Be at peace…

Be at Peace…


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Be at peace.

Do not look forward in fear to the changes of life. Rather look to them with full hope as they arrive. God, Whose very Own you are, will deliver you from out of them.

         He has kept you hitherto, and He will lead you safely through all things; and when you cannot stand it, God will bear you in His Arms.

Do not fear what will happen tomorrow; the same everlasting Father Who cares for you today,   will take care of you then and every day.

He will either shield you from suffering or will give you unfailing strength to bear it.

 Be at peace and put aside all anxious thoughts and imagination.

Be at peace.

 St. Francis of Assisi



We mourn the recent passing of Mother Angelica founder of EWTN, whose funeral mass was held in Cullman Alabama, and the passing of Pulitizer Prize winning Author Harper Lee of Monroeville and the passing of Academy Award winning Actress Patty Duke who at age 16, portrayed famous Alabamian, Helen Keller. May they find Peace in the Valley and rest there always.

Have a blessed Lord’s Day. We love you and God loves you, Camellia

 

Shut ‘de Door…

2016-03-23 11.07.00Eggs are plentiful this time of year, perfect time to make Deviled Eggs! And believe me darlin’ you’re gonna want to Shut de Door and keep de’ devils all to yourself! Start with six fresh hard boiled eggs. To make them easier to peel, once they’ve bubbled 3-4 minutes drain and plunge into a big bowl of cold water with ice to chill. Peel the eggs, slice in half and carefully remove the yolks into a bowl. If you have one, put the white yolkless halves on a plate made especially for stuffed eggs- the one pictured is my grandmother’s. Mash the egg yolks. Add a good mayonnaise- check the label! Homemade Mayo has oil, egg yolks and lemon juice. Find a commercial brand with at least those 3 ingredients. One of my favorites is Winn Dixie’s generic label. Add 2-3 tablespoons to mashed egg yolks until a good consistency, more if necessary, then add 1-2 teaspoons of yellow mustard, please don’t make this mix into a paste!2016-03-23 11.07.00

 

Now for the fun part! I usually add a little more Mayonnaise than necessary, which gives me an excuse to crush up some Saltine Crackers, add some Red Hot Sauce and a pinch of Red Cayenne Pepper! The crackers firms up the mixture so that no piping is necessary and the flavor, oh Honey…Shut de Door! Sprinkle liberally with Red Paprika. Add all the ‘Red’ you can to ’em!  Enjoy with fried chicken, a plate of barbecue, with baked ham and roasted turkey….actually stuffed eggs are a great accompaniment to most Southern meals! Southern cooks know all about these Devils!

Let me tell you a little story I always think of when I make deviled eggs!  A Farmer had a Son who had never been Uptown, he was gettin’ to be a big strapping boy, so the farmer told him to get in the truck and they’d go Uptown. The Farmer showed the boy the sights, saying- ‘Son, there’s the Library where they keep all the books for learnin’ and there’s the Bank where all the Rich Folks keep their Money, and over there is the big Courthouse where the Menfolk sit outside under the Big Oak Tree and solve the problems of the whole world…’

About that time- a Woman in a Tight Red Dress with blondined hair, Red Lipstick and Red High Heels with a swing to her hips walked by – whew lordie…that boy’s eyes bugged out of his head- He said to his dad…‘What’s that?’ The old Farmer said, ‘Well Son, that’s the Devil, you’re gonna want to stay away from Devils like that. And don’t go tellin’ your momma you even saw one- Just look over at all those fine menfolk at the Courthouse, think about that Library and the book learnin’ and  all that money in the big fine Bank!’

On the way home, the two didn’t say too much…about halfway home the Farmer asked, ‘What was your favorite thing Uptown, Son?’ The boy thought a minute and said, ‘Well Pa, I liked that Devil!’ 

Oh me and I like those Devilled Eggs dressed up with Red Hot Sauce, Cayenne Pepper and Paprika! I’m just gonna Shut de Door now and have a few…

Love y’all Camellia

Cornbread Rules Sugah!

2016-03-23 13.50.11Alabama has thrived on cornbread for generations, all of us, not just some of us. We all love it, eat it- crave it, need it. I learned the cornbread rules at an early age from my grandmother. I have her iron skillet and it still makes the best cornbread, though I do love corn muffins too!2016-03-23 11.24.20 And oh my! corn sticks! I have an iron corn stick pan too! But the rules never change. You are the first to know my grandmother’s rules. Use your own cornbread recipe, with one exception…which we will cover first.

  • Never, ever use sugar! I don’t even store sugar in the vicinity of my cornmeal.
  • Use self rising cornmeal- yes you read that right! If you buy it in small bags it will be fresh and to be honest, I make it so often that my ‘meal’ always rises just right! I prefer white cornmeal, yellow seems heavy to me but whatever…
  • Get the oil hot in the iron skillet, in the oven not on top of the stove! Putting yourself at considerable risk to pour the oil is worth it! Get that oil or shortening hot! I put it in the oven until it is preheated. when it gets hot, don’t  measure it, just pour most of it into the cornbread mixture, stir a bit ~then pour that back in the hot pan.Okay now, you are about to get the ‘held- in- the- vault’ secrets of cornbread, if you follow these? Your cornbread will always pair up perfectly with whatever you are making to go with the cornbread.
  • ‘Egg’ cornbread- that’s the recipe that has SR Cornmeal, eggs and sweet milk and no sugar, sugah! Egg cornbread pairs with anything that ‘lays an egg’…that means chicken, turkey and fish! Write that down and memorize it. Poultry and Fish! Egg cornbread is lighter, rises higher and has a milder flavor than…
  • Buttermilk cornbread- this recipe calls for SR Cornmeal and buttermilk. Timing is important to this mix ~ you must darlin’- you must stir in that buttermilk at almost the exact moment that your hot oil is ready to come out of the oven! Buttermilk cornbread has sharper tangier flavor than ‘egg bread’ – therefore, to quote my grandmother- ‘Buttermilk cornbread can stand up to heavier meat!’ Pair it with beef, pork, ham…the heavier meats!

Are you getting a picture here? Commit these rules to memory, learn to recite them in your sleep. Now, a little test to see if you got it…I will list some foods and meats, see if you can answer the correct type of cornbread to go with each. I’m watching so don’t cheat! the answers will be at the bottom of the page.

  • Chicken and Dumplings
  • Beef Stew
  • Dried Butterbeans with Ham
  • Fried Fish
  • Turkey and Dressing (which type of cornbread for the dressing?)
  • Barbeque Pork
  • Vegetable Soup with Chicken
  • Chili

2016-03-23 12.03.02Chicken and Dumplings

I made some the other day! Yum! and what kind of cornbread do you think I made? Ok, here are the answers-

  1. Chicken and Dumplings- egg
  2. Beef Stew- buttermilk
  3. Butterbeans with Ham – buttermilk
  4. Fried Fish- make those hushpuppies with eggs!
  5. Turkey and Dressing- dressing is made with egg cornbread
  6. Barbeque Pork – buttermilk
  7. Vegetable Soup with Chicken – egg
  8. Chili – buttermilk

Here’s a trick question…What if you just have a vegetable plate? We do love our vegetable plates here in Alabama…the answer is… it depends…my rule of thumb is that if you have something with ‘dairy’ in it like macaroni and cheese- go with the buttermilk cornbread, that’s the ‘heavier’ meat rule.  If you have a ‘mixed’ vegetable plate, egg cornbread will always be good, and if turnip greens are anywhere on any plate? cornbread is a must!  If you have any questions or comments- would love to hear from you!

Here is my basic Egg Cornbread recipe:

Heat oven to 375 degrees, pour 1/3-1/2 cup of oil or shortening into cast iron skillet, get scalding hot in the oven, meanwhile mix 1 1/3 -1 2/3 cups of self rising cornmeal, 2-3 eggs, 1 cup- 1 1/3 cup of milk-(you will know by the texture, not too thick) stir until just mixed then add hot oil, about 1/3 cup…quickly stir and pour into hot pan and bake for about 25-30 minutes until it has risen beautifully to golden brown.

For Buttermilk Cornbread: Heat oven to 375, pour 1/3-1/2 cup of oil, shortening or lard (yes, lard) into cast iron skillet as above, quickly mix 1 2/3 cup of self rising cornmeal with 1 – 1/3 cup of buttermilk until just mixed and not too thick- you can add more of either – mix should look thicker than pancake batter. Stir in very quickly about 1/3 cup of hot oil and then pour batter back into the pan. Bake for 20-25 minutes or until golden brown- this cornbread will be thinner, crisp on the outside but very moist on the inside.

Make some cornbread! Mine’s about to come out of the oven!  Love y’all, Camellia

The Saga of the Easter Dog…

image  Because my birthday is close to Easter, when I was a little girl, my mother was going to make me a birthday cake; she bought a 2 piece metal cake pan molded like a sheep. imageI was a scared-y cat with a weak stomach, so I wasn’t sure if I could actually eat a sheep shaped cake. My older sister was a born prophet- she said ‘that cake’s gonna look like a dog’.  Baking commenced, the batter began to rise with the sheep’s ears getting singed in the cake tins. I was in a state! When the cakes came out of the oven, my sister said again …’that cake’s gonna look like a dog’… Mother told us to stop worrying- by the time the white icing was swirled on the sheep cake, and shredded dyed green coconut grass was put around the cake it would look just like an Easter Lamb. I looked at the burnt ears and watched as she trimmed its ears- I cringed looking at it! I thought it hurt the sheep~ surely that sheep could feel it’s ears being trimmed. It didn’t help that my sister, the miniature prophetess kept sayin’ the cake looked like a dog! The sheep cake fell over more than once… and just when Mother got the white icing ready to swirl on… the head fell off of the sheep/dog cake! Cryin’ commenced, wailin’really… ‘Y’all get outside and play while I work on this cake!’ We went outside ~ my sister, the pint sized prophet with the shiny brown hair that curled in all the right places, was running and playing while I, the cowlicked black haired, green eyed scaredy cat was sniffing and trying to get hold of myself. Mother finally let us come back inside… and guess what? the sheep cake did not look like a dog! It looked like a big ol’ white fluffy Easter Egg with green coconut and jelly beans surrounding it! How was I ever going to eat a headless sheep disguised as a Prehistoric Chicken Egg! And where were the candles going to be? Dried out, days later -the cake was dumped in trash….the cake pan went in the cabinets and was never used again. Decades later, all grown up~ I was collecting, of all things ~ sheep! I asked Mother if she still had the Sheep Mold…and I am not lyin’, Mother had given that sheep mold to a lady whose husband’s nickname was Jellybean! They had a yard sale at Jellybean’s house, the cake pan sold ~ who knows where it went? Mother felt bad about it…she found another one for me. I never made a sheep shaped cake! The trauma of the ‘sheep/dog/egg’ put a stop to that~ it was put on display with the other sheep at Christmas and Easter …until this year. Ok, y’all know where this is goin’ don’t you? With fear and trepidation, the project was undertaken to see if a sheep cake could actually be baked… imageFour days…I worked on this cake! A dense cake must be the answer~ a brownie mix was stirred up; sure enough the ears  began to burn, I pulled cake out of the oven, carefully scooped some mix from the stomach of the sheep to the ears. Oh gag and oh lord, finally that cake was baked…slightly burned ears but hey, that could be trimmed off…umhmm. I chilled the cakes. I made a thick chocolate filling. I decided no fluffy white icing for sheep wool. I would not use store bought ‘eyes’ either, who wants a sheep with a ‘surprised look’, right? The day before Easter, I melted semi-sweet chocolate. I grated milk chocolate to look like ‘wool’. After I poured the chocolate and set it up as a trial run, I thought ~ this thing looks just like a dog ! Well let me tell you right now sister, I was not going to dye any coconut to surround it! I had already tried and failed to make sugared violets! Oops I’m tellin’ on myself! I was nauseated from eating nearly a whole bag of jelly beans to calm my nerves! My sister~ who rarely uses her gift of prophecy now -told me it would be ‘cute’~ she seems to have switched to the gift of selective lying. I knew different but I kept going … a crack formed on the back of the neck! Oh no, please don’t let that dog head fall off! In the refrigerator the cake went…good, the cake firmed up! more chocolate was poured, more chillin’ ~ I was sort of horrified that there was now a good $20 worth of chocolate in a cake that wouldn’t be fit to eat! Out of the mold, the cake looked just like a Dog! the shaved chocolate was sprinkled around…I was sure it would fall over if anybody looked at it crooked! I surrounded it with Cadbury Chocolate mini-eggs…took a ‘beauty shot’ or 20 maybe…over and over the thought…this thing looks like a dog! She was right! I texted her a photo and told her it looked like a dog and further that cake was so hard it would take a chainsaw to cut it! We got so tickled!  For some reason in the midst of laughing I decided to just accept the idea of an Easter Dog! The moral of this story is –

Bakers,do not try this at home, just bake a batch of brownies. Wait for those prophecies, sometimes it takes years before they’re fulfilled. Embrace the goof-ups in life. They can turn into the funniest moments of your life!

Turns out when we got up the nerve to cut the Easter Dog ~ guess what? the tail section isn’t that bad…let’s just hope that dog head is dried out before we get to it…wait a minute, who’s rev-vin’ up a chainsaw in the kitchen?

Live, love and laugh y’all…life’s short! Camellia