Before Food Network, before the Cooking Channel... we tuned into PBS to watch Graham Kerr, Justin Wilson or Nathalie Dupree. Our eyes were opened to regional food, international or southern, it was something new to eat. Mom used to say that... "I wish there was something NEW to eat!" The era of cooks before us were stuck in their repertoire of Wednesday Meatloaf or Fried Chicken Sunday. Their mother's had done it that way, and it was habit.

When I married in 1970, I had one cookbook... Betty Crocker's red edition, the OLD one! Four hundred seventy-nine pages; it had recipes for Cheese Fondue and Waikiki Meatballs, Beef Stroganoff and Stained Glass Cookies...I thought it was the only cookbook I'd ever need!

In the 1970's, I'd watch New Southern Cooking on PBS. Nathalie Dupree talked like me and her southern upbringing spilled over to her recipes. Her tv series on PBS was as much about entertaining as it was cooking. Relaxed and welcoming, I liked her style.... and I loved her recipes!

No respecting southern cook should be without a good recipe for Pimento Cheese. It's a staple at luncheons, weddings and Grandma's kitchens across the south. But lately, Pimento Cheese has been bumped up a notch on the social register. It seems that big city chefs have discovered the orange deliciousness can be parlayed into upscale recipes. I read an article at the Washington Post this week that included several wonderful recipes for the Southern Spread. The following, a recipe from Nathalie Dupree's new cookbook Southern Biscuits would satisfy Mom's criteria for "something NEW to eat!"

Pimento Cheese Biscuits
The Washington Post, April 20, 2011    

Makes 16 to 18 biscuits

• 2 1/4 cups store-bought or homemade self-rising flour, plus more as needed (see NOTE)
• 1 cup shredded sharp cheddar cheese
• 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/4-inch pieces
• 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
• 4 ounces pimento or roasted red bell peppers, chopped (from a jar)
• 1/4 cup finely chopped onion (optional)
• 1 cup regular or low-fat buttermilk
• 2 to 4 tablespoons melted unsalted butter, for brushing

Position the top oven rack in the upper third of the oven; preheat to 450 degrees. Brush a baking sheet with a little softened butter.
Combine 2 cups of the flour and the cup of cheese in a food processor; pulse two or three times. Scatter the 1/4-inch butter pieces over the flour mixture and pulse two or three times, then scatter the 1/2-inch butter pieces over the flour mixture and pulse two or three times, until the mixture resembles well-crumbled feta cheese, with no piece larger than a pea.
Add the pimento or roasted red pepper, the onion, if using, and 3/4 cup of the buttermilk. Pulse briefly to incorporate. When the blade stops, remove the lid and feel the dough. Add just enough of the remaining buttermilk or flour as needed; pulse to form a slightly wet dough. Pulse once or twice more until the dough looks shaggy but holds together.
Generously dust the work surface with flour. Use more of the flour to coat your hands.
Turn the dough out onto the work surface and sprinkle the top of the dough lightly with flour. Fold the dough in half, then pat it out into a 1/3- to 1/2-inch-thick round, using a little additional flour only if needed. Flour again if necessary and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time.
Pat the dough out into a round 1/2-inch-thick for regular biscuits, 3/4-inch thick for tall biscuits and 1-inch thick for large biscuits. Brush any visible flour from the top. For each biscuit, dip a 2-inch biscuit cutter into flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter.
Dough scraps may be combined to make additional biscuits, although they make tougher biscuits.
Carefully transfer the biscuits to the baking sheet, arranging them so they are touching each other. Bake on the top oven rack for 6 minutes, then rotate the baking sheet front to back. If the biscuits seem to be browning too quickly on the bottom, slip a second baking sheet under the first one to help insulate the biscuit bottoms. Bake for 7 to 9 minutes, until the biscuits are light golden brown on top.
When the biscuits are done, brush the tops with melted butter. Turn the biscuits out upside down onto a plate to cool slightly. Serve hot, right side up.
NOTE: To make self-rising flour, combine 1 cup all-purpose Southern flour (such as White Lily, which has more gluten), 1/2 to 1 teaspoon salt and 1 1/2 teaspoon baking powder. Refrigerate in an airtight container for up to 3 months, or freeze for up to 1 year.

Recipe Source:

Adapted from "Southern Biscuits," by Nathalie Dupree and Cynthia Graubart (Gibbs-Smith, 2011).

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Saturday arrived just like every other Saturday. We got up late, 8ish... but that's late for us. Coffee, paper and more coffee.

"What sounds good for breakfast?"

Then he mows, I blog and we are off to check on parents. Aging parents who have health issues that we worry about. It didn't happen overnight, we are almost 60 and they are almost 90, but it seems like it just arrived on our doorstep one day, these problems that cannot be solved but only lived. It happened when we weren't thinking of how we were going to get through these years. Our kids are grown, and we should have fewer worries, right? Wrong.

The nursing home called to tell me Mom had a fall from her wheel chair. As we drive I'm thinking how bad her injuries could be. She's frail and bruises so easily now. In my memory is a time when she was strong and could carry me on her hip as she did her chores.

I was a Momma's baby and I needed her a long time.

When we arrive at Jamestown she's sitting in the dining room having lunch. A band aid on her hand to cover the scratch from her fall, she smiled ear to ear. Unable to remember the mornings' event, she is in a wonderful mood. Around the table are friends who share her days, their needs being met by caring staff. I depend on these wonderful angels to care for the one who watched over me and did so much to keep me safe.

Mom's memories fade, but mine get stronger.

A lot of people raised their hand to help last week after the worst tornado in six decades bore down on our neighbors to the north Joplin, Missouri. Hundreds homeless and without any shelter or food, the storms kept coming, one after the other. The towns' siren would wail, yet there was no place to go. Except for neighbors who reached out and opened their heart and their homes. From every corner of the world we hurt for them. We sit in our living rooms watching on TV and our hearts broke for their loss of life, home, everything. But America did what Americans do best, we joined hands and resources to help. Even if we couldn't be there to help dig out from the rubble we could do something.

The Red Cross is the first to come, ready and able they set up in the midst of a disaster with volunteers who provide support, comfort and lifesaving blood.

This semi from Michigan's Duro-Last Roofing was loaded with food, diapers, water and other supplies.

Tide set up their Loads of Hope trailers to allow victims a place to wash their dirty clothes, such a blessing for the many who only had the clothes on their backs or clothes that have been given to them.

Convoy of Hope, a faith based organization rushes food and water to the Joplin area.

Tyson Foods organized cook crews and served meals.

Operation BBQ Relief, a large group of competition BBQ Teams brought their professional smokers and proceeded to turn out thousands of delicious meals for the weary tornado victims.

All across the state of Missouri and the nation drives were organized, trucks were loaded and much needed supplies were rushed to Joplin.

No amount was too small to give, every dollar would help.

The hardest job of all, going through the rubble, the clean-up. The families search for anything that can be salvaged. It may look like garbage, but there was once a home there that held pictures and memories.  

Thousands of downed lines to repair, but first the tangle of trees have to be removed. Nothing happens fast, there are days and days of extremely hard work.

Everywhere you look are volunteers trying to provide the necessities of life... a warm meal, clean clothes, a hug.

Today the Johnsonville Brats Company will have the world’s largest grill at Sam’s Club in Joplin cooking and giving away 12,000 brats! They'll be handing out free Gatorade, water, basic apparel, comfort kits, personal hygiene items, bedding, etc.  Free to the Public.. no Membership required. It's a small thing to offer a meal to someone who is hurting, but sometimes... it's the biggest gesture of all.

*On Facebook Joplin Tornado Critical Information has many opportunities to help.