we’re sharing
the joy of cooking
one night at a time
one bite at a time
celebrating
family ties
in magical aprons
In the Kitchen in the Great Smoky Mountains
Gladys Taber and November
Indian Pudding
a new recipe to try
for Thanksgiving Day
My father, an avid book collector, introduced me to Gladys Taber’s writing years ago, and I fell in love with her instantly. He has always had the uncanny knack of matchmaking book lovers with books that become favorites.
Sometimes I like to go to my collection on the shelf of my reading room and pull a Taber book and read random passages. Many of her books are organized by month or season, so I find that no matter where I land in her seasonal offerings that mirror mine on our farm in Georgia, I am there – right there with her – in Southbury, Connecticut.
From Still Cove Journal: November
“November is a month when the chill blustery days and long cold nights are hard on dieters. Green salads are fine on hot summer days. but the very sound of the wind from the Atlantic against the big window makes me think of a real breakfast of sausage and buttermilk pancakes with first-run golden maple syrup. By suppertime I forget I am a non-dessert eater, and when I go out to eat, I often order Indian Pudding. I have had many very fine puddings, but almost never an authentic Indian Pudding. So I like to share the recipe my mother and grandmother used:
Bring 4 cups of milk to a boil in the top of a double boiler. Gently stir in 1/3 c. yellow cornmeal and cook 15 minutes. Add 1 cup dark molasses and remove from heat. Add 1/4 c. butter, a teaspoon each of salt, cinnamon, and ginger and 1/2 c. seedless raisins. Place the batter in a greased baking dish. Then pour 1 cup cold milk over it. Bake in a slow oven for 1 1/2 to 2 hours. Serve with hard sauce or cream or even vanilla ice cream.
The main thing about the real Indian pudding is the cup of cold milk poured over…..”
I’ve never made Indian pudding, but it sounds divine. I’m making a shopping list now to try it, perhaps for our Thanksgiving lunch at the office a week from Tuesday. There’s something magical about an old recipe that seems to conjure up the spirits of those long dead and welcome them back to the present. If we ever do discover time travel, I’m fully convinced that the portal will be through an old recipe box, long forgotten, hidden in the corner of an attic, and one that comes alive like Frosty the Snowman’s magical hat.
A Strawberry Fig Visit
I picked the last of the figs yesterday, half at lunchtime when I was letting the dogs out and half after getting home from a day of work and a haircut. I was determined to make strawberry figs just like my mother always made at the end of each summer, when we’d put on aprons and each take a job of washing, chopping, and stirring in her kitchen.
Temperatures are finally out of the 90s, and the mornings are beginning their wee hour thermostat adjustment one little tap a week, it seems. When that happens, the figs that aren’t finished off by birds, butterflies, and squirrels – or picked before anything else gets them first – dry up like upside-down miniature deflated balloons hanging on the stems. I was able to reach enough remaining good figs for one last wave of canning for this season.
I found strawberries price-slashed on the clearance cart in our local grocery store and added a couple of two-pound boxes of cane sugar to my buggy.
My husband was off at a meeting, so it was only me and the strong presence of my mother in the kitchen washing, chopping, and stirring up strawberry fig memories together, steam rising and aromas swelling. And tears welling, as I think of all the things since December 29, 2015 that I want to tell her.
You have six great grandchildren now, Mom. Four boys and two girls. Aidan is an avid reader just like you, Sawyer loves science and nature, Saylor has ultra sass and is tougher than any of the boys, River loves to be barefooted in his backyard kayaking through the marsh and running with his three dogs, Beckham never likes wearing any clothes, and Magnolia Mae is only a month old and already a sweet little blossom rooted deep in southern culture, on her way to becoming another strong woman on your branch of the tree. Your three grandchildren are all on their feet, moving onward!
And my brother Ken is in love with his soul mate and she’s good for him, Dad needs you to tell him the answers (and how to let things go), and so do the rest of us. You’d love all three of our dogs that you never met. Your last words to dad – “You take care of these dogs” – assure me that you’d be proud to know that our Boo Radley, Fitz (short for F. Scott Fitzgerald), and Ollie (named for Mary Oliver) basically run the house so much that we call them our four-legged sons.
Thank you for teaching me the ways of your kitchen and giving me a love of strawberry figs that not everyone knows how to appreciate. As the autumn nears and passes and winter arrives, the warmth of toast laden with butter and slathered with strawberry figs will keep you here with me.
And I still need you, Mom.
Savoring Saturday
I’ve been looking forward to this weekend for several reasons.
- I’m cooking dinner for a friend who is now cancer-free after radiation, chemotherapy, and surgery, and I’ll get to see her today for the first time since early June.
- I’ll finally finish a quilt for my new granddaughter and get to see the true “rag quilt” look of the final product.
- I’ll get to read from the next book in Sarah Donovan’s book club, even though the hammock is out of the question on what is supposed to be the hottest weekend of the summer here.
- The weeds that are completely out of control will get handled by someone else.
- There’ll be some time for birding before it gets hot outside, when the birds are most active.
- There’ll be some time for writing chapters in two books I’m working on with my writing group.
- Some pressure washing might happen.
And the other thing that might happen is a trip to an underground bookstore where they sell these candles that use the scents of things in the books they’re named after, like Alice in Wonderland with the unbirthday cake fragrance, and Anne of Green Gables with some lemon and jasmine. A co-worker told me about this place, maybe an hour from here, where she started Christmas shopping last weekend because of all the unique gifts she’d found when her husband took her there as part of her birthday celebration.
For now, I’m settled into my writing chair, enjoying the early morning silence of the house. I’ve taken the boys out for their morning relief romp, and they all came back in and settled back to sleep right away. I can hear a Carolina Wren singing at the top of its lungs through the kitchen window, and the faintest light looks like pinholes through the tree leaves against the eastern side of the Johnson Funny Farm.
Five minutes from now, at a quarter to seven, I’ll be outdoors with a steaming cup of coffee, starting a bird count to mark the species I hear and see.
And I won’t be rushed to get showered and dressed today. I’ll savor my coffee and my own private bird concert on the front porch way out here in our remote corner under the Loblolly pines of rural Georgia and give a thousand thanks for the blessings of another sunrise to enjoy the spectacular splendor of the woods.
#VerseLove April 9 – Breaking the Rules with Wendy Everand
Wendy Everand of New York is our host today for Day 9 of the #VerseLove challenge this month as we celebrate National Poetry Month. She invites us to break all the rules or share of a time we broke a rule in her prompt, which you can read here. It’s Easter. I’m breaking every diet rule I can break today, so I’m just going to go ahead and turn myself in. I’m guilty, and the day has barely begun. Happy Easter, everyone!
living with grater purpose optavia rules say there’s no eating ice cream (i sho’ ain’t liss’nin) i might gain ten pounds who cares? it’s easter sunday it’s lemon. homemade. special recipe made with three ingredients ~ sugar, whipping cream and meyer lemons fran haley’s shared recipe from a march blog post today’s about life~ churn a zesty slice of life! awaken senses! glorious easter calls for celebrating life with grater purpose
If you’d like the recipe for the grate-est lemon ice cream ever, you can find it on Fran’s blog post here. Warning, though: you will not want store-bought ice cream ever again.
Common Threads 