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Many Nashville area residents and businesses are suffering, as the arrival of COVID-19 followed just weeks after two tornadoes devastated the area. Recovery will take time and resources, and our community will need all the support it can get. The following organizations are doing their part to serve our local community during this difficult time. If you know of other local groups who are helping out, please let us know in the comments. We’ll update this list as we learn more.

We like traditions around here… almost as much as we like trying something new! In keeping with this idea, we decided to cook up another recipe in honor of our south Louisiana roots by making gumbo. Hope you enjoy watching this video as much as we enjoyed making it. Happy Mardi Gras from the roux krewe!

Greetings friends! As you probably know by now, we’re always looking for an excuse to learn something new. If we can do it with friends and family, even better! In honor of our south Louisiana roots, roux recently teamed up with one of our favorite neighborhood bakeries to try our hand at making King Cake. Hope you enjoy this slice of life as much as we enjoyed making it. Happy Mardi Gras from the roux krewe!

Contributed by Karen Hall This recipe certainly did not originate with me but the delicious flavor of this hot beverage, usually called Russian Tea, is a favorite of mine around the holidays. I may modify this season with artificially sweetened drink mixes to keep the calories lower. Below is the full sugar recipe. Jars of this mix make great gifts as well. 1 cup instant tea 2 cups orange-flavored drink mix (e.g. Tang) 1 (3 ounce) package powdered lemonade mix 3/4 cup sugar (or to taste) 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves In a large bowl, combine instant tea, orange drink mix, lemonade powder, sugar, cinnamon and cloves. Mix thoroughly. Store in a sealed jar. To use, mix 3 to 4 tablespoons of mix with 1 cup hot water. Adjust to taste.

We’re all very excited that our beloved fall is here. It’s time to buy your pumpkins, hang your wreaths and download a new wallpaper for your phone and desktop. To help you celebrate, we asked our freelancer TJ Gully to design a free phone and desktop wallpaper to get you in the fall spirit. TJ has been designing with roux for close to 2 years and has collaborated with us on many projects. We love his modern, clean design style and hope that you enjoy his fall inspired designs. Please leave your thoughts in the comment section below and don’t forget to share with your family and friends! Desktop Wallpaper Click above to open the desktop wallpaper in a new page. Once the image appears in your browser, right click and choose “Use Image as Desktop Picture”. Phone Wallpaper Click above to open the phone wallpaper. Once the image appears in your browser, tap and hold until ‘Save Image’ appears. Once you have saved the image to your phone, go to your photos app, select image and “Use as Wallpaper”.

It’s a yummy meatless crowd pleaser 🙂 Adapted/ modified from Post Punk Kitchen. Ingredients: 1 15-oz can Chickpeas, rinsed and drained 2 Tbsp Mayonnaise or Vegenaise 1/4 cup Frank’s Hot Sauce 2 Tbsp Tahini Directions: Mash coarsely with a potato masher and serve with Triscuits, Wheat Thins, tortilla chips or toasted French bread slices. It’s great as a sandwich spread, too!

by Shelley Byington and Kellie Fenley Equipment: one pinwheel Bundt cake pan (10 cup capacity) liberally greased with butter or cooking oil Ingredients: 3 cups cake flour, sifted 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon kosher salt 1 cup (2 sticks) unsalted butter, at room temperature 1 ½ cups granulated sugar ½ cup light brown sugar, firmly packed 4 eggs, at room temperature ¼ cup Bourbon whiskey 1 cup buttermilk, at room temperature Directions: Preheat oven to 350. In a medium bowl, sift together first three ingredients. Add kosher salt and mix well. Set aside. In the bowl of a freestanding electric mixer with paddle attachment, cream 1 cup butter, 1 ½ cups granulated sugar and ½ cup brown sugar on medium-high speed until fluffy. Turn down the mixer to low and add 4 eggs. Whisk together ¼ cup bourbon and 1 cup buttermilk together in a liquid measuring cup. Set aside. While the mixer still on low, add the flour mixture in three parts, alternating with the bourbon and buttermilk mixture. Begin and end with flour. Pour the batter into the prepared pan and use a rubber spatula to spread it out evenly. Bake in preheated oven for 40 – 45 minutes. When the cake is ready remove from oven and let rest on a cooling rack. Make the glaze immediately. 6 tablespoons unsalted butter ¾ cup granulated sugar ¼ cup Bourbon whiskey Combine 6 tablespoons unsalted butter, ¾ cup sugar and ¼ cup bourbon in a small saucepan over low heat just until the butter melts and the sugar dissolves, whisking to combine. Use Immediately. When the cake is fresh from the oven and cooling on the rack, leave it in the pan and poke holes all over the exposed top with a wooden skewer. Pour ¾ of the prepared glaze slowly over the cake. Use a spatula to spread the glaze around the cake top, making sure that the glaze seeps in the holes. Allow the cake to cool for 30 minutes then flip out of the pan to a serving plate. Brush the top with the remaining glaze. If the glaze has thickened, rewarm it over low heat then use immediately

Ingredients: A container of small fresh mozzarella balls (ciliegini or bocconcini) Tomatoes (Grape or Cherry) Fresh basil Marinade Balsamic vinegar Small skewers, large toothpicks or rosemary sprigs Marinade mozzarella in: ½ cup olive oil ½ Tbsp lemon juice 1-2 cloves garlic, minced ½ Tbsp fresh basil, finely chopped ½ Tbsp fresh parsley, finely chopped ½ Tbsp fresh oregano, finely chopped ½ tsp red pepper flakes ¼ tsp black pepper ¼ tsp salt Directions: Marinate mozzarella for a couple of hours minimum or overnight. Assemble cheese, tomato and basil on a skewer. Drizzle with balsamic vinegar ** Short on time — Purchase marinated mozzarella balls or marinade in our favorite Italian salad dressing.

Ingredients: 1 bag of Polish Kluski noodles 6 – 14.5 oz cans of chicken broth Celery leaves 1/2 stick of margarine Directions: Combine everything in a large saucepan and cook on medium heat. Let noodles simmer slowly until soft. Reduce heat and remove celery leaves before serving.