Posted in #unicornchallenge, Challenges

The Runaway – #UnicornChallenge – April 12, 2024

The two boys hopped on the freight train as Cadot, the old Ojibwen man, watched. It was a dry, windy day, typical for these Dust Bowl days of the 1930’s in America. Even though the most profound effects were in the Midwest, most of the country was affected in some way.

The two boys were from a poor white family in town. They came out to the area around Cadot’s cabin near the railroad tracks to pick blueberries. Northern Michigan was renowned for its blueberry crop. The boys picked the berries for money to support their family.

After picking as many blueberries as they could carry, the boys would hop on a passing freight train and sell their blueberries at every stop. They would ride another freighter back.

One day, the older boy came to pick blueberries alone. Cadot asked where his brother was, and he replied that he had left home after they had fought. The boy was 15 years old. 

Almost ten years passed. The Dust Bowl was over, and World War II was firing up. Cadot had a visitor, and it was the boy who left home. He had come home to join the Navy. He had been sending his family money from Baltimore. When the boy left, Cadot grieved and didn’t expect to see him again. 

After the war was over, there was a knock at the cabin door. There stood the boy, now a man, home from the War. His seven-year-old daughter was with him.

Thanks to C.E. Ayr and Jenne Gray for hosting the #UnicornChallenge!

Posted in Appalachia

Appalachian Recipe: Fall Apple Cake

Hi everyone! This is a very old Appalachian recipe, handed down from my great-grandmother to my grandmother and finally to my precious Aunt Red, the lady I wrote about in the blog post,  The Most Elegant Lady. It is so old that the writing is extremely faded on the paper I have. I have to get it typed up before it completely fades away! Since it is fall apple season, I thought it was time to share this with all of you!

Fall Apple Cake

*This cake was originally supposed to be made with Winesap apples. Winesap apples are very hard to find now. Granny Smith apples are the best substitute.

2 cups sugar

2 cups vegetable oil – Wesson oil or other oil

Mix sugar into vegetable oil

3 cups all purpose flour

1/2 tsps cloves

1/2 tsps cinnamon

1 tsps salt

1 tsps baking soda

3 cups finely chopped apples (Winesap or Granny Smith)

Optional: 1 cup finely chopped nuts or 1 cup raisins

Mix everything together

Bake at 350 degrees for 1 hour

Let cool on a baking rack before cutting it

ENJOY!!

Posted in Appalachia, Non-fiction

Appalachia and Comfort Food: Tonic for the Soul

I guess, when life gets too much for us, we go back to our roots. My roots lie in two very diverse places, but one of my feet stands in the Appalachian region of Eastern Kentucky. I think that the cooking, when I was growing up, was perhaps the best in the world! Even now, when I’m way past all grown up, I want to eat what my mother cooked, and what her mother cooked. My comfort food comes straight from Appalachia with only a few exceptions.

I still seek out roadside vegetable markets that crop up in the summer all around where I live. I now live on the fringes on Appalachia and, just about every week in the summer, I’ll take a drive 50 miles south in search of homegrown vegetables. I did that on Saturday and have a refrigerator stocked full of wonderful vegetables grown in the region.

Today was a very stressful day for both my husband and myself. About mid-afternoon, all I could think about was cooking some of those vegetables the old-fashioned, Appalachian way. I knew that eating what I grew up on would be a tonic for my soul. During this pandemic and the uproar in our country, I think we’re all looking for a little tonic.

I started to cook dinner and grabbed the green beans. I wanted green beans and cornbread. I’ve already given you my recipes in another blog post, so I’ll skip that. I put the green beans on to cook after spending two hours stringing them. I made the cornbread, with buttermilk, and put it in the oven. While the cornbread baked, I sliced fresh tomatoes, small cucumbers, and a cantaloupe for dessert. I took the cornbread out to cool and waited on the green beans. I don’t cook my beans with meat anymore, my one nod to health. I slice up a sweet onion and season them with onion, salt, and pepper. Delicious!

Dinner was wonderful and I was much calmer and less anxious after eating my comfort food. What’s your comfort food? Try it during the pandemic. Maybe it will be tonic for your soul too.

Posted in Appalachia, Eastern Kentucky

Introducing A Regular Blog Feature: Friday Fare to Appalachia

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Hi everyone! Beginning this Friday, 5/27/2016, I will introduce a regular Friday feature on my blog, Writings from the Heart, called Friday Fare to Appalachia.

Every Friday, you can look forward to a story about Appalachia. An essay, an article, a personal story, Appalachian recipes, old ghost stories, folk tales, music, or some manner of information about Appalachia and Eastern Kentucky. I’ll write about Appalachia other days of the week too, but you can depend on it on every Friday.

I hope you will join me for fun on Friday Fare to Appalachia!

Rosemary