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Late Summer’s Verdant Path…

D4E1475A-AC7F-4E3D-90FE-43D32B92985EThe best ways for me to find enjoyment in late summer’s neglected garden, is not in hacking away in disgust or to yank and pull or sweat and swear – though I do admit to a bit of that mingled with my worst complaints…

  • “That’s right let me go out of town and you decide to run wild!’
  • ‘ Choking out your companion plant is as coarse and common as talking religion or politics!’ or…
  • ‘Okay, really? Staging a hostile takeover in this heat? What’s gotten into you?’

Now, as amusing as it is- to talk to our plants this way…it doesn’t work, the damage has already been done! Faced with difficult and mundane jobs like pulling weeds, I enjoy taking a stroll, framing a view, documenting with a few photographs, thinking of my best words, waxing poetic even humming the sweetest melody, in fact- it surprises me that I usually don’t do these things first! But when I do…

I find crisp cool ferns, an unusual view through an errant Mimosa,

13B44B76-0C30-4A74-B0F3-545A80506EFBHydrangeas, this time several on the wane and one amazing fresh green one made even more beautiful in a hazy light.

Views through a garden bench, beauty entwining itself up and around wherever it may find the opportunity…

 

Soft and sweet Lamb’s Ears and an iron bird hiding in rampant rose canes and even Autumn Joy beginning to bloom.

Now, normally I don’t use words like verdant in the course of everyday conversation- but the word did come to mind… ‘Verdant means- Abundant, green vegetation, lush green lawns or rich forestation.’ Weeds or not- that’s what we have!

2CA12AE5-AEE0-4B44-8F90-2D8991616A7EStill.  Verdant was one of the good words… followed by Decent, Fresh, Trustworthy, Wholesome, Bighearted, Devotion, Wholehearted, Loving and Kind.

My good words were followed by Phrases like- Cool and calm, Soft and tender, Milk of Human Kindness, A sweet embrace… Try it! Good words and gentle phrases usually bring forth the Poetic!

‘Sleep thou, and I will wind thee in my arms…So doth the woodbine, the sweet honeysuckle Gently entwined. Oh, how I love thee! How I dote on thee!’ from A Midsummer’s Nights’ Dream-

Or what about these?‘In life’s uncertain voyage, I will some kindness do them.’ Timon of Athens and  ‘Beauty lives with kindness.’ Two Gentlemen of Virona  – and a personal favorite…

‘To me, fair friend, you never can be old.’ Sonnet 14 All by the poet emeritus of good words….Shakespeare

87F1B149-CA3A-4654-81D4-5417384F49D7It was time…The gazing at pictures, the doodling, dawdling and daydreaming had to stop or nothing would get done. I must admit, my greatest gardening challenge became one of my sweetest musings…

390DD5C5-0D91-48EF-9890-C55C5D71AFA1The Angel Vine had become rampant squalling baby – crying out for immediate attention. A pair of water meter readers couldn’t even find the meter since the Angel Vine had completely covered it over… fiercely verdant? Perhaps not a good phrase… I pulled it back to show them where it was…and decided I could amuse myself no longer. I began pulling and outright hacking and cutting…. and then it happened again…Ah yes, a song… a lullaby… okay really I thought of Willie Nelson’s ‘Angel Flying Too Close to the Ground’ about an angel with a broken wing that Willie fell in love with, that was my first thought. Kept in check, Angel Vine is such a sweet planting…tiny brown vines dotted with tiny green leaves. Angel Vine is a native of New Zealand also known as ‘Mattress Vine’ … so yes, as overgrown as it was- eventually a Lullaby came to mind. May I pause here? I’ll admit it- at first a gardening song starts as an annoying hum…I can’t put words to the tune… but when I do? I am amazed at how perfectly it does fit the situation. Angels, mattresses for cradles and little children…came to mind. The neighborhood is quieter now….children have gone back to school when I’m at my gardening chores…. I began thinking of the times I sent my first graders off to school- it never got easier, I always cried and prayed….counting on these beautiful and promising words for children-

 ‘Become as little trusting loving children. Whoever receives and welcomes one little child is greatest in the Kingdom of heaven… and also welcomes Me. But whoever causes one of these little ones to stumble, whoever entices him or hinders a child’s progress from right thought and conduct… Anyone who causes suffering to a little child- a millstone should be hung around his neck and be thrown in the depths of the sea… Beware that you do not despise or demean one of these little ones… See that you do not offend one of these little ones. For I tell you that their angels in heaven are always in the presence of and earnestly watch the face of My Father’…’Whatever you do to the least of these, you do to Me.’ 

Stern warnings concerning treatment of children from the Sermon on the Mount in the Gospel of St. Matthew. So yes, pulling back that Angel Vine I thought of Guardian Angels…prayers for all little children-the greatest in the Kingdom of Heaven.

F81C0824-BDC4-490C-9955-972A1041A154I found myself humming an old Welsh lullaby …Sleep my child let peace attend thee, all through the night.  Guardian Angels will defend thee, all through the night.’

All the while thinking of angels. The pile of trimmings was quite large, I wound the Angel Vine into a verdant wreath and hung it’s delicate form on the Front Door knowing it would stay fresh for only a few short days. My Late Summer’s Verdant Walks, like childhood-   don’t last long, but the memories will be cherished a long while.

Love y’all, Camellia

*All photographs are obviously mine. *The Scripture is from Matthew 18- my interpretation- alongside the Amplified Version of the KJV *Please don’t get any grand ideas that I’m an expert on memorizing Shakespeare! It’s a trick I employ to try to match up my ‘best’ words with poets or quotes from famous folks!  *’All Through the Night- a Welsh lullaby is generally sung around the Christmas holidays- but so beautiful I couldn’t resist. I found no author credited for the song.

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Summer Blueberry Scones…

EC69DB75-C9C3-4C5B-B483-0D756B6C3163I made a batch of Summer Blueberry Scones, tender buttery- with a hint of orange and dripping with a sweet glaze.  Easy to make, these scones might make my ‘Summertime and the Living is Easy’ recipe list. We’ve had a bumper crop of blueberries- which frankly surprises me. We’re not really a blueberry growing or even a blueberry eating bunch here.  There’s a beautiful and bountiful blueberry farm just a few miles down the road here- I hope they’ve had a bumper crop too…

A3624DB1-5061-4E0E-AB93-6BFF069DAEF3When I think of iconic Southern fruits- it’s strawberries, blackberries, cantaloupes, apricots, plums, peaches, watermelons and further south- bananas, fresh coconuts and citrus fruits seem to fill the memories of my life.

  • Strawberry Shortcakes, Blackberry  and Peach Cobblers,
  • Cantaloupes in big orange slices perfect for every meal,
  • Watermelons in my uncle’s Ice House,
  • Banana Puddings and Apricot Casseroles were also beloved –
  • Then at Christmas, Cranberries made an appearance and the utterly delicious but simple Ambrosia my grandmother made was full of Oranges and Fresh Coconut.
  • Dried Apricots, Apples and Peaches tended to show up on the breakfast table or in the form of Fried Pies…

I only recall one little girl who loved blueberry syrup on her pancakes and it wasn’t me! When ladies began making those cream cheese ice box pies- they did open up cans of strawberry or blueberry pie filling to spoon over the top. All of that changed when blueberries became something of a sensation for all of the health benefits folks read about. Back then, we were given several blueberry bushes- that frankly never did much good. And my husband came up with a concoction which we still love- that he dubbed Blueberry Surprise which consists of fresh blueberries topped with sour cream and a generous helping of brown sugar- hey! don’t knock it! I’m not sure why it works but it’s also great with mixed berries- like strawberries and blueberries for a quick, cool, easy dessert. And you can’t beat a bowl of mixed berries after a heavy meal.

This year… from two sort of spindly blueberry bushes- we’ve gotten several quarts of blueberries, most are in the freezer. To my surprise, another half pint were picked over the weekend and were used to garnish a coconut cream pie and tossed in a citrus salad, the rest were put up in a small freezer bag.65C51387-D229-4F7B-9BFC-9A93AEEEA22A

I know it’s gonna sound like heresy to some- but I’m not a big fan of blueberry muffins; blueberry pie wouldn’t be my first pick, I do like them on cereal but give me strawberries or bananas any day of the week.  So, what to do with all of the bounty? Ah… I recalled Afternoon Tea at the Grand Hotel in Point Clear, Alabama. For decades, we’ve been privileged to stay at this historic southern hotel- which serves a complimentary Afternoon Tea with cookies as big as a lap baby’s face and small scones with a selection of teas- from open mahogany tea chests, along with coffee for those who prefer it to tea. Afternoon Tea at the Grand Hotel is an easy affair that seems to bring out genteel qualities in even the children who partake. With these memories dancing around in my head, I thought I’d make a batch of Summer Blueberry Scones… it might have been a mistake because I barely got them photographed before I realized I hadn’t exactly been genteel in my consumption of the scones! In fact, I had to put most of them safely out of reach. If you’ve got a cup of fresh blueberries and bit of time… maybe you’ll try – 962C44B8-A3AA-4754-9CA1-ACCB65885348Camellia’s Summer Blueberry Scones

These are easy- so you will need a biscuit baking mix- I prefer Pioneer Baking Mix®; I’ve been to their mill in San Antonio Texas and my family used it regularly- however, any biscuit baking mix will do I’m sure-

  • In a large mixing bowl stir together 3 cups of Biscuit Mix- (no sifting required),
  • 1/3 cup of Sugar and 3/4 stick of very cold Butter cut into small cubes.
  • Just toss or stir gently.
  • Then, very carefully toss 1 cup of frozen blueberries and 3 tablespoons of diced candied orange peel in with the mixture. *If you don’t have this ingredient- the zest of an orange or even a lemon will work just as well.
  • And, don’t worry about cutting in butter- just toss the cubes together to mix. Make a center well, add one large beaten Egg and 3/4 cup of whole milk.
  • Gently work the dough with your hands to just get the mixture moist.
  • Turn half of the mixture out onto a large piece of plastic wrap and work dough into a ball; turn out onto a silicone mat or parchment lined baking sheet. *No buttering the pan- there’s plenty of butter in the dough!
  • Gently now,  pat each dough ball into a 7 or 8 inch round at 3/4 inch thickness.
  • Score the rounds into triangles. No need to even get out a biscuit cutter!E38BE16D-A578-4B70-BB5B-33F4C130B51C
  • *Always remember to use a very light touch with biscuit or scone dough for a light tender result.  I sifted a bit of the baking mix on top of the dough rounds for easier scoring.
  • Put the unbaked scones in the refrigerator to chill.
  • Preheat oven to 375-400 degrees.
  • Put chilled scones in the hot oven for 18-20 minutes or until lightly browned.
  • If desired, make a simple glaze of 2 1/2 cups of powdered sugar and up to 1/4 cup of milk, being careful to add half of the milk- stir, then add a bit more until it is the right consistency.
  • Glaze Summer Blueberry Scones while they are still warm. Allow to cool a bit before cutting into triangles-  if you can stand to wait!
  • Makes 16 medium size scones.  Aren’t they pretty?

EC69DB75-C9C3-4C5B-B483-0D756B6C3163Well, I’m ashamed to admit I ate more than one in the afternoon- then called on another one to be my supper! I saved the leftover glaze and put most of the rest in the freezer, to warm up for another Afternoon Tea or breakfast or for unexpected company or…I don’t know, maybe your blood sugar’s running low or you feel a Sinking Spell coming on or when you think you’re just gonna die unless you have a little something to clear your head. Summer Blueberry Scones will feed the hungry, lift sagging spirits, give a hungry child an after school treat or you might need to bring a genteel touch to life!

Love y’all, Camellia

*All photographs are obviously mine.  See what I mean by spindly? 5F27E495-27E6-497D-8D88-E9DD9BCB4E31

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Bighearted Gulf Shrimp…

EFC3C453-03A8-46F1-A586-5FD8D90EACF0Anyone who has ever seen the Blessing of the Fleet, especially a fleet of Shrimp Boats has seen a very moving sight. Folks in the Coastal Southern States have relied on Big Hearted Gulf Shrimp as a wonderful part of our economy, so of course we love the ever versatile shrimp, our own if possible! In secluded Bon Secour Bay, Shrimp Boats still haul in beautiful shrimp from the Gulf waters of Alabama- the very translation of Bon Secour is French for good help, assistance or comfort. I can attest shrimp is a good comfort food! The best way to buy shrimp- is right off the boat, wrapped with ice and butcher paper; since fresh shrimp freezes very well- most is frozen right away, as soon as possible off the boat or even frozen on shrimp boats!

Please don’t ever insult this Majestic Crustacean by comparing someone or something to a shrimp! Shrimp come in all sizes- from salad shrimp which are tiny to extra large or jumbo that are almost as big as a man’s hand! Southern cooks have a way of using whatever size we can get! Most of us can’t imagine a Southern cookbook without recipes for Shrimp! Shrimp are among the most versatile of ingredients- not just in southern cuisine but many other cultures too. Bighearted Gulf Shrimp tend to be sociable, enjoy the flavors known as Italian, Greek, Asian and of course Creole! Shrimp is equally at home in-

  • Casseroles or Chafing Dishes
  •  Appetizers- tiny tart shells to large impressive Shrimp Cocktails
  • Swimming around a mound of rice in Gumbos and floating gracefully in creamy Bisques gumbo
  • A mere garnish on the rim of a Bloody Mary or added to a Garlic Butter Sauce atop a juicy steak
  • Pickled in a big jar or  chilled-gracing a cool Summer Salad
  • A hearty Poor Boy piled high, tossed with all manner of Seafood Sauces for Pasta
  • Cozying up in a big Spanish paella, having a big time in Indian curries and
  • Low Country Boils or rolling around in a sticky pile of Asian Stir Fry…

We have to admit Shrimp is internationally beloved and Bighearted indeed! I decided to look into just three of my vintage Junior League Cookbooks- in-

  • Jubilee! of Mobile, Alabama fame… there were in excess of 40 recipes! Including Coquille St. Jacques-  which combines scallops and shrimp in a delicate sherry laced cream sauce which would be perfect for a Dinner Party. A robust Jambalaya with a note that said ‘Keep adding seasoning until you’re afraid to add any more.’ Don’t you love that? B6FB9A66-776D-4AA7-9E85-5DE6E6341B84
  • There’s even instructions in Jubilee! for Boiling Shrimp in Gulf Water- you can’t get anymore fresh than that; in fact, when buying shrimp… the rule of thumb is that the freshest shrimp smell like that fragrant blend of sea air, marsh grasses and fresh salty gulf water. When boiling shrimp, a word to the wise… the worst thing you can do is overcook! Bring highly seasoned lemony salted water to a rolling boil, drop the shrimp in for two minutes…no more! Turn the heat off and by the time you’ve removed the shrimp…they’re pink, beautiful and done!
  • In Morgan County Alabama’s Junior Leagues’ Cotton Country… again there are close to 40 recipes which either feature shrimp or include a combination such as Connie’s Curried Shrimp which includes a comment- ‘Once tried, you’ll make it over and over again’, Shrimp Florentine, Shrimp Etouffee and one I loved the sound of… Shrimp Le Maistre, with this notation- ‘The prayers of many a hostess are herewith answered. Mixing time is almost nil, frozen shrimp works beautifully (though of course, if you’re up to peeling it, of course fresh may be used). This casserole may be served on rice, wild rice, in patty shells or individual scallop shells with scattered crumbs. Too, Shrimp Le Maistre is good for the cooks who like to play with ingredients. Try adding a glug of sherry and sliced water chestnuts- then leave the eggs in the refrigerator.‘ Okay y’all, Shrimp Le Maistre is the very definition of Bighearted and a Casserole to boot! Morgan County’s Cotton Country tickles me with the comments! For Shrimp Etouffee- the comment says ‘Straight from the Louisiana Bayou’.8D1D429C-2177-4F8A-AE08-666E821604FA
  • Speaking of Louisiana… from Monroe, Louisiana’s Junior League’s Cotton Country there are 45 recipes for shrimp including a shrimp mousse, a shrimp pate (similar but not exactly shrimp paste), Shrimp Croquettes, Barbequed Shrimp- which aren’t really put on a grill at all! Don’t miss- Shrimp Sizzle- for shrimp which are– after they’re marinated- the shrimp are ‘sizzled’ on a charcoal grill. The Shrimp Sauces range from Butter to Herbed, a White Sauce and the range of sauces which use peppercorns are Black, Pink or Green.

EFC3C453-03A8-46F1-A586-5FD8D90EACF0Of course, in all of my southern cookbooks- there are always renditions of famous southern Shrimp Cocktail sauces. Truthfully, I just want these sauces to be simple- Red Chili Sauce (a thick ketchup- Heinz® is my favorite), lots of fresh lemon juice and as much horseradish as I think folks can stand… I personally want Cocktail Sauce to make my eyes water- it’s tears of happiness! There are many ways to prepare Bighearted Gulf Shrimp…however, the best of all may be – ‘straight off the boat’ or as near as possible- quickly boiled with a bag of Old Bay® or Zatarain’s® shrimp and crab boil (a bag of dried spices- the fragrance makes the whole house smell good!) add a couple of big fresh lemons cut in half and plopped in the water! ‘ Peel and Eat Gulf Shrimp’ is bighearted enough to be eaten with drawn butter and lemon and of course spicy Cocktail Sauce.

4D36E9B4-0CCE-4533-9D0A-F85438585693Now that your appetite for Bighearted Gulf Shrimp is whetted… I’ll leave you with an old standby here at Camellia’s Cottage- now, it’s served with rice- so get that cooked before you start- it’s so quick and easy…when the shrimp’s done, you’ll be ready to serve it with the rice! Spicy Shrimp doesn’t call for fancy ingredients and I’m still not sure why it works, yet it’s almost no fail. So here goes…

Camellia’s Bighearted Spicy Shrimp 

  • You will need one pound of 36-40 raw shrimp- peeled, deveined with tails left on to make it pretty.
  • In a large pot- melt one stick of butter.
  • Add 2 cups of a zesty Italian dressing (this is important! do not shake the bottle to blend- instead pour off most of the oil that rests on the top! then measure out 2 cups of remaining dressing. * For you purists- make up your favorite Italian dressing, just reduce the oil called for in your recipe)
  • Next, add 1/4 cup of Lowry’s® Seasoned Pepper- not seasoned salt!
  • Add 2 teaspoons of crushed red pepper flakes if you dare! Adjust to taste. I do not add salt while cooking Spicy Gulf Shrimp. Adjust salt if necessary after it’s cooked.
  • Last add 2 heaping Tablespoons of chopped garlic. * I generally add a Tablespoon of Paprika for a pretty color, but unnecessary. 87509402-57E8-4CE9-BE66-0C143DDC170A
  • Stir and bring this spicy mixture to a bubbling boil. Put raw shrimp in the mixture and gently stir until shrimp are pale pink in color… they will continue to cook even as heat is turned off.
  • * Warning- do not leave the pot, do not answer the phone, do not glance away… Spicy Gulf Shrimp will not take more than 4-5 minutes if that!!
  • Turn heat off- put a generous squeeze juice from a whole fresh lemon into the mixture and gently toss shrimp.
  • To serve: Surround a mound of rice with the shrimp and sauce. I always chop a few green onions tops for a garnish.

Dip garlic bread into the spicy sauce, it’s wonderful- we southerners call that sopping! A big fresh salad is great alongside in spring or summer- or in fall and winter… steamed broccoli is a very good side dish. Serves 3-4 hungry folks. This recipe may be doubled. *If there are any leftovers, mix the rice with sauce- mix with salad greens; cube leftover garlic bread and toast lightly for croutons! Oh my, it’s so good! Here’s how it came together…

Bon Secour Bay is on the Eastern Shore of Mobile Bay, I hope some day you get down there to experience it. Stay at the Grand Hotel just up the road, past Magnolia Springs in beautiful Point Clear, Alabama. And whatever you do, please give Gulf Shrimp a try at least once in your life- found from down around Galveston, Texas all around the Gulf of Mexico, even down to Key West! Nothing could be finer than Bighearted Gulf Shrimp! Love y’all, Camellia

* all photographs are obviously mine. *We acknowledge that some folks have sensitivity to shellfish or outright allergies to it; and that some cultures have dietary restrictions.

Mobile Bay-point clear* This beautiful sunset was taken from the Grand Hotel, an historic hotel which is operated by Marriott® See how beautiful it is? the whole area is sheer coastal beauty…Fairhope, Point Clear, Magnolia Springs and Mobile Bay!

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Rustic Scalloped Potatoes…

1DD6926D-75EC-4B8A-BCBF-0C07F639E406Scalloped Potatoes are equally at home at Sunday Dinner, a Covered Dish Supper, Bereavement Buffets or a Glamourous Holiday Meal. And let’s not forget- Scalloped Potatoes could play a supporting or starring role on one of our famous Vegetable Plates. Perhaps not a strictly southern dish, scalloped potatoes make a regular appearance as a satisfying side dish any time of the year. Not limited to just potatoes, I honestly believe southerners could scallop almost anything! After a quick glance through some of my reliable cookbooks, in addition to potatoes, I found- Scalloped Shrimp, Scalloped Oysters and even Scalloped Scallops! Scalloped Seafood is almost always combined with a subtly spiced cream sauce topped with bread crumbs then baked in a large flat scallop shells, sold by the stack for just such occasions. Vegetables are a southern favorite to scallop- Tomatoes may be at the top of the list to scallop (after potatoes) yet watch out!  Any vegetable that can be sliced into rounds can find themselves buttered, creamed and baked- Onions, Summer Squash, Eggplant, Zucchini, even Sweet Potatoes are often scalloped.42F7C380-BA3B-4558-9A8C-AC121E138B09

Okay. What is the difference between a Casserole, Au Gratin or Scalloped Potatoes? It’s the design and the cooking method. Sliced rounds- arranged in an overlapped manner create the scallop design, then the dish is baked using some sort of thickening sauce which doesn’t disguise the scallop design.  Some use the term – Escallop (my grandmother did!) instead of Scallop, yet it still is the same design and cooking method. Still. There’s always an exception to the rule… some experts use the verb – to escallop or to scallop as a cooking method of chopped meat(chicken is good example) or vegetables (corn is too small to create a design)- which is covered with milk or a cream sauce, dotted with butter, seasoned- often topped with cheese or a sprinkling of bread or cracker crumbs. In it’s simplest explanation- scalloped potatoes are a casserole with potatoes layered in a scallop design. Whatever it is- I have to admit, I’ve loved everything I’ve ever tasted which has been scalloped and served- hot!

5C1BEE43-713D-4F86-912F-BC53269015B3This week, at the last minute I realized I needed to send a covered dish to a potluck supper- no time to run to the store, I realized I had everything I needed to make Scalloped Potatoes! I added bits of chopped ham to the mixture- *this is often suggested in many southern recipes as a variation. Bacon or even Sausage is also added to many types of escalloped vegetables- just remember you’re not making hash! You’re adding flavor.  I chose to use chopped garlic chives instead of my usual finely sliced green onions.  I also wanted my Scalloped Potatoes to be a rustic version, so the potatoes weren’t peeled and weren’t thinly sliced as I would for a finer presentation! Now, let me stop here and explain- some recipes call for uncooked potatoes to be cooked in a thin cream sauce , however- I needed a quicker more reliable method that only works for Scalloped Potatoes, not other vegetables. My potatoes were cooked in advance; I didn’t make a cream sauce, because as my grandmother so wisely pointed out many years ago- ‘Potatoes have enough starch in them to create their own sauce!’ To her, adding flour created a flavor akin to paste- not good at all.  Oh, how I do run on… just let me tell you how I made:

1DD6926D-75EC-4B8A-BCBF-0C07F639E406Camellia’s Rustic Scalloped Potatoes

  • Preheat oven to 350 degrees.
  • Butter a 9×9 glass baking dish.
  • Microwave 3 medium size russet or Idaho potatoes. (slightly under baked is fine- overbaked is awful- throw them out and start again if that happens!)
  • Allow potatoes to cool down a bit, do not peel- slice into 1/2- 3/4 inch rounds.
  • Arrange potato slices in a scalloped pattern in prepared baking dish.
  • Meanwhile, chop a handful of baked ham (I used Smithfield® sliced ham)
  • Chop a handful of garlic chives. green onions or chives- *add a bit of chopped garlic- maybe one small clove- or a teaspoon of garlic powder mixed with green onions or chives- if you don’t have garlic chives or if you’re in a bind.DBA3B7AC-3A0E-484C-BDF9-D9D0DB4C819F
  • Dot with a generous amount of butter- maybe 12 pats or half a stick cut into slices.
  • Sprinkle ham and chives evenly over the potato slices.
  • Add a grind or two of black pepper and a pinch or two of salt- be careful, the ham is also salted!
  • Now, this is not an exact science, but pay attention– Pour whole milk more than half way up the potatoes.  This probably close to 2 cups of whole milk.
  • Run the whole thing in preheated oven for 30-35 minutes or until most of the milk is absorbed. (Don’t overbake!)
  • Turn oven off.
  • *While potatoes are baking, you will need to finely grate- 1 cup of Sharp Cheddar Cheese. (Okay, I usually add more! But not so much that the scallop is hidden when it melts!)
  • *Some purists insist cheese must not be added to scalloped potatoes- I’m not a purist when it comes to Rustic Scalloped Potatoes!
  • With oven off but while it’s still very warm, top cooked potatoes with grated cheese- allow the heat of the oven to gently melt the cheese.
  • Serve immediately. 9 generous servings, 12 buffet servings.

*If sending Rustic Scalloped Potatoes as a covered dish, immediately cover tightly with foil. It’s also a good idea to surround the covered dish with clean dish towels to retain the warmth- though I have to say… even cold- oh my! it’s still good! Now, I don’t want you to think I don’t know how to make prettier designs or a finer, more glamourous dish of Scalloped Potatoes. Thinly sliced, artfully designed it is a beautiful dish. Great for anything other than the finest of food displays- Rustic Scalloped Potatoes are perfect for almost any occasion- offering extra fiber, more color and texture, and best of all- I’ll bet you have everything you need to make them on short notice and with very little effort you get great taste!  By the way- don’t you love reading… ‘ I need to send a covered dish to a potluck supper.’ ? You can hardly get a more southern sentence than that!

Love y’all, Camellia

*All photographs are obviously mine.

 

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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.