Southern Legitimacy Statement #4
My Granny Stephens cooked on a woodstove: pinto beans and turnip greens seasoned in fatback, fried potatoes, cornbread, biscuits and gravy served with fresh out of the barn yard fried chicken. Occasionally, I was sent down into the cellar to retrieve jars of canned tomatoes, chow chow, or icicle pickles. We’d have southern-style tea and lemonade, sweet, succulent, better than store-bought soda pop. And if you could discipline yourself and not overeat, you’d save room for peach cobbler or fried apple pie. Granny knew her woodstove inside-out, top to bottom, and was a master at creating a large delicious meal out of very little food…sort of like what Jesus did with a few fish and a loaf of bread. You had the feeling that something holy had been conjured-up when you sat down at Granny’s table, which is another reason we said grace before every meal.