BBQ~ Pulled Pork {Boston Butt/Pork Shoulder}

Happy Memorial Day!

Memorial Day

To celebrate Memorial Day

and WELCOME Summer we have a


yum, yum, yum!!!

 pulled pork BBQ is fantab.

It is tradition,

it is SUMMER!!


it is rubbed {twice}

it is smoked {all day}

it is delish!

I make my own Butt Rub {dry rub} and concoct my own version of a wet rub.

Start with your wet rub which I rub my pork with mustard, honey or molasses, sometimes just vinegar. Next, sprinkle with Butt Rub. Marinate over night, all day, as long as you can up to 3 days. Longer the better.

John starts the smoker in the wee hours of the morning and we enjoy this for dinner!!!

Or you can start it around midnight and have it perfect for a lunchtime bbq!



what else was on the menu?

Cowboy Beans

Tori Darlin’s Dill Potato Salad

Corn on the Cob

Deviled Eggs

Fruit Salad

I will be sharing all my favorite bbq sides this week!

What’s your fav bbq side?


Southern Shrimp Curry


This is a STELLAR dish, if I do say so myself! DELISH! It is so easy and will appear to those who are lucky enough to eat it that you spent hours slaving away in the kitchen! oozes love.
1 lb shrimp peeled and deveined
sprinkle shrimp with salt & pepper and the juice from 1/2 lemon; sit in fridge until ready to use
1/2 onion, chopped fine
1 T olive oil
1/2 to 1 cup salsa
1 can butter beans, corn & tomato mix (Margret Holmes makes a great succotash combo that I used)
2 t curry powder (I use 1 tsp Madras & 1 tsp Dean & Deluca)
1/4 c white wine (opt)
1/4 c chicken broth (or 1/2 c if you prefer not to use wine)
1/2 can lite coconut milk
Soften onions in olive oil; add salsa & bean mix, wine & broth cook on low while preparing rice or risotto to pair with. Add shrimp; cook until nice and pink, stir in coconut milk. Serve with rice or risotto. YUM!!
Toodles, Mama Bird


Mama Bird was featured!!

As you all or most of you know by now I am all about trying to be GREEN, ORGANIC, healthy lifestyle at home that translates into all I do. Be it up-cycling décor or craft projects or baking my yummy cupcakes with local eggs and butter and fresh IN SEASON produce; ingredients you can pronounce, butter, eggs, flour, you get my drift!!

A dear friend from college and old roomie, Vanessa is the GREEN GODDESS! She has started her own blog The Southern Greenie (isn’t that the cutest name?!) PLEASE pop over and welcome her to the blogging world. I promise she will not disappoint!! She has the inside dish on EVERYTHING from clothing to food to skin products she know who is who and who is really GREEN!!

xoxo, Mama Bird

Fried Green Tomatoes


Love, love, love Fried Green Tomatoes, however I have never made them before! Today, I faced my fears of frying and pulled out the Fry Baby, heated vegetable oil to 375 and got to frying!  I sliced the tomatoes a little thick, actually too thick! Poured buttermilk on top and then tossed with corn meal, flour and spices. Fried them for apx 6 mins each.


All measurements are approximate, as I didn’t really measure!

1 cup corn meal

2 T flour

garlic powder, salt, pepper, paprika

4 springs of fresh thyme

Pour buttermilk on top of tomatoes, lightly toss tomatoes in corn meal mix and drop in hot oil. Cook apx 6 mins until golden brown. I served fresh goat cheese and palmetto cheese (pimento cheese) on the side. Enjoy!!