I’m middle-aged, college-educated, professional. Well, professional sometimes, at least when I’m at work. Other’n that, I’m fairly laid-back and casual. I work in business development and recruitment for a small city in Arkansas that’s a Memphis suburb. I’m divorced, mother of three daughters, ages 27, 22 and 19. My interests include politics, history and the blues. My hobbies are watching sports (used to play, got too damn old and out of shape), listening to music, reading, people-watching, and anything that has to do with being on, in or near the water. I go to the gym semi-regularly, or at least I will when I get started back. My avocation is cooking. I like good red wine, and single-malt Scotch, and lager. I still think Bill Clinton is the hottest man I ever met.
Kay at the Keyboard
When curious and adventurous meet kitchen
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October Unprocessed
March 1, 2009 at 12:58 pm
I still think Bill Clinton is the hottest man I ever met.
Even if you were the only woman (that you know of) that he didn’t make a pass at? š
I’m here. As you probably guessed. I’ll take a look at the archives at my leisure. And try some of the recipes. Yum.
Nice layout and graphic.
Cheers!
L.
January 10, 2010 at 4:15 pm
Hi Kay! I wish that I could cook half of all the things on your blog! How is life on the lake. I love it down there. Tell child A.B,C I said hi and take care !
January 12, 2010 at 4:33 am
Stopping by to say hi…. “Child A” here, the first, bestest, and most favoritest one of all. š
Also putting in an order for Mama’s chocolate oatmeal cookies sometime in the near future. Please and Thank You….
By the way, Shaniqua says to “tell yo Mama n ‘nem I say how they durin.”
January 24, 2010 at 6:16 pm
Hi there Kay, fellow Arkie here and as of right frickin now – fellow blogger! I linked to you from the TNS pot holder thingy a while back and have just been enjoying the heck out of your blog.
Really just wanted to say hi š feel free to check my bloggy out (though there’s not much on it yet) and maybe we could grab a wine or beer somewhere eventually. Arkansas food kinda blogger persons unite!
March 15, 2010 at 2:20 pm
Love the web site and the way you write. You are as funny on paper as you are in person — love it.
You are gonna make cheese grits? Do you have the recipe for Hot Damn Grits? It’s like cheese grits basically,but with substantial oomph. As Don says, opens up your sinuses. Let me know if you don’t hve the recipe!!
Love you,
Martha
April 1, 2010 at 1:15 am
Hey Girl,
What’s up you been to busy to type or that arm still hurting? I haven’t anything to read to trish LOL. So get busy. Og Yea We don’t know how you ate that salmon thing hash thing whatever. Hope it tasted better than it looked. Trish said no way. Ok so get back to typing. See ya pam
April 1, 2010 at 5:42 am
Will have you one tonight, from Sunday’s dinner, posting delayed; been busy and haven’t cooked all week!
July 6, 2011 at 10:30 am
Hi
I found you on Rex Nelson’s blog…and am I ever
hooked ! Now I have to go back and read all !
I live in Hot Springs but am from Southeast Arkansas (McGehee)
ty ty for the great recipes that I will read and collect !
Pat
July 6, 2011 at 11:20 am
Glad to have you reading, Pat! Hope you enjoy!
November 20, 2011 at 10:14 am
Bill Clinton? Really? To each her own I suppose. I stopped in today to see what kind to recipes you have here. I’ll be checking out the rest of your blog. Have a great end to your weekend.
November 20, 2011 at 11:37 am
Being “of a certain age,” it’s not really something I think about much. But he IS a good-looking man. Hope you enjoy the recipes and the blog!
December 11, 2011 at 9:56 am
Hi there Kay at the Keyboard – you were on the meme roll! I forgot on the day & posted late myself, but I don’t see yours, alas.
Anyway, it was good to look through your food. omg, to cook like that. You know, I could so plain I bore myself – I truly do. Your photos are delicious. Seeya, Noeleen
July 3, 2013 at 7:56 am
Kay, although we’ve never met in person, I truly enjoy your writing and recipes! They sound delicious, now when am I invited??? (Kate’s friend) Julia
July 3, 2013 at 8:21 am
Whenever you want to come! The more I cook for, the happier I am.
September 9, 2013 at 10:59 am
September 9, 2013
I’m assuming that you are the person who wrote about “Miss Mary Loyd’s Dinner Rolls” several years ago. I found your article when I searched for an obituary for Mary Lloyd Young the day after she died, 9-4-13. Mary Lloyd was a very dear and sweet cousin of mine. Our families shared holidays together many, many years ago and to this day I still cherish all those memories. I have shared “Miss Mary Loyd’s Dinner Rolls” article with more than just a few people and even printed it out and gave to her daughter the day of Mary Lloyd’s funeral. Your fond memory of Mary Lloyd’s rolls brought tears to my eyes when I read your article but it only gives me yet another sweet memory of a truly wonderful lady. Thanks for sharing.
Barbara
September 9, 2013 at 10:01 pm
Thank you so much for taking the time to let me know. She was a delightful woman, and I was proud to call her my friend. (And she was a heckuva cook!)
January 20, 2014 at 10:43 pm
I saw your comment about the “deep-fried olive balls” at the
Food 52 site http://food52.com/recipes/3169-olive-all-ascolana regarding a bar in Memphis that used to make something similar. Do you recall the name of the Memphis bar — the one you said does not exist now that made a deep-fried olive ball using diced green and black olives and possibly tell me ingredients or how you think they were made. I am wondering if I ever visited that bar. I lived and worked in Memphis 40 years.
I like your blog and your writing.
January 21, 2014 at 4:25 pm
Ooooh. Let me think. This would have been about six years ago — the bar was in Peabody Place, the office/residential complex built on Peabody Place between Second and Main, just a block north of Beale. I want to say the name of it was “Swig.” It didn’t last a long time — maybe a couple of years. There is another bar in its place now.
I think the olives were chopped pretty finely in a food processor, but what I’m not sure about is what the binder was that “glued them together.” They were rolled in fine bread crumbs before being deep fried, so it may be that it was as simple as bread crumbs and egg or even just egg whites. There was nothing that had an identifiable flavor, other than the olives themselves.
Thanks for your kind words about the blog!
April 18, 2015 at 7:15 am
Kay, I never knew you had a food blog. Sign me on as a subscriber, please! Can’t wait to try the recipe for the sandwich bread and about a hundred others.
April 18, 2015 at 7:42 am
Molly, there’s something on the blog you can click to “follow” it. Otherwise, I promo it via Facebook every time I post. Glad you’re enjoying!
July 31, 2017 at 6:08 pm
Hi Kay! I made your fig & olive tapenade (found it on Food52) for my wedding. It was part of the appetizer spread & it was a huge hit! I’d love to feature it in an upcoming eBook I’m working on with your approval, of course. The eBook will be for my newsletter subscribers. Let me know what you think!
July 31, 2017 at 6:36 pm
Sure! Use it with my blessings! I love that stuff, and haven’t made it lately. Thanks for the reminder!