Monday, November 19, 2012

Today, in 1863


November 19, 1863,
President Abraham Lincoln delivered his famous two minute speech
the Gettysburg Address,
dedicating the National Cemetary at the battlefield
of Gettysburg.
There were actually five copies of Lincoln's speech.
Contrary to legend, Lincoln wrote his speech a day or so before the address,
while still in Washington DC.
He revised it later,before the cemetary dedication,
while staying at the home of a local attorney,
David Wills.
Later he penned three more copies of his address,
to autograph and provide to acquaintances.
Interestingly, in several of the later copies,
Lincoln removed the name of God,
where he had originally penned it,
near the end of the speech,
when referring to "this nation under God..."
However, historians tell us that there were many accounts
stating Lincoln did indeed use the name of God
when delivering the address.
One hundred and forty nine years ago today....
To me, one of the most profound lines in the address is:

"The world will little note nor long remember what we say here, but it can never forget what they did here."

Little did we know....
Thousands of children, like myself, would memorize this famous 272 word speech,
long remembering what was said there on that Dedication Day.

Lincoln's Gettysburg Address
"Four score and seven years ago our fathers brought forth on this continent a new nation, conceived in liberty and dedicated to the proposition that all men are created equal.
Now we are engaged in a great civil war, testing whether that nation or any nation so conceived and so dedicated can long endure. We are met on a great battlefield of that war. We have come to dedicate a portion of that field as a final resting-place for those who here gave their lives that that nation might live. It is altogether fitting and proper that we should do this. But in a larger sense, we cannot dedicate, we cannot consecrate, we cannot hallow this ground. The brave men, living and dead who struggled here have consecrated it far above our poor power to add or detract. The world will little note nor long remember what we say here, but it can never forget what they did here.
It is for us the living rather to be dedicated here to the unfinished work which they who fought here have thus far so nobly advanced. It is rather for us to be here dedicated to the great task remaining before us--that from these honored dead we take increased devotion to that cause for which they gave the last full measure of devotion--that we here highly resolve that these dead shall not have died in vain, that this nation under God shall have a new birth of freedom, and that government of the people, by the people, for the people shall not perish from the earth."

Info gathered from the National Park Service.



This photo, taken at Gettysburg is one of only few rare known photos of President Lincoln.


Saturday, November 10, 2012

Fall Weather and Chicken Perloo

As much as I love Summer, I have to admit, I love Fall too. Something about the cooler temperatures, football games, wood smoke, and the mountains painted with brilliant colors makes me feel all cozy inside. Ultimately it leads me to comfort foods.

I grew up spending weeks in the spring and summer traveling between Athens, Savannah, and Gainesville. Having family in all those areas, I was priviledged, blessed really, to an exposure of different regional foods. My paternal grandmother exposed me to all things Athens and central and southern Georgia. My maternal grandmother and great grandmother exposed me to Coastal Georgia and Lowcountry foods. My mom and aunts taught me early on of those wonderful dishes coming out of the farmlands and foothills of North Georgia.

But... when I want a simple, one pot, warm and cozy comfort food, I remember Great Granny's Chicken Perloo. Perloo is a lowcountry dish, made of basics...rice, chicken, pork, savory seasonings. Perloo is actually the gullah pronounciation of the word "pilau," a dish that originated with the people of the gullah nation. The folks north of Savannah and Charleston probably use the "proper" pronounciation, Chicken Pilau. But I prefer the old term my Granny and Mama used, "perloo." Another spelling is "perlo." Recipes for Chicken Perloo are as varied as the pronounciation. Some are simple, like my family's. Others are all gussied up with herbs, olive oil, mushrooms and peppers. I like mine simple. Here's the recipe as I remember it from my Mama, Granny, and Great Granny.

1 fryer chicken, cut up
4 - 5 cups water
Salt, pepper, chicken boullion cubes or poultry seasoning
1 lb. country ham, or thick bacon (later my mom started using polish sausage as a substitute)
1 - 2 tablespoons vegetable oil
1 large or 2 small onions, chopped
1 - 2 stalks celery, chopped
2 cups white rice
(Optional - 1 chopped tomato, chopped bell pepper)

Place chicken in a large dutch oven, or soup pan as my mama would say, cover with the water, season well with salt, pepper, a couple of chicken boullion cubes or poultry seasoning. Bring to a simmer and cook chicken 20-30 minutes until done .
Remove chicken from broth, saving the broth, and set chicken aside to cool. When cool enough to handle, skin and debone, and shred or cut up chicken. Add the chicken back to the broth.
In a large fry pan, heat the tablespoon or two of vegetable oil. Add cubed country ham or bacon and cook until crispy. Remove pork from the pan and add the chopped onion and celery, adding a bit more oil if needed to prevent veggies from sticking. Cook veggies until tender and translucent. Add pork and veggies to the broth and chicken. Bring to a boil.
When broth begins to boil, add the rice. Stir well. Reduce heat to low, cover, and simmer slowly until rice is cooked and water is absorbed. Stir occasionally and taste for seasoning. Add salt and pepper if desired.

Final thoughts....
** Many recipes will call for pouring the broth into another container and setting aside. Use the same dutch oven or soup pan to brown the pork and saute the onion and celery. Then, pouring the broth back over the veggies. My family always cooked the pork and sauted the veggies in a large fry pan, then deglazed with a bit of broth, adding it all back to the broth.
** Sometimes Mama or Granny would add chopped tomato to the mix after everything was combined back into the broth. Sometimes they even added chopped green pepper to the onion and celery.
** Polish sausage is a nice hearty substitute for ham or bacon. In fact, I prefer it. If you use polish sausage, you'll want to slice in about quarter inch rounds.

Chicken Perloo ~~ takes me back to Savannah and my island everytime.


Wednesday, November 7, 2012

My One & Only Political Post




Its the day after...
and
in the words of a friend....

"Whether or not your sociopath won or lost, be kind to your neighbors today, buy from local businesses, tip well, manage your health, and don't be a jackass. You know.... things that will actually change the world." JE

Stay calm, and move on.  Cheers.

Wednesday, August 15, 2012

Happy Birthday Julia


"Life itself is the proper binge."

Julia Child would have been 100 years old today.
As far back as I can remember,
in the deepest depths of my memory,
I remember watching Julia's cooking show,
with my Mama.

How can we ever forget that distinctive voice,
her charm, her wit, her humor.

No, they don't make 'em like Julia anymore.

As a very young bride, it was Julia,
who taught me a love for cooking,
the proper way to roast a bird,
and dared me to attempt Creme Brulee.
I would hear her voice in my head,
and I learned my way around my new kitchen,
teaching me how to use various utensils and kitchen tools.

I wonder just how many cooks are out there today
that were influenced by her. 
Those such as myself.
that grew up watching, listening, absorbing
Julia's teachings.
Surely there must be thousands.

Happy Birthday Julia. 
There will never be another like you.

Thursday, August 9, 2012

How Did This Happen So Fast

He went from this....


To this.....



He agreed to pose for me this morning...by the fireplace
Not with his bookbag,
but with his dog instead.

Today my baby becomes a senior in high school.
I've had three seniors before him.
But he's always been the baby.
How did it happen so fast?
That he grew up, right in front me, and I'm not sure I saw it coming.
He went from being a wild and crazy "Dennis the Menace" type of boy,
full of mischief, adventure, curiosity...oh the never ending curiosity, which
often left a path of destruction in his wake;
To being funny, sweet, sensitive, gentle, shy,
and oh so smart.
He went from taking apart vacumn cleaners and lawn mowers,
to writing music, recording songs, and painting pictures.

He has so much waiting for him...so much ahead of him.
This child...my child from another planet. 
I cannot wait to see what he does with this amazing, incredible life.
But, I think, whatever he does, nothing will surprise me.
This child from another planet.

Monday, July 16, 2012

Peaches & Blueberries


July in Georgia brings peaches, and blueberries.
Two of my favorite fruits, and
two of my favorite fruits to eat together. 
Peaches and Blueberries go together in the most delightful way.

Our little town holds a local Farmer's Market, during the season,
on our little town square every Friday.
This past Friday I loaded up on peaches and blueberries.
I wandered among the tables and booths,
set up with all sorts of garden delights.
It was hard to pass up the jars of honey,
baskets of tomatoes, and fresh corn.
But, I went that day with peaches on my mind.
Then the blueberries woo'd me and I couldn't resist.

This past Sunday, my family gathered for one of our favorite
summertime suppers....
Low Country Boil
Fried Green Tomatoes
Hushpuppies
and I made a Peach with Blueberries Crisp.
Its a crazy simple recipe,
one long inheirited from my Mama.
I'm bettin' every southern girl has this recipe, or a variation of it.

PEACH CRISP
(I just added a couple of handfuls of blueberries, for good measure.)

For a 9x11 baking dish:

1 1/2 cups self rising flour
1 1/2 cups sugar
1 1/2 sticks softened, room temp butter or margarine
Enough peaches to generously cover the bottom of the dish.
1 1/2 cups water
Sprinkle of cinnamon

Spray baking or casserole dish with non stick spray.
Peel and cut up (I like nice size chunks) enough peaches to almost, but  not completely fill up the dish.  I used about 10-12 peaches, depending on the size.  Sprinkle the fruit with cinnamon.  I give it a light covering.  Pour the water over the fruit, enough water (about 1 1/2 cups) to cover the bottom half of the fruit.
Mix flour, sugar, and butter together to form a crumbly topping.  You can use a pastry cutter but I use my hands.  The mixture should be a separated, pea like crumble.  Crumble the mixture over the fruit to cover completely.
Bake at 350 for about an hour, until top is golden brown. 
Its best eaten warm, with vanilla ice cream.  Yum....

For a smaller dish, you can cut back the amount of fruit, cut the dry ingredients back to one cup and one stick of butter, and one cup of water. 

This recipe is especially yummy in the Fall, with apples.  For an apple crisp I add more cinnamon for that apple cinnamon-y goodness.


Friday, June 1, 2012

Ahhhh, June...

June is my favorite month of the year.  Yes, I am the quintessential summertime girl.



Why I love June...

Long lazy days on the dock, swimming and boating.
Lightening Bugs
Blueberries
Hydrangeas
Magnolias
Jasmine on the lattice, and in the air.
Black Banks Creek, and crabbing.


Wearing the scent of sunscreen, and salt water.
Margaritas.
Skirts, shorts, and sandals.
Spanish moss and Resurrection ferns.



I love June, yes I do.
I'm at my best in June.

"If a June night could talk, it would probably boast it invented romance."
~ Bern Williams