Cooking up a Blue Streak

Sandra ClarkFeature, West Knox

Cynthia Moxley celebrates the 12-inch cast-iron skillet following dinner with Nashville author Anne Byrn, who was in town to promote her new book, “Skillet Love,” at an after-hours event at The Plaid Apron in Sequoyah Hills.


The cast-iron skillet is not just for cornbread, says Moxley. She plans to branch out to wilted salads, veggies, chicken and even dessert. She mentioned (and pictured) a Mississippi Mud Cake prepared by The Plaid Apron chef, Drew McDonald. Learn more in this week’s Blue Streak.

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