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re: Does anyone have any Mama Silver Moon recipes?
Posted on 5/28/23 at 8:54 am to Zendog
Posted on 5/28/23 at 8:54 am to Zendog
I'd pay $200 for the chance to have the smoked sausage with a side of white beans just one more time. Does anyone remember the sawed-off pool cue? One side of the pool table was so close to the wall that you had to use a cut-down cue to shoot.
1
Posted on 5/28/23 at 10:37 am to OTIS2
quote:
I’m very fortunate to have experienced the Nicholson location. Fantastic food. Great memories.
I've been to that one and the one on Chimes many times. It was a metric ton of food for like $5. Does anyone remember if they moved to the Nicholson location or did they coexist at some point? It's been so long ago I can't recall.
Posted on 5/28/23 at 9:53 pm to fallguy_1978
Moved from Nicholson to Chimes Street -- never two locations. The Chimes location was short-lived.
Posted on 5/28/23 at 10:18 pm to Zendog
It was so much food for cheap. I always wondered why bits of meatloaf were in the smothered turkey. Green beans were always somewhere in that bowl of what you ordered. I really believe they were the pioneers of recycling. Their cooking was done on 4 electric 30 inch units.
Posted on 5/29/23 at 6:15 pm to Twenty 49
Thanks I'll try that
Posted on 5/29/23 at 6:17 pm to highcotton2
Thanks, I'm going to make it this week
Posted on 5/29/23 at 7:21 pm to Grebe
quote:
. Does anyone remember the sawed-off pool cue? One side of the pool table was so close to the wall that you had to use a cut-down cue to shoot.
I do. We went in for lunch one day...I think it was a Friday. Ate a great lunch ,had a beer...then we decided to cut school for the rest of the day. Shot pool until we drank every single beer Mama had in the place.
This post was edited on 5/29/23 at 9:11 pm
Posted on 6/8/23 at 9:15 am to REB BEER
quote:Would you consider selling me the book? Looking for a fathersday present for my dad and this would bring him back to his college days. I even remember going with him as a kid to the one off Nicholson.
REB BEER
Posted on 6/11/23 at 11:51 am to Zendog
Heads up that I ordered this cookbook on May 27 and still have not received. Hopefully it is a simple logistics issue. I will reach out to them tomorrow.
Posted on 6/11/23 at 9:54 pm to mthorn2
Still looking for the cookbook? I have a copy I would be willing to part with, but can’t get it to you for Father’s Day. How to contact you, if further interest?
Posted on 6/11/23 at 10:43 pm to LaBayouGirl
I got to eat at her house (garage) several times. When she published the cookbook, she made sure I got a copy. I asked her, Mama, none of these recipes have lard? She said “honey, I cook with love, not with lard”. Love that lady, her food is SO good.
Posted on 6/12/23 at 8:39 am to LaBayouGirl
quote:
I have a copy I would be willing to part with
MTHORN2 AT YAHOO
Posted on 8/16/23 at 6:37 pm to Zendog
I ordered the book from the website like 3 months ago and actually received it today
Posted on 8/16/23 at 8:01 pm to Zendog
quote:got mine a few days ago
ordered the book from the website like 3 months ago and actually received it today
Posted on 8/17/23 at 12:02 pm to Rouge
The mail must be really running slowly these days.
Posted on 8/17/23 at 12:49 pm to Gris Gris
You can't even order the book on their website right now. The only option it gives to pay is paypal, and paypal is not allowing payment for the site. I bet Paypal got enough complaints from people not getting their orders that they suspended the store's account.
Posted on 8/17/23 at 4:10 pm to nvasil1
quote:
One of the best meals I've ever had, not just because of the food (which was delicious), but because my parents, my sister, and myself were all genuinely happy and enjoying the experience of the day.
Sounds like my every night eating dinner with the family.
Sorry you only got to experience that once in your life.
Posted on 8/18/23 at 5:43 pm to Zendog
One day at lunch on Nicholson she invited me into the kitchen when I asked about her beans/peas. Nothing complicated but her “trick” was to add more finely chopped onion just a few minutes before they were done and I’ve been doing that for 30 years.
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