Easy Summer Pies

These are my favorite (easy) SUMMER PIES!

Topless Blueberry/Blackberry Pie
3/4 cup white sugar
3 tablespoons cornstarch
1 pinch salt
1 cup water
2 cups fresh blueberries
2 cups fresh blackberries
1 tablespoon butter
1 (9 inch) pie crust, baked

In a saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of mixed berries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes.
Add butter and let cool about 5 minutes. Stir in remaining berries.
Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours.

Easy Limeade Pie
1 (6 ounce) can frozen limeade concentrate
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) frozen container nondairy whipped topping (Cool Whip, etc.), thawed
1 graham cracker crust

Mix limeade (may substitute lemonade concentrate) and sweetened condensed (not evaporated) milk in a large bowl. Fold in whipped topping. Pour filling into graham cracker crust. Place in freezer 2 to 3 hours
This is a really cool pie for hot summer months; not the same as a Key Lime pie, but so refreshing!

Fried Chicken Like You Know Who's

Do you ever get a taste for something that you just have to have? I mean, like in the middle of the night? Let me clarify; you just have to have it, in the middle of the night, and you don't live in an area where everything or anything is open late? The other night I wanted some fried chicken; not deli chicken, and certainly not my fried chicken; I've never been able to master that. I ended up doing oven fried, which was okay, and definitely healthier. The truth is, I had a jones for some KFC. No such luck at 2 a.m. In my town, no such luck after 8:45 p.m.

The other morning, while on my usual walk through the web, I googled fried chicken recipes, and low and behold, on Cooks.com, I found the following recipe for fried chicken that tastes just like KFC - So it says. I have not tried it yet. Remember, I'm not a good chicken frier.

Why don't you try it, and get back to me with your results?

FRIED CHICKEN (LIKE KFC)

2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp. Knorr chicken bouillon
1/2 tsp. salt
1/2 tsp. garlic powder (not salt)
1/4 tsp. onion powder (not salt)
1/2 tsp. paprika
1/3 tsp. Bell Seasoning or pinch ground sage
1 tbsp. freshly chopped parsley
2 large cloves garlic, pressed
1/2 tsp. soy sauce
2 tsp. black pepper
1 tbsp. Wondra flour
additional flour for separate pre-coating
5-6 cups non-hydrogenated Crisco or peanut oil
1 frying chicken, cut in pieces

Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer's instructions before frying in a pressure cooker. If you don't have your instruction manual, then prepare this chicken in a regular deep fryer.
Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees.

In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tablespoon Wondra flour. Stir well.

In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.

Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings.

Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture.

Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first).

Pressure Fryer:

If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds. Bring temperature up immediately and watch carefully (don't walk away!).
Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions. Remove the chicken pieces and place on layers of paper towels. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried. If your chicken was too brown, cook the next batch for a minute or so less, and vice-versa if your chicken wasn't browned enough. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would.

Regular Deep Frying:

Fry the chicken at 360-375°F, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added). Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly. Remove when chicken is golden brown and drain on paper towels.
Cooks Tip: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken. It will add an additional layer of flavor to the oil!

Submitted by: CM

Worst car never - AMC Pacer

Worst car never - AMC Pacer

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Fresh Raspberry Cream Cake Recipe @ CDKitchen.com :: it's what's cooking online!

Fresh Raspberry Cream Cake Recipe @ CDKitchen.com :: it's what's cooking online!

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Lady & Lord Baltimore Cakes

Southern weddings were not complete without the gracefully elegant Lady Baltimore Cake, and the Lord Baltimore Cake (possibly for the groom?) There is a history behind both cakes, simply click on the title above for the link. These old classics still reign today!

LADY BALTIMORE CAKE
1 cup butter, softened
1 1/4 cups white sugar
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
6 egg whites
1/2 cup white sugar

Lady Baltimore Frosting
1/2 cup raisins, coarsely chopped
1/3 cup chopped pecans
1/3 cup chopped candied cherries
2 teaspoons vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round layer pans.
In a large bowl, cream butter or margarine, 1 1/4 cups sugar and 1 1/2 teaspoons vanilla together well. Beat until light and fluffy.
Stir flour, baking powder, and salt together in another bowl. Add flour mixture to butter mixture in 3 parts alternating with milk in 2 parts, beginning and ending with flour.
Using clean beaters, beat egg whites in mixing bowl until soft peaks form. Add 1/2 cup sugar gradually while beating until stiff. Fold whipped egg whites into batter. Pour into prepared pans.
Bake for 25 to 30 minutes, until an inserted wooden pick comes out clean. Cool.
To Make Filling: Stir 2 cups Lady Baltimore Frosting, raisins, nuts, cherries, and 2 teaspoons vanilla or sherry all together. Use as filling to spread between layers. Spread remaining frosting on tops and sides of cake.

LORD BALTIMORE CAKE
2 3/4 cups cake flour
1 tablespoon baking powder
1 1/4 teaspoons salt
2/3 cup butter, softened
2 cups white sugar
7 egg yolks
1 1/4 cups milk
2 teaspoons vanilla extract
1/2 cup crushed macaroon cookies
1/2 cup chopped pecans
1/4 cup chopped blanched almonds
12 candied cherries, quartered
2 teaspoons lemon juice
1 teaspoon orange zest

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round layer cake pans.
In small bowl combine flour, baking powder and salt. In another small mixer bowl beat egg yolks until thick and lemon colored; set aside.
In large mixer bowl combine butter and sugar. Beat until very light and fluffy, scraping bowl occasionally. Beat in egg yolks. With mixer at low speed add dry ingredients alternately with milk and vanilla, starting and ending with dry ingredients. Divide evenly among prepared pans. Spread to edges.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, until golden. Let cool in pans for 10 minutes. Turn out onto wire racks to cool completely.
Make Seven Minute Frosting. Remove one third of the Seven Minute Frosting and place it in a mixing bowl with the macaroon crumbs, pecans, almonds, cherries, lemon juice, and orange rind. Fold together until thoroughly blended. Use this mixture as the filling between the three cake layers, and use the remaining 2/3 of the frosting to cover the tops and sides of the cake.

Seven Minute Frosting
2 egg whites
1 1/2 cups white sugar
1/3 cup cold water
1 1/2 teaspoons light corn syrup
1 teaspoon vanilla extract

Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat. Add vanilla. Beat. Fills and frosts 2 layer cake, 8 or 9 inch
Recipes from http://www.Allrecipes.com

LADY BALTIMORE SHOWS HER BUD!

This week, the Hardy Hibiscus are finally beginning to strut their stuff. It's been a fairly cool/damp summer, and I didn't know what to expect. I planted Lord Baltimore, who is red; Lady Baltimore (shown above), big pink and blousy in a small bed with Silver Beacon Lamium, Casablanca lilies and a butterfly bush about five years ago. Now, there is a third one growing in the middle that is pink with a red center ... How do you think THAT happened? I've asked Lord Baltimore, but he just lets his branches languish and spread all over the place, as if he owns it - even reaching across the little path. Lady Baltimore simply blushes and bows gracefully! I love these things!!!

They are so easy to grow, low maintenance. Just let them candelabra all over the place, and in early Spring, cut them back to the ground. The only thing I can't figure out is this huge, woody clump they leave behind when you cut it. I don't know whether to leave it alone, chop it up, or what - it gets bigger each year. This can't be normal; and no one has been able to give me a reasonable explanation on how to care for it. Anyway, I love them, and they love me. I call Lord and Lady's Baby "Pink Diva" ... it's probably a boy ... Oh, well.

Early this summer, Rural King had some of their leftover plants on a clearance rack. These were supposedly water plants for ponds and water gardens. One of them was a Hibiscus moscheutos var. lasiocarpos (native rose mallow a/k/a Marsh or Swamp Mallow or Wild Hibiscus). They are actually hardy, and are supposed to grow near water. It was a cheap boxed plant soaking in water, about 6" tall. Well, I have no water near me, and my garden is lucky to get a drink from the watering can once a week. But, I bought this cute little thing, planted it and forgot it (sounds like an infomercial). Today, I saw the perky thing peeking from behind a butterfly bush. It's now about 12" tall, but very full and lush, and it has the nerve to have a little bud on it. I didn't expect it to survive, let alone bloom in year one. When it does, I'll share a picture. It deserves a place of honor in my garden - anything that survives, gets to stay.

A Glory Morning Friday!

Tootsie calls it Fertilizer Friday; I call it Glory Morning Friday - especially in August, when the Morning Glories are in bloom, the Blackeyed Susans have stretched to six feet, and sprawl around like godesses ... and, on an old ladder there's Wave Petunias, Mandevilla, dark Ipomea (ornamental sweet potato vine) finally spread their glory - Thank you, Tootsie for the fertilizing suggestion!

I'd invite you to take a stroll with me through my weird little paradise, but you could lose your way ... Talk to ya soon!

Spinach Melon Salad

Sometimes in the early morning hours when I have left Dreamland, I wander the web in search of a delicious new treat. This summer, I've made it a point to try and live healthier and happier. While I have never been diagnosed with diabetes, it seems to be more and more common among people my age (older than 40/younger than 70). However, I am a little familiar with their food plan, and the recipes are beneficial to most anyone seeking a healthier lifestyle -- most are much tastier than I anticipated too.

This morning, I came across this Spinach Melon Salad (a link is provided to give nutritional value - click on the title above).

So, here try this refreshing dish, which can be served as a side salad, appetizer or main dish. And, as always, perfect for the backyard gathering!

8 cup fresh chopped spinach, torn
1 cup Watermelon, fresh, balls
1 cup Melon, honeydew, fresh, balls
1 cup Melon, cantaloupe, fresh, balls
1/3 cup Cucumber, with skin on, fresh, sliced, thinly sliced
1/3 cup red onion, sliced, thinly sliced

Combine spinach with melon balls, cucumber, and onion. Toss with dressing.

Honey Dressing
1/2 oz honey (up to 1 oz)
1 tbsp Vinegar, red wine
1 tbsp olive oil
1 tbsp orange juice (up to 2 tbsp)
1 tsp fresh lime juice (up to 2 tsp)
1/2 tsp ground tarragon
2 pinch salt (2-3 dashes)
2 pinch black pepper (2-3 dashes)
3 Whisk together all ingredients and chill until ready to serve.

* How I tweaked it? You know, I added a bit of smoked turkey. Yeah, I know, probably sent the nutritional value off the charts ... But, I could have really done damage if I suggested the smoked barbecue chicken that I wanted to add. You didn't hear that from me ...

JASMINE COCKTAIL

This divinely sour cocktail speaks for itself - crisp, tart and tantalizing on a summer's night on the back porch:

The Jasmine Cocktail
Combine in an iced cocktail shaker:

1 1/2 ounces gin
3/4 ounce lemon juice
1/4 ounce Cointreau
1/4 ounce Campari
Shake until very cold. Strain into a cocktail glass.

Old Fashioned Tips: Friday Recipes: Peaches

Old Fashioned Tips: Friday Recipes: Peaches

Surprises in the Garden Today

As always, I never know when SURPRISE LILIES are going to pop-up in my garden. I don't even remember planting the one lone bulb that came up four years ago. Today, there are 20 or more, standing proudly among a few Daylilies and Petunias. Across the tiny path is a mound of Blackeyed Susan and Purple Coneflowers, snuggled up in their bed.

End of July Blues

August is almost here, and once again I am faced with the fact that yet again, I've missed the summer. So many life events have occurred in my life this summer, that I was unable to enjoy the lazy, hazy, crazy days of summer. This week it was damp and rainy; much like October. A warm and hearty meal was in order that would make me think I was at a seaside resort, basking in the sun and being catered to ... hmmm. Here goes:

New England Cod & Scallop Casserole
Makes 4 servings.

1 pint fresh scallops, rinsed and trimmed
1/2 lb. fresh cod
1 bay leaf
1 teaspoon salt
1 teaspoon thyme
1/4 teaspoon pepper
olive oil
2 tablespoons butter
2 tablespoons flour
1 can cream of shrimp soup
1 can heavy cream
2 tablespoons grated Parmesan cheese
1/4 cup extra sharp Cheddar cheese
1/4 cup Pepper Jack cheese
1/2 cup bread crumbs
1/4 cup grated Parmesan

Saute the cod in a little bit of butter, olive oil, salt and pepper until golden. Drain on a paper towel and set aside, reserving butter/oil drippings.
In a shallow saucepan, cover scallops with water, add seasonings, and boil gently until scallops begin to shrivel, 3 to 5 minutes. Drain, saving the water, and set scallops aside. In the same pan, add the pan drippings and blend in flour to make a roux; add more butter, if needed. Stir in 1 cup scallop liquid, then the 2 tablespoons of Parmesan + the Pepper Jack + the Cheddar cheeses, soup and the cream. Add scallops and cod and pour into a buttered dish. Top with bread crumbs and the 1/4 cup Parmesan cheese, and bake at 350 degrees F for 15 minutes.

Isn't She Lovely?

Isn’t She Lovely?

The first tomato of the season – well, at least in my garden. I’ve been watching this baby for weeks, and finally decided to pick her this morning. Every year I grow tomatoes in containers – all types of containers, including planters, paint buckets, barrels, old pots, watering cans, even a baby cradle. I do this for a few reasons; one, I don’t dig – ever – so, all of my garden beds are raised beds. I plant via the lasagna method of layering. But, I plant my vegetables in containers above the ground so they are easy for me to tend to, to keep the rabbits, as well as my dog, out. They usually do very well.

This year I was cheap. I crowded two tomato plants and two pepper plants in each planter. I even planted morning glory and sunflower seeds in some of those planters. If you’re even remotely familiar with those two, they both can have tremendous root systems, and the morning glory likes to cuddle a bit too much. But, my little tomato plants thrived; they just would not grow tall. Each plant has approximately five to seven tomatoes. This morning, this little darling was aglow with a deep, rich blush. She winked at me, and said, “Pick me, sweetie …” So, I did.

Do you love tomatoes as much as I do? I can no longer stomach the dull, boring pink mush in the grocery stores. I love the sweet acidic taste of the old fashioned heirloom tomatoes. Don’t ask me what kind this is; I don’t know. The seedling was given to me as a gift. The fruit is small; but slightly larger than a cherry tomato.

Imagine the possibilities of a luscious, truly vine-ripe tomato! Since she’s so small, I thought a Tomato Sandwich was in order. So, here are a couple of ideas:

Broiled Tomato Sandwich
2 tablespoons olive oil
2 tablespoons balsamic vinegar
4 ripe tomatoes, sliced
3 tablespoons mayonnaise
1/2 teaspoon dried parsley
1 small garlic clove, minced
1 slice Bermuda onion, sliced
1/4 teaspoon dried oregano
1/4 cup sliced ripe olives, drained
1/4 teaspoon black pepper
4 tablespoons grated Parmesan Reggiano cheese, divided
4 slices bread, barely toasted
Preheat oven to broil.
Whisk together the oil, onion, vinegar, olives and garlic. Add the tomatoes and let them get to know one another for about an hour, stir them up when needed. In a bowl, blend mayo, parsley, oregano, black pepper and 4 teaspoons Parmesan Reggiano. Spread on each slice of bread, the place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese. Broil for 5 minutes on a baking sheet until cheese turns golden brown and bubbly. Serve immediately.

After Work Tomato Sandwich
2 slices of white sandwich bread (the kind your mom put in your lunch box)
2 tablespoons of mayo or salad dressing
3 thick slices of beefsteak tomato
Assemble and Eat Rapidly!

DIY: Oil Cloth Dog Raincoat

DIY: Oil Cloth Dog Raincoat

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What a fun and cute project for the cold rainy season ahead!

Stay-Inside-Ribs

I am told that today is the coldest day on record in Indiana for this date; the high MAY reach 70, and it's been raining since 4 a.m. Cold, damp, nasty, it feels like mid-September ... or worse, October.
But, it's only July, and I want some ribs! After all, it is barbecue season isn't it? I don't have the luxury of a covered patio (my little peach tree is not quite big enough to give shelter and shade yet), so grilling out in the rain just isn't practical. What do you think about some stay-inside-ribs; done in the oven? Yeaaaahhhh!
Well, here's an oldie, but definitely goody ... remember The Joy of Cooking? This recipe was adapted from that good old book. I found it on RecipeZaar, and of course, I re-adapted it to my taste. This is what we call, "Bonin'" ...

OVEN BAKED BBQ RIBS
SERVES 6

4 lbs country-style pork ribs
1 1/2 cups favorite barbecue sauce
1/4 cup orange juice
1/4 cup pomegranate juice
1 vidalia onion, sliced
2 cloves garlic, chopped (NOT minced, so don't go mincin' any)
1 tsp habanero sauce
1/4 cup bourbon

Preheat oven to 300 degrees.
Arrange ribs in 9x13 baking dish and top with sliced onions.
Whisk together BBQ sauce, habanero sauce, and pomegranate and orange juices, bourbon and garlic, and pour sauce over ribs and onions.
Cover dish tightly with heavy duty aluminum foil and bake for three hours.
uncover, increase oven temp to 350 degrees and bake for one hour longer, turning once after 30 minutes.
Remove ribs to a warm platter, cover and let stand for 15 minutes.
Spoon fat off the sauce and serve with the ribs.

Now Bone!

Maupin Roots Growing in My Garden

I almost forgot, about five years ago I found a new rose bush called Hopie Girl - it's the only one that has been faithful in my garden. It's not very big, pale yellow, and always there for me! I planted her in honor of the grandmother I never knew. I bet she looked like this rose!

HOPIE GIRL HYBRID TEA ROSE: A NEW CERTIFIED ROSE - An ever changing yellow that opens to a deep yellow and blushes to a soft cream. Flowers have up to 40 petals and a light fragrance with good disease resistance. Hopie Girl is a non phototropic exhibition Hybrid tea. With proper pruning it can easily reach well over 6 feet in warmer climates. Fall is the best time of year for this rose.

Maupin Roots Can't Die

Something amazing happened to me this past Saturday. Well, first, let me back up; there's some history here. I often refer to my late stepfather as my Dad, because that's what he was/is to me. My birth father left my mother when I was five years old, and although through the years, she and my family never spoke ill of him - in front of me, I knew there was resentment -- I often wondered about him. Comments were made like, "you're just like your father!" ... "you're as stubborn as a Missouri Mule! (his birthplace)" ... "You look like the Maupins, you look just like your father" All of these things were true, but still I wondered where he was and how he lived. He was a career military man, and I would dream he was off in some faraway land, taking romantic war photos. All I knew was his name was Bill Maupin and his mother's name was Hopie, who supposedly lived in a small house with a garden and chickens, right in the center of the campus of the University of Missouri. I never met Hopie, but always dreamed of what my fraternal grandmother was like; I had no clue! My father was clearly ashamed of his past, and did not like to talk about it. One amusing story I recollect was of Hopie mailing my mother some eggs from her chickens - just mailed them - my father was so embarrassed and angry, he grabbed the box and stuffed the mess in the trash. When I heard the story, the family laughed about it; I, on the other hand, thought it was a very tender and thoughtful act.

I found my father in a very unusual situation. It seems, I had a brother; a real live brother. You have to know, I was raised as an only child in an extended household in Queens, NY. This home consisted of my mother and I (and my father, when he was still there), my maternal grandparents, and my Aunt Thelma, my mother's sister, who had an apartment upstairs. It never occurred to me that I had a sibling. Ray Maupin is my older half brother. In 1974, he came into my life, announced that he was my brother, and he had been looking for me most of his adult life. There was no disputing his claim, because he looked and acted just like me! He also looked and acted exactly like my father, Bill. Ray said my father was in a VA hospital in Manhattan and wanted to see me. It was up to him to bring us together. Reluctantly, I went to see him. The reunion was the most awkward, bittersweet thing I've ever imagined. The 6'5" cigar chewing man was strangely the way I remembered the last time I'd seen him 15 years earlier. Finally, I was able to look into that face that everyone said was mine. No doubt, true enough. I was his.
Over the years, I wondered what this reunion would be like; I always knew it would come. I thought I'd seen him countless times in the subway, driving to the beach or in a store. And, once in the audience of a theatre where I was onstage briefly for one night - I caught a glimpse of a man I believed to be him. I imagined I would be angry, bitter. I really wasn't -- I was curiously unfeeling, and experienced an odd feeling of power, peering down into the face of the man I once called "Daddy," aging before my eyes -- a man begging for the love and affection of his daughter, yet still bathed in the arrogant cavalier manner he was known for. Yep, I was just like him, and he was now 60, and I was 20.
I also learned of a sister who lived with her mother Willa Belle Scott, in Detroit. Virginia (a/k/a "Ginger"), also older than I, was born with brain damage and had some mental disabilities. Gazing at photos of her (Ray had archived everything he knew about us, and brought albums), I again looked into my face. My heart held four solid lumps, one for me, one for my father, one for Ray and then Ginger. Who were we, and where did we come from?
Oddly enough, the first person I called back home in Indiana to tell about my discovery was my "Dad" - my stepdad, Lewis Poindexter. He and I had a rocky start when my mother married him. I was 14, he was 33, at the time, and the culture shock of moving from NYC to rural Indiana was just ridiculous! But, he's the one I reached out to and told. When I moved back to Indiana, a few years later, he took me to Ponderosa for steak, and we talked about Bill. That is when my bond with my "Dad" was cemented.
Over the next year, I forged a relationship with Bill, although I felt it was strained, I wanted him in my life. But the year with him was weird. He would take me places, buy me things, and frequently had me over to his apartment that he shared with his new common law wife named Doris, and a very nasty Dalmation named Gaylord, who liked to pee off of their 25th floor balcony to the street below. Doris was very nice; but I kept feeling she was in the way. My feelings for Bill were twisted and warped. One minute I loved him; the next I was angry for him leaving us; and sometimes I was cruel in my thoughts, trying to see what I could get from him to make up for the past. Of course, you can't make the past up; it's simply that, the past. Gone forever.
On my 21st birthday, he gave me 21 silver dollars, and Doris loaned me a mink stole to take on a cruise with my Aunt Thelma. As usual, he acted as if nothing had changed; as if he had been there all those years. I asked him about Hopie, but he would never answer me.
At some point during the year, he moved to Kansas to live near Ray. I did not realize my father was dying. He suffered from narcolepsy all his life, and even exhibited it when he was with me, falling asleep at stoplights, in the middle of conversations. At the VA Hospital at Ft. Leavenworth, he was diagnosed with brain cancer, where he died in October of 1975.
It was then that my heart began an overhaul. This is when the true anger, resentment and bitterness began to swell inside. I only had him for one year!
Ray tried so hard to remain in touch with me, calling, visiting, sending cards and pictures of his many children. But, it was hard for me. I was afraid of reconnecting, and perhaps losing again. He often asked me about our family; if I knew anything. I knew nothing. And, eventually I lost touch with Ray. I tried often to find him, but never could. Every now and then I would "google" his name or Bill's name; even Hopie's name - looking for a clue ... nothing.

This past Saturday, I googled my father's name one last time, and an unusual link popped up. It was from a post on Rootsweb.com. Apparently, there had been a Maupin reunion last year. I sent an email and asked if anyone knew anything about my family. And wonders of wonders, I received a message back within the hour. A gentleman named "W.A.", from Kansas City, had a "bit of information" ... All I wanted to know was Hopie's name and perhaps my grandfather's. What Mr. "A" advised me (so far) has been mind blowing!
Hopie Ramsey Maupin (my grandmother), b. 1887, married William H. Maupin on Dec. 23, 1911. They had three children; George, b. 1905; Julia, b. 1913; and William (my father), b. 1914.
Hopie had a brother named Henry Wright Ramsey, b. 1872, who never married, and died of liver cancer in 1926. They are the children of Martha Wright Ramsey, b. 1832.
Martha (my great grandmother) was married to Jerry Ramsey. She died on June 11, 1930 from complications from Bronchial Asthma (a condition I have suffered from since birth). Martha Ramsey was the daughter of Melinda Jameson (my great great grandmother), possibly (1808-1850), a slave.
Apparently, Mr. "A" is an expert on the Maupin family, as he himself is a Maupin as well - only he is Caucasian. He explained that most of the Black Maupins did not survive, and he has been interested in that branch of the family for decades. He started climbing the family tree in the 70's. He also also advised that he had found a death certificate for a man named "Boston Maupin," but cannot find any links to him. He somehow keeps thinking he is my ancestor. If this is the case, Ray and I are the missing links - Boston may have been a freed slave, and it is likely that Maupin was the owner's surname.

A couple of years ago a young soldier was missing in Iraq by the name of Keith "Matt" Maupin. I remember how I kept staring at his picture, and once again, I saw my face ... only, he, like Mr. "A", was Caucasian. But, I know deep inside, somewhere, we shared the same blood. When his remains were finally found, I cried for days.
Mr. "A" is continuing on his search to help me find and know where I come from, and I continue to search for Ray and his family. I know this story isn't all that interesting to everyone. We all have our journeys. But, in light of things happening in my life lately -- all the sadness, depression and frustrations, etc. This news has brought so much happiness and relief to me. Saturday was a great, great day!
And the plot thickens ...

a bit more sunshine

Well, Angelica was 21 on Tuesday. We had a lovely time on Sunday with a fun gathering around the kitchen table with loads of treats, gourmet snacks and a fabulous Italian Chocolate Mousse Cake!!!! However, my cupcakes were also a hit (all the young girls thought they'd be less fattening than the chocolate ... yeah, right!). I ended up making 21 Raspberry Lemonade Cupcakes.

The recipe is so simple. It starts with Duncan Hines Lemon (Supreme) Cake Mix. Instead of water, to the batter, I added a cup of (thawed) Frozen Lemonade Concentrate; 3 jumbo eggs; oil and a bit of lemon zest, and a tablespoon of Raspberry Jell-O, swirled in the batter to form a marble effect. The frosting was simply Duncan Hines Lemon (Supreme) Frosting, blended with 2 tablespoons of Lemon Jell-O and 2 tablespoons of Raspberry Jell-O - blend with a fork to give a marbleised effect. The frosting was piped around the edge of the cupcake, topped with a large, fresh raspberry. I have to admit, it was bliss!

Her surgery on Wednesday went "well" ... it's a matter of wait and see, but she's strong, optimistic and so very lovely! Will post pics soon.

sunlight in the rain

I have a stepdaughter who will be 21 on the 14th of July. On the 15th of July, she will be facing surgery for cancer - not her first. We will celebrate her birthday with a party on Sunday, and I will be taking her cupcakes; I don't know what else to do ... in the midst of the morning rain today, I saw this; this lemon yellow orienpet (lily) that has not bloomed in two summers. Think I'll make her lemon cupcakes. Who wouldn't want that?

The garden this morning ...

Well, I guess these photos are a true indication that I need to break down, somehow, and get/use a real camera, and stop using my cell phone to take pics. But, this is what's going on in my garden this morning. Lots of container plants this year; tomatoes, peppers, petunias, nicotiana, etc.

Church Lady Iced Tea Punch

I don't know what made me think of this ... perhaps, because it's a hot, summer Sunday morning. Thinking of church picnics; teas and socials in the steamy church basement with paper fans from the funeral homes ...
But, this is good punch - for any event on a hot summer's day.

Church Lady Ice Tea Punch Recipe
They served this amazing punch all of the time at our last church - it's a grown up punch, no sherbet or floaty things in this one! by HeidiRenee
SERVES 24
3 liters ginger ale
1 cup iced tea mix powder
Pour dry cup of Iced Tea Mix into bottom of punch bowl.
Add 3 liters of Ginger Ale.
Stir.
Add bag of ice.
Enjoy - it's really amazing and refreshing!

How to Decorate Your Outdoor Living Space | eHow.com

How to Decorate Your Outdoor Living Space | eHow.com

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On Date Pudding, and Remembering a Friend

In Loving Memory of Constance Sue Williams Griffin

May 6, 1954 - June 19, 2009

Today, we buried our friend, Connie Sue. None of us were prepared for this, none of us expected it, none of us believe it. Yet, we all know, this is what happens to all of us - the one thing that binds us all eternally - is death.
Funerals are odd occurrences. These are times when we run into old friends, forgotten pasts, and for a few moments during the midst of our sadness and grief, after the funeral, after the burial, we gather and break bread ... we enjoy time together - a few laughs to ease our pain - and, we break some more bread together.
Today, it was DATE PUDDING! One of our friends made it. A crazy rich taste, we were all giddy with side splitting laughter, indulging in the rich, rich, decadence of the pudding. Before we parted, Sharon asked, "Do you have this recipe?" No one really did, but I promised I would find one before day's end. And, I did - courtesy of Stop The Ride, a cool blog I stumbled across. This is Stephanie's Grandmother's marvelous recipe. Enjoy! Be kind to one another, remember and cherish your friends, and TAKE CARE OF YOURSELF! You're (really) all you've got ... http://www.stoptheride.net/2007/10/amish-date-pudding.html

Grandma Erma's Upside Down Date Pudding
To 1 C chopped dates add 1 C boiling water and set aside.
1 1/2 C flour
1/2 C brown sugar
1/2 tsp baking powder
1 egg
1 tsp salt
2 TB butter
1 tsp. baking soda
1 C chopped nuts
1/2 C white sugar
Blend sugars, egg and butter. Add dry ingredients and mix well. Stir in nuts and dates. Pour into 11x7 baking dish.

Top with this sauce:
1-1/2 C brown sugar
1 TB butter
1-1/2 C boiling water
Pour over top of flour mixture. Bake at 375 F for 40 minutes. When cool cut into squares. In a large bowl, layer cake with whipped cream (homemade is best) and bananas. Use a clear bowl to do your layering, if you can. It makes it pretty.

Personal Note: I'd top the whole thing with REAL whipped cream ...

Hip, Hip, Rhubarb!

My Aunt Jeanne made a pie; a rhubarb pie. You’re probably wondering what’s the big deal? Well, as long as I’ve known Aunt Jeanne, she has been on a quest for the perfect pie crust. Her mother-in-law made a magnificent crust that has never been matched – perhaps, until now. Over the years, we’ve tasted and sampled pies that Aunt Jeanne baked, but she always said, “If only I could get that crust just like Harriett’s …” We all thought her pies were great, but Jeanne was not to be dissuaded. My fondest memory of Aunt Jeanne and pies was the precision in which she cut them. One Christmas I watched in amazement as she cut a pecan pie into 15 equal pieces to serve everyone. What began as a joke became family legend.
Back to the rhubarb pie. We were celebrating my uncle’s birthday when Aunt Jeanne announced that we should save room for desert because she had made birthday pie. By the gleam in her eyes, I knew there was something special about this pie. I’m not a rhubarb fan; but I decided to see what the hullabaloo was all about. We all waited anxiously in the backyard while we knew she was inside cutting her pie into 9 perfect slices. But, first, she brought it out to present to us, and with pride, she announced she had reached her pie-making summit, and had her perfect crust! Served with vanilla ice cream, there was silence in the garden as the pie was sampled, and Jeanne waited for the results. Suddenly, there was a burst of jubilee as my uncle led the cheer, “Hip, Hip Hooray, Hip, Hip, Hooray, Hip, Hip, Rhubarb!”
I did not eat a piece of pie that night, and now I’m sorry. Afterwards, I left to ponder what I don’t like about rhubarb. Really, there’s no reason. I used to love it. What had rhubarb ever done to me? Driving down the road, I crossed a railroad track, and a big clump of it sat there staring at me as if I were a criminal. I began to think about rhubarb, and what its purpose was here on earth, besides one great pie I missed out on.
A perennial vegetable from the buckwheat family, I learned rhubarb is native to China and Tibet, and is a high source of Vitamin C. There are dozens of varieties, and it is eaten raw by people in Iraq and Turkey. Wild, European Rhubarb is used for wrapping cheese and pigs love its rhizomes. Himalayan Rhubarb can grow to 7’ tall and has beautiful blossoms.
Rhubarb can be made into a laxative tea, homemade paper, wine, hair coloring, and countless baked goods. It can remove burns on pots and pans. I found the following recipe, and since rhubarb can be frozen, it would make a wonderful dish any time of the year. The salsa can be used to accompany a variety of dishes.

Glazed Roast Lamb with Rhubarb Salsa
1 Leg of lamb (4-6 lbs) Boned and rolled 3 Tbsp Honey 1 tsp Garlic salt 1/4 tsp Ground pepper 2 tsp Red wine vinegar
Rhubarb Salsa
1 C Chopped onions 2/3 C Dark or golden raisins 1/2 C Honey 2 Tbsp Red wine vinegar 4 tsp Chopped Jalapeno pepper 2 Cloves garlic, minced 1/2 tsp Ground cardamom 6 C Fresh or frozen sliced Rhubarb (1-1/2 lbs)

LAMB: Combine the 3 tablespoons honey, garlic salt, pepper and 2 tablespoons vinegar. Place meat on rack in roasting pan; brush with glaze mixture. Roast in 325 degree oven for two to four hours or until desired doneness (150 degrees for medium rare or 160 degrees for medium), brushing occasionally with glaze mixture.

Salsa: In a large saucepan, combine the onions, raisins, honey, vinegar, jalapeno pepper, garlic, and cardamom. Stir in rhubarb. Bring to boiling; reduce heat and simmer, covered, for 10 min., stirring as little as possible. Uncover and simmer for 5 min. to reduce the liquid a bit. Stir only if necessary to prevent scorching. Set aside. Serve at room temperature as accompaniment to sliced roast lamb. The recipe is from: http://food.sulekha.com

Next time, I won’t decline a slice of that pie.

Dinner Tonight

For dinner tonight, I'm doing a simple macaroni salad. Cook your pasta in salted water, and drain/rinse. Dice celery, onions, stoplight peppers, and blend with pasta. Toss in a pound of large cooked shrimps (remove their clothes, please ...) Then, to the mayonnaise - mayonnaise, I said, NOT Miracle Whip - add Pesto or Thai Green or Red Chili Paste ... Blend, chill and enjoy.

The Parrot Flower

My cousin, Stormy sent me an amazing email today. It contained the above pictures, and the very simple message:

Who, But God, Could Create This?

THE PARROT FLOWER

This is a flower from Thailand . It is also a protected species and not allowed to be exported. This will be the only way we will be able to view this flower.

THE VERY RARE PARROT FLOWER.

White Chocolate & Berry Muffins

So, I'm broke as heck now ... still unemployed ... still looking. I've decided to bake up batches of homemade muffins and take them to the weekly farmers market next week. I think folks would like a breakfast muffin with their coffee while browsing early summer Saturday mornings.

Let me know what you think of this recipe I found today for White Chocolate & Berry Muffins:

You will need:
2 cups self-raising flour
2/3 cup caster sugar
¾ cup milk
4 Tablespoons (or 60g) butter, melted
1 egg, beaten lightly
3/4 C white chocolate chips
1/2 C fresh raspberries (blueberries, blackberries, etc.)
muffin liners
White Chocolate Glaze*

Preheat oven to 400F. Line muffin pan (1/3 cup capacity) w/liners.
Sift flour and sugar into bowl. Quickly stir in milk, butter and egg until
almost combined. Gently fold in the white chocolate and raspberries or
until just combined.
Spoon mixture into the prepared pan. Bake for about 20 minutes or until
cooked when tested with skewer.
Serve muffins warm or cooled. Drizzle with white chocolate glaze.

Makes about 12

White Chocolate Glaze:
4 ounces chopped white chocolate
1/4 cup whipping cream
2 tablespoons butter, softened
Preparation
Microwave chopped white chocolate and whipping cream at HIGH in a 2-cup glass measuring cup 30 seconds to 1 minute or until melted, stirring twice. Whisk in butter until blended, and spoon immediately over muffins.

(Recipe from Southern Living, 2001)

Seeking Sanctuary in the Garage

I have two neighbors who take full advantage of their garages during warm weather months - perhaps all year, for all I know. But, I have been fascinated for their similar uses for these spaces traditionally used to store vehicles, lawn/household equipment, tools, workshops, etc.

One is a lady living across the street from us. For the past 10 years, I've noticed that from the first breeze of springtime, she throws up her garage door, and takes sanctuary on a big old, ratty sofa, covered with quilts, throws, and tons of pillows. Next to this is a small table with tea, snacks and a mile-high stack of books, which she reads until autumn frost. To the rear of the garage are the usual things hanging on hooks, rakes, tools, furniture, stored winter clothing, and her washer and dryer, sometimes scenting the air with fruity fabric softeners. Like a perennial, she faithfully camps out on this sofa during the day and into the evening, lounging, dozing, but mostly reading her summer books, as if she were at a luxury five-star spa for the summer. I've always admired this lady for her discipline to make herself tune out in "her space."

A gentleman lives down the street, and has a true 'man cave.' I've watched the progression of his private space for about three years, fascinated at how he makes this work for himself. I say "himself" because there's no room in there for anyone else. He has my kind of garage; filled to the brim with "stuff" -- man stuff, family stuff, woman stuff, more man stuff ... I have no idea what the heck is in there, but I have noticed over the past few years that his space is shrinking. What he does is sit in there, among all of his 'things,' and watches television on summer evenings. From the street, I watched with further admiration, and he would relax, with his feet up on boxes, enjoying his favorite shows into the night. I understand, he had not been well, and this was his form of de-stressing. Sometimes, he enjoys a sandwich while he watches his TV. One evening last week, as I walked my dog through the neighborhood, I spotted him with his lawn chair, forced out in the driveway (because of his "stuff") - watching his shows from a distance.

I envy both of these people for taking this forlorn, neglected spaces, and making them their own. We have a family friend that has a large 2.5 car detached garage that they have used for entertaining for years. They have huge cook-outs, steak fries and outdoor parties, and traditionally have used their garage (loaded with two or more refrigerators) for setting up long buffet tables; extra seating and card playing. Heated in the winter, cooled in the summer, it's become a familiar neighborhood icon.

Growing up, my grandfather used to like to sit in the garage, where he would smoke his pipe, and looking down our long driveway, have a keen eye of the street without being seen. That was his sanctuary, and often mine. Even now, 50 years later, I have very vivid dreams of that garage, that was huge, with rafters and lofts, and scary cats that sneaked in a broken window to the back. Over the front was a magnificent awning covered with Concord Grapes in late summer. We had this wonderful, very heavy leather chaise lounge that everyone fought over because it was so comfortable. And, when it rained, we pushed it back into the garage and napped for hours, feeling safe, peaceful and at rest ...

I have a garage now. But, like my neighbor's, I can't get into it; it's so full ... how does this happen? Ah, my project for next summer ...

OliveClean Shampoo for Dry, Damaged and Brittle Hair

OliveClean Shampoo for Dry, Damaged and Brittle Hair

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Olive Oil Uses

Not Just for Cooking:

Olive Oil Skin Care... Straight From the Bottle! You can concoct simple skin care recipes right in your kitchen. Try these mini beauty treatments...

Bath: For a moisturizing, aromatic soak, add about ¼ cup olive oil and several drops of essential oil to your bathwater. I like lavender oil for relaxation just before bedtime. (As with any bath oil, be careful as the tub may become slippery.)

Skin: Gently massage a small amount of olive oil anywhere your skin is dry: face, elbows, feet, or legs.

Hands: Whip up a quick sugar scrub for rough, dry hands. Combine two tablespoons of oil with two tablespoons of sugar. Rub on hands until sugar begins to dissolve. Rinse with warm water. Voila! Silky-smooth hands.

Feet: Apply a liberal amount of oil to feet at bedtime. Cover with cotton socks. Not sexy... but oh-so-soft feet in the morning! The magic works for hands, too. Cover with white cotton gloves (hmm, even less sexy).

Face: Create a moisturizing facial mask with olive oil, honey, and an egg yolk. Beat until well blended and apply to face... then relax! Leave on for 15 minutes; rinse with warm water.

Nails: Warm a small dish of olive oil (not too hot) with a tablespoon of lemon juice. Soak nails for 5- 10 minutes. This softens cuticles while it strengthens nails.

Hair: For a simple oil treatment, warm several tablespoons of olive oil (again, not hot). Rub into scalp and hair. Cover with a shower cap or small plastic bag. Leave on for 20-30 minutes. For extra conditioning, mix an egg yolk with the olive oil... but do not warm. This is great for dry hair and split ends. It may even heal dandruff. Shampoo twice after this treatment or you'll smell like raw egg!

Dogs: Olive oil is an excellent skin/hair treatment for our pets. It is particularly soothing and comforting for dogs with itchy skin conditions, and it makes their coat luxurious! Also, add a teaspoon to their supper dishes (1/2 teaspoon for small dogs), and they will reap the same benefits as we do. I don't know how cats react to olive oil, but to me - it's the fruit of the earth.

Lips: Alleviate chapped lips with straight olive oil. Dab on lips... especially helpful at bedtime. Okay, your body is covered with olive oil! That’s as natural as you can get. If you’d prefer to purchase ready made olive oil skin products, you’re in luck. Manufacturers have discovered the power of this traditional beauty treasure. There are plenty of olive oil skin care products on the market... from olive oil soap to olive oil skin cream to olive oil hair care. The benefits of this anti-oxidant rich oil are no longer just an ancient beauty secret!

Courtesy of Sharonda Flynn, Hairlista

Cuban Style Grilled Corn on the Cob

You can thank Chef Flay for this one.
8 ears corn

4 limes, fresh quartered

garlic butter, recipe follows

1/2 cup Cotija cheese (sort of a Mexican Parmesan), grated

2 tablespoons chives, chopped for garnish

Garlic Butter 1 cup unsalted butter, slightly softened

8 garlic cloves, peeled and coarsely chopped

1/4 habanero pepper, seeded

1/4 bunch fresh chives salt & freshly ground black pepper

Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes. Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.

For Garlic Butter: Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper; Set aside until ready to use.

Pink Lemonade Cocktail

This is delightful and refreshing whether you're hosting an (adult) gathering for a crowd, or an intimate get-together for two in the backyard.

I also feel a "cocktail cupcake" idea comin' on ...

1 (12 Oz) can frozen Pink Lemonade Concentrate, thawed
3 (12 Oz) bottles of chilled Beer (not dark)
3/4 cup of Skyy Vodka chilled

Stir together first 3 ingredients; serve on ice and garnish with fresh raspberries, cranberries or citrus slices

Strange Fruit - In the Garden

Well, there's been this little vine lurking around my garden - in the daylily bed, to be precise - for a couple of years now. Last year, it had the sweetest little purple blooms on it, as it rambled happily through the bed. Two days ago, I noticed the blooms a bit early, and thought it was so pretty. So, I went to one of my online garden clubs, and inquired if anyone could identify it. I figured it was a weed and/or volunteer, but wasn't familiar with it.
Anyway, I discovered this morning, that the little varmint is Deadly Nightshade a/k/a Belladonna - highly toxic in every way. Huh! Two to three of its berries, which bloom late summer, can be fatal to children, and 15-to-20 for adults. It's deadly to domestic animals, yet rabbits and birds are immune ... what the heck is that about?
So, I'm off to hack the intruder off at the ankles ... too bad; I liked it.

Refreshing Ginger Peach Iced Tea

You will need 6 bags of Ginger Peach Tea, any brand

1 can of Diced Peaches (in juice; not syrup)

Brew the Tea normally (yes, on top of the stove - don't microwave the water!!)

Let steep 15 minutes, remove bags, and let cool

In a 4 qt. pitcher, add steeped tea, diced peaches (including juice), 2 cans of peach nectar.

To the above, add 20 oz. of Ginger Ale and Apple Juice until the pitcher is full to your liking.

Whiskey Steak

For all you grillers out there, Happy First Holiday of the Season. So, here's a new recipe I discovered for whiskey steak.

Ingredients
16 ounce beef sirloin steak
2 cups Whiskey
4 cups Mushrooms; sliced
4 cups Onions sliced

If desired, lightly tenderize steaks with a meat mallet. Place in a ziplock bag with 1 cup Jack Daniels (or other whiskey) and marinate overnight.
Fire up grill and grill steaks the way you like also put a shallow pan on the grill with 1 cup whiskey in. Add mushrooms and onions cook until tender serve over steaks and side dish of your choice.

Cherry Coconut Cupcake

The basis for this delectable cupcake is:

1 box of French Vanilla Cake Mix

1 box of Cherry Jello (reserve 1 tablespoon)

1 half gallon (minus 1 cup) of (premium quality) Cherry Vanilla Ice Cream, Melted.

3 large/Jumbo Eggs

1/2 cup vegetable or canola oil

Mix the above until well blended - I stir by hand because it's good exercise, and just makes me feel like I'm doing something basic - since I'm using a mix! About 150 stirs should do it. Note: The ice cream replaces your liquids. You may have to adjust this amount to get the proper consistency.

Pour about into a cupcake pan, lined with paper liners, about 3/4 full. Bake at 350F about 20-25 minutes - check as it bakes, because the Jello may cause it to burn. When done - they will be springy to touch - let cool entirely on a wire rack.

Make Filling:

1 can Cherry Pie Filling w/Extra Cherries

1 tablespoon of Kirsch

Stir to blend well

With a sharp paring knife, cut a little "cork out of the center, about 1" deep and 1" diameter. Use a teaspoon to fill the hole, trim the "cork" and plug the hole back up.

Make Frosting:

1 container of (pre-made) Coconut Frosting

1 cup Shredded Coconut

1 tablespoon of cherry Jello

1 teaspoon of Maraschino Cherry Juice (you will need a jar of Maraschino Cherries with Stems - stems are optional); drain the cherries on a paper towel

In a large bowl, blend frosting, Jello, cherry juice - adding coconut last. Stir until blended, and frost the cupcakes. Garnish with a cherry in the center.

Diva-Licious Brownies

This is my favorite brownie recipe. It was originally found on the back of a Ghirardelli Double Chocolate Brownie Mix box - I tweaked it to make it unique and my own:

1/2 C (1 stick) butter, melted

1 box Ghirardelli Double Chocolate Brownie Mix

1 C shredded coconut

1 C butterscotch chips

1 C Ghirardelli Semi-Sweet Chocolate Chips

1 lg Toffee/Almond Chocolate Bar (i.e., Symphony - I know, its Hershey's - Chopped

1/2 C chopped pecans

1-1/4 C (14-oz. can) sweetened condense milk

Preheat oven to 350F. Coat bottom of 13x9x2" pan w/melted butter. Sprinkle brownie mix over butter. Top with coconut, chopped chocolate bar, butterscotch chips, chocolate chips and pecans. Drizzle with sweetened condensed milk. Bake 30-35 minutes

PIE IDEA: Mix Brownie Mix per box instructions. Pour into an unbaked pie shell, and sprinkle with coconut and chopped chocolate/toffee candy bar. Bake pie until it becomes puffy, and the crust is golden brown!

Preheat oven to 325F

The Seasonings of Our Lives - The History of Soul Food

The History of Soul Food

People love comfort food. It’s something you eat when you don’t feel well, or had a bad day. It consoles you. My husband seeks comfort in a certain chicken soup I make. There’s no recipe for it. I just make it as I feel it, but its origins came from my grandmother’s kitchen. In most African American families, comfort food is simply Soul Food.

What is Soul Food? Every ethnic group has its own, but traditionally, it’s a term used for African American cuisine. It’s hard to describe, because each dish has a unique signature from the hand that actually prepares it, using ingredients, spices and techniques from various regions in the south and Africa, from family to family throughout generations. Soul food restaurants are found anywhere in the world, particularly in cities with large black populations, i.e., Chicago, New York, London, New Orleans, Washington, St. Louis and Paris, including fried chicken and waffle houses, fish huts or upscale rib joints.

Soul food was created out of necessity during American slavery. African slaves were only given the leftovers and undesirable cuts of meat from their masters’ tables, who took the best for themselves. Vegetables on a slave’s humble table were only grown by and for themselves in a tiny plot outside their cabin door. But, slaves ate better than their owners, who ate mostly fatty foods, little or no vegetables, tons of sweets and drank alcohol, leaving them lethargic. Slaves needed to be energetic to work, so they had large vegetarian meals with iced tea or lemonade instead of spirits. They made do with what was at hand. Fresh vegetables found in Africa were replaced by throwaway foods from their owners, such as the tops of turnips, beets and dandelions. They discovered new greens, like collards, kale, mustard and pokeweed, using lard for flavor from a slaughtered hog and rendered cracklin' from the skin. From the smokehouse, they were given weekly rations of cornmeal, a pound of meat and maybe blackstrap molasses. They used onions, garlic, thyme and bay leaf, creating savory dishes. Cornmeal became bread; meat (usually pig's feet, hocks, chitterlings, pig ears, hog jowl, tripe, or crackling) was the main dish with big portions of greens, while the molasses and cornmeal were a special dessert.

Southern cooking quickly took on a whole new meaning when the slave became the plantation house cooks. With their palate for spice and herbs brought from Africa, they were able to prepare delectable dishes for their masters. Fried chicken was introduced by the African slave. Plain boiled potatoes paled compared to new sweet potatoes (similar to the African yam). Black cooks created hearty puddings and baked pies from apples, peaches and berries for the master’s table; but made fried pies (Maginty’s) to keep in a pocket for a sweet snack while working in the fields from scrap or dried fruit. Because there was no time to roll out dough to make pies for themselves, they improvised with a short cut we now call a cobbler. The slave’s meat of choice was possum because they could only hunt in the late hours of the night after their work was done. The large pot that was kept boiling in a slave’s cabin became their comfort. After long days in the field or the owner’s house, family and friends could gather around, sing, pray and tell stories of their ancestry.

Some escaped slaves took refuge with Native Americans who taught them to use ground sassafras leaves as a spice, called “filé” (pronounced fee-leay). Every region has its own signature soul food. Rich, saucy dishes with a French accent are from Louisiana; Carolina's Spanish culture favored dishes such as jambalaya and sausage. Soul food also told a story. One is how the hushpuppy got its name from the dredging of the catfish that would have been thrown out. The cook sent it down to the slave quarters where women added milk, egg and onion and fried it up, tossing it to the dogs to keep them quiet while they ate, "Hush Puppy! Hush Puppy!"

Years ago, I moved to Indy and my friend, Becky, said I couldn’t cook soul food. Becky, who was much younger, insisted on lessons. My first lesson was pork neck bones with white beans and hoecakes. “What kind of cakes?” I never heard the term and was afraid to ask, but she explained hoecakes were corn bread batter heaped onto a spade or hoe held over an open fire to make a quick bread. We lived downtown Indianapolis. Where in the world would we find an open fire? She taught me a lot that first winter. Funds were lean and soul food seemed affordable. Not to be confused with hoecakes, ashcakes are a cornmeal mixture baked in an open fire, and the baked bread is washed after cooking, and then served.

Nothing was ever wasted in a black kitchen. Leftover fish became croquettes; stale bread was bread pudding, and every part of a pig was used. The liquid from boiled vegetables is "pot likker," a type of gravy or tea. Good, black cuisine was wholesome food using everything available.Sunday dinners were a traditional time for families to get together for a good home cooked meal, gathering at, not to the biggest house, but the one with the best cook. Usually it was a pitch-in, and the women would cook up a storm. Men didn’t take part, unless there was ‘cueing (barbecue) going on. The term ‘Soul Food’ evolved in the 1960’s; everything was soulful then. Now, when we think of soul food, we think of a much richer table, with trays of ribs, candied yams, greens, fried chicken and catfish and sweet potato pie and melon. Every Black family has its own traditional way of cooking. Some folks like hogshead cheese on saltines, hot sauce and a bottle of beer; crab cakes; carrot and raisin salad; fried corn or pone; red beans and rice; fried liver and onions; beans and ham hocks; stewed okra and tomatoes; cornbread dipped in buttermilk; smothered chicken; fried buffalo fish, pickled or barbecued pig's feet; fried cabbage with wings; bean pie; neck bones; spiced tongue; chittlin's; tripe; gumbo; oxtail stew, pucker-up lemon cake; breaded pork chops with a ‘mess’ of greens; real potato salad, black-eyed peas and grits. A southern dish, grits are eaten for breakfast, lunch or dinner; plain, with butter, gravy, cheese or deep-fried. And, thank God southerners brought fried chicken and waffles to the northeast.

For centuries, soul food was cooked and seasoned with pork. We now know a steady diet of trans fats can contribute to obesity, hypertension, cardiac/circulatory problems and/or diabetes. It’s a fact that African-Americans sometimes have a shortened lifespan because of this, and new methods of cooking soul food use more healthy ways for frying (vegetable/canola oil instead of lard) and using smoked turkey instead of pork.

Brought by cooks in railroad galleys and the great migration to the North, these meals are enjoyed by most everyone, regardless of background. It’s no longer just a black thing, it’s comfort food. Remember this, if your family’s favorite comfort food is lasagna, it’s soul food. If corned beef and cabbage puts you in a trance, it’s soul food. If your grandmother taught you her grandmother’s special cherry pie recipe, and it gives you joy, then it’s soul food. If it’s part of your heritage, makes you feel good all over, and is cooked with love and tradition, it’s soul food.

Updated Hoecakes
1 C self-rising flour
1 C self-rising cornmeal
2 Eggs
1 TBSP sugar
3/4 C buttermilk
1/3 C plus 1 tablespoon water
1/4 C bacon grease or oil
Oil or butter for frying
Mix ingredients well except for oil. Heat oil in a skillet over medium heat. Drop mixture by tablespoonfuls into hot skillet; approx. 2 tablespoons batter per hoecake. Brown until crisp; turn and brown on other side. Drain on paper towels. Leftover batter will keep in fridge up to 2 days. Makes 17 cakes

An Accidental Passion

It takes courage to grow a cottage garden. Contrary to its appearance, it takes patience and planning. These free-form beauties are natural and comforting, taking you back to childhood.

I am an accidental cottage gardener. Several years ago, when economic reality set in and I knew I would not be taking a vacation anytime soon, I decided to have a "small" getaway in our backyard - the one that looked like a golf course - just grass. I discussed this with my family, who never really responded, and in seven days, I created a little plot of loveliness. With the help of a neighbor, a small fence went up on three sides, and contained my little paradise. In this area were seven daylilies, a bellflower, one blackeyed susan and butterfly bush, two obedient plants (mine are), and one Laura phlox. At the end of the summer, my mother bought me three dying plants that were about to be discarded from a big-box-store; a red twig dogwood, peegee hydrangea and a rose of sharon. These were all about three to six inches tall; no leaves and no signs of life. The dogwood is now about eight feet tall; and just as wide; the rose of sharon is a proud six feet, and my hydrangea is close to four feet tall. Over the past five years my tiny plot has mushroomed; the fence falls on a regular basis;there are over 25 daylilies, four rose of sharon bushes, numerous heirloom roses, tons of lilies, wildflowers, masses of perennials and three small trees; all lush and obscene, as my "Mum Harriett" would say.

I have two grandmothers to thank for my passion for (non-conforming) gardening. Nana had a rose garden in Queens that could bring the White House Rose Garden to its knees. I'm talking about big, blousy hybrid tea roses, musk roses, huge ramblers and rugosa under our windows (to keep burglars out) and a monstrous grape arbor coveted by the entireneighborhood. All blooming non-stop from Easter Sunday until late October it was fabulous. The prize-winning hybrid teas that she and an my godfather scouted in catalogs and nurseries along the Eastern Seabord, were the stars. It was also not beneath her to have my grandfather stop the car on a lonely Long Island back road where a wild rugosa rose was growing; harvest the seeds from the hips; and grow a rose bush.

To my amazement, I too have mastered this little skill. Rose hips also make awesome tea. I don't know how many starts and seedlings made their way to our backyard wrapped in a linen hanky in her purse.

In this rose garden, strange cohabitations took place. Tomatoes, okra, peppers, spearmint, squash and beans were planted in between stately Queen Elizabeth, Tropicana and Peace roses. You had to know how to walk through this botanical maze, smell the roses, smell the mint, Concord grapes and the heady tomatoes all at the same time. This wasmy introduction to the cottage garden.

"... It is the image of the quaint English thatched cottage with a riot of colorful flowers just outside the front door that is mostoften associated with the term Cottage Gardening ... A small spot of land near the house or cottage was often the only land available. Fresh fruits and vegetables were often miles and miles away. Thus, these little postage stamp gardens were originally planted with fruit trees, and vegetables ... Sometimes the lowly herb was included, almost as an afterthought. These herbs were often more of a medical necessity than the seasoning to make a grand meal." Mountain Valley Growers.

A cottage garden is a mix of beauty and utility. They started out as a practical solution to limited space and money. In France, they were called un jardin potager; in pioneer America, kitchen gardens; during World War II, we knew them as Victory Gardens. Over time, as we gained more access to fresh produce and modern medicine, gardens included more and more flowers, both wild and cultivated. Today, most people think of a cottage garden as bounteous amounts of flowers billowingaround the garden gate and tumbling over an arbor. Years ago, space was at a premium, and with newer homes built on smaller lots, the same holds true. So, I, like millions of others, grow flowers and herbs close together attracting wildlife.

Speaking of wildlife, our Red Heeler, Maggie, had a strong affinity to pinks. She loved dianthus and would sniff them and sleep in the sun among them for hours. She died suddenly three years ago, and two days later, so did my pinks. They've never grown back. Now, our Blue Heeler, Rudy, has a strong affinity to peeing on the new pinks and stealing tomatoes, peppers and little watermelon (grown in pots and a kiddie pool to protect them from "wildlife.") I don't know the colorsof my clematis or lupine, because the rabbits have their way with them first. We do get visits from hundreds of goldfinch, bluejays, cardinals, chickadees and titmous. From my grandmother, Harriett, I've learned to identify these beautiful birds, and what flowers attract them. From her, I also learned a thing or two about edible flowers, such as nasturtium, beautiful orange and red flowers that taste peppery in salads. Just ask Rudy!

My favorites are hollyhock, English lavender, catmint, feverfew, veronic, phlox, and of course my roses, night blooming tobacco (nicotiana) and, ah, datura. Lilies rule and morning glories are welcomed; a bold little beauty few gardeners dare allow past their gates. These flowers have no real purpose but to delight me with eye candy. Neighborhood children walk by the 15 foot Russian sunflowers that hang out at the end of the summer, and yes, I still give out free sunflower seeds to anyone who asks, nicely.

About *&^#%* weeds. Do you allow certain weeds in your garden? I do. After years of fighting a losing battle against creeping Charlie, I've learned to accept and live with it; and so have the roses and hardy hibiscus. It runs amuck, and it really doesn't hurt anything. There's a huge burdock named "Thing" growing under a patio peach tree. Thing is about four feet wide, two feet tall - bigger than my so-called giant hosta, and currently shading and smothering several of my Sumatra lilies, and will be pruned soon. His bottom leaves are about two to three feet long. I grow silver beacon (dead nettle), but don'treally like the wild nettle, and there's clover, garlic and chives.

Surprisingly, I love ragweed at the end of the summer mixed in with my scarlet roses -- and no, it's a myth, it does not bother my allergies - it does not give off a pollen. My brutal battle with thistle is never-ending, but, you guessed it, I never use pesticides or chemicals.

My methods are totally unorthodox, and I scatter sow so many seeds that I'm afraid to pull up unidentifed things; and sometimes it's too late to know if it's a weed or not. Queen Anne's lace recently moved in from the corn field behind us, and a beautiful visitor two years ago -- a wild verbascum in shades of cream and fuscia; over seven feet tall!

I also have Chinese foxglove, honeysuckle and Dame's Rocket, which is a biennial, but it comes back every year as it re-seeds. It's supposed to be spring blooming, but I've had it stay as late as July. It's my favorite thing in the garden.
My neighbors are in a state of shock from April til November. This is not your typical manicured lawn with a few geranniums huddled against the house. It's wild, earthy and appears out of control. That's because I grow them as nature intended. What survives, survives; what perishes, perishes. I don't recall God thinning out seedlings on the side of the road when a wild crop of ditch lilies pop up. So, what about the golf course out back? Well, most of it's still there. I hate grass and lawns, preferring groundcover any day. But groundcovers seem to look and perform best in shade, which I don't have yet, and may not live long enough to sit under the shade of the little seedlings acquired from the Department of Natural Resources. Cottage gardening is not for everyone, but for now, I'm content to vacation in my little Jungle of Eden.