Maia Swartz Jessie Rodgers Errors spell the end of Devils’ baseball season Senior Profile: Carry Hayslip Lady Hounds’ season ends with tourney loss to Paint Valley North Adams hosts Youth Volleyball Camp Time to get “Stroke Savvy” OVCTC, GE host Community Service Day 65 years in the pulpit Jamison, Richmond, Minshew conquer second race of 2017 Brushcreek season Manchester’s Cox signs with Rio basketball program Senior Profile: Andrew Weeks A dozen SHAC champions Thomas D Lute Sandra F Schwab Turning something broken into something beautiful Nowhere to run, nowhere to hide One dead, two injured in ATV accident 2017 Graduation Ceremonies West Union Alumni and Friends Educational Fund announces 2017 Scholarship Awards TAG students tour Pennsylvania Commissioners proclaim Older Americans Month Building an anti-drug culture one t-shirt at a time SECTIONAL CHAMPIONS NAES students awarded Science Camp scholarships SSCC’s Associate Degree Nursing program celebrates graduation Bauman selected to National 4-H Congress Lois Pertuset Hazel Nixon Philip L Paeltz Manchester Youth Volleyball Camp begins May 30 Jase Thatcher Figgins’ walk-off winner sends North Adams to Division III sectional finals Lady Hounds top East 10-3 in sectional opener Commissioner Pell, union reps travel to DC Forgotten experience brings back good memories for WUHS seniors Gordon Boldman Local teen injured in jeep accident BCI Investigation underway Rick Arnold Happy Mother’s Day- Do you want food? Robert Hodge Melvin Tipton Lady Dragons Basketball Camp begins May 22 Lady Devils Basketball Camp is May 30-June 1 National Day of Prayer celebrated in county NAES students enjoy day at GABP Car strikes Amish buggy near Winchester Eldon J Shoenleben Farming out life lessons to children and parents Proposed Medicaid changes could cost Adams County millions Annual ‘Redneck Run” returns to Manchester May 13 They really were the best of times West Union hosts Junior High, High School County Track Meets Figgins signs with SSCC Soccer Perfect again! Senior Profile: Caley Grooms James T Hughes Anderson signs with Rio Grande Basketball Senior Profile: Miranda Schiltz Playing for Dad, Part II Lady Indians win SHAC Big School title Danny Bryant Sadie Stamm Franklin E Brayfield Softball, baseball tourney match ups announced Traveling Vietnam Memorial Wall coming to Georgetown next week Southern Ohio Genealogical Society offers program on ‘Family History Sources at the Ohio History Center’ Joseph A Johnson Jr Kramer tosses two shutouts in five days Trip to Akron = two more wins for Lady Indians softball Devils blank Dragons in non-conference battle Meade twins part of Rio baseball program Playing for Dad Senior Profile: Madison Welch As Mr. Seas It, for ACOVSD High School graduates We stayed up all night with Bob Clean up of Manchester’s abandoned gas stations continues Ribbon cutting held for canoe/kayak access sites Columbus Industries donates driveway repair to Animal Shelter North Adams Elementary recognizes March Students of the Month Animal Shelter Adoption Center announces new hours of operation Major road construction planned for summer months West Union Elementary honors March Students of the Month Charles D Jordan Betty Ginn Pamela M Hampton Former county sheriff celebrates 80th birthday Missing Adams County man is found Lady Hounds fall to Whiteoak in slugfest Calvert’s walk-off gives Hounds 9-8 win over Whiteoak Charles A Benjamin Give My Regards to Broadway Joyce Berry Joe L Easter William E Foster Margaret Belcher John M Cheatham Ronnie Simpson Under new management county hospital is thriving against all odds

How about some soup beans and cornbread?

It seemed that in the winter months more than any other time of the year Mom made a meal that was basic and very good, soup beans and cornbread. There are some variations to preparing it but not many. Soup beans can usually be made from Navy beans or Great Northern beans, or my personal favorite Pinto Beans. Any of those varieties are good if the cook adds a little pork meat in the pot to flavor them. If not, then your meal is a flop.

I think Mom started preparing this meal back when she was a little girl and for her to think there was a need for a cook book was laughable. The pot of beans soaked overnight in water so the beans would swell to actual size and by morning Mom would add some pork for the seasoning. (I’m not kidding when I say she added cured hog jowl when we were on the farm and cured our own pork.) She would put the pot on to simmer all morning and would check on the progress routinely. One secret I learned was that the longer the beans cooked the better they tasted.

Now as good as she could make those beans they were nothing without her cornbread. Mom would mix up a bowl of white corn meal with clabbered milk (spoiled) and a touch of bacon grease and bit of flour and salt and other items and then pour the batter into a blackened greased skillet ( greased with lard) that she had brought from her home when my folks got married in 1934 and it was blackened then and probably had been black for generations. She put it on the stove and cooked it like a pancake type of cooking.

She called it white cornbread and it was unique in its taste. It wasn’t sweet, but oh was it tasty! I think the real name for it was corn pone instead of cornbread but none of us was going to argue with the cook ( that was just plain foolish). When it was done to her satisfaction, it was browned and crispy on the crust part and tender in the middle. She would cut the cornbread into wedges so that we each could get enough to be crumbled up in a bowl of beans and have some to put butter on and maybe even spread some strawberry preserves on.

It always seemed there would be enough for supper so I would take a glass and pour in milk and then crumble up some of that cornbread in it and it made a great evening meal, even though it sounds anything but good. You will just have to take my word on it but if you had been there and seen us fighting over the cornbread, you might understand. This meal of beans in a seasoned broth and some pork along with a stick to your ribs cornbread that could be eaten in several ways was really a delightful meal for all.

Mom took pride in her cornbread and I have to say I have never tasted any other like it. She made it so many times it only continued to get better. She would say, “I make cornbread from white corn meal, not that yellow corn meal that tastes sweet like a cake. If your cornbread isn’t good then how can your beans taste right?” Based on what I was eating and how it tasted, I could see no reason to argue with her.

Now as I said in the beginning it seemed to me that from tobacco stripping time to spring this meal was offered a few times a week and I must admit that no matter how good she cooked it, a person could grow weary of it. Since Dad was the one who got to eat this meal the most, and since he liked navy beans, that was what Mom prepared the most of. (A benefit of being head of the household I guess.)

Once in a while Mom would switch it up and cook pinto beans. To me, this was a red letter day. One thing was certain, I could never get up up from the kitchen table and not be full.

Time has passed since those days and with Mom went the recipe for her cornbread (if there ever was one in writing). The years have passed since I’ve tasted Mom’s meal in a pot and a skillet that had blackened from generations of serving its owner. I miss her meals of course, but fortunately my wife knows how to put those beans to soak and flavor with some pork and although her cornbread is made with yellow meal, she prepares a meal that can be served that would make her predecessors proud.

When I walk into the kitchen and I smell what is on the stove, I immediately look for a bowl and spoon and all the while I think back to the days past and feel fortunate that I’m getting to eat this here and now. I have no doubt that this meal will never fade into history because it is such a big part of our history.

Rick Houser was raised on a farm near Moscow in Clermont County and loves to share stories about his youth and other topics. He may be reached at houser734@yahoo.com.

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The Good Old Days

Rick Houser

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