Questions about me or my products... how to use, ingredients, cooking or others?

I'm Wendy Perry. When my nephew (now 19) first started talking, he called me Dee Dee from the very first time he tried to utter my name.  I've been Dee Dee ever since, to him and his friends.  Most of them probably don't even know my name. 

I would be happy to chat to answer questions and see how I may help. Consulting fees vary based on needs.  You might find this article I wrote for Carolina Country Magazine of help and may inspire you!

Can you start and operate a food business from your home kitchen in North Carolina?

When I first launched my company a few years ago, my first gift box was my "...just add eggs!" Breakfast Box. Since I can't put eggs in a box, I needed something 'eggy."  I created my "egg dust" but folks have loved this salt-free seasoning so much, it became "Wyatt's Every'thang Dust."  Because from the beginning, Wyatt said "Dee Dee, THIS stuff is good on EVERYthang!"  He keeps a shaker by the stove to make everything better!  
Use it to make your own or store-bought foods more better! 

Add to:

•  eggs (scrambled, fried, poached, omelets, quiches, frittatas, benedicts, deviled, salad and others)
• salads (potato, pasta, slaw and others)
• breads (homemade, cornbread and others)
• sauces and dressings 
• butters (compound butters to top potatoes, steaks, sautéed and grilled chicken, pork and more)
• spreads & dips (pimento cheese, cream cheese for bagels and toast and others)
• hummus
• ground meats (meatloaf, pork for egg rolls, burgers, turkey and chicken)
• unlimited possibilities! Share yours... 

As you'll see, most all of my seasonings have a story behind them.  Like this Eastern North Carolina vinegar based BBQ Sauce...

When I was growing up, on most Saturdays, I'd hop in the car with my daddy to ride down the road a few miles in Franklin County to Mr. Grover Crudup's chicken house. Folks would be lined up, waiting to buy the best chicken ever!  Ladies were lined up, processing (I'll leave some to your imagination) those birds... and plucking feathers as fast as they could go. The chickens, just harvested before our eyes, were wrapped into "freezer locker paper" and bound together with masking tape.

When we got back home, daddy would pull out his old banged up pot and start his sauce to warming on the stove... NEVER to boil!

Beside his recliner, daddy would pull out his electric charcoal lighter and start the fire. You see, when daddy built our house, he so wisely had a "mini" fireplace built in beside the wood burning fireplace... with the woodbox space between the two. He could grill stuff, which he did often, while plopped in his recliner, using his long tongs and fork!  I've never ever see this designed into any home... but it was genius! (Daddy was always ahead of the times with ideas.)  

If you've browsed my page, you already know mama didn't like to cook... there was a small "window" behind daddy's chair where we could pass things back and forth (although our tiny galley kitchen was about six steps away from his chair).

As the pieces of chicken would get done, they'd go into daddy's pot of sauce.  Once it was all done, he'd put an old ill-fitted lid on top and shake the hell out of that chicken. And then, we'd eat the BEST BBQ chicken you've ever had!

Over time, as I get older, I love crispy foods... so now, I grill my chicken and dab my chicken in this sauce so I get the deliciousness of the sauce, but keep the crispiness of the chicken skin.  But y'all do it any way you take a notion to!

I've done my best to create a seasoning mix you can make that was just like daddy's.  All you add is apple cider vinegar, a tad of water, a squirt of ketchup for those who want some "red" sauce... and butter.  (Because butter makes everything better!)

Initially, I'm only offering in 1-quart size (take note that store boughts are usually only a pint, whereas this is two!), but have plans to do 1/2 and 1 gallon sizes. Until then, just inquire if interested.  You'll find this to be in line with store-bought sauce prices... and you don't have to tote bottles home nor find space for them in your pantry!  I especially like not throwing away nice bottles and jars too.

I hope daddy would be proud of my creation... thus, Daddy's Saturday Sauce! 

It just might be! For as long as I can remember, when the youth at my rural baptist church do hot dog sales, the ladies of the church make a yummy batch of their hot dog chili and bring to the church, nice and hot in crock pots, to spoon over the dogs! Folks come from all around for some of the best hot dogs you've ever had!  

I've come to realize over the years that a lot of folks have no idea how to make good hot dog chili... and that canned stuff just ain't fit to eat!  So I've created this seasoning to make your hot dog/burger/chili cheese fries just right every time!  It's also salt-free so those who need to watch their sodium intake can enjoy too. But, you'll find my salt recommendation on the packet so you don't have to guess if you want some.

Use ground beef, pork, turkey or my favorite, chicken! It freezes great too, so once you've made a batch, you can portion out and throw in the freezer to have some on hand any time you get a hankering for a hot dog.  

Use on burgers, chili cheese fries, corn chips for nachos... and I enjoy just dusting French fries with the seasoning itself.  

PS... this is my biggest seller!