Faith, Folklore, and Friends

The two cucumbers at the bottom are about six inches, the perfect size for slicing or making spears for eating raw.  The one on top is fat and closer to nine inches.   Too big, my mother would have said, before putting them in the bucket to be given to the hogs.  I like them after they get to this size, and this is how I prepare them. First, peel them.  I know some people leave strips of the peel on to look good, but after they are this mature, the peelings are bitter and need to be removed.  Peel them.  Trust me. Cut the cucumber in half. With a spoon, scrape out all the seeds. Here they are, nice and clean.  They smell good, too. Cut the halves into quarters,  then cut into small pieces. Looking good!  They are ready for the bowl. Peel and slice a small onion.  I used a purple one this time, because it was so pretty and it was the only one I had in the house.  I use my favorite, Vidalias,...

With all the rain we have had this spring and summer, we have had an abundance of squash.  I've shared with my neighbors and cooked it every way I know how.  Still, the squash keep coming. About 35 years ago, I found this recipe for squash pickles in a magazine, and have been making them since.  They are so good! First, slice 8 cups squash in a big bowl. Add 3 cups sliced onions. Cover with 1 cup canning salt. Cover it all with ice cubes.  Let sit for an hour; rinse well. In a large pot, combine 3 cups sugar, 2 cups vinegar, 2 Tablespoons mustard seed, 1 Tablespoon turmeric. Boil for about 5-10 minutes. Pour squash/onion mixture into the pot and let heat.  Do not boil. Pack into hot, sterilized jars (I use pints).  Process in a water bath for five minutes. This recipe makes six pints. The turmeric makes the pickles a bright yellow.  It will stain your cooking utensils but will wear off quickly.  I lov...

Yesterday was cold, raw, and cloudy; the perfect day for chicken noodle soup.  Some of you asked how I made it, so here goes:   Boil four large chicken thighs until tender and shred them.  Use enough seasoned water to have at least eight cups of broth. There is no rule saying you have to use thighs, it was just what I had.  Any chicken will do. Add about a cup of celery and carrots, chopped fine.  They don't have to be this fine, but chopping veggies is a stress reliever for me, so I just keep chopping.  I used purple onion here because I had some left over from another dish.  I usually use yellow onions, but I'm all about using what's in the frig.  There was about 1/2 cup of the onion; you can use more or less.  As you can see, this recipe can be adjusted very easily. Half a stick of butter.  Butter, only!  Don't be using that other stuff. Melt it the bottom of a heavy pot on medium heat. ...