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Salt, Light and Supper, Denver, NC (2026)

03/05/2026

Good evening, Salt, Light and Supper family 🤍

What’s on your stove tonight? A slow simmering pot of comfort? Something quick between ball games and homework? Or maybe a brand new recipe you’re trying for the first time?

Tonight at our table, we made good old fashioned soup beans and homemade cornbread. The kind that fills the house with that cozy, come on in warmth and makes you grateful for simple things done well. Recipe will follow tomorrow, so stay tuned. 🥣🍞

I’d love to hear what you’re making. Drop it in the comments and let’s swap a little supper inspiration.

“May the Lord bless you and protect you. May the Lord smile on you and be gracious to you. May the Lord show you His favor and give you His peace.”
Numbers 6:24–26

Praying His peace rests at every table tonight. 🤍

03/04/2026

Yesterday at Salt, Light & Supper 🕯️✨

Jeremy and I cooked up a true Southern feast: crispy chicken fried steak, homemade white gravy poured generously over, buttery mashed potatoes, and sweet, golden corn for 6 hearts and plates. Every bite felt like comfort and celebration all at once.

“There is one who scatters, yet increases more; and there is one who withholds more than is right, but it leads only to want.”
Proverbs 11:24

Yesterday, our table overflowed not just with food, but with love, laughter, and gratitude. May every meal we share be a reminder that abundance is found in giving, in sharing, and in blessing one another.

🍽️💛

🥩 Southern Feast for 12: Chicken Fried Steak, Mashed Potatoes, Corn & White Gravy

Ingredients

Chicken Fried Steak:
• 12 cube steaks (4–5 oz each)
• 6 cups all-purpose flour
• 6 eggs
• 4 1⁄2 cups buttermilk
• 3 tsp salt
• 3 tsp black pepper
• 3 tsp garlic powder
• 3 tsp paprika (I also added a little cayenne pepper)
• Oil for frying (enough for 1/2 inch in skillet; fry in batches)

White Gravy:
• 3/4 cup pan drippings (or butter)
• 3/4 cup flour
• 6–7 cups whole milk
• Salt & black pepper to taste

Mashed Potatoes:
• 6 lbs russet potatoes, peeled & cubed
• 1 1/2 cups milk (more if needed)
• 1/2 cup butter
• Salt & black pepper to taste (I also like to add fry green chives)

Corn:
• 6 cups corn kernels (fresh or frozen)
• 1/4 cup butter
• Salt & pepper to taste

⸻

Instructions

🥩 Chicken Fried Steak
1. Set up dredging: Bowl 1 → flour + seasonings, Bowl 2 → eggs + buttermilk.
2. Pat steaks dry; dredge: flour → egg mixture → flour. Let rest 10–15 min.
3. Fry steaks in batches in 350°F oil, 3–4 min per side until golden.
4. Drain on paper towels while cooking remaining steaks.

🥛 White Gravy
1. Leave 3/4 cup drippings in skillet.
2. Whisk in 3/4 cup flour; cook 1–2 min.
3. Slowly whisk in milk, simmer until thickened.
4. Season generously with salt & pepper.

🥔 Mashed Potatoes
1. Boil potatoes until fork-tender (~15–20 min). Drain.
2. Mash with butter & milk until creamy.
3. Season with salt & pepper.

🌽 Corn
1. Melt butter in skillet over medium heat.
2. Add corn, cook 5–7 min until heated through.
3. Season with salt & pepper.

🍽️ To Serve
• Plate steaks and pour white gravy over top.
• Serve mashed potatoes and corn alongside.
• Optional: garnish with chopped parsley for a pop of green.

⸻

This setup serves 12 generously, with enough gravy to go around, creamy mashed potatoes, and buttery corn to make it feel like a true Southern Sunday supper.

02/28/2026

Tonight my daughter and I made fudge brownies together, and somewhere between the cracked eggs and chocolate batter, I was reminded that love is built in the small things.

The laughter over a messy counter.
The patient stirring.
The sweet reward shared warm from the pan.

Supper isn’t always about a full table. Sometimes it’s about full hearts. It’s about being present. It’s about letting the kitchen become holy ground for a moment.

“Every good gift and every perfect gift is from above…”
— Epistle of James 1:17

Tonight’s good gift was time. And maybe a slightly overfilled brownie square.

May your evening be warm, your table welcoming, and your heart grateful. 🤎

🍫 Homemade Fudgy Brownies

Ingredients
• 1 cup (2 sticks) unsalted butter
• 1 cup semi-sweet chocolate chips
• 1 ½ cups granulated sugar
• ½ cup brown sugar (adds that soft, caramel hush)
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• ¾ cup unsweetened cocoa powder
• ½ teaspoon salt

Optional but delightful:
• 1 cup chopped walnuts or pecans
• Extra chocolate chips for pockets of molten joy

⸻

Instructions
1. Preheat oven to 350°F. Line a 9x13 baking dish with parchment paper or grease well.
2. Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth and glossy. Let it cool slightly so it doesn’t scramble your eggs.
3. Whisk in sugars until combined. Add eggs one at a time, mixing well after each. Stir in vanilla.
4. In a separate bowl, sift flour, cocoa powder, and salt. Fold the dry ingredients into the chocolate mixture just until combined. Don’t overmix, we want tender, not tough.
5. Stir in nuts or extra chips if using.
6. Bake 30 to 35 minutes. The center should look set but slightly soft. A toothpick should come out with moist crumbs, not wet batter.
7. Let cool before slicing. Or don’t. I support warm brownie decisions.

⸻

Want them extra fudgy?

Bake closer to 28 to 30 minutes. Slightly underdone brownies are like secrets, best kept soft in the middle.

02/22/2026

Sometimes the simplest meals carry the deepest memories. 🌸🍲
Here at Salt, Light & Supper, we share recipes, stories, and moments that fill more than plates—they fill hearts. Whether you’re here for a favorite family dish, a new recipe to try, or just a little inspiration from the kitchen, you’re always welcome to pull up a chair and linger awhile. 💛

02/22/2026

A recipe handed down from my mother—messy, flavorful, and always served with love. Every bite is a reminder that food is more than nourishment; it’s family, tradition, and joy shared around the table. 🌸🍔

Ingredients
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 red bell pepper, seeds and ribs removed, chopped
• ½ cup ketchup
• 2 garlic cloves, finely chopped
• 1 tablespoon chili powder
• 2 tablespoons apple cider vinegar
• 2 tablespoons yellow mustard
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• Kosher salt and freshly ground black pepper, to taste
• 1 pound ground beef (90-10 or lower fat content)
• 1 (8-ounce) can tomato sauce
• 6 hamburger buns

Directions
1. Heat olive oil in a large skillet over medium heat. Add the onion and red bell pepper; sauté until softened and slightly golden, about 10-15 minutes.
2. Add ketchup and cook, stirring until color has darkened and ketchup is reduced to a thick paste, cooking for 7-10 minutes.
3. Add garlic and chili powder and cook, stirring until fragrant, about 1 minute. Add vinegar, mustard, brown sugar, and Worcestershire sauce; season with salt and pepper. Cook, stirring frequently, until incorporated, about 1 minute more.
4. Increase heat to high and add the ground beef, breaking it up with a spoon, and cook until browned and fully cooked through.
5. Pour in tomato sauce and simmer for 10–15 minutes, stirring occasionally, until thickened. Adjust seasoning to taste.
6. Spoon the mixture onto hamburger buns and serve warm.

This is more than a meal; it’s a memory. Every Sloppy Joe tells a story of love, family, and a kitchen full of laughter.”
Proverbs 17:6 – “Children’s children are a crown to the aged, and parents are the pride of their children.

Some meals do more than fill our bellies—they fill our hearts. 🍲💛
Do you have a favorite dish that reminds you of someone special? A recipe passed down, a comfort food, a taste of home? Share the memories behind your meals with us. 🌸✨

02/22/2026

To my daughter:

Yesterday it was just us in the kitchen. Measuring, mixing, sneaking little tastes of frosting. Seventeen looks so beautiful on you, strong, thoughtful, growing into your own light. We added a drop of red and watched the frosting turn the softest pink, but what I’ll remember most is your laugh filling the room.

“These are the moments that are the gift.”
Ecclesiastes 3:12–13

This is what Salt, Light & Supper is really about. Not just recipes, but presence. Not just sweetness, but time shared at the counter and around the table.

One day you’ll have a kitchen of your own, but you’ll always have this one too. And I’ll always be grateful for the sweetness we keep baking into our story. 🌸🧁💗

Moist Vanilla Cupcakes (Swans Down Version)

Ingredients (makes 12–15 cupcakes)
• 1 ½ cups Swans Down cake flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs, room temp
• ½ cup whole milk, room temp
• ¼ cup sour cream (this is the moisture magic)
• 1 ½ tsp baking powder
• 1 tsp vanilla extract
• ¼ tsp salt

⸻

Directions
1. Preheat oven to 350°F. Line a muffin pan with cupcake liners.
2. Cream butter + sugar
Beat 2–3 minutes until light and fluffy. Don’t rush this part. Air = softness.
3. Add eggs one at a time
Mix well after each. Stir in vanilla.
4. Whisk dry ingredients
Cake flour, baking powder, salt.
5. Alternate dry + milk/sour cream
Add dry ingredients in 3 parts, milk in 2 parts, starting and ending with dry.
Fold gently. Overmixing makes cupcakes moody.
6. Fill liners 2/3 full
Bake 18–22 minutes until a toothpick comes out clean.
7. Cool completely before frosting. Buttercream melts like a drama queen on warm cake.

⸻

Why These Stay Moist
• Cake flour = lower protein = softer crumb
• Sour cream = richness + moisture
• Room temp ingredients = smooth batter

⸻

If you want them extra moist, brush the tops lightly with simple syrup once they cool. Just a whisper, not a
soak.

Classic Vanilla Buttercream

Ingredients
• 1 cup (2 sticks) unsalted butter, softened
• 3 to 4 cups powdered sugar
• 2 to 3 tablespoons heavy cream or milk
• 1 to 2 teaspoons vanilla extract
• Pinch of salt

Directions
1. Beat the butter first.
Whip it on medium speed for about 2 to 3 minutes until it turns pale and fluffy. It should look like it just came back from vacation.
2. Add powdered sugar slowly.
Mix in 1 cup at a time on low speed so your kitchen doesn’t turn into a sugar snowstorm.
3. Add cream, vanilla, and salt.
Beat on medium-high for another 2 to 3 minutes until smooth and dreamy.
4. Adjust the texture.
• Too thick? Add a tiny splash of milk.
• Too thin? Add a bit more powdered sugar.
• Not sweet enough? A little more sugar.
• Too sweet? Add a pinch more salt.

⸻

For Extra Fluff

Beat it an extra minute or two. Buttercream loves air. The more you whip, the silkier it gets.

Want Chocolate?

Add ½ cup unsweetened cocoa powder (sifted) and an extra tablespoon of cream.

⸻

**If you’re frosting cupcakes, this recipe covers about 12 generously. A two-layer 9-inch cake? You might want to double it.**

02/08/2026

Today after church, Jeremy and I came home and whipped up homemade biscuits and sausage gravy for lunch. The kitchen filled with that slow, savory comfort that only comes from doing it the long way. Flour on the counter, gravy bubbling, biscuits rising golden in the oven.

Psalm 145:15–16 felt especially fitting today:
“The eyes of all look to You, and You give them their food at the proper time… You open Your hand and satisfy the desires of every living thing.”

When you’re hungry and ready to eat but good food takes time, patience isn’t optional. It’s part of the process. And somehow that waiting makes the meal even sweeter. Today was a gentle reminder that the Lord provides right on time, in the kitchen and in every corner of life.

Grateful for a God who fills empty plates and full hearts, one Sunday kitchen at a time. 🤍

Biscuit Recipe: Makes 10-12 servings

Ingredients
3 cups all purpose flour
5 tsp baking powder
1 1/2 tsp salt
1/2 tsp baking soda
1/2 cup cold unsalted butter or vegetable shortening
1 – 1 1/4 cup cold buttermilk (if you do not have e butter milk see below)
*Homemade Butter Milk
2 cups whole milk and 2 table spoons white distilled vinegar or 2 table spoons lemon juice. Let stand for five minutes and then it’s ready to use.

melted butter or heavy cream to brush the tops (We use Heavy Cream)

Instructions
1:Preheat the oven to 450°F and line a baking sheet with parchment paper.

2:Use a whisk to sift together the all purpose flour, baking powder, salt and baking soda in a large mixing bowl.

3:Cube the butter or shortening then cut it into the dry ingredients using a pastry blender or pulse in a food processor. Cut the butter into the flour mixture until it becomes crumbly and resembles peas.

4:Pour in 1 cup cold buttermilk. Stir just until the crumbs are thoroughly moistened. Add up to 1/4 cup additional buttermilk, if needed. The dough shouldn't be overly wet, but slightly sticky.

5:Roll or pat out on a lightly floured work surface about 3/4-inch to 1-inch-thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up. Re-roll any scraps and repeat.

6:Place biscuits on the baking sheet or pan that is greased with olive oil or butter and lightly sprinkled flour. Brush the tops of the biscuits with melted butter or heavy cream.

7:Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed. (You can broil at the end of baking to make the tops more golden brown, if desired.)

8:Brush with melted butter after removing from the oven. Serve immediately.

Homemade Sausage Gravy

Ingredients
• 1 pound breakfast sausage
• 3 tablespoons shortening
• 1/2 cup all-purpose flour
• 3/4 of a half gallon of milk (about 6 cups)
• Salt and black pepper to taste (don’t go crazy with the salt because the sausage is already salty)

Instructions
1. In a large 2 or 3” tall pan over medium heat, brown the sausage, breaking it up into small crumbles. Cook until fully done and no pink remains.
2. Add the shortening to the cooked sausage and allow it to melt completely.
3. Sprinkle the flour over the sausage mixture. Stir well to coat everything evenly and form a roux. Cook for 3 to 5 minutes, stirring frequently, to remove the raw flour taste.
4. Gradually pour in the milk, stirring continuously to keep the gravy smooth.
5. Bring the mixture to a gentle boil, stirring often. Reduce heat and let simmer until thickened.
6. Season with salt and plenty of black pepper to taste. (Easy on salt) taste frequently
7. If the gravy becomes too thick, add a little more milk until you reach your desired consistency.

Serve hot over fresh homemade biscuits and watch the table go quiet in the best way.

02/06/2026

Tonight, as Jeremy and I stand at the stove making homemade peanut butter fudge, I find myself thinking of my Grammy, Sherry Rice, and the words of 2 Timothy 1:5. The verse speaks of a sincere faith passed down from grandmother to mother to child, and I see that same legacy in the simple, sacred moments she gave me.

She’s the one who taught me the recipe I still use today. I can still picture myself, small enough to barely see over the counter, standing beside her while she stirred and measured, baking all kinds of goodies with steady hands and a patient heart. The kitchen was more than a place for sweets. It was where love was practiced, faith was lived out quietly, and traditions were stitched into memory.

Every batch I make carries a little piece of her with it.

2 Timothy 1:5
“I am reminded of your sincere faith, which first lived in your grandmother Lois and in your mother Eunice and, I am persuaded, now lives in you also.”
Faith passed down like a treasured recipe, seasoned with prayer and quiet strength.

Grandmothers feel like warm kitchens and well-worn Bibles, don’t they?

Peanut Butter Fudge

Equipment:
Medium saucepan
13×9-inch glass pan (or similar size), greased on bottom and sides

Ingredients:
3 cups granulated sugar
1 (16-ounce) can evaporated milk
1 stick (½ cup) salted butter
2 to 3 cups peanut butter, depending on preference
2 teaspoons vanilla extract (two caps full)
1 large spoonful marshmallow fluff

Instructions:
1. Grease a 13×9-inch glass pan (or similar size) and set aside.
2. In a medium saucepan, combine the sugar, evaporated milk, and salted butter.
3. Place over medium heat and stir constantly. Once the mixture reaches a rolling boil, continue stirring and boil for 6 minutes.
4. Remove from heat immediately. Add the peanut butter, vanilla extract, and marshmallow fluff. Stir until fully combined and smooth.
5. Pour the mixture into the prepared pan and spread evenly.
6. Refrigerate until firm (usually takes 3-4 hours) Cut into squares and serve.

Sweet, simple, and always best when shared.

02/05/2026

I’m sitting here watching the snow fall, Cooper curled warm and steady in my lap. Each time I lift my cup, my eyes trace the rim before I take a sip. I pause when a single snowflake drifts past the window, intricate and fleeting, and I find myself thinking about Proverbs 31:29.

“Many women have done excellently, but you surpass them all.”

I’ve read those words before. They’re printed on this mug I’ve owned for quite some time, yet somehow it has taken me this long to truly stop and sit with them. I used to wonder what they meant. I know I haven’t surpassed anyone. I don’t feel extraordinary. So what is this really about?

Watching the snow fall, it feels clearer. It isn’t about competition or comparison. It’s about being seen. It’s about the kind of excellence that grows quietly through faithfulness, through loving well, through showing up again and again. It’s about the beauty of character, not the applause of a crowd.

It’s funny how life slows you down at just the right moment. The meaning feels softer than I expected, and far more beautiful. Below is a more in depth dive into the verse. 💛🧡

Proverbs 31:29 says:

“Many daughters have done virtuously, but you excel them all.”

Picture a great hall filled with stories of strong women, each one carrying her own quiet heroism, her own steady faithfulness. This verse is the moment when the husband stands up and says, in essence, I see you. And among all the good I’ve witnessed, you shine.

In context, Proverbs 31 is describing a “virtuous woman” or “woman of noble character.” She is not floating through life in lace and perfection. She is working, trading, planting, managing, feeding, speaking wisdom, fearing the Lord. Her strength is practical. Her beauty is reverent. Her value is rooted in character.

So when verse 29 says, “Many daughters have done virtuously,” it acknowledges that goodness is not rare. There are many capable, honorable women. But “you excel them all” is deeply personal. It is not a global ranking system. It is covenant language. It is admiration spoken from the heart of a husband who knows her intimately and esteems her uniquely.

The “true meaning” is less about comparison and more about celebration. It is praise for a woman whose consistent faith, wisdom, and devotion to God and family set her apart in the eyes of the one who knows her best.

It also reflects a biblical pattern: honor what is godly. Speak it out loud. Call virtue beautiful.

If you’re thinking about this verse devotionally, it whispers something tender too. God sees faithfulness. Even when the world doesn’t clap, heaven does. 🌿

02/04/2026

Every meal tells a story, and every verse nourishes the soul. What’s your go-to comfort food, and which scripture do you turn to again and again?💛

Psalm 46:1-2 (NIV):

God is our refuge and strength, an ever-present help in trouble. Therefore we will not fear, though the earth give way and the mountains fall.

Just because they’re cute 🧡💛

02/04/2026

A creamy plate of Alfredo, a grateful heart, and God’s blessings on every bite. Thankful for food, family, and faith.💛

Chicken & Broccoli Fettuccine Alfredo

Ingredients

Alfredo Sauce:
• 8 Tbsp (1 stick) salted butter
• 1 cup heavy cream
• ½ tsp kosher salt (adjust to taste)
• 1 tsp black pepper (adjust to taste)
• 3 cups freshly grated Parmesan cheese (avoid powdered cheese)

Chicken:
• 5 thin chicken cutlets
• ½ cup all-purpose flour
• Osmo Golden Gourmet Blend “Perfect for Chicken” (or salt, pepper, and Italian seasoning to taste)
• 2 Tbsp olive oil
• ½ stick salted butter
• 4 smashed and peeled garlic cloves

Pasta & Extras:
• 12 oz fettuccine, cooked according to package instructions
• Optional: broccoli florets
• Chopped parsley for garnish

⸻

Instructions

1. Make the Alfredo Sauce:
1. In a medium saucepan, combine butter and heavy cream over medium-low heat.
2. Stir occasionally until butter is fully melted.
3. Add salt and pepper; stir to combine, then reduce heat to low.
4. Gradually add Parmesan cheese in 3–4 additions, whisking after each until smooth.
5. Taste and adjust seasoning as needed. Set aside while cooking the chicken.

⸻

2. Prepare the Chicken:
1. In a small bowl, combine flour with Osmo seasoning (or salt, pepper, Italian seasoning).
2. Season both sides of the chicken cutlets with additional Osmo or salt/pepper if needed.
3. Dredge chicken lightly in the flour mixture; set aside.

⸻

3. Cook the Chicken:
1. Heat olive oil and butter in a large skillet over medium-high heat.
2. Add smashed garlic and cook for 2–3 minutes to infuse flavor. Remove garlic and discard.
3. Place chicken in skillet; cook first side ~4 minutes, gently moving to prevent sticking.
4. Flip chicken, reduce heat to medium-low, and cook until cooked through (~3 minutes).
5. Remove chicken to a cutting board and set aside. Pour off excess grease, leaving about 1 Tbsp for flavor.

⸻

4. Combine Pasta & Sauce:
1. Reduce heat to low and pour Alfredo sauce into the skillet, warming gently.
2. Optional: Add steamed broccoli to the sauce to soak up flavor.
3. Add drained fettuccine to the sauce and toss to coat evenly, using a little reserved pasta water if sauce is too thick.
4. Slice chicken into ½-inch pieces and either arrange on top of pasta or mix into the noodles and broccoli.

⸻

5. Serve:
1. Transfer pasta to a large serving platter.
2. Arrange chicken on top (if not mixed in).
3. Garnish with chopped parsley and serve immediately.

⸻

Notes & Tips:
• For extra flavor, let broccoli steam in the Alfredo sauce for a minute or two before adding pasta.
• This recipe is very flexible—mix chicken and broccoli with the pasta, or serve separately on top. Adjust based on your preference.

Salt, Light and Supper

03/05/2026

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