Aunt Bill Rambles — a Country Meal

With all the hustle and bustle I hear about going on makes me tard and I jest want to set back and take life easy.  What to fix fer dinner is an ongoing subject around here. When I ask John what we’ll have fer dinner tomorrow his answer is always, “I don’t know.”  I’ll answer and say well we can’t wait ’til dinner time to decide.

As you may already know, we have a freezer er two packed full of food, but sometimes we don’t want nothing in there.  Today we’re having field peas, fried okry with a slice of Honey Baked Ham.  I found a bag of cracklins in the freezer — actually, they fell out of that side-by-side (I hate that thang) when we wuz trying to get the okry out and so I made cracklin bread. Then we’ll have peach cobbler.

You don’t know about cracklins?  When lard’s rendered from the fat part of the hog, cracklin’s er what’s left. They’re crisp — similar to meat skins if you’ve ever eat them.  I just put a handful of  cracklins in the cornbread when I make hit and hit’s fun to chomp down on that crispy when eatin’ the cornbread.

Here’s hopin’ all young-un’s is enjoying this simple, slow-paced type of country living.  Merry Christmas to one and all.

The Home Place