Waldorf salad is another one of those things that can just be kind of tossed all together according to the taste buds of the cook. And if you’re a really sweet, kind cook, you will take into consideration your family’s/guests’ taste buds also.
But what if the item to be served is not a matter of taste so much as it is texture??
This very thing has happened in Mrs. Hate’s family—a texture issue brought to the forefront by none other than her son-in-law.
Waldorf salad showed up on the dinner table on a fairly regular basis when I was growing up. Here’re the ingredients:
- apples (your preference of a tasty, crisp eating apple…back then apples were generally of the Red Delicious persuasion)
- mayonnaise (used to use Kraft until they completely lost their cool AND their mojo when they changed the recipe several years ago..I HATED that little corporate decision (ridiculous), but rallied and discovered Duke’s mayonnaise…really quite good)
- celery, diced
- pecans, diced
- marshmallows (why not use miniature)
And here’s how to put it all together!!
Peel or don’t peel your apples and cut in small chunks.
Add all other ingredients to your liking and proportion.
This must be the shortest Mrs. Hate recipe yet!!
But what about the rest of the recipe title…”fruit and mayonnaise and marshmallows and nuts all mixed together freak me out”?
Love that son-in-law, wouldn’t swap him for the world, he worships my daughter (she’s worship-worthy to the nth…a kumquat if there ever was one)…but his food quirks can be a challenge to the cook.
This is the type of son-in-law who throws his all into everything—intense, cheerful, thoughtful, curious, smart, talks a mile a minute, multitasks like Hydra in Greek mythology could have if cell phones and tablets and laptops and all such things had been around in myth time—but you put an innocent, harmless bowl of Waldorf salad in front of him and he says:
“WHAT IS THIS WITH ALL THIS FRUIT AND MAYONNAISE AND MARSHMALLOW AND NUTS IN IT? THINGS WITH FRUIT AND MAYONNAISE AND MARSHMALLOWS AND NUTS ALL MIXED TOGETHER FREAK ME OUT!!”
Well son, you are easily freaked out—a little high strung there it seems.
The poor thing kind of paled when we told him what it was and how much we loved it and could eat it by the bucketful.
Since he’s a big talker anyway, and my sisters and I were curious about just what was it about Waldorf salad that was so freakishly scary, we…asked him!!!
He started making his case for the fact that, individually, he LIKED all those ingredients and had no PROBLEM with them…individually.
But you mix them all together and the texture just…freaked him out.
We love him. He’s ours, all ours.
But Waldorf salad RULES, I don’t care who you are!!
HATE POINT: the new Kraft mayonnaise
LOVE POINT: that son-in-law
If there are 52 Sundays in a year’s time, and Mimi cooked roast beef a lot on Sundays, then we probably had roast beef Sunday dinners maybe 40 out of 52 Sundays. The way Mimi cooked roast beef, you never got tired of it, so it was no problem to eat it almost every Sunday.
A roast beef Sunday dinner menu:
- roast beef and gravy
- Mahatma white rice
- green beans (sometimes with new potatoes)
- brown-n-serve rolls (sadly, this is “not scratch”)
- Waldorf salad or congealed grapefruit salad
- strawberry shortcake for dessert
Now this particular menu lineup was not necessarily set in stone, but pretty much if you had roast beef, you’d have the rest of it. For instance, for some reason Mimi didn’t usually have butterbeans with the roast. Butterbeans were more the type of vegetable that we had with fried chicken or fried pork chops…that’s just how it was.
The gravy varied from a thin pan juice (my favorite) to gravy thickened with flour and water…also very good; it just depended on Mimi’s cooking mood that day.
White rice—was basmati even INVENTED back then??? A rhetorical question, if you will.
The fresh green beans were always delicious, and even though there was a starch hanging around in the form of white rice, a few potatoes added to the starch offering via the green beans were okay.
The squash were of the yellow crookneck variety, of course…just your ordinary delicious from-the-southern-garden squash. Mimi would scrub them a little to get the garden dirt off, slice them into medium-size chunks, slice up some Vidalia onion and green bell pepper in small pieces, put squash, onion, and bell pepper in a pot of salted water (just enough to cover), bring to a boil, and then simmer until just soft.
Then drain, put into a LIGHTLY buttered Pyrex dish, dot some butter chunks (remember…Land O’Lakes unsalted butter) over the top, and “cook” in a 350 degree oven maybe 20 minutes. Since the squash was already cooked, of course, this 350 action was just to get things heated through good.
BUT WAIT A MINUTE…this post is supposed to be about how to cook a roast beef!! I got so full of looove about the squash that I got sidetracked!! But let’s quickly finish the menu first.
Brown-n-serve rolls. Not scratch, but you just didn’t serve biscuits, hoecake, or cornbread with roast beef. Sometimes Mimi would get inspired and make some what she called “angel biscuits” which were a delicious quick yeast bread, but, more often than not, it was good old brown-n-serve rolls.
Waldorf salad or congealed grapefruit salad. This is where my younger sister and I pleasantly have a difference of opinion. Younger sister says…if we had strawberry shortcake for dessert we never had Waldorf salad. Well, I just don’t know if I agree with that or not. Must ask older sister and see what she says.
Strawberry shortcake. Sometimes we called it that, sometimes we said when we were done eating (that’s some strong vernacular talk there) “go get the pound cake and strawberries and whipped cream out for dessert”.
So, let’s see…before the roast beef cooking lesson, let’s recap what recipes need to be discussed in later posts:
- white rice (really very easy—just have to watch the sticking)
- green beans and new potatoes
- squash (see the above “how-to” when got sidetracked)
- brown-n-serve rolls (go to store, buy, read directions)
- angel biscuits (now we’re talking)
- Waldorf salad
- congealed grapefruit salad
- strawberry shortcake
ROAST BEEF COOKING DIRECTIONS, FINALLY
Mimi always bought a rump roast (and I always just hated having to hear that word or even say it and when I got older and knew that touching raw meat was just part of life and if I went to the grocery store I might have to ask the meat guy do you have any rump roasts if I didn’t see any in the meat counter and that would remind everybody within hearing distance of “rumps” like your “hiney” and it could just potentially be so embarrassing or awkward…I did LOTS of over-thinking in my earlier years).
And I swear on a stack of Bibles that it’s not the word “rump” that made me switch to buying a sirloin tip roast for my roast beef cookings; a sirloin tip just seems tenderer to me somehow.
So, you can get a rump roast, a sirloin tip roast, maybe even a chuck roast (ummm…maybe not—remember this is not a pot roast we’re cooking here)—one that costs about $15, which at this writing amounts to 3-4 pounds of beef.
Sometimes I rinse it, sometimes not, just depends on the mood of the moment…but just be sure if there’s a string around the roast to take it off. Pat the roast a little dry if you rinsed it.
You will pepper, but NOT SALT, the roast rather vigorously—a switch from Mimi’s roast would be using coarsely ground black pepper, not the fine fly-speck kind of black pepper she used. Pepper rather lackadaisically, but vigorously, on all sides (primarily the top and bottom, with a little casual shake on the sides).
Have a cast iron dutch oven getting good and hot on the stove eye. You want the cast iron hot enough so that when the beef hits the iron it will start searing.
Sear it on one side ‘til you’ve got almost a little char action going on. You don’t want the heat to be low enough and the time spent searing in the dutch oven short enough that the meat is just unappetizingly middling-tan looking. When the one side is seared sufficiently, turn over and sear the other side, then kind of fool around with searing the sides in a desultory fashion.
Have the oven ready at 325- 350 degrees.
Put the lid on the dutch oven, stick it in the oven on a middle or lower-middle rack. No water necessary AT THIS POINT.
I like to cook a roast this size somewhere between 3 and 4 hours. The meat wrapper often states “cook 20 minutes to the pound” but I-Gad!! that wouldn’t be but an hour to an hour and a half. Horrifying!! The thing won’t be done right is the only way to say it!! But then again, I am frequently accused by my older sister of cooking meat until it’s Son of Hockey Puck, to which I say “I’m sorry”…which in this family means no you’re NOT sorry one bit. I repeat to my sisters…”I’m sorry, but I just like to make sure the meat is well-done”.
It would be good to state at this point that I freely admit I’m not the greatest meat cook and have certainly overcooked meat before…we’ll never die of trichinosis in this household…but this roast is PERFECT when cooked 3-4 hours.
So, the roast is in the oven, and some of you may be wondering “well, is it going to STICK without any LIQUID??”
Answer—no, not in the beginning. The beef will start to exude its own juices for a while, but you’ll need to start checking it maybe after 45 minutes or so to see if you need to throw a little water in (the pan juices will start to get thick and syrupy and start gumming up and reducing way too much). You will add water several times during the cooking of the roast—maybe three times. Amount of water?? Maybe ½ cup at a time—or a little more. No need to turn the roast over but you can if you want to.
So, the clock is ticking…you put the roast in around 2:00 and it’s getting to be 5:00 now (this would be a weekday supper roast, not a Sunday dinner roast—more on that later***). You may be thinking “surely it’s done by now”.
Well, stick a fork in it and see if it seems tender.
Oftentimes you might feel like…well, the fork’s telling me just a little more time in the oven. So basically there’s a good chance you’re going to cook it almost 4 hours.
When the roast is done (extremely tender), take it out of oven and let the dutch oven sit on a cold stove eye to kind of rest after all its hard work. You can read cooking articles about how the meat continues to cook, let it rest in its juices, something about the grain, etc etc, but basically just know that 1) it’s just about too hot to eat straight out of the oven and 2) after cooling a little bit, the flavor is not as “hot wet meat” if that makes any sense. My father, a beyond-wonderful man, preferred to eat his fried chicken cold, because he said when hot it was like eating hot wet chicken. Perfectly understandable, so treat the roast beef cooling time similarly to the fried chicken.
So now you’re left with the gravy quandary. Lord Jesus!! Gravy can be tricky!! Hmmm—could I be trying to STALL here and perform a DELAY TACTIC of sorts, since sometimes MY gravy comes out rather hit or miss??
Possibly. First, take the roast out of the dutch oven.
Look at the pan juices, think positive, and ask yourself “do I need to add just a little water, not so much that it turns watery, but just enough to stretch out those juices?”. That would be your pan juice gravy. All that’s needed then is to heat up the juices just a little to account for the water you’ve added, if any.
For a thicker gravy, you’ll want to start a stove eye to heating up, place the dutch oven on it, put just a little sprinkle of plain flour (White Lily) in the juices, and start stirring on medium to medium-high heat. Add a little more water, then add a little more flour, stirring all the while. Repeat ‘til you think there’s enough. Some people use cornstarch to thicken the gravy, but Mimi always used flour and never had any problem.
Sometimes in a fit of desperation if things aren’t going right (i.e. gravy is lumpy with flour lumps), it’s a good idea to stir up the flour in a little cold water BEFORE you add flour/water to the gravy. Why it works sometimes to just throw some flour in and sometimes it doesn’t work is a mystery. Probably the safe thing to do is to use the flour/water mix first, then add to juices.
Mimi could stretch gravy with flour and water ‘til you thought you had made a pot roast instead of the seared roast there was so much gravy; she just had the knack. And her gravy never misbehaved (got lumpy), no matter which way she added the flour. So irritating that it always worked for her and sometimes doesn’t for me. Another one of those cooking mysteries that can lead one to butt their head against the wall.
Either of these gravies is just MADE for putting on white rice. Gravy is optional on the roast beef…it just depends on if you prefer the purity of the meat sans gravy.
And that’s the end of the roast beef recipe.
*** When Mimi cooked roast for Sunday dinner (dinner being the meal after the 11:00 church service, which ended a little after 12:00), she would put the roast on in the morning before Sunday School, have the beans and potatoes cooked and turned off before leaving the house, cook the rice and the squash after church, and the salads and dessert were made the day before. The roast would therefore be cooking all during church time. The house never caught fire.
HATE POINT: it’s hard to find anything to hate here, except maybe the brown-n-serve rolls
LOVE POINT: families enjoying traditions like a roast beef Sunday dinner so that years later, after death separates us, the memories still comfort, and the adult children and grandchildren realize how blessed they were to have parents and grandparents like Mimi and Papa
There’s all different sorts of ladies, I guess, but for me (me being Mrs. Hate), as a little girl in the 1960s, a Southern lady in a small town would conjure up this image: playing Bridge or Canasta on Saturday afternoons while eating chicken salad and tomato aspic, with pound cake and boiled custard for dessert.
And to drink?? Russian tea was always de rigueur…I could promise you on a stack of Baptist Bibles that no Russian had ever, ever lived in my small town, but Russian tea was considered quite lady-like on Saturday afternoons.
For card playing Saturdays, you didn’t dress up quite like going to church on Sundays, but you dressed a little more fancily than you would if you were just around the house by yourself. And I daresay that the cards themselves were a little more fancy than the cards one played with for everyday play.
And I should know all this, because my grandmother taught me how to play Canasta when I was just a wee awkward little girl six years old, and I watched her make all the preparations for her Saturday afternoon Canasta games, games that were rotated through the little circle of friends’ homes…of course!! One of those unspoken rules that just simmer and birth over the years, rules yielding the blessed safety and sanctity of routine, with “taking turns hosting” being the first rule.
Canasta and Bridge days were certainly a carefully proscribed affair, with allowances made for each individual’s cooking specialty and allowances made for the idiosyncrasies of the players. Examples as follows: “you know Martha always has to sit in that chair” or “you know Julia has to talk ten minutes about her grandchildren before we can even get started” or “you know if Lois doesn’t get a wild card in any of her hands she’ll pout ‘til next time”…all harmless little comments for this little set of friends, no viciousness or spite regarding looks or husbands or monetary status. I should know, because these women were of a different time and character. Were they saints? Not necessarily, but they just “knew” that you just “knew how to act”. So hard to explain this…a combination of innocence, character, and too much hard work keeping house and going to church and circle meetings to have time to be vicious and catty.
Granny was a very neat, very thorough scratch cook with a delicate touch; no fear, there will be plenty of Granny stories to come. For this story, however, the focus is her Russian tea, which was even served in the sweltering hot days of July and August. Imagine 4:00 on a Saturday afternoon in July with the temperature pushing 100 degrees and saying “why yes, Mildred (Granny’s fantastic, plain-jane name) I’d LOVE some Russian tea”.
There was a sad time in the 1970s and 1980s when Russian tea was some concoction with a base of instant Tang powdered orange drink, or was it Tang powdered instant orange drink, or Tang instant orange powdered drink, or…so interchangeable with this Tang stuff. But hey, Tang had its place…astronauts and all that. Fun Fact: the creator of Tang, William A. Mitchell, also invented Pop Rocks, Cool Whip, a form of instant-set Jell-O, and other convenience foods (thanks to Wikipedia reference). And Cool Whip? Oh my Lord in Heaven…oh Lord have mercy…NO COOL WHIP!! ONLY LIGHTLY WHIPPED AND SUGARED HEAVY CREAM!! (but you know, there’s something about cherry Jell-O and Cool Whip…)
However, Granny’s Russian tea was as follows:
- 1 teaspoon whole cloves
- 1 stick cinnamon
- 16 cups cold water
- 12 tea bags
- 1 cup orange juice
- 3/4 cup lemon juice
- 1 1/4 cups sugar
Bring to a boil cloves, cinnamon, and water.
Remove from heat and add tea bags.
Let sit for 5 minutes; remove bags and cloves and cinnamon.
Add orange juice, lemon juice, (and surely you know the juices need to come from fresh oranges and lemons…no frozen or bottled stuff) and sugar and stir well.
Strain for extra fineness and serve hot.
I haven’t had Russian tea in years, and I mean YEARS, but digging for that recipe and remembering Granny and her organized, efficient, phlegmatic little small-town Southern self makes me want to mix up a batch right now…and it’s going to be 82 degrees today. Not bad Russian tea weather, but I long for July and August when it’s a smothering and humid 100 degrees and I will dress up in a neat shirtwaist dress with hose and small pumps and a string of pearls and a circle pin and drink scalding-hot Russian tea. Divine.
The day came when my grandmother was 93 and lonely (but hung on to life until 6 weeks short of 100), and my mother said to her “why don’t you call up some friends and play cards?” to which my grandmother oh so truthfully replied “they’re all dead” as she stared out the crank-out windows on her little back porch. Time passed, the living room that had hosted so many Saturday afternoon Canasta games was silent, and the card-players were just ghosts lingering only in our small-town memories, except for Granny…who had both the blessing and the curse of living beyond her span.
“Five O’Clock Tea”
HATE POINT: obviously, Tang-based Russian tea, complete with instant tea powder
LOVE POINT: Granny’s patience with me and enjoyment in teaching a lonely little six-year old girl how to play a grownups’ card game
some of the greatest blessings in life
are the unexpected blessings…
they are a gift in the midst of everyday life
and, as we look at our life, especially when we are
with the advancing of years and aging
…aging just gives us more opportunities for experiences…
we can see blessed experiences have piled up and are there
if we but recognize them and cherish them as they unfold
a quote we often hear is
“there are no accidents”
and here is a story about a no-accident that is a true blessing
the patient…an older black man
the therapy worker…a younger white woman
the patient seemed to know who the therapist was…
but the therapist had never heard of the patient
the patient started to question the therapist and said…
I know who you are…
your doctor granddaddy set my arm way back in the 1930s
when I was a little boy
and fell off climbing over that fence
and broke my arm
he was a fine man, a good man
and my sisters and I remember your great-aunts
and their cats and dogs and chickens
and their horse and buggy
and their pistol
and their palm-reading
and how we all lived out there on your farm…
all of us, my granddaddy and my uncle too
and we walked that dirt road
and fished in that pond
and played in those woods
and gathered eggs underneath your aunts’ house
the patient said…
I can sit in this room in the hospital
and look out the window at the woods
and remember the old days
of running through those woods
playing and running and being so happy and alive
as the therapist did not have the privilege of knowing
her grandfather and great-aunts
…they died before she was born…
for the opportunity to hear these stories
and meet the man who was her connection to her past
and the man was thankful to meet the woman
who had the family “blood” in her
and had her grandfather’s voice
and her grandfather’s walk
with tears in his eyes, the patient told me…
it’s just so good to talk to somebody about the old days
he remembers his childhood as a blessed happy time
what wonderful memories he has
and how wonderful that he came into my life
***“there are no accidents”***
thank you, Mr. Johnny
I live outside the city limits of a small town of less than 6,000. One would think that somewhere along the way the patient, Mr. Johnny, and I would have met up, more than likely in the grocery store…which is usually the best place in town for having a friendly chat. Truth is, I had never laid eyes on him, so his searching looks at me and questions to me of “do you know who I am? I bet you don’t know me” discomfited me slightly, yet he seemed harmless enough.
Once the floodgates opened and Mr. Johnny started pouring out memories, however, I saw the past come alive. I had heard endless stories of my wild, loving grandfather and eccentric great-aunts from my mother, but there was something about hearing a stranger’s remembrances of living on the farm and the love he had for my grandfather that gave me a whole different perspective on how a non-family member viewed my family and this safe time in his life.
Mr. Johnny might take umbrage at being termed “a non-family member”, and you know what? He would be right. I felt as close to him and as comfortable talking with him as I would my blood kin.
And you know what else? Saying Mr. Johnny “had tears in his eyes” is not quite right either.
Mr. Johnny actually was speechless with dry sobs and emotions almost every time we talked. Such is the aching, stirring beauty of shared memories of “the old days”.
There’s cornbread, and then there’s hoecake.
Mrs. Hate will not wax eloquently about cornbread, because it’s been done so often before and usually in such an overdone (to her) manner that those writings should suffice. She does, however, reserve the right to write (that sounds sort of linguistically funny) about cornbread at some future date as the spirit moves her.
So, now that cornbread has been summarily dismissed, let’s talk about hoecake.
And this hoecake is Mrs. Hate’s mother’s and grandmother’s style of hoecake. You’ll need:
brown paper grocery bags
Dixie Lily stone ground cornmeal is such a great little cornmeal. That yellow thick paper-y bag, that steel ring noosing the bag top that confounded Mrs. Hate so much when she was little with those bitten-to-the-nub fingernails—but then Mrs. Hate was pretty much interested in cooking only Toll House chocolate chip cookies and 1-2-3-4 cakes, so her inability to show that steel ring who was boss (i.e. get the bag open) did not bother her too much. Hoecakes were getting a little too close to vegetables and meats, the cooking of which just did not intrigue her at this stage in her life.
Another post can delve into the meat/vegetable cooking and the lack of interest; let’s just say it had a LOT to do with having to touch raw meat.
So, back to that bread of the gods and of people with good sense…hoecake.
You’ll need a Pyrex measuring cup, preferably a 4- or 8-cup.. Mrs. Hate’s not playing here—this cup is INTEGRAL to a good hoecake.
Let’s have some fun (depends on the readers’ ideas of fun) and just throw out the scratch concept of this recipe.
Throw some of that Dixie Lily cornmeal (plain) in the Pyrex cup. For help for those readers who don’t want to fly by the seat of their cooking pants, let’s say…hmmmm…close to 2 cups.
Add a goodly pinch of salt—goodly. And it’s just plain old table salt, know what I mean? Not sea salt, not kosher salt, not gourmet salt flakes.
Add enough water (from the tap is fine) to make it really runny—the fork you’re using to stir with can tell you when it’s the right consistency. If your fork isn’t telling you that, either you’ve got the wrong fork, or you’re not listening hard enough.
Confession here: it’s 6.00 a.m. Mrs. Hate time, so she’s not exactly in the kitchen stirring up some hoecake at this hour. However, she IS thinking “do I take pity on the reader and try to nail down that amount of water to use?” So, a web search finds that one suggested proportion of cornmeal to water is: 2 cups cornmeal/3.5 cups water. Personally, that sounds like a LOT of water to Mrs. Hate, but she just cannot start up the hoecake cooking at this moment. Let your sense of touch and sight be your guide. Start out—cautiously—with maybe 1 cup of water and go from there. It’s better to add more water to a batter that’s too stiff than add more cornmeal to a batter that’s too runny. Why is this so? If you went down the route of adding more cornmeal, you might end up having so much batter that you could Feed the Five Thousand, one of Mrs. Hate’s favorite phrases. (Matthew 14:13-21)
NOW comes the artistic part. Pray for guidance and creativity and a calm, yet strong spirit (these are true words here, not fluff words—you’ve got to be on your game here).
You’ve got your spider on the stove eye. Now, a reader might wonder “what the heck’s a spider?”. In Mrs. Hate’s world, a spider is a flat skillet, with just a miniscule edge around it, while a skillet has sides. It goes without saying it needs to be seasoned cast iron (search for “how to season cast iron” at this point if you’re unsure/confused/didn’t grow up with/didn’t inherit good old skillets and spiders). Which brings up ANOTHER point (there sure are a lot of points to cover). You will be so blessed if you inherit your spider. If no inheritance coming your way, try some junk shops or something similar, or buy a new one and season it yourself. Good luck.
This spider from Lodge Cookware is the closest Mrs. Hate’s seen to her spider:
Pour a thin layer of bacon grease—left over from when you had a bacon craving—on the spider and start heating things up. Start out pretty hot (near the top of the dial; perhaps yours says “high”) and then lower just a touch—or more. You’ll want the hoecake mixture to sizzle when it hits the hot grease (hoecake cooking will start to get EXTREMELY artistic here).
Hold that Pyrex cup up kind of high off the spider (and the hoecake mixture most likely will have thickened, so let your fork tell you how much more water to add—a splash or so—to make it perfectly runny…but you don’t want it to be watery).
Splash down a goodly pour of hoecake mixture. The height at which you hold the Pyrex, the thinness of the mixture, and the resulting force of the splash is what makes these hoecakes perfection (lacy edged). Now, “goodly” perversely means a SMALL enough amount so that your spider will hold three, at the most four, hoecakes. There are recipes out there that say “cover the skillet with the batter and make one big hoecake” but NO NO NO that’s not the Mrs. Hate way. You want to make maybe six or seven spider’s worth of hoecake at three to four hoecakes per spider because your family and/or guests will be eating them as fast as you make them—and that is flat the truth and it will happen. If you’re making them right—a delicate lacy edge,a thin, firm, tender middle, and nicely golden—they are…someone please invent a better, a stronger, word than addictive.
Back to reality.
You’ve poured out, say, three hoecakes, and things are happening pretty quick now.
Get a thin metal spatula and start poking around up under the happiest hoecake edge and see if it’s firm enough to flip. You’re talking maybe a minute of cooking on this first side before turning the hoecake AND you will be twiddling with the heat AND twiddling with adding more grease as needed to keep hoecakes from sticking. Practice is the word of the hour here.
So, you’ve flipped it, you’ll cook it a little more, and the art is almost complete.
Put those hoecakes to drain on the brown paper bags. Using a paper towel to drain the grease would be so…yucky…blechhhh. You NEED that slick brown paper to make the grease behave and drain correctly so that the hoecakes will remain happy and crispy and tasty. Paper towels just make the hoecakes sad and soggy and pitiful. That heat and that grease and that steam hitting that waffly, limp paper towel? Nightmarish!!! You may, up to this point, have cooked a perfect hoecake, but if you drain them on a paper towel, your efforts will go south quick. (Mrs. Hate hates using that phrase, being Southern and all, but it is necessary here.)
If you’ve cooked them right, don’t worry about getting to sit down and eat with the folks. You’ll pretty much be standing there cooking more hoecake and will generally join the table when everyone else is about half finished eating. Mrs. Hate saw her mother do that often. Her mother was a saint, a giver, and creative to the core.
HATE POINT: not having hoecake to eat with field peas and okra and mashed potatoes and sliced tomatoes
LOVE POINT: a childhood filled with eating like this with vegetables from the garden and loving parents who were the best
Granny was probably one of the very few people who could smoke and not get lung cancer or emphysema or anything mere weakling mortals would. You see, Granny was tough.
Her fingernails may have been just slightly yellow, and her Buick and little back porch may have always smelled of stale Winstons, but I’m guessing Granny’s sheer toughness repelled anything bad catching hold of her (“bad” being cancer or emphysema or such as that).
Or, was it her pound cake that formed a shield against ill health??
All I know is, she could have easily cooked a thousand pound cakes in her long life. I should know…there was usually one on the kitchen counter on Sundays for strawberry shortcake.
And what’s interesting about this to me is, Granny cooked only ONE pound cake recipe her entire life. It was a good pound cake, and it tasted the same year in and year out…a classic, if you will…but I’ve tried all sorts of pound cake recipes and enjoyed every minute of it. Furthermore, I’ve analyzed this recipe-trying trait in myself and have decided it’s very obvious that it comes down through my mother and my grandfather (Granny’s husband), in that the desire to try new things and be stimulated and curious and restless and have challenges both large and small comes from the mother and the grandfather, not from Granny.
Granny was even of temperament to the point of being functional, phlegmatic as described in the Russian tea story, and pretty much devoid of curiosity…therefore, one pound cake recipe. It would be a disservice to refer to her as “shallow”, but she certainly didn’t display her emotions. And all of that was all right, because she was Granny.
You see, Granny was about 5’3” tall, probably weighed 100 pounds, smoked Winstons until she was 93 (and only quit then when the cute young doctor told her she needed to), had a worm bed a.k.a. compost bed that was beyond superb, had Guillain-Barre syndrome in the 1950s and was in an iron lung machine, got hit in the head when she was 80 for her pocketbook in a Greyhound bus station bathroom on the way back from visiting older sister in New Orleans (I cried when I went to Granny’s house across the road to check on her as soon as she got back, but Granny didn’t cry), picked pecans up in the sleet in November at age 93 (bending straight over from the waist to pick them up), shot at cows with a BB gun when she said they were putting their hooves in the cow trough and messing up the water, chopped snakes’ heads off with a hoe, drove home from her mountain house, a 6-hour trip, at age 89…89!!!…all by herself with double vision and said “oh, I just shut one eye and then I would see only one car coming”, and lived to be almost 100.
Why be creative and curious when you can do all that??
WIthout further ado, here is Granny’s pound cake recipe. Frequently served with strawberries crushed up with a little sugar and whipped cream for…ta-da…strawberry shortcake. It should last close to a week before a little staleness might start creeping in, but—as we all know from reading so very many cookbooks—pound cakes tend to improve after the first day or two and get moister and moister and moister.
GRANNY’S POUND CAKE
1 2/3 cups sugar
2 sticks unsalted butter
2 1/3 cups sifted cake flour
5 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
Mix the standard way
Bake at 325 for 1 hour and 10 minutes in a greased and floured Bundt or tube pan
HATE POINT: I’m a little afraid of being bushwacked by a pound cake hit squad being sent after me, but…cream cheese pound cake and sour cream pound cake
LOVE POINT: loving that hopefully one gets such an interesting mix of character traits and personal quirks from all parts of the family gene pool that each individual will make his or her own unique way in this world, enjoy life to the hilt, and be thankful for their family heritage
this patient was strong in her faith
comfortable in her skin
and loved to read…
a perfect combination
she grew up rural
with a mama, a daddy
five girl children and four boy children
this upbringing made her the person she is today
picking cotton and shaking peanuts
gathering eggs and milking the cow
toting water and sweeping the dirt yard
had a way of strengthening a person
in both body and soul
nowadays we talk about having
or how to get it if we don’t
but back when this patient was young
you didn’t have to fret over your self-esteem…
you were too busy getting through the day
helping your mama and daddy
self-esteem grabbed a hold of you naturally
when it would be coming up on Christmas
this patient and her siblings would walk home from school
couldn’t hardly wait to get a look at what
had cooked and put in the pie safe…
chocolate cakes, caramel cakes, coconut cakes
it was so pretty
now what did this little girl wear to school?
well, according to her
her mama bought a 25 pound bag of flour every two weeks
lots of biscuit-making and flapjack-making going on
and when the flour sacks were especially pretty
with flowers blooming on them
her mama would cut them up and make dresses and underwear out of them
I’d be so happy when I got a new dress
her daddy took care of the shoes for the little girl
when she had walked so much a hole wore through the bottom of the shoe
Daddy had a little machine and would cut a little piece of leather
and use the machine to patch it onto the shoe…
we couldn’t afford new shoes
if you had all this and more in your background in your growing-up years
don’t you think you’d be strong in your faith and comfortable in your skin?
as the patient said…
I thank God I know where I came from
and what about the word
in the title of this story?
the patient said…
you can be depressed if you want to
but not me…I grew up hard
I have faith in the Lord and trust HIM
My opinion on this?
I think that growing up poor with loving parents on a farm taught her how to have faith and joy and peace and working hard can generally improve even the worst depression.
I think that there are valid reasons for taking prescription anti-depressants.
I think that a combination of anti-depressants and physical activity can work wonders on a depressive state.
I think that a loving family and friends are integral to bolstering the depressive personality.
I think that faith, if you’re a believer, is paramount.
I know that my mama said whenever she felt down, she’d go out in the yard and pull weeds or get a mop and mop the kitchen.
Lord, help those who are depressed, and help them find peace through some combination of the above.