God, I hate that word. There is so much baggage associated with it and until recently I didn't even really apply it to myself. I've always just been "a woman." It is accurate, though, so I guess there is no avoiding it.

This is not a transsexual blog. It is the blog of a pretty run-of-the-mill woman with a quirky sense of humor. There will be some transsexual stuff weaved in, no doubt, because-- well, just because. Hopefully that will be a smallish part of it. If it's not well, then, sorry. It is what it is. I'm going to write about whatever fancies me at the moment.

I never even thought about having a blog but people keep telling me, "you need to write a blog." So-- ummm..., here it is!

If you would like to ask me a question you can either click HERE or you can email it to 'chelle at finallychelle.com'.

If you'd like to find out more about me please check out Essential Chelle to learn more than you'd probably care to know!



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Feb 22, 2012
@ 10:56 am
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That’s Because You’re From Arkansas! They’re Newfoundland dishes that long ago found their way down into the “Boston States” (New England). Jigg’s Dinner is a one pot meal created by boiling salt cured meat with various winter vegetables. The New England version was the only one I knew of until I came to Tumblr. In New England they use a leaner piece of meat so that the Jigg’s dinner can serve as the entire meal. (Corned beef brisket, pork picnic, etc.) In Newfoundland they use a much fattier piece of meat, (like naval beef) mostly just to flavor the pot, and serve Jigg’s dinner as a side dish along with roasted meat (beef, poultry, etc.). (I learned that bit of info from my fellow Tumblrs.) Corned beef and cabbage is actually one kind of Jigg’s dinner. In an effort to get the most mileage out of the yummy broth, most people also fill pudding bags with various things and hang them inside the pot while everything else cooks. Pease pudding (also called pease porridge— like from the nursery rhyme) is just split yellow peas that have been cooked in a pudding bag inside the pot. They then get mashed with butter and pepper and served as a side dish. Figgy duff is a sweet pudding that some people serve with the meal and others serve for dessert. (I prefer it with the meal.) Scrunchions are just pan fried pork skins— like you probably eat in Arkansas. Cod cheeks are actually cheeks from cod fish. You coat them in flour and fry them in the fat from the scrunchions. They taste like scallops! In Georgia we say that when we slaughter a pig we “use everything but the squeal.” In Newfoundland and New England they do the same thing with large fish— except that fish don’t squeal, of course. Savoury is a blend of spices that is very hard to find anywhere but Newfoundland. It’s great for making stuffing (dressing) and for seasoning other things as well. We won’t even get into fish and brewis— but they’re really good, too, if you like salty, fatty flavors, like I do. Mmmmm. And I haven’t had hard bread in forever… The Newfies (and New Englanders) really know how to eat! -jiggslovingchelle

That’s Because You’re From Arkansas!

They’re Newfoundland dishes that long ago found their way down into the “Boston States” (New England).

Jigg’s Dinner is a one pot meal created by boiling salt cured meat with various winter vegetables.

The New England version was the only one I knew of until I came to Tumblr.

In New England they use a leaner piece of meat so that the Jigg’s dinner can serve as the entire meal. (Corned beef brisket, pork picnic, etc.)

In Newfoundland they use a much fattier piece of meat, (like naval beef) mostly just to flavor the pot, and serve Jigg’s dinner as a side dish along with roasted meat (beef, poultry, etc.). (I learned that bit of info from my fellow Tumblrs.)

Corned beef and cabbage is actually one kind of Jigg’s dinner.

In an effort to get the most mileage out of the yummy broth, most people also fill pudding bags with various things and hang them inside the pot while everything else cooks.

Pease pudding (also called pease porridge— like from the nursery rhyme) is just split yellow peas that have been cooked in a pudding bag inside the pot. They then get mashed with butter and pepper and served as a side dish.

Figgy duff is a sweet pudding that some people serve with the meal and others serve for dessert. (I prefer it with the meal.)

Scrunchions are just pan fried pork skins— like you probably eat in Arkansas.

Cod cheeks are actually cheeks from cod fish. You coat them in flour and fry them in the fat from the scrunchions. They taste like scallops!

In Georgia we say that when we slaughter a pig we “use everything but the squeal.”

In Newfoundland and New England they do the same thing with large fish— except that fish don’t squeal, of course.

Savoury is a blend of spices that is very hard to find anywhere but Newfoundland. It’s great for making stuffing (dressing) and for seasoning other things as well.

We won’t even get into fish and brewis— but they’re really good, too, if you like salty, fatty flavors, like I do. Mmmmm. And I haven’t had hard bread in forever…

The Newfies (and New Englanders) really know how to eat!

-jiggslovingchelle

  1. justmerhonda said: I can truly say I learned something new today. Thanks!
  2. tarpo said: Its weird.. I mean I know people call it Jiggs Dinner.. but we always just called it Cooked Supper or Salt Meat and Cabbage. (personally I prefer greens to Cabbage but they don’t last into the winter)
  3. finallychelle posted this