What’s the difference? Time, effort and the tender loving care that goes into making any thing from scratch by your own hands. “Baking with Love for those you Love” is what my paternal Grandmother called it.
My Dad’s mom wouldn’t be caught dead making something from a box. She’d spend hours in the kitchen, shuffling back and forth between the pantry, the counters and the stove. And her house always smelled so inviting, warm and wonderful.
She and my Grandfather raised 3 boys, until WWII. The middle son, was killed in action in his tank in Germany. Within a year, my Grandfather too had left this world. But even with grown sons, my Grandmother still worked in her garden, canned, cooked and baked. She never had much to dote on her grandchildren. But my sisters and I, who were her only grandkids were treated with some of the best down home cooking you could ever want when we went to visit. Continue reading →
Every summer someone in my family was making banana pudding pie. At least once each month from June to August, it was a summer staple and perfect for the hot days playing outside and celebrating the warm season.
My grandmother always told me there’s only two things you MUST do when making nanner pudding pie; be patient and think presentation. Something she said those in the north don’t get about those in the south.
Down here we’re not in a hurry all the time. We slow down and take our time to do things right. Patience and Presentation are everything to a good Southern Banana Pudding pie.
That starts with the right serving dish. It must be a glass rectangular dish. Typically a Pyrex dish like the one pictured here. It’s not a big deep dish bowl, or a round pie dish or even a small individual serving dessert glass. Bigger or more doesn’t make it better.
If you want to make real “Southern Banana Pie”, it means a dish deep enough for a Nilla wafer to stand up on the side. That’s One wafer, not two rows of wafers. A deep banana pie means you’re serving too much to a guest or jipping them out of a complete delicious serving from top to bottom. Be reserved and think presentation. How it looks is as important in the dish as on the plate. Continue reading →
Should you psychoanalyze the psychoanalyst?
Many people share a piece of their day online. That doesn’t mean they share the entire story. It doesn’t mean they share every detail of their knowledge. It simply means they needed a place to get something out of their system and that was the place they choose to let it out. Maybe to share a lesson they are learning with others.
When that ‘share’ is from a professional teacher, minister, a therapist and so on; Should someone reading their post respond and give advice. Or try to teach the teacher?
Of course we all want to help those we feel connected to or care about. But when is that response beneficial, and when is it not?
Everyone is human and wants or needs to vent. When we hold professionals to a higher standard of that, we’re saying they’re not allowed to face challenges in life. If a Minister is walking their talk, they should always be happy, always have a perfect life, always be able to handle the challenges of life.Continue reading →
This is Memorial Day In our land of the free. It’s because of those who sacrificed Whose graves you’re here to see. They fought on foreign lands And across the open sea, And paid the ultimate price To keep you and I free. So put all things aside And honor this important day, Which we have dedicated As our Memorial Day –LTC. Ret. Samuel Lombardo of Destin
I discovered a great website a few years ago, that shares old poems, tales and craft ideas for everyone young and old. It’s called The Virtual Vine and I really recommend it strongly, for inspiration in all seasons, warm, hot and cold.
I didn’t grow up in a rich family. We got by and we were certainly better off than some. We were the definition of middle class. There were times when I was a kid that we didn’t have money for the grocery store so my Mom and Dad rummaged the cupboards and we had whatever was in the pantry.
A lot of families are really hurting in these tough financial times, I decided to share our PoorMan Pantry recipes and tricks. I hope it helps those who need it most.
When I was working our favorite Alfredo sauce is Bertolli or Classico. Primarily Bertolli. Yes we know about the controversy surrounding the company and it’s owner. Beggars can’t be choosers, thank you very much.
The tighter things have become, the more we have to watch what brands we purchase. Bertolli is twice as expensive as Ragu. But you get something with that larger price. A better creamy alfredo sauce.
There really is a difference in taste and we simply don’t like Ragu’s flavor. So I set out to find a way to make it better. Just because we’re seriously broke, doesn’t mean we don’t deserve tasty and rich tasting dinners. Sorry Ragu, love your price, but not your taste. But I’ve found a way to fix the latter. Continue reading →