 Continuing on my journey, I’ve moved from the red clay of Georgia to the Smoky Mountains of Tennessee. Oh my. How beautiful they are. It kinda gives the ol’ gut a wrench when I take in those cloud-covered peaks, old and worn, green and inviting. These are my old stomping grounds, but now I’m a ‘flatlander’. It’s ok, though. I don’t have to deal with this traffic out in the plains of Okie land!!!  I am staying in the mountain guest home of a wonderful family neighbor who has been so gracious to open their doors. I’ll be heading back to the Great Plains with pots of spearmint and pineapple sage from Brennan’s garden. I figure they will be great additions to homemade soaps. It is Father’s Day and I got to spend it with my dad (and Mom!). 850 miles is too much distance for sure, but I made it! Sunday worship at my folks’ church, a wonderful meal at a Japanese restaurant and an afternoon just sitting around and making memories completed the day. You see, my dad is all about making memories and when my family gets together we share those memories with lots of humor. My dad is an amazing cook and many of those memories have a backdrop of meals that he prepared. One of my memories is of Sunday summer nights, after “Training Union” and the Sunday night service at church, with the six of us – parents and four daughters – elbow-to-elbow around the table, munching on a fruit plate of watermelon, canaloupe, fresh cherries, oranges, peaches or nectarines, pineapple and grapes with maybe some cheeses and most definitely with orange or pineapple sherbert. That was supper! We thought it was wonderful. Dad and Mom worked side-by-side to put together a pretty arrangement of goodies for all of us. And so, tonight, when I caught my father, at 84, putting together a similar concoction for our Sunday night dinner, I decided to grab it in pictures, his hands still deftly slicing fruits in a labor of love.  Bananas, oranges, grapefruit and pineapple went into a bowl  Crunchy Red Delicious apples were added  Red grapes added more color  A dollop of smooth and creamy vanilla yogurt and a plate of Oatmeal Cranberry Walnut cookies (Mom’s version of my Georgia aunt’s ‘rock’ cookies) made for a healthy meal of fruits, whole grains, and protein. Yep. We know how to live! And memories have been made afresh. Oven: 375 degrees 10 – 15 minutes Cream shortening and brown sugar. Add eggs and beat well for 2 minutes. Combine dry ingredients. Then alternate with sour cream and add to creamed mixture. Add vanilla extract. Add raisins, oats and nuts and mix with spoon. Drop by teaspoon on cookie sheet. Bake in 375 degree oven 10 minutes for soft cookies and 12 to 15 minutes for “rocks” if you like crunchy cookies. Remove from pan to cooling racks immediately. |
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