Shucking Oysters

There were a bunch of times I wanted to post over Thanksgiving but something was up with my blogger app.

Anyway, here is a pic of Dad shucking oysters out in the barn kitchen. Sis Joy and her hubby Mike served up omelets Thanksgiving morn, and Bro Eddie and his gal Olga dished up Colombian Chicken a couple days after Thanksgiving, all from the happy barn kitchen. Dad added some improvements recently like a pot bellied stove and a couple of cabinets - it's really nice!

Happy belated Thanksgiving to all!

I was very happy to spend Thanksgiving at the farm. It was the first time all of my siblings were together in ... we're not sure how long. We can't really remember the last time we were all together.  Good times.

Ehrm, I did quit my job somewhat abruptly (have another lined up). It wasn't really a planned thing, but I feel good about my decision. Sometimes we have to follow what seems best for us at the time, even though it may not always follow conventional practices. Time will tell...

Peace!

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Fall at the Beach.

Wish i didn't have to leave South Walton so early but there's biz that needs attendin'.

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The "Birdies" Pic

For some reason I keep having trouble getting this pic to save, so here it goes again.

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Birdies

The view from my office window. So far tufted titmice, cardinals, chickadees, house/purple finches, and a little brown mottled individual I couldn't ID have stopped by for a snack.

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A study in corn!

Creamed corn and the finished cornpone.

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Field Peas

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Field peas are a regional thing also. I'm really not sure how much of the Southeast eats them. They are a staple here. When I was growing up we would grow, pick and shell them, all while hearing stories from the old people; definitely some of my fondest memories. When I was in high school we got an electric pea sheller. We went high tech. Now you just go to a farm or produce market and by 25 lb bags of them (already shelled), blanch them as normal and freeze as normal.  

As my Mama Gladys says, "A good Southern cook uses 3 things in her cooking: salt, fat and sugar." It's true. For instance, the peas got a tsp or two of sugar, a tsp or so of salt and a ham hock for fat/flave!

Peas and corn

Cookin' up some vittles with my Mama Carmi's (RIP) pots.

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Cornpone again #?

The pones in the skillet.

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Cornpone - The Recipe

Cryptic recipe

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As you can see, the recipe is quite basic.

Here it is from how I made it tonight:

 Put 2TBS oil in a skillet (cover the bottom) and put it in the oven while it preheats to 400. I use olive oil.

1.5 cups fine white corn meal

1 tsp salt

1 TBS baking powder

1.5 cups hot tap water.

 

Mix all the dry stuff. Mix in the hot water gradually. You want the batter to be not soupy, but not too thick.   See pics above for how the batter should look. You want it to spread out a bit when it is spooned in the hot skillet. Bake for 30 minutes.

Yummy!

It's funny how simple and cheap it is. No wonder my country kinfolk lived on the stuff!

Cornpone - The Batter

Mixin' up the batter!

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Cornpone - The Cornmeal

Hoover's

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Someone from my job asked me for the recipe for cornpone. I had to make it tonight so I could write it down. We grew up on it in my family. 

The first thing about it is the meal. It has to be fine white corn meal. Hoover's that you see in the picture can only be found in my region, as it's ground in my home town of Chipley, FL. I looked all over Birmingham, AL one time and couldn't find it.  Dixie Lily, I think, makes a fine white corn meal too that would probably work fine.

I downloaded all these pics from my phone. You can only do one at a time. Apologies.