When I first started this blog, I wrote every day. Every day! That amazes me now. I cut back when my kids entered school years, and we were busier. But back then I wrote about every day stuff and didn't feel the need to create a polished blog post that was social-media worthy.
Recently I listened to a podcast on perfectionism by Emily P. Freeman. In the podcast there was a quote along the lines of, "B- work can still change lives." (Quote from Brooke Castillo). When I heard it I said, "oooooooh" out loud. That quote should spur some thought and also some action. The transcript of Emily P. Freeman's podcast is a good read, but I encourage you to listen if you can.
Moving forward will include some goals that are in the B minus range.
And in the spirit of my early blogging approach - here's what's been going on:
This past weekend, my family had a "Georgia Breakfast" aka "Mom Breakfast" to remember our mom, who passed away in 2021. While cooking, I enlisted a younger member of the family to learn how to make hoecake (southern large biscuit bread cooked in a skillet) the way mom did. While we were talking about technique, I quipped, "Every hoecake is a good hoecake." We are all in learning mode. This young man is a much more advanced cook than I am, generally. Anyway, it took about 5 hoecakes to get to one that felt right. None of us will cook just the way mom did. We will have our own spin on hoecakes, and on life, really. And that's ok.
For those who are interested, here are the instructions for making hoecake the way Mom did. But you will put your own spin on it.
Carolyn's Hoecake Recipe
1/2 cup of White Lily Flour
2-3 tablespoons of cold whipped butter or grated stick butter
Buttermilk
Oil for a skillet
1. Measure out about 1/2 cup of flour in a bowl.
2. Scoop about 2-3 tablespoons of butter into the bowl. Use a fork to mash the butter until it is pea-like in consistency.
3. Make a well in the middle of the flour.
4. Pour about 1/3 cup of buttermilk into the well. Use a spoon and fold the flour into the buttermilk until it starts to clump together. If it looks too dry, drizzle a little bit more buttermilk on top. Mix it very gently. It should look like a ball at this point.
5. Heat oil over low-medium heat until it shimmers.
6. Put the hoecake in the skillet when the grease is hot, and push the edges around until it looks like a big pancake.
7. Adjust heat to low so it doesn't burn on bottom and let it cook until you start to see bubbles on top.
8. Flip. And cook until the edges look quite dry.
9. Break off a piece, spread it with butter, and add blackberry jam if you like it. Heaven!
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