Jodi Lea Stewart

Loving and Writing About the Southwest and the South

*low-altitude recipe 1 lb. dried black-eyed peas Salt pork (1- or 2-inch piece) 1 med. diced onion 2 cloves fresh garlic pulp (don’t slice) 1 stalk celery, sliced ¼ to ½ cup carrots cut into small chunks ¼ bell pepper, diced 1 can Rotel diced tomatoes and green chilies. For slightly spicy, use ORIGINAL if…

*All grammatical errors intentional* 1933. December 24, 7:30 p.m. If I wanted Doodles to sleep warm as buttered biscuits, I’d have to do some more quilt tucking. I pressed it in good and tight all along her side and under her chin. There. Now she wouldn’t shiver in her sleep or roll off to the…

*This recipe is more than 90 years old. 1 quart potatoes, peeled and chopped 1 med. onion, chopped bacon pieces and drippings for seasoning as desired salt and pepper water cornmeal chopped green onions, optional Peel and chop about 1-quart potatoes. Cook with a medium onion, chopped. Salt and pepper to taste. Use some bacon…

This is my grandmother’s *Ollie Pear Woods* recipe from the old days when survival meant using EVERYTHING. left-over pinto beans made real juicy with extra water lots of red or green peppers {Grandma Woods grew her own} biscuit dough rolled out very thin and cut in 1”x 4” strips (homemade dough only…oh, all right, use Pillsbury©,…

  Sassafras Root Water (at least 1 quart) Cream and sugar (optional) Dig up several roots from a sassafras tree (or order online). Rinse thoroughly until clean. Depending on the size of the root(s), place in a large pot or teakettle. Boil to desired strength. The tea will be a pale-pinkish-brown. The pinker the tea,…

%d bloggers like this: