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Contemplatin’ Freedom…

408E9F09-38B0-4454-B5EB-16462BF5C81BI was feeling contemplative about the Fourth of July- okay, I was peeling potatoes for the potato salad- a mindless task… that’s when contemplating is easy. We had just gotten back from a last minute trip to Washington D. C., a city that is filled with more  profound history and symbolism than perhaps any other in this nation. It’s a white columned marbled and statuesque city- some of the marble was quarried right here in Alabama! Of course I’ve been to DC several times in my long and storied life- yet I always come away with a sense of awe and wonder; always learning something new…or something I knew seems to come alive in my mind.  For instance, the expanse of the sky overhead is startling for a major city- there are no skyscrapers- by law. Why?

E2F13F06-B017-41B7-8FDD-73C0CC7D0E9CLook at the statue that crowns the dome on top of the US Capitol Building. Her name is Freedom.

  • No building shall rise above Freedom.
  • Nothing in our nation’s capital is allowed to cast a shadow on Freedom.

Pause and contemplate that! Profound, especially when you consider that Freedom was commissioned in bronze when our nation was divided- literally by civil war and unrest. The pediment that Freedom stands on is embossed with the Latin words E Pluribus Unum, out of many one.  The center part of the capitol building had been destroyed during the War of 1812.. it was being rebuilt; the new plans included the iconic dome…made of cast iron weighing 1000’s of pounds… President Lincoln insisted that work continue on the building despite the war that had torn us apart, so the American people would be encouraged that our nation would once again be united and whole.

F7C6A780-B268-464D-BB94-1E223DA6F00BWhen we last visited Washington D.C. renovations were being made to the interior of the dome, now completed, it is once again a masterpiece.  I couldn’t help being reminded of one of my favorite Scriptures…

‘Since we are surrounded by so great a cloud of witnesses who have  gone before us, let us throw aside every encumbrance and run with patient endurance the portion of the race set before us…’ Hebrews 12:1

George Washington figures strongly in the painting- he is flanked by Liberty and Victory within the dome and each symbolic creature seems to be looking down from the heavens…other figures represent aspects of American life and industry that helped forge our freedom. For instance, Mercury is offering a bag of gold to Robert Morris- the financier of the American Revolution, the war which defeated tyranny and the power of a monarch.  Americans prize freedom; historically, we’ve been willing to fight and struggle to remain free. Now, I know most of you are thinking…

‘Wow, that’s pretty heavy stuff to be thinking when you’re peeling potatoes.’ Well, yes, I guess it is-  however, even Southern girls can contemplate things like this quicker’n whipping up a bowl of potato salad!  After all, it was the Fourth of July- it’s not all about fireworks and barbeque- though I must admit to lovin’ the tastier aspects…. George Washington loved pit barbeque- even gave a few barbeques himself! A tall athletic man, Washington was also endowed with amazing leadership skills, wealth and an impeccable reputation- wouldn’t even lie about cutting down a cherry tree as any school age child is taught. The cherry trees surrounding the Tidal Basin evoke his memory. George Washington was honored as a Revolutionary War General, the First US President and also called The Father of our Country. Washington was named a national icon in the 1800’s when the new capitol dome was being designed. The dome’s design includes a feature that bathes the entire Rotunda in light. Light is symbolic of Truth and Goodness… the two virtues that our government and her people should always strive to attain.

Anytime you’re going on vacation to an historic city- there’s so much to see and do…it’s good to have a few goals. For this trip to Washington DC, the purpose of our trip was to attend an award ceremony at the Pentagon and take the tour, which included the location in the building where an airliner struck the Pentagon on 9/11- the damaged section is now a chapel with  an honor anteroom, including a window looking toward the frightful path of the weaponized plane and overlooking a memorial garden for the 183 lives lost that fateful day. Also we wanted to see the newly renovated dome, eat a lobster roll at Luke’s near the National Portrait Gallery, eat at Bobby Flay’s Burger Palace in Georgetown and we had plans  to watch the somberly beautiful- Changing of the Guard at the Tomb of the Unknown Soldier in Arlington National Cemetery. CD31FDD7-D9A1-44C7-BD8D-23B97C0FDEB3

The day we were there, four funerals were to be held. As we waited for our tram to take us back- everyone became quiet and with hands over heart- we watched as a caisson slowly passed by- with 6 saddled black horses- the horses on the left had riders…the horses on the right were riderless adding to the  beautiful yet haunting sight. No photographs were taken out of respect for the slain veteran. The architecture in the cemetery is astounding in its masterful detail.

I had finished making our Fourth of July potato salad… A thought had occurred to me- Just how long had it been since I had actually read the Declaration of Independence and why among all of our national holidays had I not made a tradition of reading it? We read the Thanksgiving stories of Pilgrims and Indians, we read the ‘Night before Christmas’ to our bright eyed children…of all the traditions we have in this great nation…why not read the Declaration of Independence on the Fourth of July? Oh, I think we all know some of the beautiful phrases-

  • ‘When in the course of human events, it becomes necessary…’
  • “We hold these truths to be self evident, that all men are created equal, that they are endowed by their Creator with certain inalienable Rights, that among these are Life, Liberty and the pursuit of Happiness.’
  • ‘And…with a firm reliance on divine Providence, we mutually pledge to each other our Lives, our Fortunes and our sacred Honor.’

Yet somehow the whole declaration and its history isn’t dwelt upon annually. For instance, when you read the whole document- just the reading of the indictments of the monarch, King George III- are extremely informative. The time frame of it’s writing is also interesting… the Revolutionary War was already underway  when the declaration was written and ratified. Even more pressing and dramatic to contemplate- British war ships were bearing down upon New York Harbor!

In June of 1776, the colonies had become increasingly united concerning the need to declare independence from the Crown and Parliament. The delegates appointed a Committee of Five, which included Benjamin Franklin, John Adams and Thomas Jefferson- Time was of the essence…

Jefferson was assigned the task of writing the declaration…he had a little over 2 weeks to write what would become one of the most important documents in human history. After consulting others who edited the document… Jefferson wrote that they ‘mangled it’  even as he exclaimed in his later years that the edits to sentence structure and removal of a full fourth of his original produced ‘the majestic document’ we now know as the Declaration of Independence…it was accepted on July 2, 1776. With that, the colonies had officially severed ties with Great Britain. John Adams believed that eventually Independence Day would become a day of celebration for generations.

  • On July 4 with a few more changes…
  • the wording was approved, it was signed and sent to the printer.
  • Two hundred copies were printed-

Now, this is important! President of the Continental Congress, John Hancock sent a broadside copy of the Declaration to General George Washington, who ordered that the declaration be read in full publically on July 9, 1776 to encourage folks to join the cause and to inspire his troops in New York City…wait for it…

  • The Declaration of Independence was read aloud… as 1000’s of soldiers on British warships were in New York Harbor!
  • This is profound enough, yet when you consider that 225 years later… the United States was attacked near the same location.
  • Standing overlooking the New York Harbor the Twin Towers were pummeled by those who would terrorize the American People.
  • Symbolism is one of our greatest teachers… Overlooking the same New York Harbor, rising up out of the ashes, in 2014 the new and gleaming One World Trade Center stands 1776 feet tall…

EA88D03E-E929-4DDA-BBB1-1CC5A50428C0May I be so bold as to suggest that-between July 4 and July 9 of each year… we make an effort to read the Declaration of Independence?After all, it ultimately became the spectacles through which the US Constitution is interpreted.   And in the reading of it, perhaps we will hear the echoes General George Washington’s voice , full of truth and goodness- as he declares Freedom from Tyranny and hear the inspiring words of the majestic document that still inspires generations..

The Declaration of Independence-  ‘…with a firm reliance on the protection of divine Providence, we mutually pledge to each other- our Lives, our Fortunes and our sacred Honor.’

Every thing they had was offered for the cause of Liberty- their lands, possessions and incomes, their very lives and the one thing these brave men valued above all- their honorable reputations.

E2F13F06-B017-41B7-8FDD-73C0CC7D0E9CRemember Freedom? Standing high above our nation’s capitol building? Contemplate Freedom, often. Let nothing overshadow Freedom. Let nothing rise above Freedom.

Independence Day is a wonderful national holiday, full of many reasons to be thankful for the protection of divine Providence – I hope yours was full of good food, fireworks, inspiration and contemplatin’ Freedom.

Love y’all, Camellia

*Please make note: The purpose of Camellia’s Cottage is not political opinion or commentary. Our purpose is to promote gracious inspiration and genteel conversations.

*All photographs are obviously mine. The photograph of the small American flag was near the Tomb of the Unknown Soldier, I wondered if perhaps a young child had placed it there…

*Forgive me for not crediting sources…many are from tour guides and multiple resources from which notes were taken but no one source to provide a consistent resource.

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Mimi’s Award Winning Pimento Cheese…

80DB15D0-3FF3-49C8-BB76-D2BB0F852A13Mimi never knew her pimento cheese won an award, it would have thrilled her, yet I don’t think she’d have been too surprised. Anyone who ever tasted one of her Tea Sandwiches would have agreed. Her recipe for Pimento Cheese was highly prized. Mimi kept a bowl of pimento cheese made up most of the time. My job was to grate the sharp cheddar cheese, in a little cheese grater with a handle which I turned in amazement. It’s still one of my favorite kitchen tools.

44EB0E2F-C33C-4B48-BA4A-28647A0D9AC4The grated cheese was as fine as angel hair- Mimi’s Pimento Cheese was devilishly spiced, I’m not sure she ever wrote down the recipe but I can still see her now, conjuring up a mixture that’s pure Southern Soul in a bowl. It’s only sharp cheddar cheese, a jar of pimentos and mayonnaise- the spices make Mimi’s Pimento Cheese memorable. Cayenne, Red Pepper Flakes and what we call Pepper Sauce, the brine from a jar of hot peppers that we use to spice things up and even pour over turnip greens or blackeyed peas. Pepper Sauce is one of those secret ingredients that even now, mostly only real southerners know. Go to a local meat and three in small towns across the South and you’ll see a small bottle of pickled hot peppers with a hole in the top of the bottle- a shaker if you will. The bottle’s not there for anyone to actually eat the peppers- no, it’s for the brine, the ‘sauce’ . Pit masters add pepper sauce to their barbecue sauces, old wisened cooks hardly even think about adding pepper sauce to their cooking. Pepper Sauce isn’t the same as ‘hot sauce’ that fiery red hot sauce shaken over… well, lots of things. Mimi added several drops of hot sauce to her Egg Salad but never in her Award Winning Pimento Cheese! So! Here’s how you make it!

Mimi’s Award Winning Pimento Cheese

The classic and highly prized southern classic- Pimento Cheese. Spicy with cayenne pepper and sharp cheddar cheese, is wonderful for tea sandwiches, picnic sandwiches and as a dip for crackers or celery sticks. 

  • 12 Ounces Sharp Cheddar Cheese (Finely Grated * Do not use pre- grated! )
  • 1 Small Jar Pimentos – partially drained (Do not use ‘diced’ )
  • 1/2-3/4 Cup Good Quality Mayonnaise (* look for lemon juice in the ingredients )
  • 1/2 Teaspoon Cayenne Pepper
  • 1 Teaspoon Red Pepper Flakes
  • 1-2 Teaspoons Brine of pickled hot peppers (* clear vinegary liquid only)
  1. On the fine side of a box grater, shred sharp cheddar cheese.. In a medium sized bowl, put grated cheese. Add brine of hot pepper to fill partially drained jar of pimentos. Add cayenne pepper to pimento jar also. Scoop Mayonnaise over grated cheese. Pour spiced pimentos over Mayonnaise and add red pepper flakes. Stir gently to combine. Mimi’s Pimento Cheese will occasionally need additional mayonnaise- add a bit at a time to desired consistency. Chill, until ready to use. Spread thinly for tea sandwiches. 

Mimi’s Pimento Cheese is a time tested recipe – she often used extra sharp cheese, please do not try this recipe with pre- grated packaged cheese. Fine Grated Cheese is best, however you may like a chunkier Pimento Cheese and a food processor will work well for that.. It is wonderful molded with an indention in the center filled with red pepper jelly or strawberry jam, then surrounded with party crackers…it’s a crowd pleaser! For Tea sandwiches, a thinned out version (do this with more mayonnaise bit by bit) spread thinly on loaf bread, crusts removed,  cut into desired shapes with a serrated knife. Pimento Cheese is used to top burgers, to make grilled cheese and many other uses. Mimi would probably have disapproved, still,  enjoy it however you wish! 

Now a word of caution, don’t use pre-grated cheese, it won’t work! And don’t even think about using a milder cheddar cheese, use sharp or even extra sharp cheddar. The flavor depends on it! Finely grated is best, I never saw Mimi use even a medium grate. Still. It’s not just about ingredients- it’s about the Method too! And if you have a recipe for Pimento Cheese that contains Cream Cheese? Well, Mimi would have been horrified. Don’t use it. Period.

Now- this is important- don’t buy diced pimentos, buy pimentos. And don’t get fancy and add roasted red pepper. Okay, not if you want the Award Winning taste. You may add an extra small jar if you like, though one will do.  Just partially drain the jar of pimentos, leave them in the jar, fill up the jar with the pepper sauce, add the cayenne pepper- screw the lid of the jar back on the pimentos and gently shake before adding to the grated cheese and mayonnaise.

Now, about that mayonnaise- Mimi made her own for years, until she found brands of store bought mayonnaise that contained lemon juice in the ingredients! This is a must! Truth be told she didn’t always add red pepper flakes, yet when she did? Mimi thought they gave her Pimento Cheese flecks of color that she liked to see.  The sharp cheddar, the cool mayonnaise and pimentos are the perfect balance for the heat of the pepper sauce and the spices! Trust me on this.

Now, about that Award… Several years ago, I was cajoled out of Mimi’s recipe, this friend also had a recipe for another famous Pimento Cheese- which was also entered in this fairly high fallutin’ private contest. The competition was fierce, the folks who attended had fine credentials. By all accounts it was a well orchestrated event. I have to say, I wasn’t one bit surprised  her pimento cheese on first place. After all, it was Mimi’s and her Pimento Cheese has always been First Place to me!

Love y’all, Camellia

* All photographs are obviously mine. As you can see, I couldn’t resist making up a few Tea Sandwiches…

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Mimi’s Macaroni and Cheese…

B9307548-5C4F-417D-ADC4-F1859960544FMimi’s Macaroni and Cheese is a wonderful memory in my life. Southern food is like that. Southerners have a strong emotional attachment to the methods, the flavors, the ingredients in our heirloom food. My grandmother’s recipes surprised me. As I became more aware of the cultural influences on Southern food, I realized her heritage influenced her food choices.  Depending on where our ancestors came from, who their people were and the food that was available to them in this country. It depended on who raised the food or who cooked the food, too. If you look at the ingredients in her Macaroni and Cheese, you might note that her family probably had lots of chickens and probably raised dairy cattle too. There’s lots of eggs, butter and cheese, she always used these in her version. 531AED76-DFC2-4543-8839-11416A2EE89F

I also know her uncle managed a large family farm.  Mimi knew that French Huguenots were part of her ancestry. Her cooking, whether she knew it or not, is decidedly similar to rustic French cooking. The method for making Mimi’s Macaroni and Cheese is like a soufflé made with eggs rather than with a cream sauce. Béchamel is a more refined sauce of French cuisine, heavier I would insist.

716C20DC-9567-49C7-8028-75ABA3400DE0Look at the close up- Mimi’s Macaroni and Cheese is light…almost fluffy from the eggs- yet with deep flavor of strong cheddar cheese and includes the spiciness of cayenne pepper, even red pepper flakes if you choose. The spicy heat in this recipe is also found many southern recipes, especially in the Coastal South. Okay. I’m sorry to be getting into a primer on the history of southern food! Without further ado, here’s how you make Mimi’s Macaroni and Cheese-

Mimi’s Macaroni and Cheese

This version of the classic Macaroni and Cheese has a light, spicy cheesy quality almost like a soufflé and is in fact best baked in a soufflé dish. 

  • 6 Eggs Large
  • 1/3 Cup Whole Milk
  • 2 Cups Freshly Grated Sharp Cheddar Cheese (Plus more for topping)
  • 1 3/4 Cups Cooked Pasta (Elbow, Linguine, Small Shell)
  • 1/2 -1 Teaspoon Cayenne Pepper (Spice is to taste)
  • Red Pepper Flakes (Optional)
  • 1/2 Stick Butter (More for buttering the baking dish)
  1. Preheat oven to 375 degrees. Generously butter an 8 inch soufflé dish or 8×8 glass baking dish. In a deep mixing bowl, whisk eggs lightly with whole milk and cayenne pepper. (May add cracked black pepper and a pinch of salt also). Gently add shredded sharp cheddar to combine. Add cooked pasta, combining well, but with a light hand. Pour mixture into a buttered soufflé dish. Bake for 45 minutes or until puffed and golden.  (less time for a more shallow baking dish) Serves 6 generously. 

It must be said, Macaroni and Cheese was never served as a main dish. Our famous vegetable plates usually included Macaroni and Cheese, it was served along with Baked Ham and fresh Green Beans too. Macaroni and Cheese is an iconic southern dish. I love Mimi’s version of Macaroni and Cheese- it’s loaded with cheese, it’s low on pasta and doesn’t have the creamy texture many modern recipes do. I won’t argue you down if you prefer your family’s version of Macaroni and Cheese. Though, I do hope you will try Mimi’s version!

Mimi’s Macaroni and Cheese

While you’re at it- hold on to the recipes of your memories. Mimi’s Macaroni and Cheese and other Heirloom  Recipes were a motivating factor-when I began writing this blog! Good food, good memories and gracious southern living. You know, in the South-  we never say ‘goodbye’ – We say… ‘Y’all come back.’ I think the southern food, was always the reason they did. Now, let me know how your mommas and grandmommas made theirs!

Love y’all, Camellia

* All photographs are obviously mine.

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Fried Apple Pies…

75B4BD0B-9E57-402F-BC1F-298D2212D7E6Southerners are a peculiar bunch of folks. Eccentric? Colorful? Quirky? We tend to revel in it. We accept it, enjoy it even. Of course we disagree and have our own opinions- yet the one place we find common ground is the Table. Kitchen, picnic or dining table.. put real southern food on the table and it has a settling effect.  it helps us remember our ancestors, our upbringings and our rural roots.  Food also helps us detect who’s from here and who’s not by the food they eat or know about. I have a list. Now. this is by no means complete, just a starter list…

I would say if you’ve heard of all of them- you’ve probably been here for several generations- if you can barely make it out? Well, bless your heart- it might be a blessing or a curse depending on your perspective.  Don’t stress out too much as you read through the list. See how many you recognize and yes, you do get extra points if you have actually eaten these foods- regularly.

  • Grits– no darlin’ you don’t eat these with sugar- or even milk…no! that’s cream of wheat! Butter, salt and pepper, please.
  • Corn Pone. This would be on the advanced level. Points will not be taken off if you crumble or sop with Corn Pone- either is acceptable.
  • Salmon Croquettes. We will consider you kinfolks if you know what this one is!
  • Pepper Sauce– this comes in a narrow necked bottle, hot as fire and vinegary. Extra points if you know what to douse with it.
  • Sorghum Syrup– if you have some in a can that looks suspiciously like a small paint can – and a homemade label? it’s authentic.
  • Cat head Biscuits. No explanation necessary- extra points if you can name a few other types of biscuits too.
  • Sawmill Gravy– extra points if you know several other gravies are.. Red Eye Gravy, Tomato Gravy – whoa extra points for Chocolate Gravy. If you know what White Meat and Gravy is- well, don’t bother coming to the front door like a visitor- come on in through the back door like home folks!
  • Squash Casserole. Now, this is a tricky one. Hint: it doesn’t have butternut or acorn squash in it. No- ma’am.
  • Cracklin’ Cornbread. Again this is advanced level of southern food knowledge.
  • Pot Likker – only third or fourth generation southerners know what this is. Last but not least-
  • Fried Pies… yes ma’am, I’m talkin’ about genuine southern fried pies… apple or peach will most likely top the list and no, we don’t call them ‘Hand pies’ or ‘Turnovers’ either, we’ll let other regions of the country call them that!

DDDA03AC-D6A0-4EB7-97D6-44520BC3F094A genuine fried pie is.. I believe a distinct southern delicacy. Made mostly from dried fruit, preferably you own but no points are deducted if you use store bought. The dough has… shall we say, evolved. But here is a very old recipe for the dough:

  • 2 cups sifted plain flour (that means all purpose) 3 tsp. baking powder 1 tsp. salt 1/3 cup of solid shortening or lard.
  • Mix with pastry cutter until the texture is like cornmeal.
  • Add 2/3 cup of milk and mix into a soft dough.
  • Divide dough into 6 large or 12 smaller balls. Roll or pat each ball on a floured surface to make circles.
  • Fill with prepared dried fruit or fill half of the dough circle; fold dough over filling/ seal the edges- crimping with a fork dipped in flour. Fry pies in a heavy iron skillet in hot Crisco until golden brown on both sides. Drain.
  • *This recipe is from my grandmother’s family cookbook and it is from an anonymous source.
  • Apple Filling: In a medium saucepan place 6 ounces of dried apples. Season with 2-3 Tbs. of cinnamon sugar (or 1/2 teaspoon of ground cinnamon and 2-3 Tbs. of sugar), a grating or two of fresh nutmeg.
  • Almost cover the dried apples and spices with water, bring to a  boil, reduce heat and simmer until the water thickens to a syrup and the color is a beautiful copper color, but the apples aren’t mushy. *I generally take a potato masher and lightly mash apples (or peaches) to absorb some of the syrup. Here’s what they look like:B321E8F4-8460-4BDC-911E-23D49F70D019

Any remaining dried fruit is wonderful on hot buttered biscuits. Refrigerate leftovers.  Now, here’s the evolution of how many Fried Pies have been made for decades- in the 1930’s canned biscuits became available and were widely in use after World War II – and some folks tend to truly love them, even using them in place of homemade biscuits, I’ve never really made the switch with the exception of using them as dough for frying. The texture is truly perfect for making Fried Apple Pies or any other type of fried pie for that matter. The dough is stretchy and tends to hold up better for me than my efforts at using the old way that my grandmother’s kinfolks used. Here’s what they look like filled:

My mother in law was one of the best southern cooks I’ve ever known and was particularly well known for her Fried Pies. She personally made fried pies for the dorm used by the Marching Southerners of Jacksonville State University here in Alabama when our daughters were students there- needless to say our daughters were very popular band members! The dough she used was from canned biscuits.  It might be an acquired taste but I prefer it to this day! And they truly fry up beautifully!83ABAA90-2A3D-4188-9672-B5D2BE3CA36E

I tend to make up the dried apples, chill and then roll out the dough, put a little more than a tablespoon of prepared dried apples; and make the fried pies. At that point they do better if chilled before frying. I also freeze on a sheet pan and store frozen in freezer bags until you’re ready to fry! Also, I don’t use solid shortening, preferring instead to use a mere 1/3 inch of vegetable oil in a medium high skillet per dozen Fried Pies! *If you’re making more you may need to add a bit more oil.  A 6 ounce bag of dried apples makes enough for 20-24 fried pies! Some dust their fried pies with confectioner’s sugar, I don’t. ‘It just don’t seem right’. Fried Apple Pies are a treat year-round, however in Fall and Winter they seem to be one of those vintage homemade treats that brings on such fond memories of our mothers and grandmothers!

Love y’all, Camellia

*All photographs are obviously mine. Photograph of cooked dried apples has not been enhanced- look for that color if possible for your dried apples!  *Any canned biscuit dough will work, with the possible exception of the flaky layered type! *Now, if you need any help with those other classic southern foods, don’t hesitate to ask! I’d be curious to know just how well you did on the quiz!

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Comportment…

58069CD3-12DC-4EF3-A118-79BEDFF4C491
Minnie Holman Grammar School

Her name was Miss Badeaux. She was dramatic. No, wait! She was theatrical… When Miss Badeaux strode across the front of the room, her long flowing scarf trailed behind her like Loretta Young. She didn’t aim to look like the dark haired Loretta Young, I think she wanted to look like Marilyn Monroe, in chiffon shirtwaist dresses, platform high heels, flowing scarves, red lacquered nails with matching lipstick and yes, blonde hair, ‘straight from a bottle’, our mothers whispered.

5A635FDB-7321-4F5B-B20B-79F3D5772626I should clarify that Miss Badeaux didn’t look like Marilyn Monroe- her facial features weren’t soft, angular is a better word; she had a look about her that was distinct…her eyes sparkled with either mirth or fury; her eyebrows were arched a bit too high with a very liberal use of eyebrow pencil  which made her eyes as dramatic as her full red lips, which were pursed in displeasure, wide with laughter or shaped in a perfect ‘O’ when she was shocked by her students’ behavior.

Miss Badeaux was my fifth grade teacher at Minnie Holman Grammar School. I was rather frightened of her theatrical ways; yet I liked her, was fascinated by her. Still.  Miss Badeaux wasn’t like anyone I’d ever known, peculiar seems a good word to describe her. Completely different from my other teachers who wore sensible shoes, freshly starched shirtwaist dresses of modest length and straightforward eyeglasses; with the exception of Miss Collier- my second grade teacher wore fitted worsted wool suits and silk bow blouses and who was always kind. She was a terror with her wooden ruler. Rapping either our desks or our wrists as we practiced cursive writing, Miss Collier meant for our penmanship to be a work of art. (No, this was not a private boarding school- it was one of many Birmingham City Schools. At the time, they were considered high quality schools until the urban sprawl changed the landscape) I still find it hard to believe that-

  •  We were graded on Penmanship,
  • We had Auditorium once a week to train us in the art of Public Speaking and Drama.
  • We were offered weekly Art Classes.
  •  Advanced Art, Piano and Dance Classes were also offered for a small fee.
  • And we had teas for special occasions.

573E875A-3CB1-4503-AC0F-C797FD1C4543Miss Badeaux, my fifth grade teacher dramatically taught her awestruck students- Greek Mythology, Literature, History, Geography and yes, Grammar. Every morning, Miss Badeaux stood at our classroom door until every student had arrived- she was insistent that we stand by our desks until she entered.  Dramatic, with flowing scarf, long strides gesturing theatrically. she spoke–

  • ‘Boys and Girls! Place your hands over your heart while we pledge allegiance to the Flag!’
  • ‘Now! You may be seated!’
  • ‘Feet and eyes forward- heads up! straight backs- no slouching !’
  • ‘Your attention please!’

Then, as only Miss Badeaux could do-  she called roll, using our full names, no nicknames- pursing her lips as she marked the roll call book- one by one we said ‘present’ or were marked ‘absent’. I had the impression this was a teacher who really could see in any and all directions, must have had eyes in the back of her head; she brooked no foolishness- a good conduct grade in her class seemed to be near unachievable. She had a way of pausing… as if waiting for our full attention. When Miss Badeaux was sufficiently satisfied that her class was willing and ready to learn- Rapping her  wooden talking stick on her desk with a flair, dramatically say-

  • ‘Merriam! Webster! May I have a word?’ She would cup her hand over her ear as if she was listening to the huge dictionary which stood on the library side of the room. ‘Ah, yes- comportment! Did you hear that class? Comportment! What a word! Thank you!’ She proceeded to write COMPORTMENT on the blackboard, did I mention she was theatrical? Yes, that’s how Miss Badeaux did everything. ‘Is anyone able to decipher this very important word- Comportment?’ There were sighs and giggles; no one seemed able to give Miss Badeaux a definition – of course she sent a student to Merriam-Webster for the answer.

‘The way or manner in which one conducts oneself’, Rosemary, the teacher’s pet, read. ‘A little louder, please- what is the meaning of Comportment’. Then, calling on Tommy, forgive me- Thomas. ‘Thomas, would you endeavor to use comportment in a sentence?’ … To be fair, the young boy tried but it was a monumental failure. Miss Badeaux sighed, then instructed Thomas to use his best penmanship and write the word comportment in his notebook while she used ‘comportment’ in a sentence-

‘The ambassador’s comportment was a reflection on his country.’ Students! Do you realize the ambassador’s entire nation would be judged for good or bad, depending on his personal comportment?’

She asked the unfortunate Thomas, who sat at the front of the class, to write the word ‘ambassador’ on the blackboard for all the class to see- ‘Use your phonics and sound it out!’ Somehow, Thomas got the word ‘ambassador’ on the board, while Miss Badeaux launched into a very dramatic explanation of how important our comportment was- We are ambassadors of our homes, our neighborhoods and the reputation of Minnie Holman Grammar School depends on our comportment!  An all encompassing word, comportment meant more than mere a conduct grade- Comportment included:

  • Our Bearing- how we held ourselves with good posture or a slouch. Bearing was very much related to-
  • Our Carriage- how a person carried oneself reflected comportment!
  • Our Grammar -whether the words we used were civilized or uncouth – courteous or rude!
  • Our Demeanor depended on good manners or bad, either poised or filled with fear, Whether we treated others with courtesy or not, even our facial expressions showed a pleasant demeanor or not!
  • Comportment included Habits- fidgeting or biting fingernails were not  good habits!
  • Comportment showed forth in our personal style and distinctiveness- this was a tricky one! One must conform, yet be sure to add that special something to make ourselves unique. Miss Badeaux certainly had her own personal distinct style!
  • Comportment showed up best in how we presented ourselves to the world-27C903B4-2D89-4B87-8B00-B54A7F316BBA
  • Were we going to have our hair hanging in our face or neatly combed?
  • Would our clothes, be neat and clean or wrinkled and dirty?
  • Would our papers and books be neat and tidy or a wadded up mess?
  • Comportment was all about our actions-  Actions speak louder than words.

Comportment was a running theme throughout my fifth grade year! Yet, curiously, after she had drilled the word into our little heads and tested us on spelling and meaning… the word was rarely spoken. Miss Badeaux, instead pointed to our history books- she said we would find out how peoples of the world had acted for the good or evil of society; she pointed to Geography books and told us we would discover which countries thrived and which did not.  Even the great myths or fables from ancient cultures, taught important lessons through action and reaction!

In Miss Badeaux’s class it was understood that her students would not just receive a conduct grade. Our grade would be decided by our overall comportment! I can still hear her say- ‘Young man! watch how you comport yourself!’ She impressed on students that we were transitioning in fifth grade from children to young adults. At the end of the year, if our comportment grade had been a B or higher… we would be recommended to attend a special course called- B4Hi.  Miss Badeaux and Mr. Wright – the principal of Minnie Holman Grammar School would have to approve.  B4Hi, was extracurricular social graces and deportment classes. Okay, we’ll have to wait on Deportment Classes and B4Hi, just know that we learned about comportment with a bit of etiquette thrown in for good measure! Then on to Charm School! 9C2672D0-37BF-47BC-90B8-4270314AB971

Now, y’all… I know all good southern tales are part truth, part myth and part outright lies- however… I cringe to admit, I actually did attend B4Hi and Charm School! I learned invaluable lessons like how to walk as if gliding… how to enter and exit an automobile gracefully- how to serve punch, form a receiving line, pour tea or go through a buffet line.

ECB2FDA6-3C89-4293-967C-2FB82BD509C6So many social graces and invaluable lessons were taught; I’m sure I’ve forgotten half of them. What I know for sure is that social graces were considered an important part of our education and upbringing.

As students start a new school year, we hope they will have a wonderful year of learning and growing! I’m thankful for good teachers. We pray our children will have at least one unforgettable, animated, even theatrical teacher like Miss Badeaux! I had many other wonderful teachers who came in different forms – and some unforgettable children who’ve taught me quite a few profound lessons in life!

Love y’all, Camellia

*I wish I had a photograph of Miss Badeaux, she was certainly unique and unforgettable. The photograph of Minnie Holman Grammar School was found on Pinterest and could be subject to copyright though none seemed to be exerted on it or the actual Girl’s Tea held at Minnie Holman. The photograph of Loretta Young also did not credit a photographer or exert copyright. I would love to give credit to these photographers if you know who they are. *

I have no idea who Minnie Holman was- however, my older sister told me that Minnie Holman was buried in the large front planter shown in the photograph! After telling me that if I stepped on a sidewalk crack I would break my mother’s back! I am ashamed to say my comportment at that moment was not poised…I was terrified! Then- tearfully upset when I learned she was just kidding me! God bless her, she is my Sailor Girl and my North Star!

*Merriam Webster online (www.merriamwebster.com) was a great resource for this piece of writing! *Other photographs were from the Ash-Clairma school annual from 1961- no copyright is exerted and some photographs I used throughout were edited for content or made into a black and white photograph.