ALL About Me 

                        An inside look of what I'm about.         

   ALL ABOUT ME                                                                                                        

Farm  Living

As a child growing up in the rural farmland of Virginia, I was fortunate even though I didn't think so at times, to experience different things while living on a farm. I was raised by two wonderful grandparents. Grandma was a fantastic cook and an adamant gardener while Granddaddy farmed corn and peanuts. We were poor, but as I look back now, we didn't have the material wealth as a lot of other people enjoyed but we were wealthy in other things. We grew our own vegetables, raised chickens, ducks, pigs, and cows. Grandma canned vegetables, made homemade butter, jellies, jams, and preserves. She would cook 3 meals a day, healthy and hardy. I can close my eyes and just see that farm table full of good food and smell the aromas of homecooked food swirling around me. Granddaddy would tend to the chickens, pigs and cows. I can still remember the hog killings in the winter, the smoking of our own meat, the making of homemade soap, milking the cows ( by our own bare hands) and gathering of eggs everyday. The only things needed from the grocery store were sugar, flour, tea, coffee, and spices. Man, the money I could save today if that was all I had to buy! All my web pages have ties with my childhood in someway. So come, journey with me and find out  what I'm passionate about.............

 GrandMa's White Gravy (with milk)

To make a good white milk gravy you've gotta have a good eye for measurements. After you fry your chicken or steak, look at the drippins in the pan and try to decide just how much flour and milk you need to thicken it up without getting to much. If you have just fried a good -sized chicken, or several pieces of steak, and you've got a fair amount of drippins in the skillet, then you'll probably use 2 tablespoons of flour with about 1/4 cup of milk. Mix it until there're no more lumps and then add it to the drippins and stir over a low flame until thick. If you get your gravy too thick, just water it down some; if it's too thin, add some more flour. Always keep reminding yourself that it takes years of practice to make a good  flour gravy. Nobody's perfect right at the very first.