Red Velvet Wisdom

Patsy has always credited her mother as one of the greatest influences of her life. She was the baby of the family of twelve children and learned at an early age the ethics of hard work.  This has taken her through nursing school, raising five children, and now owning a  cattle ranch in Texas with her husband. Her grandmother came from the Cherokee reservation in Oklahoma, something that is evident when you meet her.

Patsy has a heart for nature and animals that I haven’t seen in anyone other than my mother. Patsy will stay up all night to help deliver a calf, kittens or puppies.  Her connection to animals and nature is uncanny. I would say it is the Indian heritage but we have the same background and I can’t deliver the mail from the mailbox to the kitchen counter all in one piece.

I asked how she remembers meals in a home where there so many children. She said that favorite memory of her mother’s cooking is the Sunday dinner. Her mother would have one of the older kids kill a chicken and clean it. (this only reinforces my theory that the oldest kids are basically slaves) She would then double batter it, which means flouring it, dipping it in an egg and milk mixture, and then flouring it again before frying it.  The part I like in the recipe? Season to taste. To top off the meal would be mashed potatoes, green beans, and gravy. Do I have to mention that the gravy was not from a package or the potatoes were the ones she peeled and mashed by hand?

Friday, October 2nd, 2009, 5:49 am   |   Out of the frying pan, Well Seasoned  |  RSS feed Comments and pings are currently closed.