While we all wait to hear the news on Scotland’s independence I thought a few funny sayings and a biscuit recipe would be appropriate. Personally I’m all for Scotland being free and anyone disagreeing may just keep their mouth shut. Since this is my blog I’ll boot ye oot queeket thine a’ coo ina clop! And I mean that sincerely…laughing..
Ye’er aywis at the coo’s tail! Coo=Cow Translation: Hurry up! You’re always dragging your heels
Ye’er all bum and parsley! Means you’re all mouth and trousers..you’re a blow hard
As to the biscuits make them huge..in my family we called them cat heads because they were in fact the size of a cat’s head..great for sopping up eggs at breakfast or gravy with fried wild turkey or venison at supper..appropriate at any meal and delicious! Recipe to follow and I hope Scotland will be celebrating her freedom in the days to come..
Miss Emily showed up time to time in our kitchen in Bishop Georgia but nobody seemed to know she was there but me. She moved whisper quiet in long skirts and mixed up fried hush puppies and corn pone fritters. She pulled my foot out of a hole in the floorboard once and she put a warm compress on my ear when I was crying with an earache. I asked for her frequently but it was chalked up to my vivid imagination at play. Her basic recipe for corn pone was then dropped by small tablespoonfuls into hot lard and fried quick. Below is a picture of the muffins I make with her recipe. I can’t give it to you exactly because I don’t know it exactly..a lot of what we cook is by feel and taste. Fresh buttermilk and yellow cornmeal she called Indian Cornmeal and farm eggs together with salt sugar and some magic. I would give almost anything to see her in my kitchen tomorrow morning washing out the pot for coffee and telling me to go pull some hen’s eggs and a tail feather for luck.
Since Gabriel is used to hearing from me I had to post this family favorite in His honor. Merci beaucoup, Monsieur
1 cup butter
2 cups sifted flour
1 teaspoon baking powder
1 cup white pulverized sugar
8 egg whites ( farm eggs preferred )
1 teaspoon lemon extract
1/4 teaspoon salt
Beat the egg whites until a stiff froth. Add the baking powder to flour and sift 3 times. Sift the sugar 3 times. Beat the butter to cream with the sugar. Gradually add the flour, beating all the while and the extract. Lastly add the whites which must be very stiff. Mix all together and bake in moderately hot oven. About half an hour.
My friends will tell you if you stop by my house you can expect to get fed and cake is always, always on the table. In the South many of us grew up in this was still standard to the household. It was just something you expected, like peanut brittle in your Christmas stocking which was often times a hunting sock, or buttery stone milled grits at breakfast. A comfort after a long day or a happy companion to your coffee at sunrise..
The quality of the ingredients will determine the richness and depth of your food; this is not the place to cut corners. I will save money by turning off the a/c before I sabotage my food with cheap products! For any cakes which call for liquor get the best you can afford. For many recipes you can substitute bourbon, whiskey or brandy. Buttermilk, sour cream and butter from our local dairy is my preference…organic and creamy there is no comparison in the flavor these ingredients will bring to your food. Farm eggs from Dominecker free range chickens give a buttery finish to my cakes…
There are so many ways to start a conversation, a relationship, an adventure… I say why not begin with a good Bourbon Cake and a café au lait? It’s appropriate at brunch or at midnight and like all Creole food it sets the tone for the conversation. If you serve a cake with legs like this one has got, you’re fully committed to the experience. No half broke horses and no flavorless cakes for me. All or nothing at all…so let’s make an entrance and leave an impression; so much more interesting and definitively unforgettable.