Carrots and Conversation…

A painting to commemorate this April event.

A holiday month gathering of the “Thoroughbroads”always meant you went home with a few goodies. At this April event, we would enjoy a small Ball jar with a fabric lid cover in pastel colors full of homemade carrot jam, a beautiful recipe card for skillet roasted carrots, a bowl of IBC root beer glazed carrots to enjoy warmed up at home, an Easter card with a personalized note and a carrot cake cupcake to enjoy for our dessert.

We met at Scarlett’s home where the dining room was the perfect setting for a spring Easter luncheon. Antique dining furniture placed against a soft pastel floral wallpaper and a table setting of light blue bordered Lenox china, sterling silver flatware and large crystal goblets full of a banana slushie suggested we would enjoy a great meal. A large pressed glass cake stand held the cupcake gifts to enjoy later over coffee. The centerpiece was a collection of vintage Easter cards with ribbon intertwined among them which made it easy to talk over.

The talk was centered around a new show on television that featured Regis Philburn and Kathie Lee Gifford. They poke fun at one another over their personal lives. The fact it was not overly produced and the entire show not scripted made it enjoyable to watch. Turns out their onstage relationship started in 1985 and lasted 15 years, more than some of the Thoroughbroad marriages!

In honor of the show, we enjoyed Chicken by Regis and Kathie Lee as our main course along with biscuits with the carrot cake jam and roasted carrots. Everything was delightful, including our adult beverage which helped us ring in the month of the Easter Bunny. Many smiles and stories of our childhood Easter egg hunts, new dresses and the Easter meals we enjoyed in the 50’s and 60’s were shared. Looking back on those simpler times than now, our events wrapped around family and what the holiday actually stood for. It was an occasion to spend quality time with one another on a Sunday made for memories.

The recipes follow below:

Chicken by  Regis and Kathie Lee

2/3 cup long grain rice

2/3 cup thin spaghetti

1/3 cup olive oil

3 cups chicken broth

1 cup broccoli flowerets

1 cup chicken, julienned

¼ tsp crushed thyme

½ cup green onions chopped

¼ cup chopped walnuts

¼ cup diced red peppers

Heat olive oil in a large pan, add rice and spaghetti and sauté 5 min. Add chicken broth and brig to a boil then add remaining ingredients and cook covered for 15 min on med to low heat.

Carrot Cake Jam

1 ½ cups Carrots skinned then pulsed in processor making pulp

1 ½ cups ripe Pears skinned and pulsed in to pulp

1 can unsweetened pineapple chopped small

3 Tbsp lemon juice

1 tsp ground cinnamon

¼ tsp ground cloves

1 pkg Fruit pectin powdered

¼ tsp ground nutmeg

6 ½ cups sugar

In a 6 – 8 quart sauce pot, combine the first seven ingredients. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until the pears are tender. Stir occasionally so nothing sticks to the pan. Remove from the sauce pan from the heat, and stir in pectin.
Bring mixture to a full rolling boil, stirring constantly. Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with a metal spoon. Ladle into small sterilized Ball jars and let cool before you screw on the lids. Makes great gifts.

Skillet Roasted Carrots

1 Tbsp olive oil

1 lb of rainbow small carrots trimmed and cut on the bias

Kosher salt to taste

¼ tsp black pepper

3 Tbsp apple cider vinegar

2Tbsp honey

1 tsp fresh thyme

If carrots are thoroughly scrubbed clean no need to peel them.

Heat olive oil in skillet over med heat. Add carrots and sprinkle with salt and pepper. Cook stirring occasionally until they are browned but tender crisp (6-8 min).

Add vinegar, honey and cook stirring until bubbly. Remove from heat and sprinkle with thyme leaves and serve.

Banana Slushies

4 cups sugar

 6 cups water

1 46 oz can pineapple juice

1 46 oz can orange juice

 5 mashed bananas

½ cup lemon juice

5 Qts ginger ale chilled

Serve over crushed ice

How we felt after eating that delicious meal and swigging down those slushies!

Coming In Like A Lion…

The month of March is full of not only wild weather but happenings like Scarlett’s birthday, the annual Daylight Savings time change, Girl Scout Day, the Ides of March, Fat Tuesday (this year in 2022), St. Patrick’s Day along with National Irish American Heritage month are just a few to single out. With Fat Tuesday landing in March of this year, Scarlett decided to make Gumbo for dinner on her birthday. It would be the perfect meal on a rainy cool nite and she could bring out the unique porcelain china that her mom had bought when Scarlett was 15. It was a complete set for serving a gumbo or etouffee meal and the china was from New Orleans. It had 6 deep bowls, a medium sized compote with lid to hold rice and a larger compote with lid to hold the gumbo or any other “Nawlin’s” type dish served over rice.

While growing up, Scarlett’s mother owned a fashionable antique shop in Atlanta, GA.named FiFi’s Antiques with a reputation for fine furnishings and accessories for the distinguished southern buyer. At 15, Scarlett had gone to work for her after school to dust, sweep, take the garbage out and maintain the restrooms to earn money to buy a car. One afternoon, Scarlett was behind the register getting the key to the vending machine for a Coke when a young woman, well dressed and in her mid twenties ventured in while FiFi was with a customer. The woman asked her if the shop owner bought items. Thrilled to be acknowledged for something other than a clean restroom, she answered with a professional “Yes quite often. Let me get the owner for you.” She then proceeded to see if her mother could help this young lady. FiFi stepped away from her client to see what the young woman had in mind. As it turned out, she had three huge boxes of items she wanted to rid herself of. Seems that the girl had gotten married in New Orleans to the son of a wealthy family there…and I mean wealthy. She confided that the marriage had only lasted a few months when she found out he enjoyed an alternative lifestyle. She divorced him and walked away with these wedding gifts but only if she promised not to cause a scandal for the family in Louisiana. Moving back home to Atlanta, she brought three big boxes full of Waterford crystal vases, exquisite glassware and bowls, new and old sterling silver items that ranged from trays to unique serving pieces and candelabras, high quality housewares and the compete set of the china mentioned earlier which was from the early 1800’s. It was maker’s marked porcelain with a transfer pattern as its decoration. Scarlett helped to bring all of the boxes in as FiFi made an offer on it all and the young woman accepted. Near closing time, the two loaded up the boxes to take home and investigate what all had been purchased.

Arriving home, Scarlett brought the boxes in and they shared the adventure with her dad as the three of them unwrapped one item after another. It was a magnificent buy. There would be lots of money to be made on this find. When the complete set of china came out they were in for another treat. Two of the pieces had been repaired on the back side with iron clips similar to staples. Scarlett had never seen anything like that, but her mother rejoiced because this helped date the pieces. Repairs like this were rare to find due to the fact they usually were holding cracked items together so the crack would not open and ruin the piece. Items repaired like this had to be carefully cared for. Scarlett immediately told her mother “When you no longer want them please pass them to me instead of the three other kids.” FiFi agreed and when she came to live with Scarlett many years later, she brought the china with her to pass it on as she had promised.

These iron staples were placed into the crack to keep it from coming apart, thus salvaging the piece. They are not visible on the front of the dish.

Many of the items in the boxes were stored in the attic at her mother’s home and were given as wedding presents, birthday gifts, etc for years to come. She and Scarlett never bought anything before going up in that attic to see what was left out of that great buy.

This day, the china would hold her gumbo in honor of her birthday, then it would be hand washed and dried and put back in the Victorian mahogany cupboard with the hand-blown glass doors that stood in her dining room to await another special occasion. It had turned out that FiFi’s decision to set these and other pieces aside for Scarlett had been a good one. She was the only one out of the four children that appreciated old things and went on to sell antiques herself. Speaking up for what she wanted and showing an appreciation for tradition and respecting history had made her mother aware that she was eager to learn and follow in her footsteps. She often said ” You have a good eye and I have taught you well. Now use that knowledge to make something of yourself”

Scarlett has carried on her mother’s legacy by instilling that same message to her step son Paul. His apartment is full of Mid Century modern soft goods but antique maps, decanters and hand crafted early wood furniture. He shares in her love for old things, including her as she turns 69 on this birthday.

The seal on the back of an 1800’s New Orleans found antique porcelain set of bowls.

they are deep for a reason….
Full of homemade Gumbo honoring Fat Tuesday and Scarlett’s birthday…recipe to follow.

Robyn’ s Admission…

As I have said before, I was always surrounded by good cooks. My mother, grandmother, and later my mother-in-law. I admired them and learned so much from them. I wanted to master those tried and true recipes. But here’s the thing, I have a huge curiosity about the world. I am all about trying something new. This curiosity encompasses food. When I travel, I am always excited to try a local food that I have not had before. That’s how you learn about different cultures. In Kenya, I ate a cheese that was black. Great tasting. Sounds pretty tame right? I have a friend who will not drink my breakfast smoothie because it is green. I am guessing she would not go for the black cheese.

My real exploration of food began in 1975 when I picked up a Bon Appétit magazine. I have no idea what was on that cover but I was hooked. So many things I had never heard about or seen. Things that could not be found in my grocery store I wanted to try all of it. I immediately got a subscription. Now I had all this delivered to my door. Of all the things that tempted me, I became especially enamored with chocolate.

Chocolate, food of the gods. I will be forever grateful to the ancient Mayans for showing those European explorers chocolate. So many ways to use chocolate. In 1984, the February issue arrived. There was an article titled Valentine Desserts. And then, I saw it. Truffles with real gold on top! Who knew one could eat gold? It must be 23 or 24 karat but you can eat it. How decadent is that? Forget Russell Stover and Godiva. I was going to eat chocolate AND gold. Straightaway, I took myself to the local art supply store and purchased a booklet of 24 karat gold leaf sheets. Tearing the gold leaf into tiny pieces takes time and patience. Do not exhale heavily or God forbid sneeze because it will fly everywhere! My sweet husband Steve always did this part for me. The chocolate alone is delicious. Adding the gold makes it that something special we so enjoy.  A truffle topped with gold, a glass of champagne, and someone you love, the perfect recipe for the best Valentine’s Day.

Note: leaving the truffles in a ball shape makes them easier to handle and more stable at room temperature.

This is the page from the old magazine with the recipe…send us a comment and your email and we will type up the recipe for you and send it!

An Alabama New Year’s Eve…

Robyn’s New Year’s Eve Celebration

The large open concept dining room had a table set with a Waterford crystal vase full of ruby red roses and winter greenery as its centerpiece. On a white damask tablecloth, green charger plates were set for three people. The Christmas china had an emerald green border, crisp white linen napkins and lovely silverware laid out beside the plates. There were crystal goblets that would be filled with the appropriate red wine. They were big and bulbous to allow the wine to air properly. An early New Year’s Eve dinner was going to be served. Scarlett and her husband had come to visit Robyn during the Christmas holiday but would have to return home before the first of January. so celebrating the New Year with Robyn in Alabama had to come early in order to be shared together.

A wonderfully delicious meal of short ribs slow roasted in red wine with potatoes and carrots that were rough chopped so as not to disintegrate, a mixed green salad with a balsamic vinaigrette dressing was dinner fare. All was enjoyed with a bottle of Lindeman’s Bin 45 Cabernet Sauvignon which lived up to its reputation and is now one of our favorite red elixirs. Dessert, a homemade mincemeat pie, Scarlett’s favorite. But, her husband would never give that kind of pie a second look. He feared it was full of some sort of “fruity” weird meat. Tonight it would be different. He always enjoyed Robyn’s cooking and trusted her so he would give it a taste. He LOVED it! He ate two pieces right there at the table and ended up finishing half of the pie later that evening. Her presentation made it even more attractive as you can see in the photos below.

This pie is not hard to make if you follow the recipe on the jar of Nonesuch brand of mincemeat. A New Year’s Eve meal will always have to end with a slice of this pie…it is officially now a tradition with gal pals and others. If you find this brand in your grocery, buy more than one jar…it can be very hard to find.

Short Ribs in Red Wine Sauce
Homemade Mincemeat Pie
All that Scarlett’s Husband Left After His First Slice
Best Brand Ever!(Follow the recipe on the jar)
Robyn Outdid Herself!

The Living Tree…

During the year the Thoroughbroads would break up into couples groups to enjoy events outside of the monthly luncheons hosted by one of the gang. At holiday time, Robyn and Scarlett along with another friend and their husbands would get together to see the Living Christmas Tree at Walnut Street Baptist Church in downtown Louisville. It was a free event, but you had to request tickets early as it was always a sold out crowd each year. The men would put on their best jacket or sports coat with a mock turtleneck underneath while the women were decked out in red, green or black velvet or taffeta skirts. A sweater with BIG shoulder pads ( remember this was the 80’s) made the outfit. They would top that off with a pair of Carlton Ridge earrings or broach. Or they might choose a big white collared prairie style printed dress and stylish flats with a buckle or bow on top. After all it was holiday time.

The tree was amazing! Made up of at least 100 choir singers stacked like firewood on a big stage with greenery and Christmas lights all around them. It was beautiful and they were marvelous singers. The holiday music put everyone in the spirit for the season. We would get back to one of our homes and laugh because there was always something that happened at the event. A crazy festive outfit worn by an attendee would be pointed out, an unruly kid crying or standing up in the audience singing along, dancing in an aisle or the one night one of the singers fainted down into the tree from the crowded space they had to stand in. The greenery was set up to their necks and the heat was intense from those old Christmas lighting that could burn your house down. The funny part of that event is that the tree kept singing and most of the audience never knew it had happened. The show must go on.

One special night back at Robyn’s we were handed champagne flutes with red and green plaid ribbon tied to the stems and filled with a fabulous pouring of Asti to toast to the holiday. A beautiful display of various round wheels of Brie cheese with various toppings to spread on specialty crackers or sourdough bread squares was preset on the dining table. We enjoyed all of it. Brie is not something you can save for another night. There were 4 wheels on a large serving tray, one topped with mincemeat, another with Kahlua softened walnuts, a honey and golden raisin topping and a Grand Marnier inspired topping with dates and orange zest. All delicious and not a bite was left.

Start with a wheel of Brie and take off the top layer of crust and place the Brie on parchment paper on a baking sheet and place in oven at 350 until you see the cheese just start to melt, then remove it, place it on a serving dish and pour your toppings on top and serve ( your toppings should be heated prior to your pour).

TA DA! now enjoy…

This annual event is something we all enjoy remembering at this time of year. The three couples moved away from Louisville and the church no longer has this event. However, while we lived in Louisville we never missed an opportunity to repeat this tradition of bringing in Christmastime enjoying the tree, the music, drinks, great conversation, and our friendship.

Building the tree the choir would stand on.
The finished tree

Talking Turkey…

Libby’s Pumpkin Pie Recipe on vellum is painted by Scarlett in acrylic on paper dated 2016 in honor of Robyn

Thanksgiving! Good or bad? It all depends on the company you keep. As I mentioned before, my husband always went deer hunting Thanksgiving week. Many of you are thinking how sad. The man asked for one week out of the whole year to himself. How could I possibly begrudge him that? Sometimes I stayed home enjoying my solitude. Sometimes I traveled to spend the holiday with friends. I have spent Thanksgiving in many different places. The most unusual place was Tanzania. I was hunting big game but only with a camera. There was no turkey and the day passed with no fanfare.

We all have our traditions for the day. Dinner in my family was a fairly formal affair. We were all seated at the dining room table with the good china. The menu was turkey, dressing ( not stuffing ), gravy, mashed potatoes, candied sweet potatoes, green beans, cranberry salad ( not the jellied glob from the can ), and rolls. Dessert was pumpkin pie with whipped cream. The television was not on. We spent the day being together and talking. After dark, we went for a drive to see the Christmas lights downtown. After Steve and I were married, we would go with his parents to a Christmas tree farm. We would search for the perfect tree, tag it, and come back at a later date to cut it down.

In Alabama, I was invited to spend Thanksgiving at my friend’s lake house.  The immediate family numbered 17. Add friends and in-laws and this was a crowd! People were everywhere, inside and out. There was no good china only paper plates. The turkeys were fried. Yes, turkeys plural. Usually 5 turkeys with the first one coming out of the fryer before noon. This one was to “ snack “ on. They had perfected the timing and they were very moist. I did miss the drippings to be used for gravy. The oddest thing to me about the menu was the macaroni and cheese. In my family, this was not a dish for a special occasion. They all loved it no matter what the day. The most shocking thing was no pumpkin pie. I was craving that pie. Surely it was here somewhere. Not a single one! Their favorites were a chocolate pudding dessert & banana pudding. There was a bonfire and a game of horseshoes in the yard after dinner. The important thing was the time together.

When Scarlett and I reconnected, it was Thanksgiving.  I am always thankful for her friendship. This year I am fortunate to be spending Thanksgiving with Scarlett and her husband. Plans have been made to dine out. Another new Thanksgiving experience in a new place. Ohhhh no! No leftovers. What to do? By the way, that year with no pumpkin pie, I came home and made my own. Knowing this story, Scarlett has promised to make a pumpkin pie, of which she hates but gets rave reviews every year from others…I can’t wait!

This is my grandmother’s cranberry salad. It is not a jello salad. It is a fruit salad with just enough gelatin to hold it together. If cranberry jello is not available, substitute raspberry. All fruit should be coarsely chopped.

2 boxes cranberry jello

1 cup boiling water

2 bags fresh cranberries

2 apples,a crisp apple such as McIntosh

2 oranges & zest

1 small can crushed pineapple

2 stalks celery

1 cup walnuts

1 ½ cup of sugar

Combine jello and boiling water in a bowl. Stir until dissolved. Refrigerate until thickened but not set. Place pineapple in a colander and press to drain. Zest oranges into bowl. Section and chop oranges in a food processor, add to bowl. Quarter apples and remove the core, chop in food processor and add to bowl. Chop cranberries, walnuts, and celery separately in food processor, add to bowl. Add sugar and pineapple to the bowl, stir to combine. Add the jello to the bowl, stir thoroughly to coat all fruit. Place in a 9×13 dish, cover, refrigerate overnight.

Leftovers? Probably not but, my friend used it as an ice cream topping.

Halloween served with Hallo-tini-slushes…

With the October air, crisp and filled with the scent of wood burning in the neighborhood fire pits. A plan was put into place for an adventurous couples’ dinner at Madlyn’s house. We would pre-celebrate Halloween in grand style, for a delightful surprise was in store for us.

Upon arrival, we were greeted by our host couple and presented our first liquor beverage, a “Hallow-tini” (the recipe is provided). We then were ushered into the dining room full of giant spiders on a cob web climbing down one of the walls, the centerpiece was a spooky looking spider web covered chandelier with black candle wax dripped down to the tablecloth where black and white menus were placed at each seat. The menu stated there would be 4 separate courses and a list of items was provided with instructions to choose 3 for each course. We were encouraged to fill in the blanks on the menu, put our name on it and turn it in to our hostess. The fun had just begun.

(The menu provided here below)

As you can see, the menu was quite creative and we would have no idea what we had ordered. We did not notice there were no place settings…no silverware, napkins, plate, and that would prove to make the event even more fun. Our selections came out one by one, and that is when this Halloween dinner had us howling like wolves in laughter. One husband had ordered a knife, a napkin and a bowl of soup, another guest was presented mashed potatoes, a sheet of tin foil and a can of Ready Whip, while another received a beautifully cooked medium rare pepper corned steak, a glass of water and a slice of lemon…no plate or utensil. We watched one by one receive their meals and then try to figure out they would eat them. Sure, it was easy to pick up a bowl of soup and slurp it from the vessel and certainly you have picked up a steak with your hands and eaten it like a caveman some time in your life, but the most ingenious was the gentleman who fashioned a spoon out of the tin foil to eat his mashed potatoes and then claim the Ready Whip as his dessert and squirted it directly into his mouth smackin’ the whole time.

Once we had finished that course, all and we mean ALL utensils, plates, napkin or whatever homemade silverware were removed, under great resistance, so we would have to start fresh with the next course. As more “Hallow-tinis” were served along with additional courses, the evening became more and more fun. Many of us started buying or trading items from each other so we could eat the delicious dinner. Our hostess let us get as creative as we wanted to get. When the toilet paper came out of the bathroom to be used as napkins, instead of the tablecloth, and the candles from the chandelier above were removed and carved into utensils with a concealed pocket knife, Madlyn congratulated us on our creativity…of course the “Hallo-tinis” helped inspire the fun.

As we enjoyed the food, the adult beverages and the company, we had to say goodnight to the majority of the guests that had children at home, but those of us who were free for the evening enjoyed telling Halloween stories by the light of the first fall fire and enjoyed some of the Brandy left from our earlier drinks.

Ghoulish Good Time Menu

The words after the dots are for the chef and servers only to see..do not let your company see the real items..print only the spooky part for them to choose 3 for each course..be sure their names are on them as you collect them back so you can serve each the items they have selected each course.

A Witch’s Broom……………………………spoon

Children Of The Corn……….corn on cob

Spot of Blood………..red wine

Sprinkles of Nute……………..salt

A Devil’s tail………..fork

scorched hearts……………pears in brandy sauce flaming

Drops of Bat Dung………chocolate drops

Crunchy Boo Balls……………meat balls in sauce

Wings of Fleas……….mashed potatoes

Bloody Blades…………green beans with roasted peppers

Hand-ker-chief……………..napkin

Pounded Palms & smears……………..rolls w/ butter

Dust……pepper

Ferns & Frogs….…salad

Black Tar……coffee

Scalded Cat on Planks……..a baked chicken dish

Blackened Zombie……..pepper steak

Scarlett from the early years…which one is she?

Hallo-tini Slushies

add 1 ½ ounces of Bourbon to each glass for more enjoyment.

½ cup fresh lime juice (3 limes)

1/3 cup fresh lemon juice (2 lemons)

1/3 cup simple syrup

¾ cup frozen OJ thawed

½ cup frozen pineapple juice thawed

4 cups ice cubes all in a blender on high until mixture is smooth but slushy. Divide into 6 glasses top each with 1-2 oz of ginger ale and enjoy…you can garnish with a mint leaf or orange slice.

Robyn, our African adventurer, puts on her leopard skin and finds her animal friend in her earlier years.

Staying In Touch Over Shrimp & Grits…

With everyone still avoiding the dreaded COVID 19 & 20 variant, it is even more important to stay in touch with friends new and old. Robyn recently visited Scarlett in Kentucky to not only ease her mind concerning her husband’s health, but to get some much needed nurturing herself… as she is battling some foot issues. Seems all 3 of us needed some hugs and laughs to wash away the doldrums.

Since 2 out of the 3 were having trouble walking, they spent much of the time catching up, experimenting with acrylic and watercolor paints, binging and getting hooked on a few alternative TV series, cooking old favorites and enjoying a few adult beverages

 (recipes to follow). It was a great relaxing early fall week with the weather just perfect for sitting on the front porch and gathering with a few of the neighbors over a late night coffee.

They reminisced on their earlier years when life was not so hectic. They told stories from their pasts and had discussions on how to navigate aging, the good and bad aspects of this “I need attention” techy environment and how difficult it can be to stay optimistic with such a changing world. They sounded a lot like their parents! The banter between one another built a much needed camaraderie of those between 57 and 70 and they realized that they were not alone in their thoughts. It was a very helpful week and friendships were made stronger.

So reach out to a friend from the past or make a new friend of a neighbor. Sitting with them on the front porch in the cool fall night with a cup of coffee is a great way to not feel so alone with your thoughts considering what the future holds for you and yours. You will find you are grateful for the time you spent together. It can wash away all of that negative news we are bombarded with daily and bring the perspective of living day to day. After all there is the saying “I plan and God laughs”…something to be reminded of every now and then.

Robyn’s self portrait for stationary
Scarlett’s self portrait to be used for stationary

Shrimp & Grits

 Start with Stone Ground Grits from Midway, Kentucky’s Weisenberger Grits

 4 cups of water to 1 cup grits and bring to boil letting them cook for 10 minutes stirring occasionally.

Reduce the heat to simmer adding ¼ cup butter and a full cup of whole milk or heavy cream and cook approx. 30 minutes stirring on and off.

Fry up ¼ cup of fresh country sausage or cubed country ham from Olde Delaney’s Country Store in Bardstown, Kentucky, with ½ cup beef broth and /1/4 cup white wine along with 2 Tbsp cocktail sauce and a good pinch of cracked black pepper.

Then add the shrimp from Bardstown’s Simply Seafood Market and cook on low until shrimp are opaque DO NOT OVERCOOK!

Fill bowls with grits place shrimp mixture on top and ladle in sauce and sprinkle a dash of Old Bay seasoning on top…ENJOY!

The Fall Table is set and ready for the bowls of Shrimp & Grits…

  

True Confessions

Robyn told Scarlett that she had a confession to make. She said,” I am a recipe collector and I have never made any of them. I think I should print a book titled, Recipes I Have Known & Loved but Never Made. “

Robyn says that this obsession started when she was quite young. The sweet tea & cornbread were stored in her head. The first recipe to come from a magazine was Frosty Strawberry Squares featured in the August 2020 story. Next came yeast rolls from home economics in school. A long distance relationship in high school yielded Snickerdoodles. These were lovingly baked & shipped as they were the guy’s favorite. At this point, Robyn started a binder.

Not everything made it to the binder. There are recipes from magazines, newspapers, & grocery stores. There are recipes scribbled on scraps of paper & the back of a checking account deposit slips. There was the subscription to Bon Appetit magazine started in 1976. All those issues from year after year. Not to mention the shelves of cookbooks from which not a single recipe has been used. Finally, Robyn gathered all these loose ends & stuffed them in a ziploc bag. Not ready to let them go just yet.

But then, something else happened. The INTERNET!! Soooo many recipes. So simple. Press a button & it magically goes to your printer. Can you imagine? She felt guilty for using so much paper. On a recent afternoon while waiting for cable repair & a conference call, Robyn gathered the pile of paper from atop her printer. She punched holes in it, sorted it into categories, & filled a 2 inch binder. She felt good. All those recipes corralled into one place. The master of her domain!

Lucky for you, Robyn is sharing a recipe she has made. When her Bardstown KY “besties” visited, it was strawberry season. So, she substituted strawberries in this recipe. You can tell by the hole punch that this one made it to the binder. The correct measurement for the berries is 12 ounces.

One More Confession

Among all the recipes on bits of paper, there is one that tugs on Robyn’s heart. Her grandmother’s pound cake. It was always Robyn’s favorite. Her grandmother made it from memory & did not have it written down. Robyn decided she needed to know how to make this delicious cake. She stood by her grandmother’s side as she mixed the cake writing down the ingredients & measurements. Robyn has never baked it. Why? She says she fears it will not be as good without her grandmother’s love. The memory is strong.

How Does Your Garden Grow?

An opportunity arrived for Scarlett to go back to Georgia and visit an old friend over the July 4th holiday. The location was Greensboro, GA just outside of Madison ( a historic part of GA where Sherman did not burn all of the antebellum homes on his way to Savannah). This area is full of lovely plantation homes lacking the plantation land as it goes for a premium for development both commercial and residential. But, don’t think for a minute that they lack beauty. Most being in historic areas, they have been kept up and shine with lovely gardens and curb appeal. The trip came with little internet, little cell phone service and no TV. What a great chance to unwind and take in the peace and quiet of a front porch on a farm away from the city lights and noise except for the occasional train in the distance.

Scarlett’s gal pal owns this shop and has been on This Old House and the Antiques Road Show many times as a historic home authority.It is located in Greensboro, GA (formerly in Savannah, GA).

We shelled beans, fed donkeys and cats, watched sunsets over a glass of wine, enjoyed a local jazz concert and had a few of her friends over for a country eatin’ July 4th BBQ of smoked ribs and turkey, beans with small potatoes, squash casserole, a fresh salad and a glazed pound cake with berries with fireworks in the background. The sunsets from the porch were awesome every night and every day brought the bluest of skies with puff clouds floating thru looking as if they were lit from within by the sun. It was heaven.

A beautiful Southern afternoon
A typical sunset from the front porch…ahhhhhhh!

A few times she called home to make sure the new garden she had planted was being watered and that those at home missed her, of which they did. Once home again, she ventured out to see what veggies may have started coming on when to her surprise there were zucchini, cucumbers, a few pole beans and patty pan squash as big as your head! No kidding they were as big as a dinner plate and there were 5 of them already. So, what do you do with squash that large? You make Squash pizza, you make squash stir fry and you make an old fashioned squash custard pie. There are two recipes below to try and see which you prefer.

Bring a little Southern country to your next dinner table. Turn off the TV put the phone up sit on a front porch and enjoy some pie. Take in the beauty around you and be grateful for the day…

As big as your head Patty Pans

Patty Pan Squash Pie Recipe:

2 cups of steamed and pureed squash

2 eggs

1/4 cup milk (half and half or cream if you prefer)

1/2 cup sugar with 1 Tbsp of flour mixed in

1 tsp vanilla

1/2 tsp. salt

½ tsp ginger

1 9″ pie crust bottom only

Combine all ingredients in a blender or food processor until smooth. (cool the squash first) Pour into the pie crust and sprinkle with a little cinnamon and or nutmeg if desired. Bake on middle rack of oven at 350 degrees for 30 to 45 minutes. Insert a butter knife in the center, if it comes out clean it’s done.

Tastes like custard pie and is delicious warm or cool.

Another Patty Pan Squash custard pie

In Preparation:

Preheat oven to 375F

Find a deep-dish, 9-10″ wide pie plate and use a pre made pie crust shell

Filling Ingredients:

20 oz. patty pan squash (or other summer squash such as crookneck, or zucchini), peeled, seeded, and sliced

1/2 cup sugar, with 1 tsp flour mixed in

1 tsp cinnamon

1/4 tsp salt

1/2 tsp ginger

1/2 tsp nutmeg

3 eggs

1 cup heavy cream

1/2 cup milk

Make the filling:

Check over the raw squash, ensuring that the fluffy portion in the center which contains the seeds is cut out.   Steam the squash until done.

Drain the squash thoroughly, then put the cooked slices on a couple of paper towels and flip once to remove any excess water.

Put the cooked squash in a food processor bowl with blade attached.  Process until very smooth puree (15 to 30 seconds). 

Add the sugar, cinnamon, salt, ginger, and nutmeg.  Process until blended.  Then add the eggs and process until combined.  Finally, add the cream and milk, processing until blended.Ladle filling into the refrigerated crust. Bake at 375F for about an hour or until puffed, and a knife inserted in the center comes out clean. 

Ladle the mixture into the pastry shell and bake at 375 for an hour.
(If the edges are browning too much or too quickly, take a long strip of aluminum foil, fold in half, then fit it lightly around the crust.  You can also reduce the temp. to 350 and extend the time by 10 minutes if necessary.