The Dookie Cake

Dump Cake. That’s the official, albeit unflattering, name of one of my favorite recipes. It’s not as bad, however, as what Brother calls it — Dookie Cake. Ain’t that a little brother for you? But let me tell you what, his teasing doesn’t stop him from gobbling up a big ole bowl of it! Despite…

Watermelon Rind Pickles

Fannie Merritt Farmer (1857-1915) was a pioneer in food science, nutrition, and uniform measurement in cooking. She was principal of the Boston Cooking School and published her first cookbook The Fannie Merritt Farmer Boston Cooking School Cookbook in 1896. In this book, which became a Bible of domesticity, the idea of using standard measurement and…

Relish the Relish Tray

No holiday meal on Granny’s table was complete without a relish tray. Picture a divided crystal dish full of bite-sized, savory treats that compliment the main meal. It was usually filled with things we didn’t get very often. After all, there was no fancy-shmancy olive bar at Citronelle’s Piggly Wiggly. That’s why I always thought…

Squash Relish — The Pinto Bean’s Spicy Mate

Everyone knows that opposites attract. That’s why Squash Relish is the perfect complement to Pinto Beans. Serve it right along side the beans so you can get a little of each on your fork. Let the juices mix with the gravy just a little around the edges. I think about this marriage of flavors like…

Pinto Beans Just Like Mama Used to Make

Being from South Alabama, I never realized that pinto beans were a thing, something to be sought out, a comfort food. We just never ate them. We ate red beans and broad axes and navy beans and lima beans, but never pinto beans. In fact, I didn’t even know they existed until I was in…

Red Beans and Rice — A Comfort to Your Soul

Beans beans, good for the heart! The more you eat, the more you … like ‘em! You know I just couldn’t resist! Seriously, red beans are good for you — full of iron, protein, and vitamin B. And they’re good for the wallet too! You can feed nearly a dozen people for under $10. And…

Mama’s Oyster Stew

I grew up near the Gulf Coast of Alabama, so naturally we ate a lot of fish and seafood. Shrimp, crab, and oysters were always plentiful. And while we ate shrimp and crab all year long, there was always one hard and fast rule about our bivalves: You should only eat oysters during months containing…

Aunt Lois’ Hushpuppies

After I graduated from college, I went back to Citronelle for a while and worked with my Great Aunt Lois on her farm. We did everything from planting flowers to baling hay to canning pears and peaches to bathing the calves’ infected navels in Epsom Salt water (that’s a whole other story for another time)….

Granny Mac’s Cold Oven Pound Cake

It’s November, and that means it’s time to blog like crazy — 30 posts in 30 days. This year, I’m going to write about something that brings all southerners (heck, most everybody everywhere) together: food. My family is that family who’s barely finished one meal before they start talking about what they’ll cook for the…