I don’t know why in all the stories I’ve published that I’ve never written about popcorn until this Christmas book I’m writing. A great oversight on my part!
Anyway, I’ve done some research and what I found is interesting.
Even though popcorn is grown on ears, it’s very different altogether from sweet or field corn. The hull of popcorn is just the right thickness to allow it to burst open. Inside each kernel of popcorn is a small droplet. It needs between 13.5-14% moisture to pop. Don’t ask me how it gets the water inside there.
All I know is that the water turns to steam when heated and pressure builds.
The oldest ears of popcorn were found in a cave in New Mexico in 1948. The oldest found there were 4,000 years old, so it’s been around an awfully long time.
The Aztecs used popcorn in their ceremonies, decorations, and dances. It was an important food for them as well. When Spanish explorers invaded Mexico, they were astounded by these little exploding kernels of corn.
In South America, popcorn was found in 1,000 year old burial grounds and was so well-preserved it still popped.
Long before corn flakes made an appearance, Ella Kellogg ate ground popped popcorn with milk every morning for breakfast. Her husband, John Kellogg, praised popcorn as being easily digested and highly wholesome. I don’t know if I’d want it in a bowl with milk.
In Victorian times, popcorn decorated fireplace mantels, doorways, and Christmas trees. Kids used to string popcorn and cranberries and was often the only thing on trees unless paper ornaments.
Here are some Corny facts:
Today, Americans consume 15 billion quarts of popped popcorn yearly.
Most of the popcorn consumed throughout the world comes from the U.S.
Major states producing it are Illinois, Indiana, Iowa, Kansas, Kentucky, Michigan, Missouri, Nebraska, and Ohio.
National Popcorn Day is January 19th or whatever day the Superbowl falls on.
* * *
Darn, I’m itching to go to the movies! I can smell the popcorn now.
So, I’ve just added a scene in my Christmas book where my heroine pops popcorn for two little kids and they also string some to decorate with. In case you’re curious, the title of the book is A Cowboy Christmas Legend. Look for it September 2021.
Okay, your turn. How much popcorn do you eat? And what is the most surprising fact you learned?
I ask because I think that a person has to actively search it out today, whereas in times past it was a fairly common hard candy.
Horehound is the common name of the Marrubium plant, a member of the mint family. Horehound has been used for centuries by many cultures to treat just about everything–fevers, malaria, snake bite, hepatitis, bites by rabid animals. It’s useful in treating digestive problems, respiratory problems, jaundice, parasitic worms. It is used as a poultice, and inhaled as a snuff. The leaves are boiled into tea and made into cough syrups.
And it’s also made into a candy, but after compiling that list, I kind of wonder why. I guess it’s like medicine candy.
If you are the adventuresome sort, it’s easy to make homemade horehound candy. To begin, you boil several handfuls of horehound leaves in water for 15-20 minutes, smooshing the leaves as they cook down. Then you let the brew sit for a spell so that the water becomes a horehound tea.
Strain the liquid from the leaves. This is where the math comes in. You’ll need to measure your liquid and add 4 times that amount of brown sugar. So if you have 1 cup of horehound tea, you’ll use 4 cups of brown sugar. Then, more math, you add light corn syrup in 1/4 the amount of the liquid. So again using 1 cup of tea, you’d add 1/4 cup of light corn syrup.
Cook this mixture to the hard crack stage (the liquid solidifies into a ribbon when you drop it into ice water) which is about 300 degrees if you go modern and use a candy thermometer. You pour the mixture into a buttered pan, then score the top while it’s soft so that you can break it into squares later.
What is your favorite snack? In Texas when I was growing up everybody would order a coke for their drink, only to be asked “Do you want a Dr Pepper, root beer, or a Coca-Cola? This shows my age because we went on “coke dates”! Even today we ask if someone wants to stop at a drive-thru for a coke, regardless of what they want to drink.
I found some interesting facts when I begin to think about this Southern way of thinking.
Of interest, Charles Elmer Doolin was a candy maker from San Antonio, Texas, during the Depression. He got hooked on the first local version of a fried corn chip…the Frito.
Mr. Doolin promptly bought the recipe and the business, making it his life’s work to perfect the flavor of Fritos. After varying the recipe, he created his own hybrid corn, and developed a conveyor-belt manufacturing unit to make the chips more efficiently. Along the way, he also invented the Cheeto.
In 1955, he opened the Casa de Fritos restaurants. One was in Disneyland and the other in Dallas.
Pix of Frito Pie: Recipes developed for the Frito, including one of my favorite “go to” dish, Frito Chili Pie, which was invented by his mother. Ironically, Mr. Doolin was a healthy eater…a vegetarian who avoided fat and salt.
Now for Dr Pepper which is the oldest carbonated soft drink among popular soft drinks in the United States. The unique Dr Pepper mix originated in Waco, Texas at a small town drugstore called Morrison’s Old Corner Drug Store. Most people agree Charles Alderton, the pharmacist at Morrison’s, created the Dr Pepper mixture while working. He spent a lot of time mixing fruit syrups and coming up with new flavors for their carbonated soda machine. He later named his creation, containing 23 different flavors, Dr Pepper.
Px on right of Morrisons Drug: The drink became so popular that the drug store owner, couldn’t keep up with the demand. Every establishment that served soda fountain drinks wanted his Dr Pepper syrup. The period in ‘Dr Pepper’ would later be removed.’ While Alderton was a brilliant pharmacist, he had no desire to take the Dr Pepper drink any further and handed it over to Morrison, the drug store owner, and a man by the name of Robert Lazenby. He was a professional beverage chemist and he and Morrison subsequently worked to improve the drink and take it even further in the market. Due to the drink’s colossal success the two started what we now know as the Dr Pepper Company.
The real defining moment was at the 1904 World’s Fair when Lazenby and his son-in-law J.B. O’Hara graced the crowds with the Dr Pepper drink. Nearly 20 million people showed up to the fair and tried the addictive drink. Over the years the drink went global, emerging on the market around the world. It also held many different marketing slogans like ‘the friendly Pepper-Upper’ and ‘King of Beverages’.
At one point Dr Pepper sued Coca-Cola for trademark infringement when they came out with a Dr.Pibb, which was not only similar in name but tasted similar to Dr Pepper. Coca-Cola was forced to change the name to Mr Pibb, a drink you can still buy today. Now you can enjoy the Dr Pepper flavor with a hint of vanilla or with reduced sugar, called Dr Pepper Zero, which was invented in the United Kingdom. The actual flavors in the Dr Pepper drink are said to be kept in two different vaults. The top secret information is a mystery that still pulls at the curiosity of Dr Pepper lovers today.
You can still visit the Dr Pepper Factory in the small town of Waco, Texas, for a guide through the many stages of Dr Pepper’s history. The now nationally known soda started in this unlikely city which still cherishes the drink to this day.
What is your favorite snack? Do you ever drink Dr. Pepper and Fritos or Cheetos together?
To one lucky reader who leaves a message, I will give you an eBook copy of my newest Kasota Spring Romance on Amazon or a $10.00 Bath & Body Works gift certificate.
“Illinois wants more girls. Open some free ice cream booths and you’ll fetch ’em” -Burlington Free Press 1884
Ice cream might not be the first thing that comes to mind when thinking about the Old West, but as early as 1880, ice cream parlors were all the rage and began springing up in the most out of the way places.
Marshal Wyatt Earp was an ice cream devotee and every afternoon he headed for the Tombstone ice cream parlor on Fourth Street. It’s not hard to imagine that he was on his way to enjoy his favorite sundae when he got sidetracked by the shootout at O.K. Corral. He didn’t drink, but he sure did love his ice cream. He wasn’t alone.
“That was the best ice-cream soda I ever tasted.” (Last words). -Lou Costello
Ice Cream parlors were popular throughout the west and some frontier towns had more than one. Many restaurants, hotels and inns advertised Ice Cream and Oysters. Fortunately, the two weren’t served together; ice cream was the summer treat and oysters was a winter delicacy.
Some parlors were quite fancy. One in San Antonio advertised plush carpets, oak furnishings and stained-glass windows, but ice cream was also sold out of wagons (the first good humor men?) and tents. Churches also got into the act and Ice cream socials rapidly grew in popularity.
Nothing says love like ice cream
Many a young man courted his lady love at an ice cream parlor. A Texas newspaper in the 1880s had this advice: “Love takes away the appetite. If the woman of your dreams is on her third dish of ice cream, she’s not in love with you.”
The same newspaper also announced the wedding of couple who knew each other only fifteen minutes before tying the knot. But a successful marriage was assured as both had a passion for ice cream.
Then as now, the most popular flavor was vanilla. Ice cream was flavored by fruit and even chocolate, but there were some strange flavors too (Avocado ice cream, anyone?)
Toward the end of 1880s, newspapers began issuing warnings against overindulging in that “insidious foe of health” ice cream, but as far as I could tell no one paid heed and no such warning seemed to exist for oysters.
So where did all that ice come from?
Before the train, ice was wrapped in sawdust and transported by wagons. By the late 1880s, Tombstone had two ice companies; the Arctic Ice (two cents a pound) and the Tombstone Ice company (one and half cents per pound).
“Ice-cream is exquisite. What a pity it isn’t illegal.”-Voltaire
According to 23&me, people with my DNA prefer chocolate ice cream. Well, they got that right. So tell me your favorite ice cream flavor and I’ll tell you your personality type, and you don’t even have to send me your DNA!
When I was younger and visited my Grandma Walter on their northeastern Iowa farm, I always pestered her to teach me something. She taught me how to crochet and to make cream puffs. (I posted her recipe in a blog a while ago.) She had a huge garden where she grew potatoes, green beans, onions and I can’t remember what all else. While I didn’t inherit her green thumb despite her tutoring, I did receive her love of growing things. Every spring I plant a garden. This year I have high hopes since I’ve gone to a raised garden to keep out the dogs and the bunnies!
My grandmother also taught me to sew. I refined that skill during home economics. It’s amazing how much money I’ve saved because I could sew bed skirts, window treatments and my children’s Halloween costumes. Okay, the later didn’t really save money as much as it allowed me to create exactly what they wanted. 🙂
It saddens me when I hear how children say their middle and high school schedules are too full to take Skills for Living, what my generation knew as home ec. My youngest took the class in middle school, and we both enjoyed it. Together we shopped for the fleece material for the pajama bottoms he sewed. He made a lot of the recipes he learned in the class for us. But the best part was, he became an expert pie maker!
Every Fourth of July he and I make what we call a Red, White and Blue pie. The basic recipe is the strawberry pie recipe from his Skills for Living class. The blue comes from adding blueberries and the white is whipped cream. Today just in time for the Fourth, I’m sharing the recipe with you.
Preheat oven to 450 degrees.
Measure 1C flour and 1/2 tsp of salt into a bowl. Cut in 1/3 C shortening with a pastry blender until shortening particles are pea sized. Add 4 TBS of ice water. Form into a ball. Roll from the center out until crust is pan sized. Fold edges under and crimp. Bake 10 minutes or until lightly brown.
Clean 1-2 pints of strawberries.
In a saucepan, mix 1 1/2 C sugar (I use slightly less) with 1/3 C cornstarch. Add 1 1/2 C water and mix completely. Cook mixture, stirring constantly until it’s thick and translucent.
Remove from heat and add 3 oz. package of strawberry jello. Put some of cooled glaze in bottom of the crust. Add berries and continue covering them with glaze. Refrigerate and serve topped with whipped cream.
NOTE: Add blueberries and make you have a Red, White and Blue Pie!
Giveaway: Leave a comment sharing your favorite Fourth of July food or tradition to be entered in the drawing for a signed copy of A Cure For the Vetand a cactus T-shirt from my favorite shop, Rustic Ranch.
I think my love of the west and cowboys grew out of my love for my grandparents’ Iowa farm. I loved that place. I did a lot of thinking and dreaming there. I also learned a lot, mainly from my grandmother. The older I get the more I appreciate what I learned from her. She was an incredibly strong woman, but she possessed a quiet strength. She worked the farm and raised six children. I always thought her the most patient person I knew. She never had a cross word for anyone, and I can count on one hand the number of times she lost her temper.
My grandmother always made time for me and my endless questions. Such a simple gift, her time and attention, and yet, such an important one. And I had a lot of questions about whatever she was doing, whether it be gardening, crocheting, sewing or cooking. All of which I still enjoy doing today.
One day when she was making one of my two favorite treats, cream puffs–the other was her angle food cake with fresh strawberries–I asked questions and wrote down what she told me. Because of my curiosity, I have my grandmother’s recipe for cream puffs.
For a holiday gift, I’m sharing her recipe with you.
½ C butter
½ tsp salt
1 C water
1 C sifted flour
Combine butter, salt and water in heavy saucepan. Bring to a hard boil. Remove from heat and dump in flour all at once. Stir until the mixture sticks together in a ball and leaves the edges of the pan. Transfer to a mixing bowl. Cool 5 minutes. Add eggs one at a time, beating until egg has been completely absorbed. Drop by tablespoonful, heaping in the middle, on greased baking sheet with 3 inches between each. Bake 30 minutes at 400 degrees. Reduce temperature to 350 and bake 10 minutes. Do not open oven during baking or cream puffs could
4 Tablespoons sugar
2 egg yolks (beaten)
1 heaping Tablespoon cornstarch
2 Tablespoons milk
In a heavy saucepan, bring 1 C milk to a boil. Stir in above mixture. Reduce heat and cook until thick. When cool combine with ½ pint whipped heavy cream.
Leave a comment about your favorite holiday treat and be entered to win a cup and plate set along with a copy of Family Ties. May 2019 be filled with many wonders and joys for you and your family, and remember, of all the gifts you can give, the best is your time and attention.
Today is Columbus Day. About 4 years ago I wrote a post celebrating the day with lots of fun facts and trivia – you can view it by clicking HERE. So, instead of a repeat, I thought I’d talk about something else.
This past weekend was my hubby’s family’s annual reunion. It’s something we always look forward to. It’s an opportunity for him and all of his siblings and cousins and everyone’s extended families to come together and get reacquainted. Those we’ve lost since the last gathering are remembered and additions through birth, adoption or marriage are joyfully welcomed.
We usually gather mid-morning and visit, look at photos and family memorabilia folks have brought with them, update a large family tree chart and just generally enjoy each others company. Then we have a group meal provided potluck-style by the attendees.
After lunch several of us drive out to visit hubby’s old home place, evoking memories for the adults and nurturing an appreciation of their roots for the younger generation.
All in all, Saturday was a wonderfully lovely day.
Now for the recipe I promised you. I love to experiment with new ideas and combinations of flavors when I cook. For the reunion this year however, I was hampered by the fact that not only did I wait until a few days before to think about what I was going to cook, but doctor’s orders still have me restricted from driving so I had to make do with what was already in the house. The following recipe and accompanying notes will probably give you some insights into how my mind works. Keep in mind that I developed this on the fly and rarely measure so many of the quantities listed are approximate.
Oh, and also keep in mind that I was cooking for a large group gathering (we usually run around 40+ people) – this should be scaled back for smaller groups.
Winnie’s Chicken And Sausage Potluck Pasta
1 pound sausage, diced (I used a skinless smoked sausage because that’s what I had on hand, but I think it would be great with andouille)
Shredded Turkey (I used leftovers of a roasted turkey, pulled from the carcass and frozen in a 1 quart container in it’s own broth)
Dehydrated seasonings (again using what I had in the pantry, you can substitute fresh) as follows:
2 tblsp chives
2 tblsp minced onion
1 tsp celery flakes
½ tsp garlic
3 boxes Pasta Roni (angel hair with herbs)
1 can Rotel diced tomatoes and green chilies
I put them in the food processor and give it a couple of quick pulses because I don’t like big chunks, but this step is totally optional.
Also, I like spicy so if I was cooking this just for me I would have used a full can. But since I was cooking this for a mixed crowd, I just used about ½ the can
1 can of small English peas, drained
Black Pepper to taste
Note, most of the ingredients already contain salt so you should taste the finished product before adding more
Brown sausage in a large skillet.
Add dehydrated seasonings along with turkey (with broth). Continue to cook together until liquid has reduced.
Remove meat from pan and set aside.
In the same pan, cook pasta according to package directions, except at the point when the pasta and sauce are added to the liquid, also add rotel.
Once pasta is cooked, add meat, peas and pepper and continue to cook on low heat for ten minutes, stirring frequently and adding liquid as needed.
There you go. Not the most complex or elegant of dishes, but believe it or not, I had several folks come up after the meal and ask for my recipe 🙂
So what about you? Does your family schedule reunions or get togethers? And have you invented any dishes you’d like to share the recipes for?
This time of year when tomatoes abound in our gardens, and many of us are canning, freezing and eating the vegetable (or is it a fruit?) in any way, shape or form we can think of, it seems impossible to believe that at one time, tomatoes were very much feared.
Tomatoes have been traced clear back to 700 AD, which is amazing in itself. By the 16th century, European adventurers here in the Americas discovered them and brought them home. At that time, the rich were served their food on pewter dishware. Unbeknownst to them, when high-acid foods like tomatoes were served on the pewter, the lead leeched out into the food, which resulted in lead poisoning and death.
The poor, however, used wooden plates and thus did not have the lead poisoning problem. Notably, many Italians were poor and thrived on the tomatoes. Wasn’t long before they developed some pretty darn delicious dishes with those tomatoes, and we all know what those are–pizza and spaghetti sauce are only the beginning.
Every year I plant tomatoes. Usually one plant, sometimes two. This year is my first for Romas, and my lone plant is a workhorse! It’s so prolific, I can hardly keep up with its bounty. Can you see how it’s spilling out of its cage? It can’t be contained. Enough already! I’ve preserved three batches of spaghetti sauce, two of salsa, one of plain tomatoes, and that doesn’t include all the tomatoes I’ve used in dinner dishes or eaten plain by the bowlful.
Ah, well. Won’t be long, I’ll pull the darn thing up. Nights are getting shorter and cooler, which means the tomatoes are slowing down. In the midst of winter, I’ll certainly miss walking out to the garden for a fresh tomato right off the vine.
If you’re drowning in tomatoes, too, I’d love to share my spaghetti sauce recipe with you. It’s wonderful and easy. The best part of all, you cook it in the Crockpot, let it cool, then freeze. (Of course, if you prefer to can in a hot water bath, go for it. That works just as well.)
Slow Cooker Spaghetti Sauce
4 onions, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1/2 cup vegetable oil
16 cups peeled and chopped tomatoes
2 Tb dried oregano
2 Tb dried basil
1/4 cup chopped parsley
1/4 cup white sugar
2 Tb salt
3/4 tsp black pepper
6 oz can tomato paste
In a 6 quart slow cooker on high, saute onion, garlic, green pepper and vegetable oil until onion is transparent.
Add chopped tomatoes, oregano, basil, parsley, sugar, salt and pepper.
Cook for 2 to 3 hours on low heat. Stir frequently.
Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer.
When ready to use sauce, stir in can of tomato paste.
Notes: I start sauteing first while I’m peeling the tomatoes. Also, I use an immersion blender to smooth the sauce a bit.
Do you plant tomatoes, too? What’s your favorite way to cook with them? If you have a recipe to share, please do!
While working with my grandsons on a Boy Scout survival project, I came across an interesting book by the Department of the Army, ”The Complete Guide to Edible Wild Plants”.
It got me thinking about how our frontier travelers used some of vegetables, plants for spices, and medicinal purposes. This book answered many of my questions.
It’s most important that I preface this blog with a warning directly from the book:
Very important, please read this before you continue with the blog.
Warning: The critical factor in using plants for food is to avoid accidental poisoning. Eat only those plants you can positively identify, and you know are safe.
Plants are valuable sources of food because they are widely available, easily procured; and, in the proper combinations, can meet all your nutritional needs. Absolutely identify plants before using them as food. Poison hemlock has killed people who mistook it for its relatives, wild carrots and wild parsnips.
Chicory: I think one of the most popular plants used throughout history is Chicory. The base leaves resemble those of the dandelion. The flowers are sky blue and stay open only on sunny days. Chicory has a milky juice. It can be found in old fields, along roads and weedy lots. All parts are edible. Eat the young leaves as salad or boil to eat as a vegetable. Cook the roots as a vegetable. I wasn’t aware that the plant are edible and had so many usages, but of course, coming from the South, Chicory used as a coffee substitute is well known. Roast the roots until they are dark brown and then pulverize them. I just image the frontiersman kept a look out for this plant.
Dandelion: Believe it or not all parts are edible. I’m not gonna describe this plant, as we all have to deal with it during the spring and summer. The roots are high in vitamins A and C, as well as calcium. Like Chicory, you can roast and ground the roots for a good coffee substitute. Another use is the white juice in the flower stems can be used as glue.
Sassafras: Everybody has heard of Sassafras tea in historical stories. This shrub bears different leaves on the same plant. The spring flowers are yellow and small, while the fruit is dark blue. The plant parts have a characteristic root beer smell. The young twigs and leaves are edible fresh or dried. Small dried young twigs and leaves can be used in soups. Now for the tea…dig the underground portion, peel off the bark, and let it dry. Then boil in water for tea. Of interest, shred the tinder twigs for use as a toothbrush. Now we know how the frontiersman cleaned their teeth!
Here’s a couple of popular, yet dangerous, common flower garden plants.
Trumpet Vine or Trumpet Creeper: The last two very dangerous plants I want to tell you about are ones that almost everybody have around them. The first is the Trumpet Vine, which climb all over fences and are intentionally planted. The trumpet-shaped flowers are orange to scarlet and climb to 15 meters high and spreads like a wild weed It has pea like fruit capsules. The caution on this plant is that it causes contact dermatitis, so be very careful working around this plant. If pruning, I’d make sure I had long sleeves and gloves on. And, I’d suggest you be very careful touching your face and be sure to wash your hands very good.
Lantana Plant The second is a very popular plant. The Lantana is a shrub like plant that may grow up to 45 centimeters high. The color varies from white, yellow, orange, pink or red. It has a dark blue or black, berry like fruit. A distinctive feature is its strong scent. The caution on this particular plant, again very popular, is that it is poisonous if eaten and an be fatal. It also causes dermatitis in some individuals, so if you’re working with this plant, I’d follow my suggests for the trumpet plant.
Again, I’m going to warn our readers that all or part of many wild plants, once used, can be very dangerous. Always, always be very careful about eating or cooking any wild plant unless you know for certain it’s safe. Cautious is best! When in doubt, don’t eat!
Now my question to you, really two of them: Do you think the frontiersman used the edible part of wild plants? The second, do you think people died coming west due to consuming or coming into contact with dangerous wild plants?
To one lucky winner who leaves a comment, I am giving away an eBook of my newest western contemporary romance “Out of a Texas Night”.
Howdy y’all! Thanks for having me back on Petticoats and Pistols. It’s always a treat. And speaking of treats…when was the last time you treated yourself to some good old-fashioned home cooking? I’m talking Texas-style comfort food, y’all. Steak and taters. Sausage gravy and homemade biscuits. Black-eyed peas and cornbread. Mmmmm…I think I’m getting hungry. 🙂
If you haven’t figured it out, I love to cook and bake (just not clean—praise God for dishwashers!). Like many of the characters you’ll find in my historical western romances or other old-time westerns, I was reared, for the most part, on what my family grew, raised, or hunted. Pretty much still am. In my kitchen you’ll find anything from venison to home-grown chicken to home-canned veggies and fruit preserves. Through the years my table and taste buds have enjoyed rabbit, squirrel, wild hog, and even steers from our pasture, to name a few.
I love to intermingle these types of tidbits into my stories, and I thought some of you authors and history lovers, who don’t delve into these delicacies 😉 often, would enjoy a few fun facts about this type of down-home cooking.
For example, did you know…?
A squirrel is all dark meat and tastes a lot like chicken. They are very lean, but go great with dumplings.
A rabbit is all white meat. 🙂 Just don’t eat one in a month without an R in the name. (I can tell you why from my dad’s personal experience, but I don’t want to test those with weak stomachs.)
In my family, we joke when we eat rabbit and say we’re having “furry chicken.” My favorite is BBQ rabbit. Only don’t smoke them on the pit too long or they’ll be like eating cotton-candy bunny—it practically dissolves in your mouth.
When cleaned properly—if no one punctures a scent gland—deer meat actually does not taste gamey. If a scent gland does get hit/cut, you can soak the meat in salt water to remove the gamey smell and taste. Venison is leaner than beef and higher in iron too. (It’s my favorite! 🙂 )
Now that I’ve shared a few tidbits, why don’t you take a turn? What unique or country-style dishes have you eaten? What is your favorite comfort food? Were any of these tidbits news to you? Leave a comment and let me know.
I’ll be giving away a FREE copy (ebook or paperback) of one of my stories to one of this post’s commenters, and I’ll give a second FREE copy (ebook or paperback) to the first person that correctly answers the following question.
What is the most integral ingredient in any country-cooking kitchen? (I rarely cook a meal without it.)
Winners may select one of the following titles: (Paperback for contiguous US winners only.)
An award-winning author, bona fide country girl, and former gymnast, Crystal L Barnes tells stories of fun, faith, and friction that allow her to share her love of Texas, old-fashioned things, and the Lord—not necessarily in that order. When she’s not writing, reading, or singing, Crystal enjoys exploring on road-trips, spending time with family, and watching old movies/sitcoms. I Love Lucy and Little House on the Prairie are two of her favorites. You can find out more and connect with Crystal at http://www.crystal-barnes.com