Six months ago if anybody had asked me if I enjoyed watching someone makes sausage gravy, I would've replied, "No, not at all", but let me tell you, Tipper, that now I find it so soothing to watch you make gravy and do other things in your kitchen. At the 9:25 mark when you're making banana pudding, I got so hungry for some I paused the video and wrote down bananas and vanilla wafers on my grocery list! The music is always a plus, too. Sincere thanks for such a delightful glimpse into you life in Appalachia! What a gr8 way to start or end any day of the week!
I like all yer videos. But, I particularly love the, "My Life in Appalachia" series. It takes me back to a time that I felt was slipping away. Your videos affirm that the old ways aren't lost, just misplaced for some of us. Thank you for all the great content and keep up the good work!
Watching your gravy making videos always reminds me of the time my daddy and his brother George took a city feller hunting up in West bg Virginia (where we are from). My Uncle was a great cook. After the first helping, the city feller got another biscuit and asked if there was any more "white sauce". My dad and Uncle told that true story often and would belly laugh. Thank you for sparking great memories.
@@CelebratingAppalachia The French call it Béchamel Sauce. They use butter instead of grease but it is the same thing. Any kind of fat will work. Even vegetable oil. Butter gives it a more buttery taste, of course, but butter's almost as good as bacon grease. I don't use sausage grease because I make my own sausage and make it so lean that lots of times I have to add bacon grease to keep it from sticking to the pan.
@@papaw5405 True, but saying "gravy" in French, sounds soo chic!lol and store-bought sausage nowadays, don't have any grease to make gravy with, and have to add lard or bacon drippin's, which I'd rather use to too my biscuits with before baking, and fryin' the eggs, or seasonin' my soupbeans or greens.
I love this series. Especially. Have y'all ever heard of "slick lettuce"? That's what my grandma called it when she'd put hot bacon grease over her greens and mix it up. The girls music is heartwarming.
We called it wilted lettuce onions and mustard it's what we do with bacon grease you get that bacon grease so hot it was start smoking and then you poured it over your Boston cut up lettuce that's the black seed lettuce green onions and sometimes bubble with put in fresh young young mustard greens but that Grace gets so hot it would smoke deported over all of the good greens it was very good
@@oldjake912 Yes, grandma was from Clay County, Alabama, and mostly she like turnip or mustard greens. I do remember that her grease was smoking hot, now that you mention it. Thanks for the reply.
@@CelebratingAppalachia Thanks for the info, I'm putting in my garden right now, and the more I watch your videos, the bigger my garden gets, lots of things I had forgotten about.
Mama called it wilted lettuce but yes we ate lettuce and green onions wilted with hot bacon grease. Loved it always although I don't make it myself any more. However, now that the memory is awake who knows :)
oh my goodness...you guys and gals are driving me coo-coo with all of the old timey recipes,,,like my Momma used to make...the only thing that I have not seen you cook and serve yet is....Ky Ham, red eye gravy, eggs fried in the red eyed gravy, and with biscuits......you could throw in some fried pears with home made butter........OH GOD...how I miss the "good old days"..........
Some times I go to,an old spring where there is branch lettus. Growing. Some call em something else. But we make greens out ofem mixem in with turnips and mustered greens. Cook,a little fat back with it and mm mm , good,,,
@@keiththompson5588 I still go pick branch lettuce every year...it’s soon approaching! I add chopped scallions or ramps if they are up diced boiled egg and kill it with bacon fat and crumble the bacon over it...gotta have cornbread on the side or it’s just not right lol...I think technical term for the branch lettuce is sassafras. Blessings🙏🏻
I thought I would write to you a little note after seeing your walk in the woods and you talked about your daffodils even when the flower has not opened during your talk. You reminded me of one day as I was walking home from school in Clemson (John C Calhoun elementary). I am giving myself away as this school burned down some ten years later. And my story is about my walk home from school and in going through the woods, I had a short cut to home, and I found a lot of daffodils in a field, I stopped and picked a hand full, the field was full of flowers so no one would care if I picked a hand full. I was maybe eleven years old, and my mom was my important person. And even today I just love daffodils and I have two gardens full of daffodils. Thank you for your talk on daffodils, I find you are doing some much the same as my mom. Joe Shigley
We love turnip greens and turnips. I cooked turnips Sunday. So good. My family also loves banana pudding. We've always used recipe on vanilla wafer box. Only kind we like. The original banana pudding, cooked.
The fiddle tune sounds VERY Irish. You were just talking about doing something Irish for Saint Paddy's Day. This would be a great way to show the big influence that Irish traditional music has had on Applachian tunes.
This is actually sophisticated cooking. It's what the French call a bechamel, one of the 5 mother sauces of French cuisine. But here it is an integrated part of the meal. Making a good sauce takes practice. You can do it without thinking it seems. Such a pleasure to watch your craft!
You all are so lucky to be blessed with such beautiful and talented girls this is the kind of life I've always wanted to lead but never could quite swing it I admire you and I find it absolutely interesting the way you all live your lives and I wish that before my husband passed away that we could have found of a simple and tranquil existence in a place like that we are hailing from the Missouri area St Louis outlying and St Genevieve doe run and what not my late husband was born in Kentucky I always called him my modern-day Daniel Boone
Love your channel.reminds me of the old way and my upbringing and grandparents . My grandfather and his mules, My grandma and her red-eye gravy and potatoes mound where she stored the potatoes.Smokehouse for curing the hogs that we slaughtered every October and what an event that was.I live in GA in the foothills.those were the days.thank y'all so much.We called wild salad (I think it was pronounced).... Creases and of course,Poke salad, anyway..... keep it coming....love y'all
IDK, but there is something very appealing and tranquil about the way you have produced and edited these videos. They are definitely from the heart. I started with no. 8 and loved seeing the beautiful dog drinking out of the creek. Did not see it in any of the other videos tho. I missed it.
I'll echo what others have said. Watching you all go on about your day is somehow very comforting to me. Reminding me of my family, most of whom are gone now. My life has a different flavor now, been living in the city for too long. Something in me longs for the closeness of my people and the ways of my grandparents. Of course we can't over romanticize the old days, they were hard, but it feels like the pendulum has gone a bit too far and many of us are searching for something about like what you are showing us in your videos.
Again these videos get better every week. Y’all’s lives mirrors the one I grew up with. God bless you and your family and thanks for sharing your lives with us.
I love watching your videos, especially My Life in Appalachia. I think I like them partly because they take me back to when I was little quietly watching my grandma go about her chores in Southern CA...there was so much peace in those moments. My grandparents spoke in some of the ways you do. They were originally from southern Indiana, bordering Kentucky. Their ancestors came up from North Carolina in the early 1800's though, so some of those speech patterns must have lingered through the generations. Now I am a grandma and have been living in Montana for almost 50 years, and my life is much like yours: gardening, sewing, canning, hunting, heating with wood, processing our own food...I married a man whose ancestors all came from pioneers coming in between 1860-1880...in the 1930's his mother was born in her grandmother's cabin, as she was the town midwife. They were all ranchers, farmers, miners, and grew what they ate. Thank you, Tipper, for giving me (and many others) a few minutes of peace and beauty and music and inspiration during these troubling times. God bless you and yours.
I bet you guys sleep good tonight, you're all busier than a beaver. I've watched the video twice and now I'm sweating. 🙂 Enjoyed so much, Thanks for letting me come along.
I want your life. We live in north central Alabama but I wish we lived a little north of here where we were really in Appalachia not just the foothills of the smokies!
As my Daddy would say "Them calf slobbers looked really good on that nanner puddin. :) You can really see the spring coming on in your garden. Love your channel. God Bless
❤️ I love the sound of the creek running by your house and the music! Your Family is so talented! The food all looks so delicious. It’s adorable how you carefully placed each cookie face up in the banana pudding. It reminds me that I need to slow down and be more patient and enjoy the little things. Your videos are soothing and I thoroughly enjoy every one. Thank you for allowing us into your home😊
Love to watch how you prepare and cook things...would appreciate seeing how you clean and re-season your cast iron skillets...yours are the best I’ve seen since my own mother’s : )
Very nice Tipper! From the fine breakfast to the nanner pudding to the twins at the end with the help of the puppy. AND Cleaning out that chimney can be tricky Deer Hunter! Enjoy you all. Ever since I saw your 1st video!
Still the only difference between the way you make gravy to go with sausage and biscuits is that I mince an onion and cook it up in the grease before adding the flour. Also, if I want the white gravy. it is strictly milk. If I want a brown version, it will involve more time on the flour, then add chicken stock, then a dash of milk. Love your channel, and thank you for sharing not just recipes, but an entire lifestyle. I also saw where you were going with the bananas and Nilla Waivers. My late mother used to make me banana pudding when I was a child through adulthood.
All that delicious looking food is making me hungry! Enjoyed the fermenting lesson. I bet those carrots are going to be so good. As always, it was a pleasure to hear the girls play (and the doggy singing along😊). Tfs 💖
Sending hugs , kisses, and health to you and yours dear heart! Just like being in the kitchen with my great grandmother and my grandma on the farm in WVa when we’d go visit for holidays from Ca... LOVED it♥️miss it SO much, but your videos really keep the memories alive... thanks form my heart🥰💕🤗🐞
My neighbor used to sow turnips for 2nd planting. He had a remarkable yield which he shared with neighbors and his church group. I always sliced and fried just like potatoes, and it gave them a sweeter flavor.
HOT DOG! drinking the water and also the cast iron skillets, I thoroughly enjoy the videos!! Thank you Tipper and family. ps the item will be there soon ;)
I loved seeing the big sweet doggy drinking water out of that beautiful fast moving stream. Tipper, Is this your family dog? I love animals & would like to see him or her included in some of your wonderful videos. Thank you very much.
Obviously I'm playing catch up to your latest videos, but I'm getting there :) I will say, this is the first time I've seen nanar puddin prepared like this. It just affirms, how many different ways there are to make things. If you've posted a nanar puddin video, I haven't seen it yet. My Mama makes hers 2 ways, one with nanars & one without. Reason being, my middle sister & myself don't like the way the nanars turn greyish & get mushy over time & that was when there were my parents & 5 children eating on it. My Mama had 2 specific clear bowls she used cause she liked the presentation. She'd line the bottom & the sides, with the wafers showing their "good" side. She'd alternate the nanars & wafers leaving some room at the top. Then she'd prepare the hot vanilla puddin IF she couldn't find the nanar flavor & poured it down over the top. The puddin would find its way to the very bottom, going into each layer, with the wafers soaking in the puddin. She never put a toppin on hers. She's put some saran wrap over the bowls & then she'd refrigerate it promptly, serving it when it was completely cold.
I absolutely love this series...your life is so very similar to mine. You did meringue on top of the banana pudding just like my mom! I can never get that right. It’s a dying lifestyle for sure! Blessings Tipper...keep em coming! 💖🙏🏻
Tipper...thank you for showing us what is really important in life. It makes my heart sing to see you post a new video!! Thanks...Rhonda from the plains of NW Oklahoma.
Loved the Music and cooking and working. Coming through Rowan County in a week or so, looking for farm site that family left in 1860's for Southern Illinois after living there many years.
That briefest sure looks delicious. I can't remember the last time I a full home cooked briefest. Thanks for sharing your video. Stay well and safe my friend's. Times are hard for sure.
I love your videos. When you were cooking breakfast reminded me of my Mom. She taught me and my sisters how to cook like that. I’m glad your channel come up on my feed. I subscribed right away. God Bless🌻
Today I read Psalm 42. It’s the one that starts with “As the deer pants for streams of water, so my soul pants for you my God. 2 My soul thirsts for God, the living God...” Then a little later I watched your video. The clip of your dog drinking from the creek reminded me of that Psalm. I would love to hear you read the Psalms and other scriptures to the background sounds of the water and birds. I enjoy listening to the Scriptures while I do chores but most readers are very formal. They sound like they’re auditioning for Julius Caesar 😳🧐. The only Southern voice I have found is Johnny Cash read the New Testament.
If you don't smile and tap your foot when them youngins is playing they's something wrong with you! That nanner pudding looked delicious, thanks for sharing!
Idk why but this one brought a tear to my eye..idk what it is but watching you cook that meal reminded me of being in the garden with my aunt and uncle on thickety in haywood county..lol..
Another great video. Enjoyed each segment. Thanks for sharing. Does that steam run through y’all’s property? I love to listen to water flowing like that. 🙏🏻😇👍🏻🙌🏻
Hey, ya had aiggs fer breakfast!Tell me about the nanner puddin knife. It looks handmade. My grandpa sometimes made knives and I have one. My granny bought Bob White corn syrup in about a 96oz jar with a bail handle many yrs ago. She used them to store sweet milk and buttermilk. A few jars survived through the years. Some are missing the handle, but I still use them to store things in my pantry. They take a regular mouth canning lid. You may find a new lid for your jar in an Amish store or online. I save glass gallon pickle jars for pantry storage and such. Yes, I do buy some and don't can all my dill pickles. We eat many gallons per year and I need those jars for storage.
Those pickle jars make great storage for sure! The knife is an old butcher knife that Matt cut down so that it would be easier to use and to carry along if you need it 😀
Ma'am. Thank you. I saw you slicing bananas. I thought, 'What's a lady from Carolina doing slicing bananas?' Then I saw the dish, and your adding a layer of cookies, of some sort... I thought, 'Are those Nilla Wafers?' Then I saw the slimy, custardy looking stuff... A bell rang, in my head. Then bananas, cookies, more custardy stuff... I thought, 'What in the world is she doing?' Then the meringue... And I knew: NANNER PUDDINS! It came back to me. I've been in Alaska for almost 4 years, and I lived in New York for 20-odd years before that, but I grew up in West Virginia. I'd completely forgotten about Nanner Puddins. Thank you for bringing it back to my mind.
Isn’t that the berry that social workers went around to tell everyone not to eat them because they were poisonous. Poke Salad Annie is a great song though.
@@jackmiller4946 poke plant is an eatable spring time green you can eat when young ! But when it get to were is starts to make seeds or become strong it will give the the dieing squrts and make you think you are going to die ! and egg and grese dose not kill the toxic afect of the muture plant ! I even eat the stock and make green smoothies from poke greens
Quick question for you, did you use bacon grease and flour for the gravy? If so we call this bull gravy and we eat it over boiled potatoes with sauerkraut and spare ribs.
How is there anyone that gives a thumbs down ? Salt of the earth people who are doing good at living their BEST life ❤️. And I’m doing it probably better than 99% of us ! Props.
Woman,you got to stop making me hungry when it's too late to eat.Sausage,eggs and gravy biscuits is exactly what I'm having for breakfast in the morning. Have you ever used Pecan Sandies Cookies in your banana pudding? I've been doing a little study on Ray Hicks this weekend so your video was right on time.I wish I could have known Ray. Thanks Tipper.
Six months ago if anybody had asked me if I enjoyed watching someone makes sausage gravy, I would've replied, "No, not at all", but let me tell you, Tipper, that now I find it so soothing to watch you make gravy and do other things in your kitchen. At the 9:25 mark when you're making banana pudding, I got so hungry for some I paused the video and wrote down bananas and vanilla wafers on my grocery list! The music is always a plus, too. Sincere thanks for such a delightful glimpse into you life in Appalachia! What a gr8 way to start or end any day of the week!
I like all yer videos. But, I particularly love the, "My Life in Appalachia" series. It takes me back to a time that I felt was slipping away. Your videos affirm that the old ways aren't lost, just misplaced for some of us. Thank you for all the great content and keep up the good work!
That makes my day-thank you!!
Amen
No doubt about it one of the finest channels on UA-cam, thank you my wife and I enjoyed it very much......ATB
Wow, thank you!
I couldn't agree more! Terrific! And today's nanner pudding, what a favorite at our house too!
Thanks Tipper and all of you.
Tipper, I just love these quiet videos of life being lived and I like watching you cook. It is obvious that you love what you are doing!
Watching your gravy making videos always reminds me of the time my daddy and his brother George took a city feller hunting up in West bg Virginia (where we are from). My Uncle was a great cook. After the first helping, the city feller got another biscuit and asked if there was any more "white sauce". My dad and Uncle told that true story often and would belly laugh. Thank you for sparking great memories.
Kathy-that's a great story I can see why they told it often 😀
@@CelebratingAppalachia The French call it Béchamel Sauce. They use butter instead of grease but it is the same thing. Any kind of fat will work. Even vegetable oil. Butter gives it a more buttery taste, of course, but butter's almost as good as bacon grease. I don't use sausage grease because I make my own sausage and make it so lean that lots of times I have to add bacon grease to keep it from sticking to the pan.
@@papaw5405 True, but saying "gravy" in French, sounds soo chic!lol and store-bought sausage nowadays, don't have any grease to make gravy with, and have to add lard or bacon drippin's, which I'd rather use to too my biscuits with before baking, and fryin' the eggs, or seasonin' my soupbeans or greens.
I love being southern and I love my life in the mountains. I love my heritage
Them turnip greens looked good I love em kilt in bacon grease. I enjoy ur channel looks like you was raised like me
Your right they're yum! So glad you enjoy our videos!!
I love this series. Especially.
Have y'all ever heard of "slick lettuce"?
That's what my grandma called it when she'd put hot bacon grease over her greens and mix it up.
The girls music is heartwarming.
Horace-fascinating! I've eaten kill or kilt lettuce my whole life but never heard it called slick lettuce-that is so interesting!!
We called it wilted lettuce onions and mustard it's what we do with bacon grease you get that bacon grease so hot it was start smoking and then you poured it over your Boston cut up lettuce that's the black seed lettuce green onions and sometimes bubble with put in fresh young young mustard greens but that Grace gets so hot it would smoke deported over all of the good greens it was very good
@@oldjake912
Yes, grandma was from Clay County, Alabama, and mostly she like turnip or mustard greens. I do remember that her grease was smoking hot, now that you mention it. Thanks for the reply.
@@CelebratingAppalachia
Thanks for the info, I'm putting in my garden right now, and the more I watch your videos, the bigger my garden gets, lots of things I had forgotten about.
Mama called it wilted lettuce but yes we ate lettuce and green onions wilted with hot bacon grease. Loved it always although I don't make it myself any more. However, now that the memory is awake who knows :)
Thank you for the fermented carrot recipe! 😋
It’s so beautiful where you live. What a wonderful life!
You are so welcome! Thank you for watching!!
You need more of the girls playing in these videos I love hearing it!!! It goes along with everything!!! Love you all, & best wishes!!!!
Thank you Mike!! You can check out their channel here: ua-cam.com/channels/0o2n1IkGL93VmbTtVrtbsg.html
oh my goodness...you guys and gals are driving me coo-coo with all of the old timey recipes,,,like my Momma used to make...the only thing that I have not seen you cook and serve yet is....Ky Ham, red eye gravy, eggs fried in the red eyed gravy, and with biscuits......you could throw in some fried pears with home made butter........OH GOD...how I miss the "good old days"..........
Some times I go to,an old spring where there is branch lettus. Growing. Some call em something else. But we make greens out ofem mixem in with turnips and mustered greens. Cook,a little fat back with it and mm mm , good,,,
Yeah I love branch lettuce and ramps fried in fat back grease that is some good eating
I think some people call em water creases. Or cressy greens.
@@duaneholcomb8408 👍
Yep, creesy greens in bacon fat are the best!
My mom called it water cress..and she mile it Ind her green foraging.
@@keiththompson5588 I still go pick branch lettuce every year...it’s soon approaching! I add chopped scallions or ramps if they are up diced boiled egg and kill it with bacon fat and crumble the bacon over it...gotta have cornbread on the side or it’s just not right lol...I think technical term for the branch lettuce is sassafras. Blessings🙏🏻
Good folks, good food, and good music what more could one ask for!
Love to hear that wonderful music in the background while you made gravy. Does my heart good. ♥️❣️♥️
Another great video. I always leave with a smile. And hungry! 😉
God bless all here.
So glad you enjoyed the video!!
That creek water is sooo clean! That's soo awesome and rare!!
I had no idea that milk could be used to make gravy. Always learning something new. Thank you Tipper!😊🇨🇦
I thought I would write to you a little note after seeing your walk in the woods and you talked about your daffodils even when the flower has not opened during your talk. You reminded me of one day as I was walking home from school in Clemson (John C Calhoun elementary). I am giving myself away as this school burned down some ten years later. And my story is about my walk home from school and in going through the woods, I had a short cut to home, and I found a lot of daffodils in a field, I stopped and picked a hand full, the field was full of flowers so no one would care if I picked a hand full. I was maybe eleven years old, and my mom was my important person. And even today I just love daffodils and I have two gardens full of daffodils. Thank you for your talk on daffodils, I find you are doing some much the same as my mom. Joe Shigley
Joe-thank you for sharing that memory 😀
We love turnip greens and turnips. I cooked turnips Sunday. So good. My family also loves banana pudding. We've always used recipe on vanilla wafer box. Only kind we like. The original banana pudding, cooked.
......It is truly relaxing watching a good cook prepare a meal... Always makes me hungry too. All the best to you and yours ..
Thank you very much!
The fiddle tune sounds VERY Irish. You were just talking about doing something Irish for Saint Paddy's Day. This would be a great way to show the big influence that Irish traditional music has had on Applachian tunes.
This is actually sophisticated cooking. It's what the French call a bechamel, one of the 5 mother sauces of French cuisine. But here it is an integrated part of the meal. Making a good sauce takes practice. You can do it without thinking it seems. Such a pleasure to watch your craft!
I sumply love the video Tipper it has the girls beautiful soulful Appalachia music along with yalls daily lives!❤
You all are so lucky to be blessed with such beautiful and talented girls this is the kind of life I've always wanted to lead but never could quite swing it I admire you and I find it absolutely interesting the way you all live your lives and I wish that before my husband passed away that we could have found of a simple and tranquil existence in a place like that we are hailing from the Missouri area St Louis outlying and St Genevieve doe run and what not my late husband was born in Kentucky I always called him my modern-day Daniel Boone
Love your channel.reminds me of the old way and my upbringing and grandparents . My grandfather and his mules, My grandma and her red-eye gravy and potatoes mound where she stored the potatoes.Smokehouse for curing the hogs that we slaughtered every October and what an event that was.I live in GA in the foothills.those were the days.thank y'all so much.We called wild salad (I think it was pronounced).... Creases and of course,Poke salad, anyway..... keep it coming....love y'all
Wow I felt like I was up there on the hill with you . I love your storytelling.
I do love that sizzle in the cast iron skillet!
IDK, but there is something very appealing and tranquil about the way you have produced and edited these videos. They are definitely from the heart. I started with no. 8 and loved seeing the beautiful dog drinking out of the creek. Did not see it in any of the other videos tho. I missed it.
I'll echo what others have said. Watching you all go on about your day is somehow very comforting to me. Reminding me of my family, most of whom are gone now. My life has a different flavor now, been living in the city for too long. Something in me longs for the closeness of my people and the ways of my grandparents. Of course we can't over romanticize the old days, they were hard, but it feels like the pendulum has gone a bit too far and many of us are searching for something about like what you are showing us in your videos.
Very nice, I enjoy them all.
Now that's a different kind of garage band. Love the channel and the music.
😀 Yep! That's a unique garage band dog and all! Thank you for watching!!
Again these videos get better every week. Y’all’s lives mirrors the one I grew up with. God bless you and your family and thanks for sharing your lives with us.
Thanks so much Rick-I appreciate you!
I love watching your videos, especially My Life in Appalachia. I think I like them partly because they take me back to when I was little quietly watching my grandma go about her chores in Southern CA...there was so much peace in those moments. My grandparents spoke in some of the ways you do. They were originally from southern Indiana, bordering Kentucky. Their ancestors came up from North Carolina in the early 1800's though, so some of those speech patterns must have lingered through the generations. Now I am a grandma and have been living in Montana for almost 50 years, and my life is much like yours: gardening, sewing, canning, hunting, heating with wood, processing our own food...I married a man whose ancestors all came from pioneers coming in between 1860-1880...in the 1930's his mother was born in her grandmother's cabin, as she was the town midwife. They were all ranchers, farmers, miners, and grew what they ate. Thank you, Tipper, for giving me (and many others) a few minutes of peace and beauty and music and inspiration during these troubling times. God bless you and yours.
I bet you guys sleep good tonight, you're all busier than a beaver. I've watched the video twice and now I'm sweating. 🙂 Enjoyed so much, Thanks for letting me come along.
So glad you enjoyed it!!
I want your life. We live in north central Alabama but I wish we lived a little north of here where we were really in Appalachia not just the foothills of the smokies!
Thanks for showing what you do with the turnips. I have never eaten them or grown them. Looks like I need to. :)
As my Daddy would say "Them calf slobbers looked really good on that nanner puddin. :) You can really see the spring coming on in your garden. Love your channel. God Bless
❤️ I love the sound of the creek running by your house and the music! Your Family is so talented! The food all looks so delicious. It’s adorable how you carefully placed each cookie face up in the banana pudding. It reminds me that I need to slow down and be more patient and enjoy the little things. Your videos are soothing and I thoroughly enjoy every one. Thank you for allowing us into your home😊
Love your videos, especially the ones when you talk telling us what you're doing and what you're cooking.
Thank you so much 😊
Loved the girls playing! Thank them kindly for me!
I can't believe your flowers are that high already!!
Lucky you! You have some flowers about to bloom. It will be awhile before that happens in Michigan.😊
Y'all know how to cook! I'm new to the channel and really enjoying it
Fine food, good music, good people what more can you ask for, excellent video, thanks for sharing.
Glad you enjoyed it!!
Love to watch how you prepare and cook things...would appreciate seeing how you clean and re-season your cast iron skillets...yours are the best I’ve seen since my own mother’s : )
Please do an iron skillet redo.
Very nice Tipper! From the fine breakfast to the nanner pudding to the twins at the end with the help of the puppy. AND
Cleaning out that chimney can be tricky Deer Hunter! Enjoy you all. Ever since I saw your 1st video!
Still the only difference between the way you make gravy to go with sausage and biscuits is that I mince an onion and cook it up in the grease before adding the flour. Also, if I want the white gravy. it is strictly milk. If I want a brown version, it will involve more time on the flour, then add chicken stock, then a dash of milk. Love your channel, and thank you for sharing not just recipes, but an entire lifestyle. I also saw where you were going with the bananas and Nilla Waivers. My late mother used to make me banana pudding when I was a child through adulthood.
Ken-I'll have to try adding an onion-that sounds good! Thank you for watching-so glad you enjoy our videos!!
Thanks for the cheer up on a rainy cold NY night!
Our pleasure! Thank you for watching!!
Your videos make me hungry 😊. A drone view of the area would be good.
Would love to do a drone view!! Thank you for watching!!
All that delicious looking food is making me hungry! Enjoyed the fermenting lesson. I bet those carrots are going to be so good. As always, it was a pleasure to hear the girls play (and the doggy singing along😊). Tfs 💖
Thank you Mary-yes the dog was doing his part too 😀
Sending hugs , kisses, and health to you and yours dear heart! Just like being in the kitchen with my great grandmother and my grandma on the farm in WVa when we’d go visit for holidays from Ca... LOVED it♥️miss it SO much, but your videos really keep the memories alive... thanks form my heart🥰💕🤗🐞
My neighbor used to sow turnips for 2nd planting. He had a remarkable yield which he shared with neighbors and his church group. I always sliced and fried just like potatoes, and it gave them a sweeter flavor.
Their great baked too, with onion and seasoning
I'm going to have to try frying them!
Enjoyed thanks
HOT DOG! drinking the water and also the cast iron skillets, I thoroughly enjoy the videos!! Thank you Tipper and family.
ps the item will be there soon ;)
So glad you enjoyed it!! Thank you for watching 😀
@@CelebratingAppalachia Hello Tipper, the package should arrive Saturday 3-20-2021. Please enjoy, sorry it took so long to get there.
My favorite series! Life in the Mountains!💖 Blessings!!
The dog joined in at the end!!😁🐕🎶
I loved seeing the big sweet doggy drinking water out of that beautiful fast moving stream.
Tipper, Is this your family dog? I love animals & would like to see him or her included in some of your wonderful videos.
Thank you very much.
Thank you Lisa! The dog, Molly, is not our dog. But she sure is sweet 😀
Thank you for responding back to me about the doggy.😊
Obviously I'm playing catch up to your latest videos, but I'm getting there :) I will say, this is the first time I've seen nanar puddin prepared like this. It just affirms, how many different ways there are to make things. If you've posted a nanar puddin video, I haven't seen it yet. My Mama makes hers 2 ways, one with nanars & one without. Reason being, my middle sister & myself don't like the way the nanars turn greyish & get mushy over time & that was when there were my parents & 5 children eating on it. My Mama had 2 specific clear bowls she used cause she liked the presentation. She'd line the bottom & the sides, with the wafers showing their "good" side. She'd alternate the nanars & wafers leaving some room at the top. Then she'd prepare the hot vanilla puddin IF she couldn't find the nanar flavor & poured it down over the top. The puddin would find its way to the very bottom, going into each layer, with the wafers soaking in the puddin. She never put a toppin on hers. She's put some saran wrap over the bowls & then she'd refrigerate it promptly, serving it when it was completely cold.
I absolutely love this series...your life is so very similar to mine. You did meringue on top of the banana pudding just like my mom! I can never get that right. It’s a dying lifestyle for sure! Blessings Tipper...keep em coming! 💖🙏🏻
Loved it.🤗🤗🤗🤗🤗
Tipper...thank you for showing us what is really important in life. It makes my heart sing to see you post a new video!!
Thanks...Rhonda from the plains of NW Oklahoma.
Man, I love hearing Chitter & Chatter play!!!❤️ I love watching you cook! Love banana Pudding!
Great videos 😀 Thank you for sharing, God bless you all.
Fried eggs, biscuits and gravy, with a side of sausage/ where do I sign up??? & jam?????
As always another wonderful video thank you
Glad you enjoyed it!!
I might be retiring to the Appalachian area. Been doing my research of the areas.
Thanks for bringing all your work down thru the years with the Pig and putting it on video. tmc
TMC-thank you for the support you've given our family over those years!! We all appreciate you!!
Loved the Music and cooking and working. Coming through Rowan County in a week or so, looking for farm site that family left in 1860's for Southern Illinois after living there many years.
So glad you enjoyed the video! That sounds like a great trip!
That briefest sure looks delicious. I can't remember the last time I a full home cooked briefest. Thanks for sharing your video. Stay well and safe my friend's. Times are hard for sure.
Love the chipmunks yappin in the background, while you made the pudding.
Rob-thank you! My house has always sounded like chipmunks with the girls talking non stop for pretty much their entire lives LOL 😀
@@CelebratingAppalachia That's love all around you. You've been blessed and you have been a blessing.
I do like your deep dual sinks. Thanks and take care.
Thank you for watching!!
Just beautiful. The music was great!
I love your videos. When you were cooking breakfast reminded me of my Mom. She taught me and my sisters how to cook like that. I’m glad your channel come up on my feed. I subscribed right away. God Bless🌻
Thank you 😀
Like watching my Momma cook.
Today I read Psalm 42. It’s the one that starts with “As the deer pants for streams of water, so my soul pants for you my God. 2 My soul thirsts for God, the living God...”
Then a little later I watched your video. The clip of your dog drinking from the creek reminded me of that Psalm.
I would love to hear you read the Psalms and other scriptures to the background sounds of the water and birds.
I enjoy listening to the Scriptures while I do chores but most readers are very formal. They sound like they’re auditioning for Julius Caesar 😳🧐. The only Southern voice I have found is Johnny Cash read the New Testament.
Nice turnip harvest🥕 thanks for the carrot recipe
Thank you for watching 😀
Yum! Banana pudding! My all time favorite dessert.
If you don't smile and tap your foot when them youngins is playing they's something wrong with you! That nanner pudding looked delicious, thanks for sharing!
Thanks Scott 😀
Good golly I love your music.
Good visiting with you Tipper!
Thanks for coming 😀
I just ordered sone beautiful jewelry from Katie's Etsy Shop! Birthday present to myself!! ♥️
Wonderful! Thank you!!
I always enjoy your videos ❤️
Glad you like them!
Idk why but this one brought a tear to my eye..idk what it is but watching you cook that meal reminded me of being in the garden with my aunt and uncle on thickety in haywood county..lol..
😀 I'm glad we reminded you of good memories! My husband lived on Thickety for a while before we were married.
@@CelebratingAppalachia clyde or canton side if you don't mind me asking?
I was raised on the clyde side..lol..
@@amandiepannell786 on the Canton side. It is a small world!
@@CelebratingAppalachia oh wow, yeah it is!! Lol..not many people know that it splits unless they grew up around there..
Another great video. Enjoyed each segment. Thanks for sharing. Does that steam run through y’all’s property? I love to listen to water flowing like that. 🙏🏻😇👍🏻🙌🏻
Yes it does! Thank you for watching!!
Hey, ya had aiggs fer breakfast!Tell me about the nanner puddin knife. It looks handmade. My grandpa sometimes made knives and I have one.
My granny bought Bob White corn syrup in about a 96oz jar with a bail handle many yrs ago. She used them to store sweet milk and buttermilk. A few jars survived through the years. Some are missing the handle, but I still use them to store things in my pantry. They take a regular mouth canning lid. You may find a new lid for your jar in an Amish store or online. I save glass gallon pickle jars for pantry storage and such. Yes, I do buy some and don't can all my dill pickles. We eat many gallons per year and I need those jars for storage.
Those pickle jars make great storage for sure! The knife is an old butcher knife that Matt cut down so that it would be easier to use and to carry along if you need it 😀
that was some fine looking breakfast
Really enjoy this series you are doing! Have a great week!
Brenda in Florida
Thank you! You too!
Wow your flowers are way ahead than here in Lake Lure
You made me hungry for biscuits and gravy LOL I so enjoy your videos
Excellent ! ! Thank you !
NEW subscriber. My heritage. God speed. Eaglegards... From Texas
Thanks and welcome!!
I can almost smell that wonderful looking food
Ma'am.
Thank you.
I saw you slicing bananas.
I thought, 'What's a lady from Carolina doing slicing bananas?'
Then I saw the dish, and your adding a layer of cookies, of some sort...
I thought, 'Are those Nilla Wafers?'
Then I saw the slimy, custardy looking stuff...
A bell rang, in my head.
Then bananas, cookies, more custardy stuff...
I thought, 'What in the world is she doing?'
Then the meringue...
And I knew:
NANNER PUDDINS!
It came back to me.
I've been in Alaska for almost 4 years, and I lived in New York for 20-odd years before that, but I grew up in West Virginia.
I'd completely forgotten about Nanner Puddins.
Thank you for bringing it back to my mind.
Thanks John! Nanner Puddin is good eating 😀
poke salad will be popping up soon
Yes, poke salad!
That would be good in a video!
My granny called it poke salatt. I was grown before I realized she meant salad and used the old fashion phrase.
Isn’t that the berry that social workers went around to tell everyone not to eat them because they were poisonous. Poke Salad Annie is a great song though.
@@jackmiller4946 poke plant is an eatable spring time green you can eat when young ! But when it get to were is starts to make seeds or become strong it will give the the dieing squrts and make you think you are going to die ! and egg and grese dose not kill the toxic afect of the muture plant ! I even eat the stock and make green smoothies from poke greens
Sure am familiar with that goodness,poke salad. Many people don't know about it.
We call the flowers you showed daffodils here in Northern Ohio. My family in Kentucky calls them Easter flowers. Wondered what you guys call them?
Sara-I've heard them called both and also called jonquils. Granny calls them jonquils I usually call them daffodils 😀
That dog was getting some great water!
Quick question for you, did you use bacon grease and flour for the gravy? If so we call this bull gravy and we eat it over boiled potatoes with sauerkraut and spare ribs.
Vickie-I use bacon grease or sausage grease for gravy. Never heard of bacon gravy being called bull gravy-thank you for sharing that 😀
This channel is better than watching Little House on the Prairie. I wish I could turn myself into a child and be adopted by you.
Thomas-I always wanted to be half-pint 😀 Thank you for watching!!
How is there anyone that gives a thumbs down ? Salt of the earth people who are doing good at living their BEST life ❤️. And I’m doing it probably better than 99% of us ! Props.
Woman,you got to stop making me hungry when it's too late to eat.Sausage,eggs and gravy biscuits is exactly what I'm having for breakfast in the morning. Have you ever used Pecan Sandies Cookies in your banana pudding? I've been doing a little study on Ray Hicks this weekend so your video was right on time.I wish I could have known Ray. Thanks Tipper.
😀 Sorry about the hunger pains! I didn't know Ray but he was amazing! Those pecan sandies sound great I'll have to try that!
Aw dang at that nanner puddin! Great vids