their mother was indisposed.
Dolly Parton says she learned to cook out of ‘necessity.’
The 78-year-old musician, about to launch an album filled with tunes her family used to sing during her childhood, recently shared a collection of their beloved family recipes in a newly released cookbook.
Parton collaborated with her resemblance, Rachel Parton George (age 65), to assemble Good Lookin’ Cookin’: A Year of Meals, a book that hit the shelves on September 17th.
The Grammy-winning artist was the ninth among eleven offspring born to her parents, Robert Lee and Avie Lee Parton, in the Smoky Mountains of Tennessee. She often lent a hand when her mom required assistance.
‘We’d have to climb up on the chairs to peel potatoes, turnips or whatever,’ she told People.
In difficult times when Mom was unwell, taking care of a child, or welcoming a new baby, we all pitched in to help. As a result, I learned my first lessons from simply having to assist Mom as the eldest daughters.
Rachel relayed that her love for making meals came from a bit of small praise from her father.
She remembered saying that her mom likely wanted her out of the way, so she sat down and prepared everything, putting them all in a bowl. Then, she told me, “Here, you’ll be making cornbread tonight.” So, I worked diligently on preparing that cornbread.
She remembered her father’s reaction to tasting her dish. ‘He said it was the best cornbread he had ever eaten. And I believed it. From then on, I loved to cook.’
Mealtime was a time for the family to be together.
According to the 9 to 5 singer, that meal consisted of breakfast, lunch, and what we typically call dinner. However, they referred to it as breakfast, dinner, and supper instead.
As children, it was customary for us to gather at the table once Dad returned from work. It was simply part of our family routine to convene at the table for conversation and meals. We’d share a bite or two while talking.
Their family lived off the land and would often eat squirrel or rabbit for dinner.
Mom would often prepare groundhogs, which was Daddy’s most beloved dish. These animals are similar to large, plump wild hogs that roam through forests. Mom affectionately referred to them as ‘whistle pigs’ because of their pig-like qualities. They taste much like pork, but I no longer fancy the idea of consuming one myself,” she explained.
The cookbook boasts approximately 80 classic Southern recipes including ham with biscuits, spareribs, meatloaf, shrimp dip, and strawberry shortcake. Contrary to popular belief, the renowned Silver and Gold artist asserted that Southern cuisine is healthier than people typically think.
Instead of going too excessive nowadays, Rachel has her unique approach in cooking southern dishes that doesn’t require an abundance of grease, lard, bacon fat, or butter, as she pointed out.
Every recipe in the cookbook features a unique key ingredient. She put it simply, “As Mama always said, ‘There’s just something extra – it’s love,'” she clarified.
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2024-09-17 18:37