You read and hear about true love all the time. For some, love comes quickly, for others it takes time. I’ve had the opportunity over the years to witness a special kind of love and watch it grow. I’ve seen them argue over little things and seen how different they are in personality. But their bond will never be broken. You see, you don’t have to be born to the same mother or father to love as sisters do. One of my first special memories of them was seeing them be pulled in a little red wagon to an outside symphony concert. One with brown hair, the other blonde. One in pigtails, the other in a ponytail. Both wearing shorts because it was summer. Through the years the family has always seen to it that they support each other. One would play softball while the other chose cheerleading, not on the same team or even the same school, but each enjoyed watching the other perfect her talent. They helped each other get ready for proms and date nights. They started out in bunk beds together and then eventually they each had their own bedrooms in different colors and styles. But one thing they always had in common was cooking, and the house they grew up in always smelled delectable with hints of cinnamon or garlic, depending on the recipe, lingering in the air. They were the maid or matron of honor in each other’s weddings recently. Both chose many special ways to celebrate their heritage and keep family members past and present in their details. To this day they still share recipes and I’ve chosen one from each to share.
The recipe that follows is from Jessica Brevard Osborne. Now that she has been married to Colin for about 3 months, she has been trying many new recipes and wanted to share this one.
Alexis Atkinson Smith has chosen one of her favorite old recipes passed down from her maternal grandmother.
When my friend, Anne Spicer Underwood, moved to Florida last year, she had no idea she had a kumquat tree. This year all these little orange balls have appeared. Well, after finding out they are edible fruits we engaged into the Internet to find out what to do with them. Since they come from Chinese there are several recipes like Duck a L’Orange, but we don’t cook with duck very much so we kept looking. We found recipes galore. Jellies, jams, salsas, marmalade just to mention a few. And to eat them straight off the tree is good too. The peel is sweet and thinner than an orange. We have decided the best way is to make them into a sauce with a little sugar and water and red peppers 🌶 for the spicy lovers and serve it with meats. Here’s a great recipe for a pork roast.
During one of our holidays my friend, Jill Bright and I decided to make our taco salad more festive. We cut the pretty green lettuce in small pieces, chopped the brilliant red tomatoes and sweet onions. Had bowls of black olives and ripe avocados with lots of fancy shredded cheddar cheese. We had both hot and mild salas on hand. Mexican bowls to serve it in and we were ready for a lovely evening with family and friends. Set the salad with all it’s choice toppings by the fresh tortillas chips and all the cokes you could drink. One thing was lacking!! Sour cream!! So as we got it out, we thought, why not color one red and one green for more holiday fun!! Oh boy, was that a mistake. Instead of increasing people’s appetite that about ruined the evening!! The look of that sour cream made our stomachs do a flip!! We had to remove it and go buy more sour cream right away and serve it as it comes-white!! Well we learned our lesson, never mess with something that is already good the way it is. 🥑🌶
Food Tells Its Own Story 