Jackie Zamorano
Huntsville , Arkansas
This photo is important to me because this is my family. They make me feel loved. They are their for me. Make me happy. Never bring me sadness. They make sure i’am okay. Something my parents have never done. This picture brings me happiness. It feels amazing to be around people that you are loved by.
By Count Floof
From Rudy
This is a recording of a chicken in the coop during dusk in the rain at the edge of the Ozarks.
Heather Artripe
Springdale, Ar
Granny Moody’s Egg Custard
Ingredients
4 lightly beaten eggs, room temperature
¾ C sugar
½ tsp. kosher salt
1 tsp. vanilla
1 ½ C whole milk, room temperature
9 inch unbaked pie crust
Pinch ground nutmeg
Directions
Preheat oven to 350.
Place your pie crust in its dish on a baking sheet.
In a bowl, add eggs, sugar, salt, vanilla, and milk. Whisk to combine.
Place your baking sheet and pie crust in the oven, pull out the oven rack so you can pour your custard into it. Pour in the egg mixture. Carefully sprinkle with nutmeg.
Bake for 50-60 minutes or until a knife inserted comes out clean.
This is the first thing I ever remember making. My Granny wasn’t keen on having anyone in her kitchen, until I came along. As soon as I was big enough to drag a chair across her kitchen floor, I was helping her create magical southern delicacies. We made at least one Egg Custard each week. She taught me a lot about cooking and life in her kitchen. That is where my love for cooking and teaching blossomed. I am the only person in our family now that makes them and they taste exactly like Granny Moody’s.
Mariah King
Highfill, AR
No edits. No words needs.
Mariah King
Wye Mountain Daffodils
I have always been a fan of flowers and this place was a dream come true. A special hidden gem deep in the Ozarks!
Kelly Syer
Fayetteville, Arkansas
One of my dearest friends, Holly Bryan, found this recipe in the Arkansas Democrat Gazette, as I recall. She had a batch simmering in her perfectly seasoned cast iron pot and fed me (as she always would) the single best red beans and rice I’ve ever had. They perfectly align with my palate with the tanginess of apple cider vinegar and mustard greens. My mouth literally waters at the thought of a big bowl of this heaven on earth. Holly’s in South Carolina these days, but every time I see the scrap of notebook paper with the copied recipe, I think of the countless hours of fun and happiness she has brought me when she lived just up the road. I make this again and again, especially as the air gets crisp.