August 10

A road trip to Baton Rouge….

In the 7 o’clock hour this morning, I gathered zinnias from the flower patch. The pail filled up and the butterflies waved their wings at me.

To the open car trunk, the flowers, a jug of water, a broom and the string trimmer were put. Off to Baton Rouge, I went to tend to the cemetery plots of some of my family members.

A stop in Denham Springs at their big Rouses is a must for pit stop and a snack and filler flowers. I chose alstromeria for bouquet making this trip. And a bag of Candy Apple Caramel corn cousins came along for the ride… Yep!

I drove way down Florida Blvd to North Foster and took the first left. Roselawn Cemetery is on the right. The ancient oaks were beautiful, majestic, as always.  But it’s an historic cemetery and I guess the owners have a difficult time keeping enough staff to maintain all of the grounds. In recent years, I’ve learned to bring my trimmer and a broom.

The ancient oaks are beautiful,  even through a cracked windshield. Ha!

I followed the narrow road the way my Mama taught me. The Baby’s grave was first. He sadly died in utero years before there were ultrasounds and sonograms.  His parents were my Aunt Mary Margaret and Uncle Louis Boudreaux.  Uncle Louis never said much, maybe because Aunt Mary Magaret kept the conversation lively. She had a friendly smile and spoke with a lisp.

“Mandy, would like a Co-Cola? There’th thum in the frig. Get yourthelf one.”

Did I ever tell y’all the story of Aunt Mary Margaret and Wide, Wide Main Thweet? Well, here goes:

Mary Margaret was the baby of her sibling group, coming way after her brother and three sisters. She put up a fuss one afternoon to ride with her brother Oscar, who was going to town on an errand. Riding along Main Street in Baton Rouge, Oscar completed his errand and started to head home. In the back seat of the family car that winter day,  Mary Margaret wanted him to stop and get her some ice cream.

“It’s too cold,” Oscar told his baby sister, meaning the weather was too cold.

“I like it that way,” said Mary Margaret, meaning the ice cream.

“No, Mary Margaret.”

“But I’m hot. I want ithe cream.”

“I’m not getting you any ice, Mary Margaret, and roll up that window. It’s too cold to ride with the window down, and it’s too cold for ice cream!”

They continued the drive home in stoney silence.  Opening the car door to get his pouting baby sister from the back seat, Oscar saw that his hat was missing.

“Mary Margaret, where is my hat?”

“Wide, Wide Main Thweet!”

Sweet Aunt Margaret.

After tending Aunt Mary Margaret’s and Uncle Louis’ grave, I made the big loop through the cemetery to the front where my grandmother and her two older siblings are buried. I really had to employ my string trimmer and broom in this part of the cemetery. Roselawn needs to hire more grounds keepers. 

Let’s see; Oscar Bueto, the older brother in the above story, and his wife Ollie, Berenice Madoline Bueto (my mother is named for her) and my grandmother Irma Mae Bueto Austin are buried on the same row.

Grandma was a tough lady. When she was born, the doctor said this baby’s not breathing,  it’s dead and laid my grandmother off to the side. Her mother snatched her up and shook her till my grandmother started breathing. I’m so glad my great grandmother didn’t take the doctor at his word… Grandma was scrappy, intelligent and, yes, always a lady. A great combination. 

This is my great grandmother’s grave, before I cleared it l. I neglected to take a pic of it afterward. Her name was Maggie.
My grandmother’s grave. I miss her.

The last grave in Roselawn to tend was of  my cousin Mary Lou Boudreaux Spencer. She was another sweet soul and one of Aunt Mary Margaret’s daughters. I remember her coming to our house the night my father died. She was standing near the kitchen and I went and stood next to her and started to take her hand, but then I didn’t. Mary Lou said, “No, take it.” And she offered her hand and she held on tight to mine for the longest time. I’m crying as I write this now. I’m so thankful for the tenderness of a cousin.

Before heading to Resthaven Cemetery,  I decided to take a respite from the heat and get a repast. Coffee Call, a Baton Rouge landmark, was doing just that; calling me. So, a nice cup of coffee and fresh beignets hit the spot. If you’re in Baton Rouge, you’ll find them on College Drive. You won’t be disappointed. 

My last stop, when I do the cemetery tour, is always the grave of my parents. I only had my Daddy for sixteen short years. He was 47 when he died quite suddenly on a late Friday night.  But Daddy gave my brothers and me so many fun memories and conversations around the supper table packed with wisdom. He’d tell us that he was the last of the good guys,  straighten his cowboy hat and then light a cigarette. I believed him then; I know it to be true now. Sunday, August 11th would have been his 91st birthday. 

How I miss him. He shows up in the faces of my sons and grandchildren and in the little nuances of their personalities. Isn’t that funny and wonderful at the same time?

So, why make the pilgrimage to Baton Rouge every few months and do the cemetery tour? I go because Mama went with her mother and she with hers. It’s tradition, of course, but deeper also. I go because I knew these wonderfully kind, compassionate people or I know the stories told about them, which makes me feel like I knew them personally. I go because it would make my mother happy.

I love you, Mama. And I miss you.

Blessings to the reader.

Ellie Phant

Just some pictures of some things that make me smile. The little elephant cream pitcher was my mother’s. The flowers are from my scaled down flower patch.

The kitchen window ledge: my mother’s cream pitcher and a collection of vintage cream and sugar bowls.

Click the link for Ellie’s flower hats.

Summer Blessings.

https://photos.app.goo.gl/8nky9Agyi5eNUv5x8

Yay For Blueberries!

Last year, due to a late spring freeze and then a long summer drought, there were no fresh, locally grown blueberries.  This year, the weather has been perfect for berries. The mayhaws in May were plentiful, and  now in June, the blueberries are  bountiful. 

Blueberries are in the freezer and four batches of jam are cooling on the kitchen counter. Their tops are pinging; always a happy sound.

Enough blueberry jam for us to enjoy and also to give to friends and family.
Taste testing is my favorite.

To the recipe from the pectin package, I added a pinch of salt and a dash of cinnamon.  The spice gives it another layer of complimentary flavor.

George passed through the kitchen while I worked at the stove. I had my modern blues playing. Filling my jam jars.

He didn’t miss a beat: “You jamming. Literally!” Ha!

Supper!

Blessings from the jam pot of the Exile’s Kitchen. 

Loaded

Yep, it’s mayhaw season. The tree is loaded. And so we’re tarps this morning.

After an afternoon processing juice, I’m loaded with jelly. I made a mistake on one jar; I’m not sure if it will set up, so there’s an X on the lid. If that jar doesn’t set, I’ll mix it in some brewed tea.

The little dish off to the side is the foam or sponge scraped from the freshly cooked jelly. Remember to spoon off the foam so your jars of jelly will be clear. Biscuits are on the menu for a light supper and that scraped off part will grace each one.

Are you making jelly this year? Last year the weather did not cooperate.  Late freezes and big spring storms killed all the berries – mayhaw and blueberry – in the back garden. So, I’m really happy this year. I should have blueberries late May early June.

Jelly making blessings from the Exile’s Kitchen.

I Fried My Breakfast

Just as I was getting supper ready last night, the power went out. I had my mouth all set for homemade tacos and “sopaipillas,” but I wound up eating Oreos and ice cream. The power came back on at bedtime, so I just put tacos on hold for Saturday. But when I woke up this morning, I thought about the tortillas I was going to fry for dessert last night. Why not fry them up for breakfast? So, I did.

Using an iron skillet, I melted coconut oil over medium heat. The skillet was big enough to fry the small tortillas two at a time. They drained on paper towels, then were sprinkled with cinnamon sugar. I dressed my plate with lite whip topping , a drizzle of local honey, and a ration of bacon.

I’m kinda glad the power went out.

Blessings from the Exile’s Kitchen. 

Camellias and Cookie Ice Cream Sandwiches

A walk to the mailbox had me enthralled with the blooming camellias, dotting the landscape. Their colors really brighten up the late winter garden. I picked a big handful and arranged them in a favorite vase.

Earlier in the day, I cleaned house, did a mountain of laundry while listening to albums I found last weekend at TBones in Hattiesburg.

After housework, I got in the kitchen and used up part of a cake mix to make cookie ice cream sandwiches.

If the egg is left out of the cake mix recipe, you can have cookies instead. Here’s what I did:

In a medium bowl,  I dumped in the cake mix ( I had about 3/4 of a box mix). I added about a 1/2 cup chocolate chips and a generous dash of cinnamon and ginger. Then I added 1/4 cup of brown sugar and stirred all the dry ingenious together to coat the chocolate chips well. Next, I stirred in half a stick of butter, melted, and enough water to bring everything together. I pressed the cookie dough into a 10 × 12 cookie sheet lined with parchment paper.  Then I baked it in a 350° oven till the top was golden – 15 minutes or so.

Then I took a round cutter and, well, cut out rounds. I figured this method would be the most consistent. 

I put a dollop of my favorite ice cream on one cookie and topped it with another. Repeating till I ran out of cookies, I then put them on a plate and placed them in the freezer to harden up. Each cookie sandwich was then stored in its own baggy and back into the freezer for individual snack time.

Note: Cool cookie completely before adding ice cream. I didn’t wait long enough, and the ice cream began to melt. Learn from my mistake.

Blessings from the Exile’s Kitchen. 

I Wasn’t Buying Them

The local PigWig wanted $3.99 for a pound bag of vanilla wafers. I wasn’t buying them at that price, because my finances are in penny pinching mode.

I baked my own instead, and though they have a slightly different texture, this recipe comes close to the iconic wafers we all know.  The original recipe calls for unsalted butter, but use salted. I think the recipe needs it. When these little round cookies cool completely, they have a satisfying crunch. 

Ingredients:

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup salted butter, softened

1/2 cup powdered sugar

1/4 cup granulated sugar

1 egg, room temperature

1 tablespoon vanilla

1 tablespoon milk

What to do:

Preheat your oven to 350° and line two ig baking sheet with parchment paper.

In a medium bowl, sift flour, baking powder, and salt.

In another bowl, with an electric mixer cream together, sugars and butter till fluffy. Then add in the egg, vanilla and milk.

Next,  add the flour mixture to the butter and sugar mixture, slowly incorporating. Chill the dough for about 10 minutes.

This dough is stiff, jsyk. Scoop 1/2 teaspoon size amount and roll into balls (I dampened my hands with cold water so the dough wouldn’t stick to my hands). Place each ball about an inch or so apart.

Bake 15 to 18 minutes till the wafers turn slightly golden.

When cooled, store in an air-tight container.  This recipe made about 4 dozen wafers.

Homemade Vanilla Wafers taste tested with Smucker’s natural peanut butter.

Penny pinching Blessings from the Exile’s Kitchen.

Green Was the Color for 2023

Each year, I look back at the media I’ve posted to see which color was predominantly displayed. From young seedlings, unplowed green space between flower swaths, a child’s t-ball jersey, an antique glass juicer, pretty potted mums, fresh from the garden vegetables and delicious turnip green soup- green showed up a lot, well, until the drought hit in late June.

The pots are still planted. I’m looking forward to the grandkids being in ball games this coming spring.  Plans to move the flower/vegetable patch closer to the house for easier watering are being worked out. The new year is around the corner. I can see it. And I’m praying it will be a gentler year than 2023.

Happy New Year Blessings from the Exile’s Kitchen.

Slow-Cooker Sausage and Turnip Greens Soup

This recipe serves four to five people, depending on their appetites.  MaBell Sausage, a Mississippi company, now has a source for shipping sausage all over the country. Call MaBell’s Simply Shipping at 601-522-5954, if you’re wanting to send Sausage this holiday season – or anytime!

Greens are in season right now. My oldest son grew different types of greens and gave me two grocery bags full. Here’s a recipe using both fresh turnip greens and MaBell Sausage. Your slow-cooker makes this soup a great one to start in the morning and have it ready for lunch.

Ingredients and what to do:

Add the first 6 ingredients to your slow-cooker.

Enough washed, sorted, and chopped turnip greens to fill an 8 quart slow-cooker. I don’t like eating the turnip stems, so I cut them off. Give your greens a good chop. You want them to fit in your soup spoon, ya know? Put your prepared greens in the slow-cooker.

1 medium onion, chopped

1 15-ounce can of Great Northern beans, drained

1 medium potato, peeled and chopped into bite-sized pieces. (My greens didn’t have any roots with them. Had they had roots, I would have added them instead of the potato.)

1 15-ounce can of chicken broth. Using the can, add 2 canfulls of water to the cooker.

A half a pound of MaBell’s Sausage,  chopped into bite-sized pieces. I used mild sausage.

Seasoning the soup:

Add all of the following to the slow-cooker.

2 tablespoons granulated sugar

salt to taste

ground pepper to taste

1/2 teaspoon garlic powder

1 teaspoon Tony Chachere’s mild Cajun seasoning

Stir all of the above into the tunip greens, cover and set slow-cooker to high. With the slow-cooker on high, the soup should be ready for lunch; set on low, the soup will be ready for supper.

Serve with homemade, buttered cornbread and a few dashes of hot sauce.

Sausage and Turnip Greens Soup

This soup is even better the next day, as the flavors have time to meld. Enjoy and let me know what you think.

Blessings from the Exile’s Kitchen.

Pinching Pennies

You know it’s there. That box of cereal that no one finished. What do you do with it now that it’s gone stale? Throw it out? That’s wasteful, and in this depressed economy, we need to pinch pennies any way we can.

So, I decided to make cookies. I’m not sure what to call them. Cereal Cookies sounds kind of bland, and these cookies are definitely full of flavor. Chewy and crunchy, they are great for dunking in a cup of coffee or hot tea.

Here’s what to do:

Preheat I’ve to 350° and line 2 cookie sheets with parchment paper.

In a big mixing bowl, cream together one stick of softened butter, a half cup of brown sugar, and a half cup of white sugar.

Next, add in an egg and a splash of vanilla, with a dash of cinnamon. Mix all really well.

Then stir in 2 1/2 cups of cereal. I had Special K with Almonds and Great Grains. Also, add in at the same time as the cereal a cup of self-rising flour. Incorporate everything well.

(I used a cookie scoop, but if you don’t have one, drop cookie dough onto parchment in heaping teaspoons.)

Space them about two inches apart, as these buttery cookies spread. Smoosh the cookie dough down slightly, with the bottom of a small juice glass dipped in water. Then bake them for 15 minutes.

This recipe makes two dozen, three inch cookies. I still don’t know what to call these. So, how about October Cookies?

Blessings from the Exile’s Kitchen.

Continue reading Pinching Pennies