Gary makes me hungry.

I had a long, fun conversation with my friend Gary the other day, Sunday actually, over the telephone, and we quickly started talking about food, as our conversations tend to do.

Gary, now a famous playwright/critic, who spends most of his days on a plane, as opposed to by a plate, always wants to hear about what Nana has cooked, created, invented, resurrected from her kitchen shelves.

Nana’s kind of magical that way.

And she has become something of folklore in my social circles, and many of my friends eagerly await for my Sunday dinner details. (I can think of one person who eagerly awaits for an invitation, patiently, week in and week out…I promise to make that happen, Maddy, I promise).

But, for those who have made the trek to the countryside of eastern Winston County, seemingly at the very line where the red clay becomes true dirt, well, those few can give honest testimony to the validity of her culinary talents.

Talents Gary had me bragging about in under fifteen minutes.

He was waiting in the airport for a return trip to NYC, and hadn’t had a “decent, damn meal in days.” Gary, though a southerner by birth, has since adopted the native tongue of the New Yorker.

“Tell me, tell me good, in long details, what she made today.”

So, I did.

And he told me I was a fool if I didn’t sit still long enough to right this all down. Which I then started to do. I do have an old church cookbook that has some of these recipes in them, already, but his point, fervent and directed at me specifically, made me think of how blessed I’ve been in the world of food.

I mean, I think I can honestly say I don’t come from sinners in the kitchen.

I come from saints.

No sooner had I started rattling off the menu: homemade potato salad (as in we grew the potatoes); pork barbecue ribs bathing in Nana’s secret sauce; yeast rolls, Moon biscuits and gravy, zipper peas (a favorite of mine!), freshly shelled butterbeans, apple pie…excuse me—

—my hand started to cramp from the weight of those delicious words—

Suffice it to say, Gary’s response was prophetic in its simplicity.

“Don’t ever think she didn’t love you. Mean people don’t cook like that.”

I’m inclined to agree, and since so much of my upbringing revolved around food (whose doesn’t, really?), and since so many of my blogs end up in some talk of the table, I thought what better way to honor the Nanas (and the U.L.s –don’t get me started on his coconut cake) of this world than by passing along a few of our secret family recipes, but nothing fancy, mind you…

I still want to be remembered at Christmas…

(Maybe you just don’t tell anybody I did this, OK?)

Ok.

Tigi’s Green Tomato Pickles

                1 gal. sliced green tomatoes

                8 medium onions, sliced

                3 green bell peppers, sliced

                3 c. vinegar

                5 c. sugar

                1 tsp. ground cloves

                2 Tbsp. mustard seed

                1 Tbsp. turmeric

Cover the first three ingredients with and ice and ½ salt. Soak 3 hours or overnight. Bring the remaining ingredients to a boil.  Add drained vegetables to this and cook until they turn color or comes to a good boil. Pack into sterilized jars and seal.

Cornbread Salad

                1 pan cornbread, cooked and crumbled

                2 lg. tomatoes, chopped

                1/3 c cooked bacon, crumbled

                2 boiled eggs, chopped

                1/3 c. sweet pickle juice

                1/3 c. sweet pickles, chopped

                1/3 c. onions, chopped

                ½ c. good quality mayonnaise like Blue Plate

                salt and pepper to taste

Crumble cornbread and add all other ingredients, then the mayonnaise. Mix well. Serve immediately, or for better taste, let it set overnight in the refrigerator.

Biscuit Pudding

                6 to 8 left over biscuits

                6 eggs

                1 tsp lemon (or vanilla) extract

                2 c. milk

Butter left over biscuits, place them in oven to crisp a bit. Mix remaining ingredients and pour over the biscuits, in a deep iron skillet. Bake at 350 until firm. You may want to add cinnamon to the top.

Chocolate Cobbler

                2 stick of butter

                1 ½ c. self-rising flour

                1 ½ c. sugar

                ¾ c. milk

                1 c. sugar

                6 Tbsp good cocoa

                ¾ c. hot water

                another ¾ c. milk, set aside

Melt the butter in a 9×13 pan. Mix flour, 1 ½ cups of sugar and ¾ cup of milk. Combine 1 cup of sugar and the cocoa; sprinkle over flour mixture. Combine hot water and the other ¾ cup of milk; pour over the sugar mixture. Bake at 350 for 30 minutes.  After the cobbler cools, you might sprinkle a little powdered sugar and cocoa over the top. 

Trust me, there’s more than one cookbook’s worth of deliciousness in the collective heads of my family. Of course, when they find out I’m passing along the contents of their “secret cabinets,” I might be impeached.

In the meantime, try them out. Ask me for more. See what you think.

Personally, I’m shooting for the chocolate cobbler, for the first time, on my own, for a little party I’m attending this weekend. 

My goal? To get it to at least look like Nana’s.  

The taste part only comes with age.

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• Yes, Virginia, I am a vegetarian.
• The Dollar Bill Incentive, Or, Being Good For Nothing.
• Five foods that made me who I am.
• That’s how we bring up all children in our family: by ear.
• Phenergan’s Wake

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