Holler & Nem

03/29/2026

hollerandnem.etsy.com

03/27/2026

https://www.etsy.com/listing/1890005624/cattywampus-youth-classic-tee?ref=share_ios_native_control

Ready for the weather to stopping being so Cattywampus and get on some rides that make you go…well, Cattywampus 😵‍💫

03/25/2026

Mighty Fine Foraging

03/23/2026

Toddlers: full of confidence, confusion, and just enough chaos to keep things interestin’. Southern ones? They cut their teeth on cornbread and come out talkin’ like they’ve got a point to prove. Nomtalkinbout?

03/21/2026

🍇 Grape Hyacinth Lemonade 🍋

Ingredients:
- 1 cup grape hyacinth flower buds
- 1 cup sugar
- 1 cup water
- 1 cup lemon juice
- 6 cups cold water

Instructions:
1. In a small saucepan, combine the grape hyacinth flower buds, sugar, and 1 cup of water.
2. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar is fully dissolved.
3. Remove from heat and allow the syrup to cool (if you’re patient).
4. Strain out the flower buds, keeping only the infused syrup.
5. In a large pitcher (mine is 2quarts), combine the lemon juice and 6 cups of water
6. Pour in the flower syrup and stir well.
7. Taste and adjust sweetness or dilute if needed.
8. Chill before serving, and serve over ice if desired..

03/18/2026

Howdy, Iowa!

03/17/2026

Sautéed Dandelion Greens with Bacon & Raisins

Ingredients
• 4½ cups dandelion greens (rinsed)
• 2 tbsp butter
• 1 red onion, chopped
• 2 strips bacon, cooked & crumbled
• ¼ cup raisins
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• Salt & pepper

Instructions
1. Bring a large pot of water to a boil. Blanch greens for 20 seconds, then drain well.
2. In a pan, melt butter and sauté onion over medium heat until soft (about 15 min).
3. Add greens and cook for 1 minute.
4. Stir in spices, bacon, and raisins. Salt & pepper to taste

03/14/2026

Wild Violet Jelly

2 cups wild violet flowers
4 cups boiling water
¼ cup lemon juice (bottled if canning)
1 box powdered pectin (1.75 oz)
4 cups sugar

How to make it:

Pour 4 cups boiling water over 2 cups violets and steep 15–20 minutes.
Strain and stir in ¼ cup lemon juice (you should have ~4 cups liquid).

Pour into a pot, whisk in pectin, and boil hard for 1 minute.
Add 4 cups sugar, stir well, and boil hard for 1 more minute.

Ladle into jars leaving ¼ inch headspace.

• Water bath can for 10 minutes, or
• Store in the fridge for a few weeks.

03/09/2026

I made a video for this but my house was just too rowdy

Dandelion Shortbread Cookies

Ingredients
• 1 cup unsalted butter, softened
• 1/2 cup sugar
• 1/2–1 cup dandelion petals (yellow parts only)
• 2 1/2 cups all-purpose flour
• Pinch of salt

Directions
1. Preheat oven to 325°F.
2. Beat butter and sugar until light and fluffy (about 3 minutes).
3. Mix in dandelion petals.
4. Gradually add flour and salt until dough forms.
5. Press the dough evenly into a buttered 8×8 pan and prick the top with a fork
6. Bake 20–25 minutes until bottoms are lightly golden.
7. Cool on a rack and enjoy!

03/09/2026

Cajun Chicken & Conecuh Sausage Pot Pie with Cheddar Bay Biscuit Crust

• 4 chicken thighs, diced
• 1 Conecuh sausage link (or about 12 oz), sliced
• 1–2 tsp Tony Chachere’s Creole Seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp Italian seasoning
• Salt & pepper (to taste)
• 1 mirepoix mix (about 1 cup diced onion, ½ cup diced carrot, ½ cup diced celery)
• 2 cloves garlic, minced
• ⅓ cup butter
• ⅓ cup flour
• 1¾ cups chicken stock
• 1 cup heavy cream
• 1 package Red Lobster Cheddar Bay Biscuit Mix
• ½ cup shredded cheddar cheese
• ⅓ cup water


Instructions
1. Cook meat: Season chicken with Tony’s, onion powder, garlic powder, paprika, and Italian seasoning. Brown chicken thighs and sliced Conecuh sausage in a skillet. Remove and set aside.
2. Cook veggies: In the same pan sauté mirepoix and garlic with the same seasonings. Add butter once softened.
3. Make roux: Stir in flour and cook a few minutes. Slowly whisk in chicken stock and cream until thick.
4. Combine: Add chicken and sausage back to the sauce.
5. Biscuit topping: Mix biscuit mix, shredded cheddar, and water. Drop spoonfuls over the filling.
6. Bake: 425°F for 15 minutes until biscuits are golden

03/09/2026

03/09/2026

A small selection of Holler & Nem is now available Stop by & getchu sum!