Tuesday, March 20, 2007


Welcome to The Fat Bottomed Girl- the best food blog around! Come on in and have a seat!

I hope you'll grab a cup of your favorite beverage and take some time to look around. Keep reading to find out more about me and what The Fat Bottomed Girl is all about. I also have some great items in my sidebar you'll want to be sure to check out.

I have been blogging for a few months now and I've had a great time searching all of the great blogs out there. I've checked out a lot of food blogs and sites along the way in search of recipes and meals. I couldn't find exactly what I wanted, so I decided to create my own just in case there are others like me out there. You can visit my personal blog at It's All For The Best to find out more about me and my family.

TFBG is where I plan to post recipes and entertaining ideas for the average, everyday person. Like a lot of women, I spend the better part of my time at home in my kitchen. I don't make a gourmet meal every night, we eat our share of mac and cheese, but each meal is important and it is what sustains us while we work, learn and play.

Things I plan to post here include are:
Recipes- Foods you can make everyday.
Holidays- Special foods and tips to help with the holidays.
Meal/Menu Planning- How to plan attractive, nutritious meals for everyday and special occasions.
Tips & Techniques- how to perform certain techniques used in many recipes.
Storage Tips- canning, freezing, etc.
Special Touches- centerpieces, serving pieces, etc.
Saving Money in the Kitchen- frugal tips.

I will add more as this blog evolves. I have a couple of contests in the works that will be sponsored by brand name foods! I am even considering having guest bloggers post some of their family favorites, ideas and tips for you to enjoy! Let me know if you are willing to be a guest blogger!

I learned to cook from my Mom and Grandmas from an early age. Grandma was the oldest of 8 and grew up on a big farm where she kept house, cooked and mended while her parents and brothers worked on the farm. I learned a lot about down home cooking and baking from both of them.

I also learned a thing or two about cooking from my Dad. He was a real "Okie from Muskogee" and loved Justin Wilson- the Cajun Cook. Mostly, I learned what NOT to do from Dad's attempts... like don't even attempt Cajun duck. (Seriously, the dog wouldn't even go near it!) One thing, though, he wasn't afraid to try new things. He grew his own horseradish, okra and chili peppers. He would eat absolutely anything (except that duck) and we told him it was because his taste buds had been burnt out from all those peppers.

I was 12 when my Dad passed away and with 3 younger sisters, I would often help Mom with meal time. When Mom began dating again, we often cooked meals for her and her date (our Step-dad now) to eat when they got home.. often from a restaurant. :o) Its the thought that counts, right?

When I met my husband, Mike (I call him DH for 'Dear Husband') I learned a lot things from his Mom and Sister, too. His Grandma and Grandpa came to the U.S. from Czechoslovakia, so his family introduced me to great old-world European cooking. YUM!!

I am not a school-trained chef by any means, but I have years of cooking experience tested by the best testers in the world- my family.

So that's a bit of my food background for you.

Now, its your turn to tell me about you. What kind of things would you like me to post about? Do you have any food or cooking questions you'd like to see answered here? Be sure to leave a comment and introduce yourself to let me know you've stopped by.

Sunday, March 18, 2007

Free USDA Booklet- Recipes and Tips for Healthy, Thrifty Meals.

Even if you don't use any of the recipes, I highly recommend reading the free online booklet from the USDA for planning family meals on a budget.

There are many nice recipes included in this book along with menu plans that include those recipes.

I highly recommend reading through the tips in this booklet. They offer basic tips that every good cook should know. They also cover menu planning.