The Truth…

September 14, 2015

Food (Water)



If, in this present life you have these… everything else is a luxury.

I needed to remind myself.

The following is from my test kitchen to yours.

Using one pound of hamburger and your favorite meat loaf recipe, combine all ingredients in a bowl. Take two loaf pans (yes, two) and divide mixture evenly. Place into oven at recommended temperature and double the time since you are cooking both at once. This is the key. Mine calls for one hour, so I set it for two.

When you hear the timer take them out and slice off the tops, scoop out the insides, and add ketchup to the thoroughly cooked meat. When completed, take the top crusts and shells and toss in garbage.

For a side meat, be sure to flour and season pork chops, frying them on the stove.


This is an old favorite that I like to refer back to when recalling my younger years of food fare with chicken:

Epiphany* Chicken

Wash and apply your favorite spices. Put into a paper sack filled with powdered sugar and proceed to shake making sure that each piece is completely covered. Have your grease in the skillet just hot enough to hear a nice sizzle when submerging. The secret is getting the chicken done before the powdered sugar starts to burn…


I’ve been thinking I need to find Loretta Lynn’s pie recipe she used in Coal Miner’s Daughter.

* Epiphany: a moment in which you suddenly see or understand something in a new or very clear way   (

I Like Old Things…

June 18, 2013

Books, furniture, buildings, even some people. Of course I don’t like ALL things old. I much prefer fresh food, water, and air, but you know what I’m talking about. Right now I’m reading “Farmer Boy” by Laura Ingalls Wilder. I find myself constantly salivating over the food Almanzo describes as his days on the farm prepare him for a satisfying life of a farmer like his father. I remember my mother describing her life growing up on a farm. Although it was quite different than Almanzo’s, she still had the same love of the land. She said that when they would go into town on Saturdays and shop, whenever they got close to home, even the air smelled fresher. My grandfather loved it and his son even though he never ‘farmed’, always kept a garden until his age prevented it. I remember when my children were small, him bringing tiny eggs and I dyed them for Easter. For quite a while I never bought eggs from the store. Each week he brought Mama eggs for us and we ate them and never missed the cold storage ones a bit. The deep orangy-yellow yolks just can’t be beat in my opinion. Almanzo Wilder had the secret to happiness, I do think. He enjoyed his life and was grateful for the bounty of the land that God gave them. Who can ask for anything more.

Iron Skillets…

August 22, 2012

are a Southern MUST. At least where I’m from. Today I attempted to look at something on Yahoo concerning it and the video didn’t want to come up, so I axed the thing. It did, however, bring up lots of food for thought. Like how I’ve never lived in a household that didn’t have one. How that there is nothing to compare with it  in terms of Southern fried chicken (I make no claims on what section of the country the bird comes from) and fried potatoes.  Yes my dears, you have not lived until you’ve tasted cooking from a cast iron skillet. I remember how my mother would wash porkchops, then perfume them with salt and pepper. Next came the thick coating of flour with the excess shaken away. Then and only then were they ready to take their baptism in the hot bacon grease of goodness. It makes me nostalgic thinking of all the times I’ve smelled the love in those foods that my mother cooked. It has been years since my household has used a nonstick pan. In my younger years I had the enamel cookware, teflon coated stuff, and even a set of copper that I dearly loved. But, more and more it was whittled down to the good old fashioned iron skillets. I have four ranging from baby to large (one round, one square). One of my children inherited one of my other round ones. Overall, they really are easy to cook in and clean. Just be sure and season them correctly. I cook everything in them including spaghetti sauce (okay, from a jar…). The secret for me is to cook meats S L O W. And keep turning them. It takes longer, but I’m serious about it being delicious. Plus, you get the iron that seeps out into the food. Stainless steel saucepans and a small very old aluminum saucepan are a part of my cooking too, but for meats on the stove top, it’s handsdown cast iron. The other thing that I’l throw out here to complete this bias, is that I love gas for the stove. Something about the control you have cannot be matched with an electric range. I’ve had both and gas is the best from my point of view. It gives an even cooking temperature from my experience. Now, the only thing better is the smell of bacon frying in the open air in that same skillet along with fresh coffee while you are out in the campgrounds. Enjoy!

 P.S. If you need tips on cooking in an iron skillet, I’ll be happy to tell you what I know about them from my own experiences.