Here at Kards, we love good food. We are pret­ty proud of our inter­est­ing selec­tion of cook­books. I mean, if you don’t know already, we are the #1 go to spot to get any books by Jamie Oliv­er or the Bare­foot Con­tes­sa. We are the fans.

Recent­ly, I thought it would be a fun idea to try to learn how to cook things. And of course, I turned to the cook­book sec­tion here at KU. I mean, where else can I find a whole book full of recipes that all use Heinz ketchup AND  50 Shades of Chick­en. (or Kale! 50 shades of Kale. Who wrote the­se things???)

Now, the peo­ple who work here all have var­ied opin­ions about the ‘best’ cook­book, but in the inter­est of start­ing a real­ly awe­some con­ver­sa­tion with you, our love­ly read­ers. I’ve decid­ed to try out some recipes and tell you how they went. And also hope that you all share your favorite recipes with us!! Spread the food love! Bring Sam­ples! … Okay, well you don’t have to bring us sam­ples, but we would total­ly eat the heck out of them…

This brings us to my first recipe review/ dis­cus­sion!!! Are you ready for it? Truebloodcover
True Blood; Eats, Drinks, and Bites from Bon Temps. 

If you are a fan of True Blood, you should prob­a­bly check this thing out. It has recipes from like all the main char­ac­ters, and they all have blurbs writ­ten in the character’s voice. It’s pret­ty dang cool.

Also, the food looks pret­ty NOM wor­thy. And the drinks are total­ly fun things to get you in the Vamp mood.  There is a basic recipe for a “Ruby mix­er” which is sup­posed to be just like True­blood. …you know. With­out the blood.

For my first Recipe I chose Letie Mae Davis’ Holy Hoe­cakes. (It comes right before the recipe for Stake and Eggs. Get it?)

Holy Hoe­cakes are basi­cal­ly a corn meal pan­cake. The secret is that you cook them in bacon grease. YEAH BACON.

The­se things are ridicu­lous­ly easy to make, and they have only like 4 ingre­di­ents. I used reg­u­lar yel­low corn­meal instead of the white corn­meal it asked for, most­ly because I couldn’t find white corn meal at the gro­cery store. And it took me like 10 min­utes to make them. (not includ­ing bacon cook­ing time.…)


This was my final pro­duct! So good! So easy!

The end result was pret­ty del­ish. They’re kind of like pan­cakes, but dense. But hot dig­gi­ty dog, put some maple syrup on them and they were like way good to go. YUM!

So if any of you love­ly peo­ple own the True­blood cook­book, or any oth­er cook­book, we would real­ly like to hear all about your del­ish (or not so?) meals! Send pic­tures! We will make you famous.

Peace Out, Kard-lovers!


  • 1 cup white (or yel­low) corn­meal
  • 1/2 tea­spoon salt
  • 3/4 cup boil­ing water
  • 2 table­spoons bacon fat (ren­dered from about 4 slices bacon), plus more as need­ed
  • Maple syrup or cane syrup, for serv­ing


  1. Com­bine the corn­meal and salt in medi­um bowl. While stir­ring con­stant­ly with a wood­en spoon, pour in the boil­ing water in a steady stream. Beat until smooth. Let stand a few min­utes.
  2. Heat the bacon fat in a large, heavy skil­let over medi­um-high heat. When very hot (but not smok­ing), reduce the heat to medi­um-low.
  3. For each hoe­cake, drop about 2 table­spoons of the corn­meal mix­ture into the skil­let and pat gen­tly into a flat cir­cle, about 4 inch­es in diam­e­ter. Cook sev­er­al hoe­cakes at a time until gold­en brown, about 2 min­utes on each side, turn­ing with a wide spat­u­la. Trans­fer to a plate. If need­ed, add more bacon fat to the skil­let to make the remain­ing hoe­cakes.
  4. Driz­zle with maple syrup and serve.

So, what do you think?