Potato Sausage

I was at IKEA in their little grocery section, when I saw they had sausage called Potatis Korv or Potato Sausage.  I have never had potato sausage.  It was a long, 2 inch thick sausage link.

I was intrigued by this sausage and wanted to cook it the traditional way.  There were several sites that say how to make it and maybe one day I will try making it but I wanted to know how the Swedes cook potato sausage.  When making it they suggest placing it in a pan and put enough water to just cover and cook that way.  This way was suggested for fresh sausage and a what to do before freezing.  This was already frozen, so it seems that just pan frying was the method to use and then to serve it with mashed potatoes, which was mentioned several times as the side for this dish.  As you can see, that is exactly what I did for our lunch.

It was unique for link sausage.  Its texture is similar to scrapple but with a slight Christmas spicy flavor. This may be because this sausage seems to be a favorite at Christmas time.  The family enjoyed it, so, I will definitely have this again!

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Published in: on February 7, 2010 at 5:13 pm  Leave a Comment  

Cheese: Beemster

I love cheese!  As I grew up the usual cheeses I was exposed to was good old American, cheddar and swiss cheese.  I must not neglect the ever-present Velveeta and Cheese Wiz.  Any other cheese was out of question because cheese costs money and when your child is happy with a chicken nugget as with a nice grilled breast, one does not waste good money.  Now that I am an adult I spend some money once in a while and try out a cheese.

Cheese is just milk with rennet added to curdle it so as to separate the milk solids from the liquids.  No one really knows when cheese was first made.  There are many speculations, like the one where the Shepard took  milk in his drinking skins, when he went to get a drink he found cheese.  Of course, since that time, man has created hundreds of types of cheese and innumerable combinations, not to mention subtleties depending on where it was made, much like wine.  I have made cheese but I am going to leave that to another post when I have made more.  What I want to start doing is trying a cheese each week and let you know what I think and what I did with it.

This week I bought Beemster from what is called The Royal Garden selection.  It is a semi-soft cow cheese with mustard seed.  I was expecting a little mustard flavour to the cheese but instead got a very flavourful smooth cheese without mustard overpowering it.  Beemster cheese is from the Beemster municipality in the Netherlands, that in 1901 a co-op was formed to make this great cheese.  Absolutely great by itself and I would recommend using it for any cheese plate at your next party.

The Beemster site states that it is great for hamburgers, instead I decided to use it with chicken.  I heated a frying pan with a little oil.  Once heated I put in one sliced onion, letting it cook for about two to five minutes.  Lowering the heat, I pour in one cup of beer, then laid boneless chicken thighs on top.  I cooked them for 10 minutes on each side.  Before serving I put slices of the Beemster Mustard Seed cheese on the chicken thighs (about two minutes till melted).  It came out lovely and tasted great.  If you find it at your market, give it a try I don’t think you will be disappointed.

Published in: on February 6, 2010 at 8:20 pm  Leave a Comment  

Capon Capers

Sundays are usually a roast and two veg. day for the main meal.  If I am cooking for an event or historic house, our dinner will be what I cooked at the event and that could be anything.  But this Sunday was a normal regular Sunday.  When grocery shopping I noticed the meat section had some geese and capons.  We have had goose many times but never capons, so capon it was.  Nice fat bird.  For those of you not sure what a capon is, it is a castrated cockerel/rooster.  Never cooked one before, so decided why not just jump in and cook a historical receipt.  Now most people, myself included, call the chicken they have cooked in the oven roasted, but technically it is baked.  I was not desirous to stand out in the cold and roast a capon over a fire pit because it is quite cold and snowy here.  That being the case I needed a historical receipt that was for baked capon, and I found one.

To bake a Turkey, or a Capon.
Bone the Turkey, but not the Capon: parpoyle them, stick cloves in the breasts: Lard them and season t;hem well with pepper and salt, and put them in a deep coffin with the breast downeward, and more of butter.  When it is bakte poure in more butter, and when it is colde stop the venthole with more butter.
A New Booke of Cookerie: 1615

I took the capon, made holes throughout the capon’s breast and larded it with thick bacon.  I then studded it with cloves.  Salted and peppered and placed breast-down in a deep enameled cast-iron casserole pot. I then rubbed butter on the bottom as it is face up.  My thought in this is that the receipt isn’t asking the cook to put the bird in a coffin as in a pie but something the the bird is completely in.  I baked the bird for 30 minutes in a 450 degree oven then turned the oven down to 375, baking an additional 2 hours (about 17 minutes per pound).  I basted the bird about every 30 minutes.

This is before it entered the oven upside down.

This of course is after we ate…so hungry, forgot to get a picture before.

It smelled so good cooking and the flavour did not disappoint.  We, my family and I, think the dark meat is a little tough and similar to turkey (probably why the receipt is for either bird).  The white meat was juicy and tender.  Husband wasn’t so thrilled with the clove flavor, although it was subtle.  If I had completely studded the breast it would have been too much.  Capon is definitely a bird we will eat again, next time I will roast it!

Published in: on February 1, 2010 at 8:14 pm  Comments (1)  

Trifling with Pudding

What a whirlwind of months for me.  The holidays crept up on me and I allowed my blogging time to lax.  Of course, I have been cooking but no real historical receipt unless you count my grandmothers.  She would not be too pleased if I called her receipts historical.  Besides all the holiday cooking, I have also been busy working on cataloging all of my receipts and if you could see my receipt book library you would understand why I am still at it.  I am hoping in the spring to start using the catalogue to do some experimenting.

So here I am going crossed eyed typing away as I catalogue each and every thing (not to mention at times cross cataloguing), do I get hungry?  Most of the time they ruin my desire to cook the mundane here at home, but yesterday they inspired me to create.  Odd question: have you every really looked and seen how many pudding receipts there are?  In all the receipt books I have, there are way too many to count.

Here I am wanting pudding and pudding, in the states, is a creamy gelatine dessert.  If you are desirous for a historical receipt that are similar to this type of pudding, better look  under flummery or custard.  So far in my cataloguing, I have found many custard receipts but only a few flummeries.  But this is not about making a historically accurate pudding, so back to my craving…  I decided to make some pudding for dessert but a bowl of pudding did not excite me, it never does.  I don’t mind pudding I just feel it lacks imagination when presenting a dessert.  Please feel free to disagree with me, thats why there are so many receipts because we all have different likes and dislikes.

I looked in my drawers for pudding mixes, yes mixes, I wasn’t that inspired to make it from scratch at 4 in the afternoon for our 5 o’clock dinner.  I decided to make a trifle with pudding but what?  I had some sugar cookies and banana’s so I made what is now a hit at our house “Banana split pudding trifle”.

I made a butter scotch, vanilla and chocolate pudding, separately of course.  I took the trifle bowl and layered sugar cookies, then bananas then the butterscotch pudding, another layer of cookies, bananas then the vanilla pudding, again with the cookies, bananas and then the chocolate pudding with orange marmalade spread thinly on top.

Came out great, although next time I will make it on a smaller scale. Wouldn’t it be nice to have individual trifle bowls? Hmmm, something to look for…now back to cataloguing.

Published in: on January 27, 2010 at 7:59 pm  Leave a Comment  

The Metropolitan Cooking and Entertaining Show: or Giada 2.0

I apologies, I meant to post this weeks ago…enjoy!

My mother and I went again this year to The  Metropolitan Cooking and Entertaining Show and once again had a blast.  We once again signed up to see Giada and to have our books signed by her.  I am now confessing to something that may shock and/or surprise, but I do not have cable.  Our house is an areal viewing home, so, I have only seen one or two shows of Giada’s and the other special speakers when on vacation or when visiting someone’s home.  Having to choose one of the special speakers to see, I chose Giada again because I enjoyed her show last year.  Next year I think I will branch, not that I wouldn’t love to see Giada again but I think I would enjoy the other special guest chefs just as well.

The Show seemed to have more vendors, much to the detriment of my waistline.  It seemed like every other booth had something to taste.  Everything from spices to main dishes to cakes and cookies.  Even the smaller lectures had food to try.  My mother and I went to two lectures.  One on food baskets and one on olive oil.  The both were informative but the olive oil lecture was great.  The Pierrakos family from Greece, gave a presentation on all aspects of the olive oil industry from a grove such as their family grows to the bottles on the grocery market shelves.  I was unaware that one needs to really look at where the oil comes from.  I mean if the bottle has more than one country it is most likely an inferior oil.  I have to tell you I have always believed that olive oil may be slightly different but after all they do come from olives so are they not more alike?  Isn’t food regulated?  Doesn’t the packaging have to inform you whether the oil has been chemically treated or not?  And doesn’t the “Organic” label mean it is all organic?  Actually the answer is no really when it comes to olive oil.

As long as there has been markets there has been tampering of food.  In our modern world it is no different.  It may not be as pervasive or detrimental to our bodies but if some people can get away with not the highest quality but to a usable one there will always be a someone to take advantage.  We learned that the olive oil one can get at the local market can be anything from high quality to chemically treated.  The oil can be from one grove or one country to a combination of olive oils from several groves and even from several countries.  And the ultimate…”Organic” when pertaining to olive oil does not have to be 100% organic but a majority of it must be.  I was shocked by all this but what really has ruined me, and I am going to feel it in my purse, is to find the taste difference.  The Pierrakos family had us try a generic market olive oil and then try their oil.  What a difference!  I never conceived that the flavour would be so different.  It was also explained to us that even among the high quality oils there is a difference like fine wines.  The Pierrakos family have their the olive grove in Greece intermingled with an orange their grove giving their oil a citrusy flavour.  One can encounter many different earthy flavours from grassy, nutty, to other flavours like the Pierrakos’ citrus.

Between taste testing, we also spent much of the day walking the show room floor and watching the huge screen where we could see and hear the other special guest chefs.  My mom even snuck a picture through the curtain of Guy Fieri.  His show sounded a riot…I think I heard people who attended his show say that he threw spinach balls into the audience…I can’t confirm that since I could not see what he was throwing but he was throwing something.  Paula Deen was the other special guest chef but by the time her show started my mother and I had to get going.  However, after eating at her restaurant this past summer, I bet it was great.

Our day was fantastic and full of surprises.  The biggest surprise for me was while we were at Giada’s show.  She made a roast, squash rigatoni and a chocolate dessert of some sort.  Naughty me did not take notes again, so I apologise for not knowing the exact name of the foods she made, it could be because between listening to her answers of questions, which she is not too shy about, and the surprise that was standing on stage.  There was a young man who was the stage commis.  In the kitchen the commis is the lowest, they are learning from the higher ranking chefs, they are assisting and are usually doing most of the washing up.  I was intrigued by this young man.  You see I thought I knew him.  It was driving me crazy.  Once Giada’s show was over, I decided to walk up to the stage to get a closer look at him and sure enough I knew him.  Actually, he and my son have practically grown up together doing 18th c. re-enacting.  I hadn’t seen him in a couple of years do to High School schedules, so, seeing him on the stage was a joy.  William Moscati, a future chef.  I had no idea that he was so interested in cooking, or that he is going off to cooking school in the fall.  Here we both are sharing the delight of cooking and I look forward to one day saying “oh yes, I know Chef Moscati”.

Published in: on December 28, 2009 at 12:18 pm  Leave a Comment  

Alton Brown

Cookery to me is more then just receipts and ingredients.  There are so many aspects to understanding food.  Alton Brown is one of those chefs that takes a look at those ingredients and shares as he explores the many aspects of a particular food or receipt.

Mom's 123

My mother, son and I went to see Alton Brown a few Wednesdays past at the Smithsonian.  We were unsure what his book tour lecture would be like.  We were pretty sure whatever it would be it wouldn’t be disappointing, and we were correct.  We were laughing so hard while also being reminding what food is and should be.  Unlike the woman in the front center row, I did not take notes, shame on me.  But I can tell you he is not a foody but is passionate about how food and cooking is perceived.  His book tour is “10 Things about Food  I Feel Pretty Darn Sure About”.  Like one was how we need to stop and think, remember our children’s perceptions of food is how and what we expose to them.  He never said if he is part of the slow food movement but he definitely speaks like he is.

As a food historian or historical cook, we always must think of what food is in season, what foods are available and how to obtain it when preparing for an event or lecture.  However, as a modern eater, I can walk into a grocery store and find items all year long that 50+ years ago were only found seasonally and not think twice.  But is it good for us?  Alton made me think.  Should I not live seasonally even when able to get strawberries all year round.  Would it not be better for me?

With my love of historical cookery, my son has been exposed to things that most kids haven’t.  He knows where his food comes from and how it is cooked.  I loved when Alton talked about “chicken fingers”.  We as a society have distanced ourselves from our foods’ origins.   Adults know that “chicken fingers”  are not made from the fingers of chickens, but when faced with a live chicken and told that it will be dinner, I believe many would forgo.  In a world where we have been sanitized from the down and dirty parts of the food process we have also lost the truly integral part of food.  That is the gratefulness.  I believe that food has been taken for granted much like air.  I too am as guilty of this.  The generations that came before us who struggled for just one meal would wish that we understood more how precious ingredients can be.   I have tried in my lectures to never sugar coat the squeamish parts of food history, like butchering.  Do I like butchering?  Well no, but I accept it as a part of food and am thankful that there are those who are able to do it for me know.

Alton has lost weight.  He looks fabulous.  One of the 10 things he spoke about is eating slower.  The slow cooking movement is about taking time with making the food but also about enjoying it.  Eating used to be a social thing.  Great Banquets with many food courses and entertainment would span some hours.  Not that I am proposing that we have great banquets but that we take time.  Alton did say one of the things that helped him loose his weight was slowing down his eating process.   Eating slow helps you feel fuller faster.  Now, I am a fast eater, always have been.  My husband is a slow eater.  I am finished way before he has eaten half of his dinner.  So, I have for sometime now tried to eat slower then he does…try as I might, I have never succeeded, till last night!  Food is needed to survive but social contact is needed to thrive.  Those banquets were for socializing and keeping alliances.  We can use the slower times to eat to rekindle our alliances with our family and friends and who knows maybe take off a few pounds.

Alton Brown talked about a few more things but like I said I didn’t takes notes.  Plus, this lets you go see his book tour to find out the rest.

Published in: on November 15, 2009 at 10:21 am  Comments (2)  

Anniversary Dinner

My Parents celebrated their anniversary a little early this year because they had tickets to see Billy Crystal.  They went all out and got front row center seats.  Excited about the night would be an understatement, however, with the cost of the tickets they felt they could not then treat themselves to a dinner out.  That was when I got excited.  You see, I always want to do something for them because they do so much for me.  I offered to make them a nice meal before they head off to the theater.  It took a little prodding because they did not want to put me to trouble…TROUBLE…How could it be trouble, they are my parents and deserve it.  I started them with a squash soup.  The main course was seared scallops with a beurre blanc sauce, oven roasted vegetables, and white rice.  For dessert I made a plum cake.   I made all but the scallops and sauce at home, drove down to my parents who are only two block away.  While they had their soup I seared the scallops and made the sauce.  I timed it perfectly, if I say so myself!  I had the main course plated just as they finished their soup.  While they eat I was able to wash everything up and plate their dessert of plum cake and a small scoop of vanilla ice cream.  By the time they were finished the main course, the kitchen was completely cleaned and it was time for them to be off to the theater.  I was not sure how this would work since I have never had to time a meal to fit in before an event but I did it.  I carefully planned out what could be made ahead and how long things needed for prep and for cooking.  Since I was doing it all on my own, in the morning I premeasured and had everything laid out, like I do for shows, so that cooking would go smoother and be less messy.  I know I did not reinvent the wheel but I felt like a winner by the end of the night and glad I could give my parents an anniversary meal to remember.

Published in: on September 30, 2009 at 3:46 pm  Leave a Comment  

Traveling through the South…Fourth stop…The nitty gritty

“Kiss my grits”, one of my favorite TV sayings.  Now knowing that I should tell you I have been a trailblazer in my family, well, truthfully I just went against the grain.  I am not the rebellious sort but I have done things my own way.  I come from a mainly southern family but where did I go to college my first year?  Boston!  It had its pros and cons but one of my favorite times is when I was busy in my dorm room making myself some grits.  The funny thing is that there really was only one girl living on my floor that knew what grits were.  I had the whole floor wanting some, so I sent them all off for a bowl and spoon, I would supply the rest.  As I scooped them some, many of the girls wanted to know where the cream and sugar were…I was in shock…I had to urge them to just try it with butter and salt.  They had no idea that grits were a part of corn, I guess they thought it was like cream of wheat.  I am so glad that on our travels through the south we found grits abound.  Our next stop, well in truth, the next two places took us to two restaurants that served grits.

We stopped in Savannah.  Ah, the city with spanish moss dripping from the trees, history oozing from the homes and Paula Deen.  When we arrived my mother kept saying, “I want to eat at Paula Deen’s”.  We even inquired, at the Hotel Desk, when the earliest to arrive there so as to get a table.  It was suggested that Paul Deen’s was always busy and we should try another spot.  I wanted my mother’s wish to come true and suggested that we should at least go and look at The Lady and Sons.  We got there and saw no lines.  Excitement filled the car and we even found a parking spot on the street catty-cornered from the restaurant.  The Lady and Sons was unique and I imagine the check in process works for when they have crowds:  you walk to the side of the building, get a ticket with the seating time but we were told to go right in.  It must work like a reservation or those buzzing things you get at other restaurants but since there were no others in line we were allowed to go straight in.  Once seated we were brought a fresh hoe cake and a cheese biscuit.  Both are warm and delicious but the cheese biscuit is fantastic.  We ordered off the menu, although, we could have eaten from the buffet that is offered.   We started with the Fried Green Tomatoes.  The Vidalia relish is what made these the best I have ever had.  I had the Peach BBQ Grouper, my mother had Shrimp and Grits, my son had Savannah Crab Cakes and my dad had the fish special.  My dish had Paula’s cheddar cheese grit cakes.  I don’t know if many of you go to Renaissance Festivals but many of the foods are served on sticks.  The first thing I thought when seeing these is that they would be a perfect edition of “food on a stick” and I would buy it everyday.  These grit cakes were the perfect accompaniment with the BBQ’d grouper.  The asparagus salad was delicious too, although, I would have liked more asparagus and little less of the other vegetables.

August 2009 trip 126Now, I can not tell you how the other things tasted but I could tell by the way the rest of the family ate with gusto that they were enjoying their choices.  I am unsure if the pictures give the best presentation but thought you might like to see the other dishes.

August 2009 trip 125August 2009 trip 127I apologies there is no picture of the crab cakes probably because my son dove into it before we could take a picture.

The waiter was attentive and kept my glass of sweet tea full.  I haven’t mentioned sweet tea, and I would be remiss if I didn’t quickly give an ode to my drink of choice, sweet tea.  As a matter of fact I make a pitcher of it daily, but my sweet tea is never as sweet as I found in my travels through the South.  If you have a sweet tooth order it but if you like only one sugar in you tea…I am not laughing…ok yes I am, one sugar…sorry let me behave myself.  If you prefer to only have one sugar then this is not the drink for you.   As I said, the waiter made sure we were well quenched.  At the end of our meal he serenaded us.  He had a lovely voice.  Overall we loved out time at The Lady and Sons.

The next day we ate at The Pirates’ House, although, no grits, they had a lovely menu and their buffet was nice.  The best part of The Pirates’ House is the atmosphere.  They also give tours, so while your sitting there in comes a group and you learn a little about the room you are sitting in.

That evening we were in Charleston.  A very romantic city, and here I was with my family.  And on top of it all it rained, no let me correct that, it poured all day.  I am definitely going back someday with my husband and hopefully in a less rainy time.  We had dinner at the Hominy Grill.  You walk into an old store front and it you get the feeling of that old time diner with a youthful vigor.  Because of their popularity they only seat you once your whole party is there.  We were waiting on my father who had to find a parking space.  Be forwarned the parking lot is not that big so you may have to search for a place that you can park on the street.  Once seated we were given the menu but that wasn’t enough there is a huge board with all the sides, dailies, and desserts up on the wall.  We were also given boiled peanuts.  This has to be something you have to like from birth.  I was expecting peanuts boiled but firm…what we got was mushy peanuts.  Sorry, but I am not a fan.  My mother and I both had the shrimp and grits…and it the best I have ever had.  My mother had their Buttermilk Pie and loved it.  I will say I will most definitely eat there again.  The wait staff is kept busy but their service is friendly and helpful and the food is tasty and filling.

I had my grits and ate it too.  It was a great trip though the South, and I hope to do it again soon, even hitting some of the other Southern states.  Now I have the fall to look forward to in addition to the  food seminars and lectures I have signed up for.

Published in: on September 17, 2009 at 10:45 am  Comments (1)  

Traveling through the South…Third stop…The missing Mashed potato

Dinner or Supper maybe lunch or dinner for you, but whatever the afternoon and evening meal is called in you region, in my neck of the woods it constitutes a meat, starch and veg.  The most common starch I remember was the potato.  That beautiful tuber found here in the new world 1536 and arrived in Spain in 1539.  And by the early 17th century it was being used in the culinary arts all over Europe.  There is one problem when researching the earliest of receipts, the word “potato” was used for both the sweet potato and the white starchy variety.  I have always wondered if it is was considered so because other vegetables are found in a variety of colours, that it was assumed they were both potatoes and therefore called so.  Time and science put us straight that they are not the same plant.  That being the fact, our family has a penchant for the white potato in its many forms but mashed would be the preference, at least I thought so.

Upon reaching our third destination, we were excited to be staying in one place for a while and being with family.  Family has always been synonymous with mounds of food to choose from at each meal.  And this branch of the family was no different.  However, our first evening meal, Supper, was lighter and constituted ham, salad and mashed sweet potato and anything else left from Dinner.  I was given the honor of making the mashed sweet potatoes.  We used canned yams.  I know, I know, a yam is not a sweet potato.  In reality, you are correct but in America the sweet potato is at times called yams due to the fact when slaves came here from Africa and encountered the sweet potato, they found it similar to the yam they have in Africa.  From that time on the name Yam has been interchanged with sweet potato.  For our dish we used Bruce’s Yams.  Their web site says that the yam is a hybrid of the sweet potato.  Either way, I made the dish.

I took the can of Yams and mashed it with a brown sugar, cinnamon and a pinch of salt.  I wish I could give you portions but I didn’t measure a thing out.  I then mashed in some butter, no more than 2 Tablespoons.  We then cooked it in the oven for 1/2 hour.  It came out fine and everyone liked it, even my son who hasn’t had sweet potatoes because it usually is served with marshmallows.  Anyway, secretly that night, he asked me “where were the potatoes”, I had to admit I didn’t know but that maybe it was the way this part of the family eats.  Then it started to become a joke.

Everywhere we went, there were no mashed potatoes as a side dish, mashed sweet potatoes but no regular.  There was baked potato, and fries but the ever elusive mashed potato was nowhere to be found.  I am at a loss.  I would have thought they could be found all over this country as a side dish on any menu but down in the South, in the restaurants we went, it was not offered.  Now the only exception to this was the buffet.  There it was in all its glory but on the menu at these buffets it still was not listed.  I am wondering if it is a given and they felt they do not need to list it or if the South now prefers the sweet potato.  Maybe the South is becoming more health conscience since the sweet potato is lower on calories and higher in nutrition.  Maybe, I was wrong and mashed potatoes were never big in the Sounth in the first place.  I may never know.  But there is one thing I found down South, that is not found up North as often and that is grits!  So, on to the next stop.

Published in: on September 9, 2009 at 5:22 pm  Comments (1)  

Traveling through the South…second stop…the search for a meal

There are times I wonder how we get things done and am amazed when I am able to accomplish a great deal in one day.  Our next stop on traveling through the South was Atlanta.  We started the day with the complimentary breakfast at the hotel.  Then we headed straight to Stone Mountain.  Glorious place in that it is a granite mountain that has wonderfully unobstructed view all the way around it.  And less I should forget, you take a cable car up to the top where on the way you get a view of the Confederate Memorial Carving.  Our time on the mountain was fun and when we got down to the bottom of the mountain we went and watch the movie on the making of the Memorial.  Finally after completing we wanted to at Stone Mountain we thought we would eat.  There is the Hard Rock Cafe right at the cable car stop but it sold only pizza and hot dogs.  Given those choices we decided we would wait and eat at our next stop since the brochure we had on our destination talked about a place to eat…if we only knew.

Not to keep you in suspense, the next place on our visit of Atlanta was the Coca Cola Museum.  After finding a place to park we headed straight for the museum and purchased our tickets.  We were in the “gotta get in the museum and find the food” mode.  We got inside and looked at the museum map, didn’t understand it fully and asked the nearest staff member…I hope you are following me and already know what happen next…there is no place to eat in the museum, it was the outside cafe across the common and you can’t leave and then come back in. Deep breath, we could do this, keep our mind off food and enjoy the museum.  We did…it is a great museum!  We saw how Coke is made, the advertising through the times, a 4 dimensional film and then we got to try all kinds of Coke products. (There was a great deal more but this is what we saw) The Announcer in the 4D movie, told us his favorite beverage in the tasting room was Beverly .  Everyone headed into the tasting room and looked for it.  The most amusing thing I have ever watched.  People were wincing, but I had to try. I must admit, I didn’t find it horrible but the aftertaste was bad.  I tried all that the tasting room had to offer.  Aquarius was the drink that I liked the most out of all the international beverages.  I then went to the room with the usual Coke products and had a couple of them and the great thing is that on your way out the museum you get to take a bottle of Coke home with you.  Bottled Coke…the best way to have Coke.  I am a Coke person, so I loved this museum.  I filled up on Coke so that when we went to leave around 4 pm, we would not need to eat immediately and could wait till after our last stop in Macon, GA.

I am proud that I have been taught from my childhood many great things at the feet of my parents and grandparents.  One of the greatest besides cooking is loving my fellow man regardless of anything.  I was brought up to believe that I am responsible for how others are treated and that my actions can help or harm.  I remember Thanksgiving and Christmas feasts at my grandmother’s shared with complete strangers who my grandmother didn’t want to be only on the day.  My parents helping others, all year round, giving of time, things and money.  I am proud to be their child.  One specific time was for a young man whose family life was not as kind to him as mine was to me.  My father with other elders of the church we were attending, wanted to give this boy a new beginning while his parents were straightening out their lives.  The beginning was Hephzibah.  My parents have supported this mission and wanted to see the new facilities. It was a beautiful campus and our short visit showed that we were grateful to be just one little part of this much needed compassionate service.

I think we left this last stop at 6 pm.  We had hopes of being to our family’s home in Florida a little after 7 but that was never going to happen now with how far we were and how hungry we felt.  We immediately started looking for a place to eat…Golden Coral was a sign we saw and thought that would meet the needs of this hungry family.  We looked for it and looked for it and finally said forget it and decided the next place would be where we stopped.  The Country Cabinet.  I haven’t been to a dinner like this in a very long time.  It felt like an old time restaurant and reminded me of the cafeteria at a camp we use to attend each year.  I decided I would just eat from their buffet and not wait for something to be made.  Not too bad, but everything was high is fat content.  I mean butter, oil, and fat was abounding.  But they had the old southern standbys that I don’t mind eating…lima beans, black eye peas, corn, beans, fried chicken, sausage and onions, chicken pot pie, collards, mashed potatoes, yams.  I had my plate not of all the items but a little of many and was done.  I think I have mentioned before but I am not a dessert person.  I sometimes will have something but on the whole I prefer the main course and stop there.  The waitress was having none of that.  She was adamant that I have dessert from the buffet and would not let me go till I had something.  There was banana pudding, peach cobbler, stewed strawberries and pudding.  I took about a Tablespoon of each and she was so happy.  I have never had that happen to me before but there you go that is an old fashion restaurant.

Published in: on September 7, 2009 at 3:11 pm  Leave a Comment