Recipes

 

June 8, 1819

Most modern folk think that true grit is a Western movie starring John Wayne or Jeff Bridges. But in my day, true grit meant splitting wood 'til you thought your back was going to break, making a midnight visit to the outhouse in winter, or having a bad tooth pulled--ouch!

But not to fear, for there is a better kind of true grit, and that is the kind you eat! Grits are quintessentially American; they have their origins in Native American cuisine in the Southern U.S. I've heard some Native Americans refer to them as sofkee or sofkey.

Today I found my way to a Pittsburgh B&B and enjoyed some of this sofkee for lunch with grated cheese, country ham and gravy. But I think most of you will like this Bobby Flay recipe from Serious Eats that features shrimp and bacon with grits--whip some up for dinner tonight, and you can thank ol' Jacob later!

I'm planning on parking in Pittsburgh for some time to wave the flag here on the Fourth of July. Stay tuned for that diary entry!

 

June 4, 1819

There's nothing quite like the smells of food being grilled over an open fire. I was reminded of that a few days out of Berekely Springs when I visited a local butcher shop and picked up a few pork sausages. With the summer air weighing hotter and heavier than a newly minted horseshoe, there was no time to waste: these sausages needed to be in the belly before they spoiled. So with a pair of sticks, I enjoyed a mid-afternoon lunch of sausages, molasses beans and cornbread that Mrs. Thorgmorton gave me before continuing on my trip.

But the best part of my meal were the s'mores, a classic summertime treat. Crispy toasted marshmallows with melted chocolate and graham crackers...just the substance this tired traveling man needed to spend another day in the saddle!

You can easily make s'mores and more with my Ohio BBQ Skewers. They'll be suiting folks who want to cook hotdogs, toast marshmallows, or grill chicken, pork, vegetables and more on their grill or over an open flame. And if you're looking for some ingenious new twists on the classic s'mores recipe, check out this link from the Huffington Post. Time to get that fire stoked!

May 21, 1819

Pioneer's ride into Berkeley Springs today was as easy as pie. That's when I realized that in his day and age, folks love comparing all things good, easy, and kind to pie. Beats me why this is a common phrase, except that perhaps pie is one of the best culinary creations to this day, and much beloved throughout America. Pie can be sweet, savory, and juicy, and quite nothing else tickles the palette than a slice with a big ol' glass of cold milk!

If you don't currently have anything to bake a pie in, may I suggest my Golden Era Pie Plate? This 9" plate turns out the perfect size pies, whether they be blueberry, pumpkin, huckleberry, or my personal favorite, apple. Made of tin, they're still built in the USA. Not only that, but if you get the hankerin' you can even use them to pan for treasure--just like the 49ers did!

However, I think they're best for making pie, which is what I plan on chowing down on as soon as I've dipped into the tepid waters of Berkeley Springs for a freshening up. More on this fascinating, historical village in my next entry! In the meantime, click here for this classic lemon meringue pie recipe, courtesy of Southern Living.