You already know I had to bring y’all my version of Southern Spaghetti (and yes it's typically the style for a lot of Black folks), the kind that’s rich, well-seasoned, and tastes like it came straight from a Sunday plate. I’m talking ground meat, bold spices, and a thick sauce that clings to every noodle. This isn’t your average quick jar-and-go spaghetti.| Stay Snatched
Let me tell you right now—these stone ground grits are it. I’m talking creamy, cheesy, Southern comfort in a bowl. I grew up eating grits that were simmered low and slow, and that’s exactly the| Stay Snatched
I’ve been making fried okra for years now, and I promise, it’s easier than it looks. I grew up watching the grown folks fry it up in a cast iron skillet, and now I keep it just as simple, just as good. If you’ve ever been intimidated by frying or worried about slimy okra, don’t stress and if you’ve been burned by slimy okra or bland breading before, this one will change your mind.| Stay Snatched
