Most know fore Lucky and I got married, shoot, datin for that matter…she made me WORK for it. Again, we’d both lost our spouses, but we’d all been good, good friends years back.

Lookin back now, that was my only in. If I hadn’t known that heifer prior, I doubt she’d have even givin me the time a day. She wanted another man in her life bout like I wanted to go see the dentist as a child.

But, eventually I wore her down, and most times now we wonder what we’d ever do without each other.

The other times we just wonder what WE ARE gonna do with each other??

When she finally did say yes though, I’m sure I was grinning like a baked possum. Shortly thereafter, I realized… I REALLY WAS cooked through and through!

Both of us are native Floridians, and man oh man, have we seen this state change through the years. I gotta say though we both are very proud to wear the handle of…bein Southern.

To all our Yankee buddies…

It ain’t all bout the beaches, tourist attractions and golf courses.

No sir-eee!

I ain’t tryin one bit to discourage ya’ll from movin down here either, BUT, there are other things to consider as well.

Mosquitos…we call em skeeters. Them things’ll eat ya alive.

I remember one time as a child, I dunno, I was 24-25 years old, layin there in bed next to my fourth wife, and I heard two of em talkin…

One asked the other…ya wanna eat him here or take him with us?

Then there’s the gators, or as ya’ll call em, alligators. Those guys are in bout every river, stream, pond or lake here in Florida.

Course there’s signs posted everywhere though warnin ya bout em. Without a doubt, the most likely time to be attacked is durin matin season.

It’s during this time of the year the number of signs are usually doubled, possibly even tripled, and give good advice if you’d only take the time to read em.

One example of our signs down here pertainin to this is as follows…

WARNING: Gator Matin Season! If Attacked…

FAKE ORGASM!

One other thing ya must consider if kickin around the idea of movin South is simply…THE HEAT!

If ya ain’t used to hot…forget it!

Lucky and I have sat on the porch many times watchin the birds pullin worms outta the ground wearin pot holders.

Seriously, we have.

One other consideration, then I’m bout done, is drought. It gets awful dry down here.

It was so dry last spring the oak trees were whistlin for the dogs.

I’ve told Lucky before that if you’d stop by the cracks in our pasture caused by the drought, you could smell Chinese cookin comin out a most of em.

It was also just last spring the, “Please Don’t Pee In The Pool” sign was takin down by the city.

One other tidbit, and this for all you SINGLE Yankee men folk who got the idea of comin down and pickin ya out a Southern woman.

There are two things I know that’ll kill ya graveyard dead.

The first…crossin the road without lookin both ways.

The second…crossin your Southern wife!

Okay, okay, I’m in the kitchen fixin to fire off that dern cook stove and gonna shut up…

In a minute!

First, Southerners do love to cook. To us, it is a symbol of our love for each other, our children and our friends, and it actually serves as a time to sit back and share what’s been goin on in our lives.

A good meal, shared with good company, is truly a pleasurable time. We take much delight in it.

Today, as I said, I’ll be sharin some of Lucky’s recipes. She’s no doubt a very good, down home cook.

Personally I’ve eaten tons of grits throughout my lifetime, and Deb and I had done a post on grits before, but I must say…Lucky makes the best pot of grits I’ve ever eaten…bar none.

I’d watch her standin by that dern cook stove, standin on one leg, her other with her foot restin on her knee, just a stirrin the fire outta them grits.

I’d go, “Lucky…what in the world ya doin cookin them grits so long for?”

She’d say, “Bronson, it’s what makes em good.”

Ya know what?

She wasn’t lyin!

I swear to you guys…I can eat her grits right out of the fridge, stone cold. The dern things are flavored so well, to me, it was amazin.

Hopefully, they strike you guys the same way.

If all our Yankee buddies paid no heed to me on my advice bout movin South, I swear, you guys at least outta try these grits. You may be in for one very, very pleasant surprise.

Judi…Brian…ya’ll listenin??

Lucky’s Dern Grits

5 cups water

1 cup grits (yep, just one cup)

½ stick salted butter

Salt to taste

Bring water, salt and butter to hard boil. Take off heat and stir in grits very slowly or they’ll be lumpy. Place back on burner over medium heat and boil lightly for 4-5 minutes. Turn heat down to low and cook an additional 15-20 minutes, uncovered, stirring often.

Havin fish? Just add a little of your favorite cheese to your grits!

Corn Beef Hash

Two cans corned beef

Small onion

8-10 med. sized potatoes

Salt and pepper to taste

Boil potatoes, diced or quartered, just as you would for boiled potatoes, along with the chopped onion and salt and pepper. Cook until done, then drain liquid leaving enough to be a little soupy after adding your two cans of corned beef.

Good stuff, and very easy!

Some Kinda Rice Thing

1 cup of long grain white rice

I- 12 oz. can of beef consommé

1- 12 oz. can of French Onion soup

1 regular can of sliced water chestnuts (drained)

1- small can of sliced mushrooms (drained)

1 stick of salted butter

Dump all ingredients except butter into baking dish. Stir mixture and then slice butter into pieces and drop over mixture. Bake at 350, uncovered for 45 minutes to 1 hour, (depending on oven).

When we make this Lucky usually make a double batch, just by doubling ingredients.

God Bless you and yours, and be sure to keep a smile on your face, and one in your heart!

Doug and Lucky

Let’s change gears this morning and instead a wastin my breath talkin bout them dad-gum politicians, let’s talk some groceries, and this other thing my Mama and Daddy used to talk with me about…getting older.

For those who have yet to experience this getting older thing, I gotta tell ya…it’s comin! Got here A LOT sooner than I ever thought possible!

Shoot, I’m sailin along in my twenties, then got to them thirties, and all of a sudden, WHAM…I’m tippin forty!

I’ve been forty now for, hmmm, let’s see, well, bout seventeen years now!

Forty plus…that’s me!

Anyway, Lucky and I stopped by a phone store last night. There was an older couple in there and we kinda struck up a conversation with em.

Actually, they really didn’t have a choice cause I’m pretty good at that dern “striking up a conversation” thing.

I talked…and they listened.

The husband was 85, and his wife was 83. I mean, what were they gonna do…run off?

I ain’t bragging or nuthin, but I believe if they’d give me any lip bout my conversin with em…I could of whippin em both!

Seriously though, they were a really, really nice couple. We shot the bull with em, and Lucky and I both enjoyed their company.

The salesman that helped us, Steven, and a great guy, is 25. We’ve seen him twice, and I have to tell you that I was very impressed with his knowledge, his politeness, AND his WORK ethic.

Very, very impressive young man.

I told him so, too. In this day and age it is so good to see a young man or woman, who enjoy their job, and even more…HAVE a dern job!

Anyway, as Lucky and I were finishin up, I was tellin Steven to enjoy his youth…it goes away much faster than you could ever dream.

You know, the work hard Steven, apply yourself, and with your work ethic and personality, you can go far. Only YOU can prevent your own success…nobody else.

I also told him, half-jokingly that lookin at my own life…it was pretty sad.

My reasonin for this…shoot, I’d just spent an hour or two laughin and cutting up with an 85 and 83 year-old and…had ENJOYED IT! LOL!

We left there and stopped by the grocery store to pick up a couple things.

Lucky was pickin up a bunch of bananas when I pulled up with the cart and I hollered, “Uh-uh…don’t buy those green bananas!! Get them dern ripe ones!”

By doin so, I KNOW I can probably get to eat em for something happens to me!

A few other examples of getting older are…

I got up the other morning and went to wash my face and shave. I looked in the mirror and said…
“Dad???”

Then the other day, Lucky and I were up town and this gorgeous woman walks by, and I got to thinkin,
“Dern, I wonder what her MOM looks like???”

A buddy of mine asked me the other day if I remembered Preparation H?
I told him, “Shoot, I’m so old I remember when they come out with…PREPARATION A!”

Ya know, I’d mentioned Lucky and I had stopped by the phone store and met that fine older couple.

They shared with us a few of their abbreviations while textin…

BFF- Best Friend Fainted
BYOT—Bring Your Own Teeth
LMDO—Laughin My Dentures Out
And…
GGPBL- Gotta Go Pacemaker Battery Low

I was readin to Lucky the other night where the Senate was investigatin deceptive practices targetin the elderly, and bilkin them outta their money, and I asked her to guess the worst one…
She asked sincerely… “I dunno, Social Security?”

Had a buddy tell me the other day he knew HE was getting old, when he realized, he had 25 house plants at home and…I can’t smoke any of em!”

Lucky and I were at the Doctor’s office last week when I wasn’t feelin well.

He comes back in and says, “Lucky, your husband’s getting older and needs rest and some quiet time, so here’s some sleepin pills.”
Lucky asked him, “When should I give em to him Doc?”
The Doctor replied, “They’re not for him Lucky, they’re…FOR YOU!”

I love my Doctor!
LMDO!

But ya really know you’re getting old when the candles cost more than your cake!

Now…bout them groceries!

Lucky LOVES to hunt and fish, and to be quite honest, she’s good at both. She’d rather fish or sit in her tree-stand than eat.

She keeps her game camera goin, and last year she got a picture of a Florida panther, which I thought pretty neat. I’d never seen one in the wild before.

I ain’t sure bout the count she gave me, but I think she said her camera had caught on film 37 illegal aliens too.

Jus kiddin.

But you guys did see where the illegals are now claimin “They ain’t gonna take it anymore,” and promise a more radical approach?”

Here illegally, but ain’t gonna take it anymore?? Good night a livin folks, oh yeah…the groceries.

Sorry! (possibly more bout that later??

Anyway, today’s recipes come once more from Kathrine’s cookbook, “Cedar Creek Game Cookbook.”

Sweet and Sour Venison:

2 lbs. venison steaks, ¼”

2 tbsp. lemon juice

1 can beef consume

2 tbsp. brown sugar

1 tsp. savory salt

¼ cup, chopped green onions, tops included

1 clove garlic

1/3 cup soy sauce

Cut steaks ¼” thick, diagonally across the grain. Combine other ingredients, pour over meat strips and marinate in fridge overnight. After draining, broil about 4 inches from heat until tender. Serves 4.

Juanita’s Spanish Rice:

6 slices of bacon

2 bell peppers, sliced

3 tsp. Worcestershire sauce

2 tsp. garlic salt

1 cup uncooked rice

2 large onions, sliced

5 cups canned tomatoes, or if you have, use fresh tomatoes

Salt and pepper to taste

1 lb. ground beef

Fry bacon slowly until crisp. Remove from pan and pour off the dripping. Brown onions, peppers and ground beef in remainder of bacon drippings. Add seasonings and crumbled bacon.
Add warmed tomatoes or steamed fresh ones, stir in uncooked rice and cook slowly. Stir often or it may stick. If the mixture seems too dry, add more tomatoes or water. Cook until rive is tender, about 45 minutes.

Indian Meal Pudding:

¾ cup corn meal

3 quarts milk

6 cups finely cut apples

3 tsp. salt

3 tsp. ground ginger

1-1/2 cup molasses

Scald milk, add corn meal and cook 30 minutes. Add remaining ingredients and pour into buttered baking dish. Bake on 350 for 1 hour stirring occasionally. Serves 12.

I’d stay and visit a little longer with ya my friends, but GGPBL!

LOL!

You guys have a great day and God bless. Please be sure to, “Keep a smile on your face, and one in your heart!”

Doug and Lucky

The recipes we’re sharin today, come from Lucky’s cookbook, “Cedar Creek Game Cookbook.” It was written by Sam Goolsby, from Monticello, Georgia…of all places.

Bein a Florida Gator fan, it’s hard to like anybody from the State Of Georgia…this time of the year anyway! LOL!

I will admit though, that them dern Dogs are lookin good!

Speakin of Fla-Ga., how bout a few laughs at our favorite college football teams expense?

I’ll start off with one from the late Lewis Grizzard, a graduate from The University of Ga., and an avid… “Gator Hator.” (probably how Grizzard spelled it…being a Ga. grad)

“What do ya get when ya cross a University of Florida graduate…with a pig?”

Nothin, cause there’s some things a pig just won’t do!”

Ohio State’s Urban Meyer on one of his players…
“He doesn’t know the meaning of the word fear. In fact, I just saw his grades and he doesn’t know the meaning of a lot of words.”

Q: What does the average Texas A&M player get on his S.A.T.?
A: Drool.

Q: If you see a University of Miami fan on a bike, why should you not swerve to hit him?
A: It could be your bike.

This one for my good buddy, Brian…

The Seven Dwarfs were marching through the forest one day they fell in a deep, dark ravine. Snow White, who was following along, peered over the edge of the steep chasm and called out to the fallen dwarfs. From the depths of the dark hole a voice returned, the Notre Dame football team is a legitimate National Championship contender.”
Snow White thought to herself, “Thank God… at least Dopey’s survived!”

A University of Tennessee fan was out hunting one day when he came across a beautiful woman nude.
“Are you game he asked?”
When she replied, “Yes…”
He shot her.

Why did the South Carolina football player steal a police car?
He saw “911″ on the side and thought it was a Porsche.

How can you tell an FSU fan?
They can play their fight song under their armpit!

For my good friends, Bill and Sandy, in Mobile…

A guy is in a bar with his dog, watching the Alabama vs. Florida game. The Gators surprisingly manage to get a field goal and the dog barks repeatedly. The bartender looks at the dog in awe. After a while the Gators score a touchdown and the dog does flips and dances across the bar. Then, the bartender looks at the guy and says, “Man, that’s amazing. What does your dog do when Florida beats Alabama?” The guy replied, “I dunno, I’ve only had him 3 years.”

Q: Why do the University of Michigan football players like smart women?
A: Opposites attract.

The USC (Southern Cal) football team was placed in a remedial English class. The professor asked the class, “Does anyone know what comes after a sentence?”
All of the players raised their hands and shouted… “The appeal!

One day, an FSU player and a Tennessee player were at a bar.
The Tennessee player asked the FSU player what FSU meant. The FSU player replied, “Florida Stomped Us.” Then he asked the Tennessee player what UT meant.
The UT player told him, “Us Too.” (I love it!! Lol.)

A man fell in love with the girl of his dreams. They were perfect for each other, except for one minor problem: She was a South Carolina Gamecocks fan and he was a, Alabama fan. He decided to make the ultimate sacrifice and become a Gamecocks fan.
He went to the doctor and asked if there was an easy way to do this. The doctor replied, “Yes, it’s a very simple procedure. What we do is go in and remove half your brain. When you wake up, you will be a Gamecocks fan.”
The man agrees, and the next week goes into surgery. After he wakes up the doctor comes up to him concerned. “Sir, I apologize, but there was a mix-up with the scalpel. Instead of removing half your brain we removed 3/4 of it. How do you feel?”
The man sat up, looked around, and hollered, “GO Ole Miss!”

That’s it for today…I’m getting hungry.

You guys have a great day, and God Bless.

Please, “Keep a smile on your face, and one in your heart.”

Doug and Lucky

Pork and Cabbage:

1-1/2 lbs. cubed pork
2 tbsp. olive oil
1 tbsp. butter
1 med. cabbage, shredded
1 clove crushed garlic
2 cups tomatoes, peeled and chopped
¾ cup minced onion
1/3 cup minced green pepper
½ tsp. thyme
Salt and pepper to taste

In frying pan, brown pork in butter and oil. Remove pork and cook onion, garlic and peppers until soft. Add tomatoes, salt, pepper and thyme. Add pork cubes and simmer 30 minutes, covered. Add cabbage and cook uncovered 5-10 minutes, until cabbage is slightly cooked, but still crisp. (4 servings)

Hoppin John:

2 lbs. blackeyed peas
4 cups pre-cooked rice
Chopped onions
1 ham hock
Salt and pepper to taste

Boil the dried peas and ham hock for about 3 hours, or until tender. Add rice, and salt and pepper to taste. Sprinkle chopped onions over each serving. (serves 10)

Cornmeal Hoecakes:

2 cups plain cornmeal
1 tsp. baking powder
¾ cup buttermilk
2 tsp. salt.
1 tbsp. bacon drippings

Mix the dry ingredients. Stir in milk and bacon drippings. Pour into a greased hot skillet and cook for about 5 minutes on each side. Use high heat.

Baked Apples:

6 cored apples
1 tsp. butter for each
2 tbsp. brown sugar for each
Cinnamon

Put butter, brown sugar and a dash of cinnamon in center of each apple. Wrap in foil and cook on the grill or in an oven at 350, until soft. You could serve each with whipped cream topping.

“Bronson,” she’d say, “I’m happy with my life just as it is, and I don’t need no man screwin it up!”

Shoot, I thought she must have been dropped on her head when she was a baby, cause all jokes aside, I happened to be a pretty good catch, but that’s just my opinion, mind ya.

But eventually, my persistence and good looks won out. Lol!

I’d say, “But dern Addison, you look good, ya got a good heart, you’re a fine Christian lady, ya like to hunt and fish, and even better yet…ya mow grass!”

“Honey, we were MADE for each other!”

She’d always respond… “Bronson, we’ve been goin to dinner ONLY cause we’ve been friends for so long, we’ve both been through the loss of our spouse, and I know it’s tough. I’m only tryin to help you through this.”

I’d respond, “Addison,” I didn’t DARE call her “Lucky” at that point, “I understand all that, BUT…dang if I ain’t startin to have some deeper feelins here than just goin out to dern dinner. Besides that, I’ve eat your cookin before, and you put on a pretty good feed bag when you set a table. You don’t seem to remember…I’ve eaten your groceries before, knothead!”

“You’re a nut Bronson.”

“You’re crazy, Bronson.”

These were my typical responses from her when I’d try to explain how I felt bout her, along with all my fine attributes.

Then one day, she slipped and let it out… “Bronson, I’ve been by myself for so long now…I DON’T even cook anymore!”

WHAT, I thought??? DON’T COOK ANYMORE???

Suddenly, it hit me right between the eyes that you know what??? She may be right on the money…maybe I am crazy, and a dern nut to boot??

What the heck I want with a woman who don’t cook??

That remark, “Bronson, I don’t cook anymore,”was like chunkin a bucket a water on a matchstick!

That fire that I thought was burnin inside me in my feelins towards her…went out like a light!

Gone!

Nada!

I guess she saw immediately that she’d said the wrong thing, cause she knew Bronson liked to eat bout as much as he liked breathin. Shoot, I always thought the two went hand in hand, you eat a mouthful of groceries…then ya take a breath! LOL!

Anyway, it must have struck her that the tables had been turned.

My chasin Kathrine went dead in the water right then, and…her chasin Bronson started up in earnest!

The very next night, I went down to her house and it had started.

I walked in, she was standin in front of her cookstove boilin water, didn’t look none too happy bout it either, but she knew in her heart, she had quite a bit of ground to make up if she was gonna land moi!!

I asked, “What ya cookin Addison,” and she said, “Here’s some water for ya some tea. Chunk in a bag or two, boil it and dump it in that pitcher there, bring it back to a boil once more, then dump it again, fill the pitcher with water, and ya got ya some tea.”

I asked her, “Why didn’t you finish it up yourself,” and she bein quite honest told me… “I didn’t want to mess it up, baby.”

I knew right then…she was mine if I wanted her!

Boilin water for me some tea.

Shoot, ain’t no tellin how long she’d been standin there, lookin out that screen door wonderin when I’d come pullin up!

Then it went on to butter beans, then one night okra and tomatoes stewed down just like I like em, AND then…some kind a dern rice she’d thrown together, and I’m here to tell ya…it was the best I’d ever put in my mouth.

Bar none!

That in itself is a mouthful, cause over the course of my lifetime, I’ve eat me some rice!

Shoot, I’d gotten so big at one point in my life that I had more “Chins” than a Chinese phonebook, and most of that from rice…and LOTS of gravy! LOL.

I guess she’d seen the impression that rice had made on me, and figured she’d better get me while the gettin was good.

It was then that she dropped to one knee and asked me to marry her.

It was maybe the most romantic thing I’d ever seen before, but her timin was off just a tad…

When she proposed, I’d just got me another BIG mouthful of that rice, and when I said “Yes, I’ll marry ya Addison,” I peppered her forehead with rice sayin I do!

Lookin back now, it was exactly the same kind of stuff they make movies out of!

So this morning, I figured we’d put up a couple recipes for you guys to try out, and I figured that rice recipe out ta be one of em!

But…it ain’t!

Ronnie, Kathrine’s husband was a watermelon farmer, and they used to travel all over Georgia growin melons.

One of the landowners, Sam Goolsby, had put together a cookbook, and had given Kathrine a copy. It is titled “Cedar Creek Game Cookbook,” and we’ll share a couple recipes out of it this morning.

With Lucky bein asleep still, I’m always up doin somethin, pickin up the house, makin our coffee (see, she really is Lucky).

So, we’ll now fire off Miz Judi’s Kitchen again!

I thought I’d use a couple recipes Lucky had bookmarked, with the first bein…

Batter Dipped Fish:

2 lbs. fish filets or steaks

1 cup sifted all-purpose flour

1 tsp. baking powder

2/3 cup milk

½ tsp. salt

2 eggs

2 tbsp. melted shortening

Sift dry ingredients together and add mixture of milk and eggs. Add shortening. Dip fish, allowing each to drain slightly. Fry in hot shortening in skillet until brown, about 5-6 minutes. Drain and serve.

Yield: 6 servings

Fried Cheese:

2 tbsp. butter or margarine

2 slightly beaten eggs

½ cup flour

1 lb. Mozzarella cheese

½ cup dry bread crumbs, fine.

Dip ¼ inch slices of cheese into flour, then egg, then crumbs and fry about 2 minutes on each side in melted butter. Fry till brown.

Yield: 4-6 servings

Squash Casserole

4 pounds squash (yellow)

2 carrots (grated)

1 small onion (grated)

Salt and pepper to taste

½ stick butter

1 can Cream of Mushroom soup

1 pint sour cream

Pepperidge Farm corn bread dressing

Slice and cook squash in salty water, drain. In a mixing bowl add squash, grated carrots, soup, sour cream, onions, salt and pepper. Melt butter in bottom of casserole dish and sprinkle just enough of the dressing to absorb the butter.

Add squash mixture to this and sprinkle more dressing on the top, dotting it with butter.

Bake on 350 for 30 minutes.

You guys have a great day, God Bless you and yours, and remember to…

“Keep a smile on your face, and one in your heart!”

Doug and Lucky

Finally, we have gotten the garden out front cleaned up. Talkin bout a jungle, this thing had become exactly that. Weeds were almost head high in spots, but yesterday we finished pullin those mutha’s up.

They had gotten so bad in spots that we’d have to take the grubbing hoe and bust the roots up some. But, besides possibly an hour or so this morning, we’re be ready to till the soil, and start planting it back the first of the week.

We’ll have a couple of spots in our irrigation lines to splice back, “that dern grubbing hoe,” but it won’t take 20 minutes to do that. We’ll run it some to make sure all our heads or jets are working properly and we’re back in business.

I’ll probably go with a couple rows of okra, and finish most of it out with 2-3 types of peas. Probably black-eyes, cream 40’s and zippers or purple hulls.

I wasn’t going to plant peas this fall but after thinking on it some, as we’ve got a BUNCH canned and put up, but so many of our family and friends like them, I thought, you know, they can come and pick em a dern mess or two then I don’t have to give them my peas already shelled and canned!

It’ll be interesting to me this go round cause I’ve never set out things like peas, okra, squash and such this late in the year before. I’m curious to see how everything does. I do normally plant my peas in August, but this is usually around the first week. We’ll see??

With this storm that’s brewing, and the course they think it may follow, at this point I’ve had a few reservations in regards to, hopefully for sure there’ll be no “big winds,” but simply the amount of rain that could be generated from it.

We’ve be getting rain steadily the past week or so, and we’re not inundated by any means, but with these types of storms capable of dropping bucketfuls on ya in their passing, I do have a little reservation in regards to going ahead and settin out my garden. BUT, no guts, no glory, huh?

Plus, I try and use the moon favorable times to set out the garden, and if I wait for the storm to pass then I’ll probably miss the good plantin dates this go round.

I’d like to hear from some of you guys in your own experiences about moon favorable dates. I know my Granddaddy Troy used to tell me all the time, “Use the moon, son. If you don’t, using peas as an example, you’ll have the prettiest big bushes, but they’ll produce few peas.”

I always liked to listen to these “old timers,” in regards to gardening, but honestly, I haven’t tried it on dates the moon wasn’t favorable before. You know, above ground producing crops go in on a growing moon, while underground crops go in on a declining moon. Again, I’m just kinda curious in your own experience on this.

After we finish the de-grassin in the garden, we’ll turn into planting the grow areas around the greenhouse. This we should have completed by tomorrow.

Oh, before I forget…I bought me some new britches! Yep, ole Dub in new britches! I gotta say it was out of necessity…ALL my old ones were fallin off me, literally. I swear, this juicing daily, getting some good exercise each morning, doin the gardenin, and watchin what I eat more closely is really paying off!

I’ve gone from a 44 waist, sounds crazy to me now that I’d let myself get into that kinda shape, to a 38. Look out 34, I’m headin your way. I weigh 255 now, down from 317. If I hit a 34 waist, this’ll be the first time I’ve worn that size britches, I believe, since pre-school. LOL!

Anyway, I feel great! One thing that helped to get me on this “health kick” is one of my trips to KFC…ya know, the chicken place. The FRIED chicken place.

I’m standin in line waitin to order, and once I get to the register I ordered a bucket. Now ya got to realize that I’m standin there by myself, just me, and the young lady takin my order asks, “Is this for HERE or to go, sir?” LOL!

Again though, what a difference in the way I feel now, versus then. It’s incredible!

Back to the grow areas. We’ll be settin some tomatoes, though I haven’t hardened them up yet, but I’ll be settin them out today to start letting them become accustomed to the full sun.

I will be planting some okra, squash, and cucumbers, and I have some eggplants and peppers that I’ll be hardening as well. These, like the tomatoes I’ll be planting in earnest next week sometime.

Well, that bout brings ya up to date on what’s goin on here at our place so, let’s end up with something to ponder on a minute or two…this from our ole buddy, Gary.

The Coyote Story

California :

The Governor of California is jogging with his dog along a nature trail. A
coyote jumps out and attacks the Governor’s dog.

The Governor starts to intervene, but reflects upon the movie “Bambi” and
then realizes he should stop because the coyote is only doing what is
natural. In the process the Governor is bitten by the coyote.

He calls Animal Control. Animal Control captures the coyote and bills the
State $200 testing it for diseases and $500 for relocating it.

He calls a veterinarian. The vet collects the dead dog and bills the State
$200 testing it for diseases.

The Governor goes to hospital and spends $3,500 getting checked for diseases
from the coyote and on getting his bite wound bandaged.

The running trail gets shut down for 6 months while Fish & Game conducts a
$100,000 survey to make sure the area is now free of dangerous animals.

The Governor spends $50,000 in state funds implementing a “coyote awareness
program” for residents of the area.

The State Legislature spends $2 million to study how to better treat rabies
and how to permanently eradicate the disease throughout the world.

The Governor’s security agent is fired for not stopping the attack. The
State spends $150,000 to hire and train a new agent with additional special
training regarding the nature of coyotes.

PETA protests the coyote’s relocation and files a $5 million suit against
the State.

TEXAS :

The Governor of Texas is jogging with his dog along a nature trail. A coyote
jumps out and attacks his dog.

The Governor shoots the coyote with his State-issued pistol and keeps
jogging. The Governor has spent $0.50 on a .45 ACP hollow point cartridge and about $500 of his personal money on his gun.

The buzzards eat the dead coyote.

AND THAT, MY FRIENDS, IS WHY CALIFORNIA IS BROKE AND TEXAS IS NOT.

Then, last but not least we have a tongue in cheek from our ole buddy Bill, who LEFT California, and resettled in…ole Kaintuck…

A mother and her very young son were flying West-jet Airlines from Ottawa to Calgary. The little boy

who had been quietly looking out the window, turned to his mother and said, ‘If big dogs have baby

dogs, and big cats have baby cats, why don’t big airplanes have baby airplanes?’ The mother who

couldn’t think of an answer, told her son to go ask the flight attendant. So the boy walked down the aisle

and asked the flight attendant who was busy serving drinks.

She smiled and asked, ‘Did your Mom tell you to ask me?’ The boy ‘Yes, she did.’ ‘Well, then, you go and

tell your Mom that there are no baby airplanes because West-jet always pulls out on time. Have your

mom explain THAT to you.’

You guys all have a great day and God bless! Please remember to keep a smile on your face, and one in your heart!

Dub

Well, it’s been a while, but looks like we’re gonna open up Miz Judi’s Kitchen again. Miz Judi was like… “I’m gonna let you back in MY kitchen and no Deb to clean up behind you?? Get outta here!”

But, here I am so, I’m beginning to think that her bark is worse than her bite, BUT, I’d be willing to bet if she WERE forced to bite…shed take a chunk out of ya!

Diane in Virginia sent me a joke I thought I’d share with you guys…

Before Obama was elected President he went to see Bill and Hillary for some campaign advice, at their spacious home. After drinking several glasses of iced tea, he asked Bill Clinton if he could use his personal bathroom.

That evening, when Bill and Hillary were getting ready for bed, Hillary smiled, and said to Bill: “I found out who peed in your saxophone.”

The next is from Diane too.

If you start with a cage containing five monkeys and inside the cage, hang a banana on a string from the top and then you place a set of stairs under the banana, before long a monkey will go to the stairs and climb toward the banana. As soon as he touches the stairs, you spray all the other monkeys with cold water.

This, my friends, is how Congress operates… and this is why, from time to time:
ALL OF THE MONKEYS NEED TO BE REPLACED AT THE SAME TIME.

She sent me another one just recently also, but I’ll not share that particular one. It is a well written piece, and the author makes several great points, and I’m one that wholeheartedly believes in giving credit where credits due.

That is, until I find out “the author” just happens to teach at a major university up north of here…WAY up north of here…Athens to be exact.

You know where I’m talkin about by now, right? They bark like dogs, woof-woof, and their mascot IS a dog…named uga…uga sounds like tug-ga…without the t.

The dog don’t even look mean.

Every time I’ve seen the camera pan over to him…the dern thing looks plum give-out. Layin down, tongue hangin out, just a hasslin.

They ought to get some kind of a cool lookin mascot. I mean, how hard could that be?? Shoot, give me just a second or two, and I’ll come up with one right off the top of my head.…hmmm…what’s a good lookin mascot?

Now I didn’t spend anytime thinkin about this, but the first thing popped into my mind was that alligator one. Who is he supposed to represent anyway? I think it’s a team in Florida, right??? LOL!

One of Athens most famous graduates (Mr. Lewis G. hisself),described uga once as a creature that inside a FULL stadium, packed with spectators, would sometimes wander out towards the 50 yard line, sit down and start likkin itself, well…where dogs do.

His buddy looks over at him and says, “Hey Lewis…MAN…I wish I could do that!”

To which Lewis replies, “Man…that dog’d BITE you!”

Enjoy the recipes, God Bless, and keep a smile on your face, and one in your heart!

Dub and Deb

Fiesta Burgers

• ¾ cup crushed saltine crackers
• 2 eggs
• ¼ cup catsup
• 2 teaspoons minced onions
• 2 teaspoons Worcestershire sauce
• 1 pound ground beef
• 1 (10-1/2 oz.) can condensed cream of mushroom soup
• 1 (15 oz.) can kidney beans, drained
• 1/3 cup fresh or frozen chopped green pepper
• ½ cup shredded natural Cheddar cheese
• Salt and pepper to taste

Combine cracker crumbs, eggs, catsup, onions, and Worcestershire sauce. Add meat and mix well; shape into 6 patties. In large skillet, brown the patties on both sides. Pour soup over meat; top with beans and green peppers. Cook, covered, over low heat 10 minutes. Sprinkle with cheese; cover and heat until cheese melts.

Kraut Burgers

• 1-1/2 pounds ground beef
• 1 (8 oz.) can sauerkraut, drained and snipped (that’s probably cut up a little, huh?)
• 1 cup Italian salad dressing
• 1 tablespoon minced onion
• ½ teaspoon caraway seed
• Salt and pepper to taste
• 6 hamburger buns, split and toasted

Preheat broiler. Combine ground beef sauerkraut, Italian dressing, onion, caraway seed, and salt and pepper. Shape into 6 patties, ¾ inch thick. Broil on broiler pan 3 inches from heat for 6 minutes. Turn patties and broil another 6 to 8 minutes.

Serve in toasted hamburger buns. Top burgers with additional sauerkraut.

Beef Logs

• ¼ cup crushed corn flakes
• ¼ cup sour cream
• 1 slightly beaten egg
• 2 tablespoons chopped ripe olives
• 2 tablespoons chili sauce
• 1 tablespoon snipped parsley
• ½ teaspoon minced onion
• 1 pound ground beef
• 6 hotdog buns, split and toasted

Preheat broiler. In mixing bowl combine corn flakes, sour cream, egg, olives, chili sauce, parsley, onions, and salt and pepper to taste. Add ground beef and mix well. Shape into 6 logs to fit the buns.
Broil on broiler pan 3 inches from heat until done, 9 to 10 minutes, turning occasionally. Serve logs on toasted buns.

Egg and Bean Salad

• 6 hardboiled eggs, chopped
• 1 (14 oz.) can baked beans in molasses sauce (1-3/4 cups)
• ½ cup sliced celery
• 2 tablespoons fresh or frozen green peppers
• 1 tablespoon minced onion
• 1 tablespoon mayonnaise or salad dressing
• 1 tablespoon chili sauce
• 1 teaspoon vinegar
• Salt, pepper and Worcestershire sauce to taste
• Bed of lettuce in individual salad bowls

In large bowl combine all ingredients but lettuce. Mix together lightly and chill until ready to serve. Serve salad over lettuce.

Today we’re gonna talk chicken here in Miz Judi’s Kitchen.

Course when our youngest son Red’s talking chicken, he’s talking about the time I wouldn’t get on Space Mountain. Or, maybe the time I wouldn’t ride the Ferris wheel at the fair with hm. Or, maybe what I become when I’m startled by of all things…a dern spider! Honestly I can’t stand them!

But since Red’s not here, we’re talking about the real chicken…chicken!

In today’s economy, and with food prices continuing to go up in cost, chicken is an option, but the last couple times Deb and I have been to the grocery store, chicken is going out of sight as well.
Deb and I feel that for all-round meals with meat, hamburger is probably our number 1 choice. First off it’s so versatile with the number of different meals you can set a table with.

Secondly there is absolutely no waste, whether it be bone or fat, and lastly we like it any number of ways, and it’s so easy to food saver and freeze, taking up little room in your freezer. But, hamburger too is going out of sight!

Deb paid $4.99 a pound a couple weeks back, and I saw it on sale for $3.99 a pound yesterday. Hamburger for $3.99 a pound…on sale??

Chicken would probably be our second choice, but we find pork to our liking as well. Okay, okay, maybe all this isn’t so much to Deb’s liking, BUT, personally…I like them all! LOL!

My point is this though. You can cut back your meat portions and still make good, nutritious, belly filling meals, and the best way we find to do this is simply some type of casserole dish.
Not all today’s recipes are casserole dishes, but most are, or just maybe close to being!

These recipes come from, once again Deb’s OLDER sister Louise, and her church’s cookbook. For those who haven’t been to our columns very often, Deb asks that when talking about her sister, I do so with emphasis on “sis’ being …OLDER!

Hey Weezie…Deb forced me to do this!

Before we get started, let’s check out a joke our good friend Edith, from Washington State sent us. Edith, not unlike us, likes a good chuckle every once in a while, and Deb and I both thought this…a good un!

THIS IS WHY WE LOVE LOGICAL OLD PEOPLE

A farmer stopped by the local mechanics’ shop to have his truck fixed. They couldn’t do it while he waited, so he said he didn’t live far and would just walk home.

The old lady replied, ‘Set the goose down, cover him with the bucket, put the paint on top of the bucket, and…I’ll hold the chickens!

After that, why don’t we fire the dern cook stove off and throw some vittles on?

Mesquite Chicken

• 1 large can of pineapple chunks
• 4 boneless chicken breasts flattened
• 12 oz. mesquite cooking sauce and marinade
• 1 jar broiled mushroom pieces, or fresh mushrooms sliced and sauté in butter
• 1 lb. deli sliced honey ham
• 4 thick slices Monterey Jack cheese

In a large skillet pour in the can of pineapples with juices and add chicken breasts. Cook over medium-high heat until the breasts are no longer pink in the middle. Remove meat from skillet and discard juices. Arrange breasts in a large casserole dish. Pour mesquite marinade over all the breasts.

Evenly divide first mushrooms and then ham onto each breast. Top each breast with a thick slice of the cheese. Bake on 350 about 10 minutes, or until cheese is melted.

Edna Doyle

Chicken Breast Casserole

• 4 chicken breasts, deboned and split in half
• ¼ lb. Swiss cheese, sliced
• 1 can cream of celery soup
• ¼ can sherry or dry vermouth
• 1 cup herb flavored croutons
• 3 teaspoons butter

Place raw chicken in a baking dish. Cover with cheese slices. Pour in soup mixed with sherry. Sprinkle croutons on top and dot with butter. Bake uncovered for 1 hour on 350 or until done.

Bernadine Scheck

Chicken Pot Pie

• 1 fryer
• 1 cup milk
• 1 stick butter
• 1 cup chicken broth
• 1 cup self-rising flour
• 1 (16 oz.) can Veg-All vegetables
• 1 can creamy chicken mushroom soup
• Pam

Boil fryer in salt, pepper and water. When chicken is tender, save 1 cup of the broth. Allow the chicken to cool and take the meat off the bones. Mix the soup, vegetables and broth in a medium sized bowl. Now add the chicken meat to the mixture. Spray an 8-1/2 x 11 inch pan with Pam. Pour mixture into pan.

For the topping; melt the butter and mix it with the flour and milk. Pour the topping in the pan on top of the meat mixture. Cook on 350 for approx.. 45 minutes or until the topping is evenly browned.

Betty Fortner

Chicken Dressing Casserole

Cook chicken and remove bones, (reserve ½ cup of broth). Cut chicken into bite-size pieces. Combine soups, milk and broth. Heat thoroughly. Combine stuffing mix and melted butter. Spread half of stuffing in a grease 9 x 13 inch pan. Layer chicken over this then pour soups over, and top with remaining stuffing. Bake uncovered for 35 minutes on 350.

Bernadine Scheck

Well, how bout all you Mothers? Did ya’ll have a great Mother’s Day? I know Deb and my Mom did. We went to Moms and had a great time. All of our kids and grandkids made it, so yes, Deb was in her environment!

My Mom as well had all her children, and was only missing one granddaughter from having all her grandchildren as well. All in all we had a great meal, a great time visiting, and a great day as a whole! We hope you guys did too!

Well, how about we take a look at what our good friend Gary sent to us…it’s about golf.

Two women were playing golf. One teed off and watched in horror as her ball headed directly toward a foursome of men playing the next hole. The ball hit one of the men.

He replied: It feels great, but I still think my thumb’s broken!

I thought that was hilarious, and thanks Gary for sending it.

Well, let’s fire off a cook stove and bake up a cake or two…

Milky Way Cake

• 8 milky way bars
• 2 sticks oleo
• 2 cups sugar
• 4 eggs
• 2-1/2 cups flour, plus ½ cup more if flour is sifted first
• ½ teaspoon soda
• 1-1/4 cups buttermilk
• 1 cup chopped pecans

Melt Milky Way bars and 1 stick oleo and set aside. Cream sugar and 1 stick oleo; add eggs. Add alternately flour and soda with buttermilk. Add melted candy mixture. Add pecans; fold them in. Bake in tube pan on 325 for 1 hour and 10 minutes, or until a knife inserted in center comes out clean.

Icing

• 2-1/2 cups sugar
• 1 cup evaporated milk
• 6 ounces semi-sweet chocolate chips
• 1 cup marshmallow cream
• 1 stick margarine

Cook sugar and evaporated milk to soft ball stage. Add chocolate chips, marshmallow cream and oleo. Stir until all melted. Spread on cooled cake.

Shirley Patterson

VV’s Chocolate Dump Cake

• 2 cups flour
• 2 cups sugar
• ½ cup Crisco
• 1 stick margarine or butter
• 1 cup water
• 4 tablespoons cocoa
• ½ cup buttermilk
• 1 teaspoon baking soda
• 2 eggs, beaten
• 1 teaspoon vanilla

Mix flour and sugar in large bowl. In saucepan, bring Crisco, margarine, and cocoas to a boil, stirring often. Pour over flour and sugar. Add baking soda to buttermilk and add to above mixture. Add eggs beaten with vanilla. Bake in large, greased and floured pan on 350 for 20 minutes or until cake is done.

Icing

• 4 tablespoons cocoa
• 6 tablespoons milk
• 1 stick margarine or butter
• 1 box powdered sugar
• 1 cup chopped nuts
• 1 teaspoon vanilla.

Five minutes before cake is done, mix and heat cocoa, milk, and margarine to a boil, stirring frequently. Remove from heat and add sugar, nuts and vanilla. Mix thoroughly and pour over cake while hot.

Patty Sue Walters Griffin

Chocolate Apricot Fruitcake

• 1 cup dates, coarsely chopped
• ¾ cup dried apricots, coarsely chopped
• ¾ cup raisins
• 1 cup Grand Mariner
• 2/3 cup flour
• ½ cup unsweetened cocoa powder
• 1 cup walnuts, chopped
• ½ cup unsalted butter (room temperature)
• 2/3 cup sugar
• 3 eggs, room temperature
• ½ teaspoon baking soda

Combine dates, apricots, raisins and grand mariner. Cover, let stand 2 days. Stir occasionally. Then drain fruit, pressing lightly to extract excess liquid. Reserve liquid. Place fruit in another bowl. Butter, then flour a 8-1/2 x 4-1/2 x 2-1/2 in baking pan (loaf).

Stir flour, cocoa and baking powder in small bowl. Add walnuts and set aside. With an electric mixer, cream butter with sugar until light and fluffy. Add eggs, one at a time, blending well after each addition. Gently fold in flour mixture and fruit. Spoon batter into pan.

Bake for 50 minutes on 325 or until tester comes out clean. Remove from oven and glaze cake by brushing on ¼ cup of reserved liquid. Cool cake completely. Unmold and wrap in plastic. Store in container and let mellow for one week before serving. (Can be made ahead and frozen for up to 3 months.)

Jane Leathersich

Dirt Cake

• 1 (20 oz.) package cream-filled chocolate sandwich cookies
• 1 (8 oz.) package cream cheese
• 2 (3 oz.) packages French vanilla instant pudding mix
• 3-1/2 cups milk
• 1 (12 oz.) carton non-dairy whipped topping

Blend cookies in blender until they look like potting soil. Set aside. In large bowl, beat cream cheese until light. Beat in dry pudding mix. Stir in milk and combine well. Fold in whipped topping. In clean 8 x 10 inch clay pot, alternate layers of crushed cookies, and cream cheese mixture, ending with a thick layer of crumbs. Decorate with silk flowers, if desired, and serve wityh a trowel for a spoon. Serves 8 to 10.

Bev Bray

Our friend Edith sent this video to us, and we thought we’d share it with you guys today. It’s very short, but if you’ve raised any children, especially “male children, “ then I’m sure you can relate!

This too comes from Edith…

A Sunday school teacher asked her children as they

were on the way to church service,

‘And why is it necessary to be quiet in church?’

One bright little girl replied,

‘Because people are sleeping.’

We have another friend who contributes “funnies” to us quite a bit, ole Diane up in Virginia. She sent us some animal pics the other day that were pretty funny, but cute as well. Anyway, at the end was a quote that got me to thinking…

“Life is short…smile while you still have teeth!”

Well, today’s recipes come from a cookbook we purchased at a supermarket here in town. We’ve used it before and again, there are some good recipes in it. It’s called, “Taste of Home…Casseroles and One Dish Meals.”

Today’s recipes are breakfast dishes, but, if you’re like Deb and I, there are many times we eat breakfast…for supper!

Baked Apple French Toast

• 20 slices French bread
• 1 can (21 oz.) apple pie filling
• 8 eggs
• 2 cups 2% milk
• 2 teaspoons vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

Topping

• 1 cup packed brown sugar
• ½ cup cold butter, cubed
• 1 cup chopped pecans
• 2 tablespoons corn syrup

Arrange 10 slices of bread in a greased 13×9 in. baking dish. Spread with pie filling; top with remaining bread. In a large bowl, whisk the eggs, milk, vanilla, cinnamon, and nutmeg. Pour over bread. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.

Bake uncovered, on 350 for 35-40 minutes or until a knife inserted in center comes out clean.

Beverly Johnston, Rubicon, Wisconsin

Bacon and Cheddar Strata

• 1 pound bacon strips
• 1 medium sweet red pepper, finely chopped
• 8 green onions, thinly sliced
• ½ cup chopped oil-packed sun-dried tomatoes
• 8 slices white bread, cubed
• 2 cups (8 oz.) shredded cheddar cheese
• 6 eggs, lightly beaten
• 1-1/2 cups 2 % milk
• ¼ cup mayonnaise
• ½ teaspoon salt
• ¼ teaspoon ground mustard
• 1/8 teaspoon pepper

In a large skillet cook bacon in batches until crisp; drain on paper towels. Crumble into a large bowl. Add the red pepper, onion, and tomatoes. In a greased 13×9 in. baking dish, layer half the bread, bacon mixture and cheese. Top with remaining bread and bacon mixture.

In a small bowl, combine the eggs, milk, mayonnaise and seasonings. Pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight.

Remove from the refrigerator for 30 minutes prior to baking. Bake, covered, on 350 for 40 minutes. Uncover and bake 5-10 minutes longer or until a knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Deb Healy, Cold Lake, Alberta

Sausage-Potato Bake

• ½ pound bulk pork sausage
• 3 large potatoes, peeled and thinly sliced.
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 jar (2 0z.) diced pimientos, drained
• 3 eggs, lightly beaten
• 1 cup 2% milk
• 2 tablespoons minced chives
• ¾ teaspoon dried thyme or oregano
• Additional minced chives, optional

In a large skillet, cook sausage over medium-heat until no longer pink; drain.

Arrange half the potatoes in a greased 8 in. baking dish; sprinkle with salt, pepper and half the sausage. Layer with remaining potatoes and sausage; sprinkle with pimientos.

In a small bowl, whisk the eggs, milk, chives and thyme; pour over pimientos.

Cover and bake on 375 for 45-50 minutes or until a knife inserted in center comes out clean. Uncover; bake for 10 minutes longer or until lightly browned. Let stand 10 minutes before cutting. Sprinkle with additional chives if desired.

Ruth Rigoni, Hurley, Wisconsin

Reuben Quiche

• 1 cup, plus 3 tablespoons finely crushed Rye triscuits or other crackers
• 1 tablespoon rye or all-purpose flour
• 2 tablespoons plus 1-1/2 teaspoons butter, melted

Filling

• 5 green onions, chopped
• 1 tablespoon butter
• 1-1/2 cups (6 oz.) shredded Swiss cheese, divided
• 1 package (2-1/2 oz.) deli corned beef, cut into 2 in. strips
• ½ cup sauerkraut, well drained
• 4 eggs
• 1 cup half-and-half cream
• 1 tablespoon all-purpose flour
• ½ teaspoon ground mustard
• ¼ teaspoon salt

In a small bowl, combine the cracker crumbs, flour and butter; press onto the bottom and up the sides of an un-greased 9 in. pie plate. Bake on 375 for 8-10 minutes or until edges are lightly browned.

Meanwhile, in a small skillet, sauté onions in butter until tender; set aside. Sprinkle ½ cup cheese over crust. Top with corned beef, sauerkraut, and remaining cheese. Whisk the eggs, cream, flour, mustard, salt and reserved onion mixture; pour over cheese.

Bake, uncovered, on 375 for 25-30 minutes or until a knife inserted in center comes out clean. Let quiche stand for 5 minutes.

Barbara Nowakowski, North Tonawanda, New York

This memory comes from our good friend Gary. He sent this to us, and Deb and I enjoyed it so much we had to share it with you guys. Granny Aggie…and her apple tarts.

This morning around 4:00 a.m. (yes, I do get up pretty early…) I was leaving the bedroom and just stopped and stared. I have walked by it many, many times but for some reason I had Granny Aggie on my mind. Granny died back in 95’. What a true “Southern Lady” my Granny was. She was dirt poor all her life but held vast treasures in her heart. In so many ways she was certainly richer than all the Vanderbilts, Kennedys and Morgans put together.

Now what did I stop and look at? Granny’s old pie safe that my Grandfather built for her just after they got married sometime around 1916. I remember this old pine pie safe in their sharecroppers shack down off Brooklyn Road just out of Andalusia. Granny would bake a pound cake or some fried apple tarts and place them in the pie safe to keep the flies away. If I was real good Granny would take an apple tart out of the safe and I’d sit at the old pine table and slowly taste what seemed the nectar of life. All of us grandchildren knew and loved Granny’s cooking but especially those apple tarts.

I think it’s time to move the old pie safe back into a real kitchen. That also gave me an idea. Why not make some of Granny’s wonderful fried apple tarts? It was still three hours till sunrise so why not?

OK, I got busy. I peeled and cored several apples. Put them in a small saucepan on low heat and added some water and some local honey. Touch of cinnamon…

Got out the flour and other ingredients and made up the dough.

Rolled the dough into 9-10 round balls and started with the rolling pin to flatten them out. Then made sure the apples were cooking just right without getting too hot and scorching.

Then I went to work loading the dough with the apples and started frying the first Granny Aggie apple tart I’d had in many years.

Here’s the whole pile. Guess I better get off this dang computer. Looks like I got some serious eatin’ to do. Granny, I love you and will always cherish your memory. Wish I could share one of these with you…

Thank you Gary…we enjoyed your sharing this with us. Granny Aggie sure must have been one special lady. We’d be willing to bet your frying up those apple tarts this morning was looked upon by your Granny Aggie…with a big smile on her face!

I was telling my Mom about this the other day, of Gary sending us this, and she started telling me about her Mama, Nanny Murphy, whom I’ve talked about before.

She was telling Deb and I about how Nanny would make them, those same types of fried fruit pies in the morning, and how good they tasted when she did. She said her and her brothers and sisters just loved them.

So Gary, by your sharing your memories of Granny Aggie with us, well, it kind of got the ball to rollin, and next thing we knew, Mom, Dad, Deb and I were reliving old times too!

Granddaddy Troy taking me to the camp for the week. This starting when I was just 3. The first time he took me, Mom and Dad came down, it was about an hour ride, right after dark to get me. They thought I’d be squallin by then. Shortly thereafter I was…cause they were haulin me back home!
Dad-gum I loved that man!

I’d get down there in those woods with Granddaddy, just him and I…and it was ON! Suddenly we weren’t Grandfather and grandson any longer…we became equals in those woods together, best friends!

I loved him with all my heart, and he loved me back just the same! He’d light up an ole Chesterfield King, and I’d fire up one right along with him. Cuss? He’d let me cuss like a sailor. I could sling em your way pretty good if you’d aggravate me very much.

Drive? Shoot by the time I was 6, there wasn’t anything down there at the camp I couldn’t drive, including his ole Chevrolet truck. He’d let me sit in his lap, he’d work the gas, clutch, and brake, while I’d be shiftin that ole 3 speed on the column like an ole pro, steerin it this way and that.

I’d of drove it by myself, but my dern feet couldn’t reach the pedals and me see over the dash at the same time! I bet we were a sight!

He pretty much taught me to hunt and fish. I killed my first turkey with him, and coon hunt…that man would rather coon hunt than eat, and I wasn’t much better, but Granny kept me fed pretty good while we were at their house.

I guess that’s why him and I would go off to the camp…there wasn’t any women there to mess up our schedule!

I’ve seen that man just slaughter bass on numerous occasions…BIG BASS! Nothin under 8-9 pound bass, again, several times.

He used an old lure he called a dual spinner. He’d get an ole cane pole, a big un, long and thick, put about 3-4 feet of line on it and tie that dual spinner on.

He’d then have me paddle along the bank of those irrigation canals for the orange groves, and he’d drag that dern spinner back and forth, right up against the shoreline. They were actually big ditches, maybe 60-70 feet across, and deep, real deep, to insure water for the wells to pump and water the trees during dry times.

But he’d drag that thing along, and BAM, they’d just hammer it! EVERY ONE of them at least 8-9 pounds and larger, and that’s the truth! He told me the little bass just wouldn’t bother it. When those ole lunkers would slam it, he’d snatch that cane pole up, and sling that bass straight into the boat. He didn’t mess around.

Really, looking back now, that was one of the most amazing things I’ve witnessed in my entire life…Granddaddy standin in the front of that boat, workin that dual spinner slingin them dudes into that johnboat! I’ve never seen anything like it since.

Then there was Nanny Murphy. She was tight! She had to be. Her husband was killed after movin their family down from N. Alabama to Kissimmee, Fla.

She never had a driver’s license, yet walked to work, or the store daily. She was a nurse, and after Granddaddy Doug was killed, she raised her 4 children, and one other that just came along. A girl that had a rough time of it at her own home, and Nanny just took her in and raised her too!

So you see, Nanny HAD to be tight with her money.

I got in her change purse one time in her kitchen while her and Mom were in her living room. Well, I spilled the change out of that change purse and it hit the floor. Mom said Nanny’s ears went up like antennas, and to the kitchen she went.

Mom said she just knew Nanny was gonna beat me once she got to me, so she said she ran in first, grabbed me, and took off outside. She said Nanny hit that kitchen floor and went to pickin up change, countin it as she was pickin it up.

Mom said she thought everything was gonna be alright till Nanny kicked open that screen door and hollered, “Shake heem down Ruth…there’s a dime missin!”
True story!

But, we’d like to thank you once more Gary, because again buddy, your own memory triggered ours as well, and boy what a big time we had reliving them again!

We hope you guys can do the same!

Until next time, take care and God bless! Deb says to keep a smile on your face, and one in your heart!

Dub and Deb…and Gary too!