Tuesday, June 26, 2012
I have finally mastered the art of cooking corn bread
that is really good.
Cooking for one and downscaling all my favorite recipes has been a challenge. Especially
considering in your younger years you cooked daily for 7.
mixed beans that had been soaked all night and put in the crock pot at 4:30 this morning.
An addition of a chopped carrot, stalk of celery and 1/2 onion was added to the pot.
Also some garlic (I put garlic in everything).
1/2 of the great Southern cornbread recipe that I have used for 50 years. It was good....
This was baked in a small iron skillet that was my grandmother's.
I always think of her when I use this skillet. She had 6 children by the age
of 32 and was left a widow in her 30's. Memories of her are still so vivid in my mind and she grows more amazing to me
as I age.
Sometimes I think I have had my share of challenges but none to compare to
this special grandmother.
She would come and rescue me from apartment living and super young parents. There was not a blade of grass in sight for most of my growing up years and guess that is why nature now means so much to me throughout my lifetime. I would dream of the setting that has been gifted me in
my last years.
We would travel back to Tennessee (my birth place) on the train and I never wanted to leave her and return to Detroit where my parents had fled for working opportunities after the depression.
My lunch also included fresh squash that I picked early this morning.
Of course with a lot of vegetarian children and grandchildren and one vegan they may frown at my sprinkling of fresh crisp bacon on top of my meal - I still think this is a healthy
meal - seldom eat meat but dishes like this I do like to season with some crisp chopped bacon.....