Cornbread Quotes

The Colonel led all the cheers. Cornbread!" he screamed. CHICKEN!" the crowd responded. Rice!" PEAS!" And then, all together: "WE GOT HIGHER SATs." Hip Hip Hip Hooray!" the Colonel cried. YOU'LL BE WORKIN' FOR US SOMEDAY!

He snaps a shot of Cornbread and presses send, flinching when the bird flaps at him threateningly. I think he’s cute, Henry responds. that’s because you can’t hear all the menacing gobbling Yes, famously the most sinister of all animal sounds, the gobble. “You know what, you little shit,” Alex says the second the call connects, “you can hear it for yourself and then tell me how you would handle this—” “Alex?” Henry’s voice sounds scratchy and bewildered across the line. “Have you really rung me at three o’clock in the morning to make me listen to a turkey?” “Yes, obviously,” Alex says. He glances at Cornbread and cringes. “Jesus Christ, it’s like they can see into your soul. Cornbread knows my sins, Henry. Cornbread knows what I have done, and he is here to make me atone.

All this is to say that it’s not your fault that you’re fucked up. It’s your fault if you stay fucked up, but the foundation of your fuckedupedness is something that’s been passed down through generations of your family, like a coat of arms or a killer cornbread recipe, or in my case, equating confrontation with heart failure. When

How do you do that?” I asked. “What do witches eat?” “Witches loves pork meat,” she said. “They loves rice and potatoes. They loves black-eyed peas and cornbread. Lima beans, too, and collard greens and cabbage, all cooked in pork fat. Witches is old folks, most of them. They don’t care none for low-cal. You pile that food on a paper plate, stick a plastic fork in it, and set it down by the side of a tree. And that feeds the witches.” The

What is a turducken? An exclusive culinary creation available by special order from some little Cajun town down south. Entirely deboned, a turducken consists of a turkey, stuffed with duck, stuffed with a chicken, like an edible Russian nesting doll. Some were stuffed with alligator, crap, shrimp; my favorite was the traditional cornbread variety.

Jodie felt the lonely life hanging in her kitchen. It was there in the tiny supply of onions in the vegetable basket, the single plate drying in the rack, the cornbread wrapped carefully in a tea towel, the way an old widow might do it.

I don’t see how sugar could make that cornbread any sweeter than the prints of your hands already have.

The reverend waited for her to be seated and then he bowed his head and blessed the food and the table and the people sitting at it. He went on at some length and blessed everything all the way up to the country and then he blessed some other countries as well and he spoke about war and famine and the missions and other problems in the world with particular reference to Russia and the jews and cannibalism and he asked it all in Christ's name amen and raised up and reached for the cornbread.

Cornbread!” he screamed. “CHICKEN!” the crowd responded. “Rice!” “PEAS!” And then, all together: “WE GOT HIGHER S-A-Ts.

The boys ate warily, trying not to be seen or heard, the cornbread sticking, the buttermilk gurgling, as it went down their gullets.

Grits are hot; they are abundant, and they will by-gosh stick to your ribs. Give your farmhands (that is, your children) cold cereal for breakfast and see how many rows they hoe. Make them a pot of grits and butter, and they’ll hoe till dinner and be glad to do it.

She cooked a Southern supper as Ma would have: black-eyed peas with red onions, fried ham, cornbread with cracklin', butter beans cooked in butter and milk. Blackberry cobbler with hard cream with some bourbon Jodie brought.

I saw goats. A party can’t be all bad when you have goats,” Lucy said.

It’s public knowledge. It’s not my problem you just found out,” his mother is saying, pacing double-time down a West Wing corridor. “You mean to tell me,” Alex half shouts, jogging to keep up, “every Thanksgiving, those stupid turkeys have been staying in a luxury suite at the Willard on the taxpayers’ dime?” “Yes, Alex, they do—” “Gross government waste!” “—and there are two forty-pound turkeys named Cornbread and Stuffing in a motorcade on Pennsylvania Avenue right now. There is no time to reallocate the turkeys.” Without missing a beat, he blurts out, “Bring them to the house.” “Where? Are you hiding a turkey habitat up your ass, son? Where, in our historically protected house, am I going to put a couple of turkeys until I pardon them tomorrow?” “Put them in my room. I don’t care.” She outright laughs. “No.” “How is it different from a hotel room? Put the turkeys in my room, Mom.” “I’m not putting the turkeys in your room.” “Put the turkeys in my room.” “No.” “Put them in my room, put them in my room, put them in my room—” That night, as Alex stares into the cold, pitiless eyes of a prehistoric beast of prey, he has a few regrets. THEY KNOW, he texts Henry. THEY KNOW I HAVE ROBBED THEM OF FIVE-STAR ACCOMMODATIONS TO SIT IN A CAGE IN MY ROOM, AND THE MINUTE I TURN MY BACK THEY ARE GOING TO FEAST ON MY FLESH. Cornbread stares emptily back at him from inside a huge crate next to Alex’s couch. A farm vet comes by once every few hours to check on them. Alex keeps asking if she can detect a lust for blood. From the en suite, Stuffing releases another ominous gobble.

Jesus Christ, it's like they can see into your soul. Cornbread knows my sins, Henry. Cornbread knows what I have done, and he is here to make me atone.

Whether a man favors crepes and classical or cornbread and country, the complexities of life are all the same. -The Rabbi-

Alex?” Henry’s voice sounds scratchy and bewildered across the line. “Have you really rung me at three o’clock in the morning to make me listen to a turkey?” “Yes, obviously,” Alex says. He glances at Cornbread and cringes. “Jesus Christ, it’s like they can see into your soul. Cornbread knows my sins, Henry. Cornbread knows what I have done, and he is here to make me atone.

We hunt loads of wild turkeys in the spring,” Henry says sagely. “The trick is to get into the mind of the turkey.” “How the hell do I do that?” “So,” Henry instructs. “Do as I say. You have to get quite close to the turkey, like, physically.” Carefully, still cradling the phone close, Alex leans toward the wire bars. “Okay.” “Make eye contact with the turkey. Do you have it?” Alex follows Henry’s instructions in his ear, planting his feet and bending his knees so he’s at Cornbread’s eye level, a chill running down his spine when his own eyes lock on the beady, black little murder eyes. “Yeah.” “Right, now hold it,” Henry says. “Connect with the turkey, earn the turkey’s trust … befriend the turkey…” “Okay…” “Buy a summer home in Majorca with the turkey…” “Oh, I fucking hate you!” Alex shouts as Henry laughs at his own idiotic prank, and his indignant flailing startles a loud gobble out of Cornbread, which in turn startles a very unmanly scream out of Alex.

In church, we like to talk about coming to Jesus “just as we are”. That phrase sounds so nice and comforting and old-fashioned. We’ll gather together for a hymn sing, and we’ll come to Jesus just as we are. Then we’ll have some cornbread and grits like grandma used to make.   But coming to Jesus just as I am isn't optional. He came to save sinners. I can come to Jesus as a desperate sinner or not at all. There is no middle ground.

Buy a summer home in Majorca with the turkey…” “Oh, I fucking hate you!” Alex shouts as Henry laughs at his own idiotic prank, and his indignant flailing startles a loud gobble out of Cornbread, which in turn startles a very unmanly scream out of Alex. “Goddammit! Did you hear that?

Rooster here has missed Ned a few times himself, horse and all,' said the captain. 'I reckon his is on his way now to missing him again.' Rooster was holding a bottle with a little whiskey in it. He said, 'You keep on thinking that.' He drained off the whiskey in about three swallows and tapped the cork back in and tossed the bottle up in the air. He pulled his revolver and fired at it twice and missed. The bottle fell and rolled and Rooster shot at it two or three more times and broke it on the ground. He got out his sack of cartridges and reloaded his pistol. He said, 'The Chinaman is running them cheap shells in on me again.' LaBoeuf said, 'I thought maybe the sun was in your eyes. That is to say, your eye.' Rooster swung the cylinder back in his revolver and said, 'Eyes, is it? I'll show you eyes!' He jerked the sack of corn dodgers free from his saddle baggage. He got one of the dodgers out and flung it in the air and fired at it and missed. Then he flung another one up and he hit it. The corn dodger exploded. He was pleased with himself and he got a fresh bottle of whiskey from his baggage and treated himself to a drink. LaBoeuf pulled one of his revolvers and got two dodgers out of the sack and tossed them both up. He fired very rapidly but he only hit one. Captain Finch tried it with two and missed both of them. Then he tried with one and made a successful shot. Rooster shot at two and hit one. They drank whiskey and used up about sixty corn dodgers like that. None of them ever hit two at one throw with a revolver but Captain Finch finally did it with his Winchester repeating rifle, with somebody else throwing. It was entertaining for a while but there was nothing educational about it. I grew more and more impatient with them. I said, 'Come on, I have had my bait of this. I am ready to go. Shooting cornbread out here on this prairie is not taking us anywhere.' By then Rooster was using his rifle and the captain was throwing for him. 'Chunk high and not so far out this time,' said he.

In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee.  Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam.  At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches.  At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken.

What about your reputation, then? Are you saying that yours is false, too?” “On the contrary.” He looked up and gave her his wicked, charming grin. “I’m every bit the blackhearted rake you’ve heard that I am. I eat ladies’ hearts for supper and spit them out in the morning. More cornbread, my dear?

Work hard. Work dirty. Choose your favourite spade and dig a small, deep hole; located deep in the forest or a desolate area of the desert or tundra. Then bury your cellphone and then find a hobby. Actually, 'hobby' is not a weighty enough word to represent what I am trying to get across. Let's use 'discipline' instead. If you engage in a discipline or do something with your hands, instead of kill time on your phone device, then you have something to show for your time when you're done. Cook, play music, sew, carve, shit - bedazzle! Or, maybe not bedazzle... The arrhythmic is quite simple, instead of playing draw something, fucking draw something! Take the cleverness you apply to words with friends and utilise it to make some kick ass cornbread, corn with friends - try that game. I'm here to tell you that we've been duped on a societal level. My favourite writer, Wendell Berry writes on this topic with great eloquence, he posits that we've been sold a bill of goods claiming that work is bad. That sweating and working especially if soil or saw dust is involved are beneath us. Our population especially the urbanites, has largely forgotten that working at a labour that one loves is actually a privilege.

Cornbread?" He brightened immediately. I was as bad as Paulie, really, despite how long I'd been doing this. Someone wants to eat my food, they're automatically my friend. Someone who doesn't want to eat my food, they automatically aren't. This is an awkward attitude if you hang out a lot with a vampire.

everyone went and had some turkey and cornbread dressing, and hot biscuits, and mashed potatoes running with butter, and when they prayed, they thanked God for the good fortune that had found their boy, who had sense enough to know that if you’re going to be hit by a train, you have to go stand on the tracks in Memphis, Tennessee. Amen.

Alex?” Henry's voice sounds scratchy and bewildered across the line. “Have you really rung me at three o'clock in the morning to make me listen to a turkey?” “Yes, obviously,” Alex says. He glances at Cornbread and cringes. “Jesus Christ, it's like they can see into your soul. Cornbread knows my sins, Henry. Cornbread knows what I have done, and he is here to make me atone.

Alex?” Henry’s voice sounds scratchy and bewildered across the line. “Have you really rung me at three o’clock in the morning to make me listen to a turkey?” “Yes, obviously,” Alex says. He glances at Cornbread and cringes. “Jesus Christ, it’s like they can see into your soul. Cornbread knows my sins, Henry. Cornbread knows what I have done, and he is here to make me atone.

Alex?” Henry’s voice sounds scratchy and bewildered across the line. “Have you really rung me at three o’clock in the morning to make me listen to a turkey?”\n\n“Yes, obviously,” Alex says. He glances at Cornbread and cringes. “Jesus Christ, it’s like they can see into your soul. Cornbread knows my sins, Henry. Cornbread knows what I have done, and he is here to make me atone.

The house had a small galley kitchen where my mother performed daily miracles, stretching a handful into a potful, making the most of what we raised. Cooking mostly from memory and instinct, she took a packet of meat, a bunch of greens or a bag of peas, a couple of potatoes, a bowl of flour, a cup of cornmeal, a few tablespoons of sugar, added a smattering of this and a smidgeon of that, and produced meals of rich and complementary flavors and textures. Delicious fried chicken, pork chops, and steak, sometimes smothered with hearty gravy, the meat so tender that it fell from the bone. Cob-scraped corn pan-fried in bacon drippings, served with black-eyed peas and garnished with thick slices of fresh tomato, a handful of diced onion, and a tablespoon of sweet pickle relish. A mess of overcooked turnips simmering in neck-bone-seasoned pot liquor, nearly black—tender and delectable. The greens were minced on the plate, doused with hot pepper sauce, and served with a couple sticks of green onions and palm-sized pieces of hot-water cornbread, fried golden brown, covered with ridges from the hand that formed them, crispy shell, crumbly soft beneath.

Nodding at everyone, there not being one person they didn’t know, they sat at a corner table. Both ordered the special: chicken-fried steak, mash and gravy, turnips, and coleslaw. Biscuits. Pecan pie with ice cream. At the next table, a family of four joined hands and lowered their heads as the father said a blessing out loud. At “Amen” they kissed the air, squeezed hands, and passed the cornbread.

Basic Cornbread Recipe 1 cup cornmeal ½ tsp. salt ½ tsp. baking soda 2 tsp. baking powder 1/3 cup flour 2 tbsp. melted butter 2 eggs 1 cup buttermilk (fresh or from powder)   Combine the dry ingredients. Add the butter, beaten eggs, and buttermilk. {For maple: add 1/3 cup maple syrup. For spicy: add 2 Tbs. chopped jalapeños and 1 cup cheddar cheese.} Stir. Pour into a greased pan and bake for 20 minutes at 450 degrees. A cast iron skillet works best.

Have you seen the two little boys sitting in Sylvia's? Stuffing chicken and cornbread down their tasteless mouths... Tryin' to revive a dying heart, Shrinking lungs And wasted minds. Have you seen the sickness of our people? And all the while we parade around In robes of our ancestors And wisdoms of the universe. And all the while there are children dying Chasing the white ghost Whitey is dying and his fucking ghost is killing us! from "Two Little Boys" by the Last Poets

The reverend waited for her to be seated and then he bowed his head and blessed the food and the table and the people sitting at it. He went on at some length and blessed everything all the way up to the country and then he blessed some other countries as well and he spoke about war and famine and the missions and other problems in the world with particular reference to Russia and the jews and cannibalism and he asked it all in Christ’s name amen and raised up and reached for the cornbread.

Franklin Delano Roosevelt is the new president. He won in a landslide. Landslide makes me think of rocks and dirt falling down a mountain. Not sure what that has to do with an election. But maybe it does. My papa voted. He is a pebble. Lots of pebbles make a landslide, right? His vote counted. Roosevelt will move into the White House and will have a fine supper to celebrate, I guess. Papa had cornbread and buttermilk and beans with his friends at my house. I bet papa enjoyed his celebration more.

I'm too tired to cook, and I reckon you are, too. Let's grab some grub at the diner on the way home." Nodding at everyone, there not being one person they didn’t know, they sat at a corner table. Both ordered the special: chicken-fried steak, mash and gravy, turnips, and coleslaw. Biscuits. Pecan pie with ice cream. At the next table, a family of four joined hands and lowered their heads as the father said a blessing out loud. At “Amen” they kissed the air, squeezed hands, and passed the cornbread.

She drives him home. It is five in the morning. ‘I’ve never made love all night,’ she says. Her right hand rests in his…She drives with her left. They pass the cornbread meadow—a field covered with yellow poppies and black and white cows motionless in the blue mist. Sleeping. A small spread of land in the middle of civilization…it is almost dawn. The streets are peaceful. The world does not hurt at such an hour. There is time. -from Who Has Known Heights: The Mystique Memoirs of a Melancholic Mind

I made our plates and brought them to the table with glasses of sweet tea. I’ll say this for Brand; he truly made an attempt to eat what I had cooked. Not only was the cornbread like a stone cookie, but the pork chops weren’t just burnt they tasted like pure salt. Apparently, you don’t have to use a lot of Lawry’s seasoning to get flavor. When I saw him cut into the macaroni and cheese with a knife, I completely lost it and started to laugh hysterically. I laughed so hard I began to cry. Brand couldn’t help but join me.

And that’s when the fun started. The Colonel led all of the cheers. “Cornbread!” he screamed. “CHICKEN!” the crowd responded. “Rice!” “PEAS!” And then, all together: “WE GOT HIGHER SATs.” “Hip Hip Hip Hooray!” the Colonel cried. “YOU’LL BE WORKIN’ FOR US SOMEDAY!” The opposing team’s cheerleaders tried to answer our cheers with “The roof, the roof, the roof is on fire! Hell is in your future if you give in to desire,” but we could always do them one better. “Buy!” “SELL!” “Trade!” “BARTER!” “YOU’RE MUCH BIGGER, BUT WE ARE SMARTER!

Five of his patients had died. And one of these was Augustus Benedict Mady Lewis, the little deaf-mute. He had been asked to speak at the burial service, but as it was his rule not to attend funerals he was unable to accept this invitation. The five patients had not been lost because of any negligence on his part. The blame was in the long years of want which lay behind. The diets of cornbread and sowbelly and syrup, the crowding of four and five persons to a single room. The death of poverty. He brooded on this and drank coffee to stay awake.

It’s just a party. You eat some food and drink a beer and pretend you don’t want to be crawdad fishing,” Angie said. “No, it’s an echo chamber of sycophants and I can’t listen to some bimbo recite her newest purchases while pretending I don’t want to throw myself from the roof.

overlooking the wharf. She couldn’t read the menu, but he told her most of it, and she ordered fried chicken, mashed potatoes, gravy, white acre peas, and biscuits fluffy as fresh-picked cotton. He had fried shrimp, cheese grits, fried “okree,” and fried green tomatoes. The waitress put a whole dish of butter pats perched on ice cubes and a basket of cornbread and biscuits on their table, and all the sweet iced tea they could drink. Then they had blackberry cobbler with ice cream for dessert. So full, Kya thought she might get sick, but figured it’d be worth

Johnny Cake or hoe cake is baked, and thus more closely resembles cornbread. . . . The name, it has been claimed, probably erroneously, is a corruption of 'Shawnee Cake' -- presumably having been taught to the colonists by Native Americans. In fact another name for these is corn pone, the latter word indeed coming directly from Algonkian. Others speculate that Johnny is a corruption of the word jonakin, the meaning of which is unknown, or Journey Cake -- either because it can be carried on long journeys, which seems unlikely, or because it can be cooked en route.

She went around reading everything- the directions on the grits bag, Tate's notes, and the stories from her fairy-tale books she had pretended to read for years. Then one night she made a little oh sound, and took the old Bible from the shelf. Sitting at the table, she turned the thin pages carefully to the one with the family names. She found her own at the very bottom: There it was, her birthday: Miss Catherine Danielle Clark, October 10, 1945. Then, going back up the list, she read the real names of her brothers and sisters: Master Jeremy Andrew Clark, January 2, 1939. "Jeremy," she said out loud. "Jodie, I sure never thought a' you as Master Jeremy." Miss Amanda Margaret Clark, May 17, 1937. Kya touched the name with her fingers. Repeated it several times. She read on. Master Napier Murphy Clark, April 14, 1936. Kya spoke softly, "Murph, ya name was Napier." At the top, the oldest, Miss Mary Helen Clark, September 19, 1934. She rubbed her fingers over the names again, which brought faces before her eyes. They blurred, but she could see them all squeezed around the table eating stew, passing cornbread, even laughing some. She was ashamed that she had forgotten their names, but now that she'd found them, she would never let them go again. Above the list of children she read: Mister Jackson Henry Clark married Miss Julienne Maria Jacques, June 12, 1933. Not until that moment had she known her parents' proper names. She sat there for a few minutes with the Bible open on the table. Her family before her. Time ensures children never know their parents young. Kya would never see the handsome Jake swagger into an Asheville soda fountain in early 1930, where he spotted Maria Jacques, a beauty with black curls and red lips, visiting from New Orleans.

This here’s better’n a cold collard sandwich,” he said. “I wish the cornbread’d come out. Maybe shoulda put more soda in, less eggs.” Kya couldn’t believe she was talking on so, but couldn’t stop herself. “Ma made it so good, but I guess I didn’t pay enough mind to the details . . .” Then thought she shouldn’t be talking about Ma, so hushed up. Pa pushed his plate toward her. “’Nough for a dab more?” “Yessir, there’s aplenty.” “Oh, and tump some of that cornbread right in tha stew. Ah got a hankerin’ for soppin’ up the stock, and my bet is that bread’s just fine, mushy like spoonbread.” She smiled to herself as she filled his plate. Who would’ve thought they’d find cornbread as a footing.

The Old South is a place where people use food to tell themselves who they are, to tell others who they are, and to tell stories about where they've been. The Old South is a place of groaning tables across the tracks from want. It's a place where arguments over how barbecue is prepared or chicken is served or whether sugar is used to sweeten cornbread can function as culinary shibboleths. It is a place in the mind where we dare not talk about which came first, the African cook or the European mistress, the Native American woman or the white woodsman. We just know that somehow the table aches from the weight of so much . . . that we prop it up with our knees and excuses to keep it from falling.

I unpacked and took a shower, trying to wash the road and a little of my mingled grief and anger off me. Rachel had a point, but was it wrong to want a single, peaceful evening? The smell of roasting hens, peppery and succulent, wafted up the stairs as I got dressed, like a sensory argument for respite. Birchie would serve them with fat slices of the summer’s first heirloom tomatoes from the back garden and her famous cornbread. To make it, she saved bacon drippings in a coffee can by the stove, and she’d put some of that grease into the cast-iron skillet and set it in the oven. She’d make batter while the rendered fat got so hot that it was close to smoking. The sizzle of the batter landing in that pan was the kitchen soundtrack of my youth.

His eyes gleaming, he lifted the cover from a dish. “Some chicken, my dear?” Without waiting for an answer, he reached across the table, picked up her plate, and piled several tender slabs of choice white meat on her plate. “I’m sorry,” he said. “Do you prefer white meat or dark?” “White.” He nodded in self-satisfaction and plucked the cover off another dish. “Some potatoes?” He spooned some onto her plate, then uncovered another dish. “Turnips? Ah, what have we here . . . carrots. Will you have some, dearest?” “Please.” “And what is this—ah, cornbread!” Maeve’s head jerked up. “Cornbread?” “New England fare, is it not?” Again, that swift, disarming grin, that wicked sparkle of challenge and amusement in his eyes. “I thought you’d find it . . . agreeable.

The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

Maria winks at me, takes a mouthful of stuffing, and rolls her eyes in ecstasy. The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

I want to plant a garden, Dewey,” I said. “Can you tell me the best place on the hill to do it?  I keep trying to remember where Nana had hers, but none of the soil looks good enough to me.” “What you want to grow?” he asked. “Nothing much. Tomatoes, cucumbers, okra, some summer squash. Whatever the season isn’t passed for.” “I’ll come up tomorrow and string you a spot,” he said, “if that works for you. You might have to do some serious clearing afore you can plant, though. Almost too late for planting tomatoes, but the rest ought to do fine. You can have all the tomatoes you want from my garden. I always get more than enough.” “Thanks. If you have green ones, I’ll take a few tonight. I’ve wanted to fry some ever since I got home. Remember how Nana used to serve us fried green tomatoes and squash?” “Made the best cornbread in the county,” he said. “Her cornbread was like eating cake.

Here it is also possible to suggest that there are more than a few similarities in dishes of African origin throughout the hemisphere, notably the preparation of composed rice dishes; the creation of various types of fritters and croquettes; the use of smoked ingredients for seasoning; the use of okra as a thickener; the abundant use of leafy green vegetables; the abundant use (some would say abuse) of peppery hot sauces; and the use of nuts and seeds as thickeners.

Ah reckon we can git us some rest'rant vittles," Pa said, and led her along the pier toward the Barkley Cove Diner. Kya had never eaten restaurant food; had never set food inside. Her heart thumped as she brushed dried mud from her way-too-short overalls and patted down her tangled hair. As Pa opened the door, every customer paused mid-bite. A few men nodded faintly at Pa; the women frowned and turned their heads. One snorted, "Well, they prob'ly can't read the shirt and shoes required." Pa motioned for her to sit at a small table overlooking the wharf. She couldn’t read the menu, but he told her most of it, and she ordered fried chicken, mashed potatoes, gravy, white acre peas, and biscuits fluffy as fresh-picked cotton. He had fried shrimp, cheese grits, fried “okree,” and fried green tomatoes. The waitress put a whole dish of butter pats perched on ice cubes and a basket of cornbread and biscuits on their table, and all the sweet iced tea they could drink. Then they had blackberry cobbler with ice cream for dessert.

Et supper?" Foote asked. "No, sir," Stoner answered. Mrs. Foote crooked an index finger at him and padded away, Stoner followed her through several rooms into a kitchen, where she motioned him to sit at a table. She put a pitcher of milk and several squares of cold cornbread before him. He sipped the milk, but his mouth, dry from excitement, would not take the bread. Foote came into the room and stood beside his wife. He was a small man, not more than five feet three inches, with a lean face and a sharp nose. His wife was four inches taller, and heavy; rimless spectacles hid her eyes, and her thin lips were tight. The two of them watched hungrily as he sipped his milk. "Feed and water the livestock, slop the pigs in the morning," Foote said rapidly. Stoner looked at him blankly. "What?" "That's what you do in the morning," Foote said, "before you leave for your school. Then in the evening you feed and slop again, gather the eggs, milk the cows. Chop firewood when you find time. Weekends, you help me with whatever I'm doing." "Yes, sir," Stoner said. Foote studied him for a moment. "College," he said and shook his head.

EVERY MORNING SHE WOKE EARLY, still listening for the clatter of Ma’s busy cooking. Ma’s favorite breakfast had been scrambled eggs from her own hens, ripe red tomatoes sliced, and cornbread fritters made by pouring a mixture of cornmeal, water, and salt onto grease so hot the concoction bubbled up, the edges frying into crispy lace. Ma said you weren’t really frying something unless you could hear it crackling from the next room, and all her life Kya had heard those fritters popping in grease when she woke. Smelled the blue, hot-corn smoke. But now the kitchen was silent, cold, and Kya slipped from her porch bed and stole to the lagoon. Months passed, winter easing gently into place, as southern winters do. The sun, warm as a blanket, wrapped Kya’s shoulders, coaxing her deeper into the marsh. Sometimes she heard night-sounds she didn’t know or jumped from lightning too close, but whenever she stumbled, it was the land that caught her. Until at last, at some unclaimed moment, the heart-pain seeped away like water into sand. Still there, but deep. Kya laid her hand upon the breathing, wet earth, and the marsh became her mother.

Zoey picked up her spoon and tasted it, and she was immediately and startlingly transported to a perfect autumn childhood day, the kind of day when sunlight is short but it's still warm enough to play outside. For the second course, the chilled crab cake was only the size of a silver dollar and the mustard cream and the green endive were just splashes of color on the plate. The visual experience was like dreaming of faraway summer while staring at Christmas lights through a frosty window. The third course brought to mind the first hot day of spring, when it's too warm to eat in the house so you sit outside with a dinner plate of Easter ham and corn on your lap and a bottle of Coca-Cola sweating beside you. Zoey could feel the excitement of summer coming, and she couldn't wait for it. And then summer arrived with the final course. And, like summer always is, it was worth the wait. The tiny container looked like a miniature milk glass, and the whipped milk in it reminded her of cold, sweet soft-serve ice cream on a day when the pavement burns through flip-flops and even shade trees are too hot to sit under. The savory bits of crispy cornbread mixed in gave the dessert a satisfying campfire crunch.

Generally speaking, much of a culture's food production has historically been the province of its women, and has taken place within the home. Alcohol, however, is an important exception, as its production and consumption have, in many cultures, remained the jurisdiction of men. This was especially true in the gendered Old South, where plantation gentlemen used whiskey to construct a homosocial environment apart from women and children, and common Southern men used it to liven any meal or social gathering. Bourbon, more than other staples in the southern culinary tradition, thus offers a singular insight into white Southern masculinity.

Lucy gripped her chilled glass of orange and raspberry juice. When Rebecca talked about Austen, she’d mostly mentioned Mr. Darcy or Mr. Knightley. She hadn’t really thought of the doe-eyed, pale-skinned heroines. On the screen, Anne Elliot walked down a long hallway, glancing just once at covered paintings, her mouth a grim line. Lucy thought Jane Austen would start the story with the romance, or the loss of it, but instead the tale seemed to begin with Anne’s home, and having to make difficult decisions. Maybe this writer from over two hundred years ago knew how everything important met at the intersection of family, home, love, and loss. This was something Lucy understood with every fiber of her being.

Because I believe that the beauty of life outweighs the bad. And I know that were I to take up the banner against such hatred, they would use my Otherness to hurt more than just me. Tis better that I take Will’s own words to heart, which he so eloquently penned. ‘The web of our life is of a mingled yarn, good and ill together.’” Trust Horatio to use a quote from Shakespeare to make his point, even though I needed it interpreted. “What does that mean?” His rumbling chuckle vibrated against me like thunder. “Simply put, life is messy. You cannot have all good, for without the bad as well, how would you recognize that which is fair? Without knowing the darker feelings of your kin, I would not appreciate the goodness of your friendship as much.

Linnie. And this Winnie.” They wore identical smiles, their bright black eyes sparked with curiosity. “Are you the doctor?” “No, I’m just volunteering.” “I knowed that, too.” Winnie gave her an exaggerated shake of the head. “Girls is never the doctor. They’s the nurses.” “Oh no, what about Dr. Clare? Huh? The lady doctor who took care of Grammy in the hospital when she broke her hip bone?” Linnie asked. “Yeah, but she was a white lady. They can be doctors.” Winnie looked at Lucy. “Right? There are white lady doctors. I seen ‘em.” Lucy felt her eyes go wide. Were there children who still believed your gender or color dictated your career? “There are white lady doctors, black lady doctors, white man doctors, black man doctors.” They stared at her. She thought for a moment. “And there are white man nurses and black man nurses, too.” “Now you’re just bein’ silly,” Linnie said and let out a laugh.

She leaned over the basket again, taking in the mouthwatering aromas wafting out of it. "Fried chicken? Oh, I'm thinking buttermilk fried chicken?" Dylan was once again amused. "How do you do that?" "I like food." "You don't say." "And I love Southern fried chicken." She tried to open the basket, and he tapped her hand jokingly. "Sit," he said. And she did, crossing her legs and plopping down on the blanket. Opening the basket and playing waiter, Dylan began removing flatware and plates and red-checkered napkins, and then wrapped food. "For lunch today in Chez Orchard de Pomme, we have some lovely cheese, made from the milk of my buddy Mike's goat Shelia." He removed the plastic wrap, which covered a small log of fresh white cheese on a small plate, and handed it to her. Grace put her nose to the cheese. It was heavenly. "Oh, Shelia is my new best friend." "It's good stuff. And we have some fresh chili corn bread. The corn, I think, is from Peter Lindsey's new crop, just cut out from the maze, which is right down this hill." He motioned with his head toward the field, and then he handed her a big loaf of the fresh corn bread wrapped loosely in wax paper. "It's still warm!" Delighted, she held it to her cheek. Then he pulled out a large oval Tupperware container. "And, yes, we have Dolly's buttermilk fried chicken." Grace peeled open the top and smelled. "Fabulous." "It is!" He also pulled out a mason jar of sourwood honey, a sack of pecans, and a couple of very cold bottles of a local mountain-brewed beer.

Our lives are made of metaphor, and we can recognize Jesus throughout creation and in those who have never heard his name. The apostle Paul wrote in Romans 1 that no one has an excuse. God is everywhere. Yoga poses and Gregorian chant, buttermilk cornbread, the Grand Canyon, and the picture of a rainbow drawn by the hand of my two-year-old all speak of him if we’re looking.

That year, I was converted to John Egerton's vision of the South and the Southern Foodways Alliance's role in it. His book, Speak Now Against the Day: The Generation Before the Civil Rights Movement in the South, chronicles the prehistory of his ideal. He will detail this philosophy from the podium, but he articulates it best for you at Ajax Diner or Off Square Books after he has feasted well in the company of old friends and we have all drunk deeply from the Jack Daniels bottle. He will tell you that ours is a large table stretching from the Gulf of Mexico to Washington, D.C., from the Atlantic Ocean to the Mexican border. He will tell you that this coming together at our table and the breaking of our various breads is an act of defiance. It is a speaking now, mouth full and spirit nourished, against the days when certain feet, those deemed too dark or too dirty, were violently separated from this supper. He will tell you that this fried chicken, these sweet potato pies are related to regular food in much the same way as communion hosts are related to regular white bread.

I believe the average Southerner would rather be found singing “Yankee Doodle” floating on ice in the Arctic Ocean while eating whale blubber with a fingernail file than taking his rolls or biscuits or bread or cornbread other than hot. Hot

I’m not Janessa. I want to celebrate my wedding, with friends and family, while having a really good time. If someone spills punch on my dress, I’m not going to cry about it.” Lucy raised an eyebrow. “Okay, I may cry just a bit but it’s only because it’s an Austen-era reproduction and anybody would feel the pain of destroying something so lovely.

My cousin Rebecca teaches comparative English literature at Midlands College. She’s always seeing Austen in the world around her.” “Exactly.” Theresa beamed. “Life is easier to understand when you think of it in terms of Pride and Prejudice. And all the others.” “I didn’t realize there were that many others.” She thought for a moment. “Wait, I think I saw a bit of Emma on the BBC one year.” “Wasn’t it amazing?” Theresa gripped her hand, blue eyes bright with excitement. “What was your favorite part? The dance? Or the proposal?” She searched her memory for any bit of the plot line but came up empty. “I… I liked the hats,” she said. Theresa stared for a moment, then burst into laughter. Lucy felt her face warming as curious guests turned to watch. “You liked the hats. Oh, girl.

Thank you. There were three of us kids, all right together. I’m the oldest, she was the knee-baby, and my brother Henry came last. Funny, I miss her all the time, but I miss her most when I’m reading Austen. We’d been fans since we were in the seventh and eighth grade, two Creole girls gigglin’ about marriage proposals gone bad. Our daddy teased us about reading each other passages during a Fourth of July crawfish boil, so he named the biggest one Mr. Darcy and threw him in the pot.” She looked up, a smile fighting the tears in her eyes. “We refused to eat him.

Her beauty was classic, timeless. Just the line of her neck, the curve of her cheek, the way the dress draped her hips, was enough to stop the room. When she’d turned away to look at something on the table and he’d seen the back of the dress, he thought he might have to sit down. The smooth skin of her back looked impossibly soft and he ached to reach out, just for a moment, and splay his hand against it.

No, I went to the bar to ask for a mojito and that guy Johnny said he didn’t make mojitos. Then he offered to make me a mint julep, in one of those silver cups and everything.” “Did you know say the true cause of the Civil War was some Northerner adding nutmeg to a mint julep?” Lucy asked.

Lucy paused, hands full of green beans, her memory flashing back to the giant pots of crawfish on the stove. Her Mama’s green eyes would squint into the steam, hair pulled back, a frown of concentration on her face. The salted water was flavored and ready to receive the “mudbugs” out of their burlap sacks. Other than an onion or maybe an ear of corn, if it wasn’t alive when you threw it in, then it shouldn’t be in the pot, she’d say. Did her Mama mind that Lucy didn’t cook those old family recipes? Was she turning her back on her culinary heritage as surely as Paulette was? She snapped the ends of the beans faster, glancing at the clock. This whole dinner was breaking her Mama’s cardinal rule: don’t hurry. She thought if a cook was in a hurry, you might as well just make a sandwich and go on your way.

Lucy rubbed her back, a feeling of panic tightening her chest. She was the last person to give love advice. She hadn’t done anything but pine for Jem since he’d gone, and done nothing but pine for him since he’d returned. She hadn’t taken her love for him and put it anywhere at all. Alda looked up, eyes red. “I need to take that love and spread it around. What a waste to just keep it tucked inside.

Let’s get this movie started. There’s nothing like a little Austen to soothe the wounded soul,” Theresa said.

Maybe I should have got some chili-slaw dogs from Shorty’s. Everybody loves those.” “Buddy,” Lars said, dropping his shoes to the deck with a thump, “sit yourself down and stop fussing. You’re reminding me of my Aunt Glynna with all this temperature takin’ and foil tuckin’. This food is fine.

Her face crumpled and he felt her pain as if it was his own. He wanted to take it back, but just like that memory, it was always going to be there. She worked to get control over her features, then said, “I’m sorry I didn’t defend you. I’m sorry I didn’t tell them you were my guest.” Jem hadn’t thought he cared anymore, not really, but her words were tugging loose the hard, painful knot in his chest. “It’s okay.” She shook her head. “It’s not. It wasn’t.” He reached out and cupped her cheek in his hand. He didn’t know what else to say and all he wanted was to touch her skin, let her know that he wasn’t that boy anymore and that she wasn’t that girl.

Her face crumpled and he felt her pain as if it were his own. He wanted to take it back, but just like that memory, it was always going to be there. She worked to get control over her features, then said, “I’m sorry I didn’t defend you. I’m sorry I didn’t tell them you were my guest.” Jem hadn’t thought he cared anymore, not really, but her words were tugging loose the hard, painful knot in his chest. “It’s okay.” She shook her head. “It’s not. It wasn’t.” He reached out and cupped her cheek in his hand. He didn’t know what else to say and all he wanted was to touch her skin, let her know that he wasn’t that boy anymore and that she wasn’t that girl.

Ah, a romantic.” Danny leaned back, threading his fingers behind his head. “I used to be one, until my wife died. And then I was just pathetic.

Lucy saw the delighted expressions of the guests and knew they looked like something out an Austen movie. Well, at least Jem did. She giggled a little and cleared her throat. “Something funny?” he murmured out of the corner of his mouth. “Just thinking how you’re just like Captain Wentworth and I’m just like Tina Turner.

I have a bad feeling about this,” she said. “We’ll fake it. And if push comes to shove, we can just sing Goober Peas and waltz around.” “Rebecca might not find that very funny.” “Rebecca is a Northerner. You can tell because there aren’t any cheese straws on the snack table.

The Cornbread Mafia is real. And the story of how marijuana-growing destroyed people and shattered lives in a simple, decent little community in central Kentucky in the 1980s—that part’s true, too. That part really happened.

The existence of the Delta tamale itself proves what I have long known, that Southern food is the Great Leveler. Hot tamales are loved by rich and poor, black and white, and they are usually accessible at roadside stands, cafes, and restaurants.

If Southern cuisine acts as a leveler by reducing the differences between race and class, the culture itself reduces the differences between—or the distinctness of—other cuisines introduced in our midst.

Southerners who put sugar in cornbread are impostors or criminals or both. Which does not mean I am a purist. I love "Mexican cornbread," which, much like our tamales, does not come from anywhere near Mexico, but from a cookbook called Bayou Cuisine put together by Indianola’s Episcopal churchwomen.

Southerners have been doing "farm to table"—mostly by necessity—since long before the phrase was taken up by every foodie in the land.

There is a reason, after all, that Mark Twain sent a lengthy bill of fare home ahead of him after he’d spent so much time in Europe. Among the things he’d missed the most were: "Virginia bacon, broiler; peach cobbler, Southern style; butter beans; sweet potatoes; green corn, cut from the ear and served with butter and pepper; succotash; soft-shell crabs." … And then there’s the exchange between Katherine Anne Porter and William Faulkner that occurred at a swanky French restaurant that was probably Maxim’s. They had dined well and enjoyed a fair amount of Burgundy and port, but at the end of the meal Faulkner’s eyes glazed over a bit and he said, "Back home the butter beans are in, the speckled ones," to which a visibly moved Porter could only respond, "Blackberries." Now, I’ve repeated this exchange in print at least once before, but I don’t care. No matter who we are or where we’ve been, we are all, apparently, ‘leveled’ by the same thing: our love of our sometimes lowly, always luscious cuisine—our love, in short, of Home.

Robert Moss, “The Post-Husk Era,” in Cornbread Nation 7: "’Why all the fuss about Southern American cooking?" Jeffrey Steingarten asked in a recent glowing profile of [Sean] Brock and Husk in Vogue. "It is simply the finest that America has ever produced.

While rye grew well in Pennsylvania and Maryland, corn grew like wildfire in Kentucky. Settlers could plant it quickly, even haphazardly, and its yield was robust and bountiful. Kentucky farmers ate their corn, drank their corn, and fed it to their animals. They also quickly learned that the fastest way to turn their excess harvest into extra cash was to distill it, as liquid traveled better than grain across the mountains that hedged in Kentucky's Bluegrass region.

When I moved [from Texas] to New York at the age of thirty-one, there was no such thing as queso. The concept did not translate at all. … When I got together with other Texas transplants, we mythologized queso.

Southern American Coconut Layer Cake is indeed the Queen of Cakes.

We agreed that the ideal Classic Southern American Coconut Layer Cake has six or more cakey layers and six or more gooey layers; that the cakey parts should be tender and fine grained; and that the upper third of each layer should be nearly as moist as pudding. Nearly every element should have a wonderful coconut taste (preferably without the help of coconut extract). The icing should be white, creamy, fluffy, neither runny nor sticky nor stiff.

From Chilton County peaches to Vidalia onions, perhaps no area of the country is more attuned to the regional provenance of its food than the South.

Where shrimp and ham are thrown into vegetable preparations as afterthoughts, even a northern transplant familiar with obscurities like cushaw (a crookneck squash grown to obscene lengths and shapes) is bound to lose her way in the produce department. I first learned to eat from a midwestern plate upon which eggplant, shrimp, and ham never, ever touched. It was the 1970s. Vegetables were little punishments, prepared to look and taste like themselves and served in amounts guaranteed to make children strong.

New Orleanians show their vegetables more consistent love. The ultimate in vegetal affection is called smothering down here, as in smothered strong beans.

Something is simmering wildly throughout the American South. Every time I look around, I see bold new expressions of Southern cuisine waving a proud flag. Every time I look around, I see bold new expressions of Southern cuisine waving a proud flag. And this expression of food has captured people’s attention, because it is the story not only of Southern cuisine, but also of America’s identity. In my short time as a professional chef, I have seen the spotlight pass over every cuisine, from French to Italian to Japanese to Spanish, from nouvelle to comfort to molecular. However, what is happening now in the American South is not part of a trend: It is a culinary movement that is looking inward, not outward, for its inspiration. Every innovation that moves it forward also pulls along with it a memory of something in the past. As Faulkner famously said: "The past is never dead. It’s not even past.

Pa motioned for her to sit at a small table overlooking the wharf. She couldn't read the menu, but he told her most of it, and she ordered fried chicken, mashed potatoes, gravy, white acre peas, and biscuits fluffy as fresh picked cotton. He had fried shrimp, cheese grits, fried "okree," and fried green tomatoes. The waitress put a whole dish of butter pats perched on ice cubes and a basket of cornbread and biscuits on their table, and all the sweet iced tea they could drink. Then they had blackberry cobbler with ice cream for dessert. So full, Kya thought she might get sick, but figured it'd be worth it.

I myself can't go too long without real Southern fried chicken, skillet cornbread, and all the other wonderful staples of my home food.

The next Skylight sound bite goes like this: “We got barbecue, slaw, and cornbread, that’s all,” Samuel recites. “When you come here, it’s not what you want, it’s how much of it you need.

through any structure without detection by his prey. He was a flawless assassin. It was just before five local time when Steven settled into the plush leather seating of the first-class compartment. The Deutsche Bahn Intercity Express, or ICE, was a high-speed train connecting major cities across Germany with other major European destinations. The trip to Frankfurt would take about four hours, giving him time to spend some rare personal time with his team. Slash was the first to find him. The men shook hands and sat down. Typically, these two longtime friends would chest bump in a hearty bro-mance sort of way, but it would be out of place for Europe. “Hey, buddy,” said Steven. “Switzerland is our new home away from home.” “It appears so, although the terrain isn’t that different from our place in Tennessee,” said Slash. “I see lots of fishin’ and huntin’ opportunities out there.” Slash grew up on his parents’ farm atop the Cumberland Plateau of Tennessee about halfway between Nashville and Knoxville. His parents were retired and spent their days farming while raising ducks, rabbits and some livestock. While other kids spent their free time on PlayStation, Slash grew up in the woods, learning survival skills. During his time with the SEAL Teams, he earned a reputation as an expert in close-quarters combat, especially using a variety of knives—hence the nickname Slash. “Beats the heck out of the desert, doesn’t it?” asked Steven. After his service ended, Slash tried a few different security outfits like Blackwater, protecting the Saudi royal family or standing guard outside some safe house in Oman. “I’m not saying the desert won’t call us back someday, but I’ll take the Swiss cheese and German chocolate over shawarma and falafel every friggin’ day!” “Hell yeah,” said Slash. “When are you comin’ down for some ham and beans, along with some butter-soaked cornbread? My folks really wanna meet you.” “I need to, buddy,” replied Steven. “This summer will be nuts for me. Hey, when does deer hunting season open?” “Late September for crossbow and around Thanksgiving otherwise,” replied Slash. Before the guys could set a date, their partners Paul Hittle and Raymond Bower approached their seats. Hittle, code name Bugs, was a former medic with Army Special Forces who left the Green Berets for a well-paying job with DynCorp. DynCorp was a private

You do know scones are not donuts, right?" Nina wasn't one to pass up any baked goods, but a donut was a donut. No scone would do. "This is not your white, British-royals high tea, my friend. This is Highland Park high tea. It opened a month ago, and I think we're about to have our whole world rocked." The Jam's exterior was black-and-white---- if you blinked you'd miss it. But when they went inside Nina immediately spotted a colorful mural of dinosaurs seated on velvet cushions, eating donuts and drinking out of porcelain cups. A pristine glass display case on the opposite wall featured rows and rows of endless donuts--- a happy welcoming committee of frosting and dough. "We'll be having tea for two," Jasmine said at the counter. "And for my donut, could I get the Swirly Rosewater, please?" As soon as she saw the names and flavors of the donuts, she instantly knew two things: one, she was going to love these, and two, Leo would absolutely hate them. Nina suddenly felt sympathy for Leo any time a contestant created a unique flavor pairing on the show. She raced to find the donut her friend had ordered in the case, and landed on a frosted pink cake donut that had a lemon rosewater glaze topped with roasted pistachios. "You live your life in pink, Jas." "No better color. So from what I read online, the deal is that instead of scones, they do vegan donuts---" Nina's eyes narrowed, and Jasmine glared right back. "Don't judge. What are you going to get?" "I need chocolate," Nina said. She scanned the rows in search of the perfect solution. "May I recommend our Chocolate from the Crypt donut?" the saleswoman suggested from behind the display. Her sharp bangs and blunt ponytail bobbed as she explained, "It's our fall-themed donut--- chocolate cake with a chocolate glaze, and it's got a kick from the cayenne pepper and cinnamon we add in." "Oh, my donut," Nina said. In the case was an absolutely gorgeous chocolate confection--- the cayenne and cinnamon flakes on the outside created a black-and-orange effect. "I am sold." "You got it." The saleswoman nodded and rang them up. A narrow hallway covered in murals of cartoon animals drinking tea led them to the official tearoom. Soaring ceilings revealed exposed beams and brick walls, signaling that the building was likely older and newly restored. Modern, barrel-back walnut chairs were clustered around ultrasleek Scandinavian round tables. Nina felt like she'd followed Jasmine down a rabbit hole and emerged into the modern interpretation of the Mad Hatter's tea party. "This is like..." Nina began. "It's a fun aesthetic." "I know, right?" Jasmine replied as they sat down. "It makes me feel like I'm not cool enough to be here, but glad I got invited." Nina picked up the prix fixe high tea menu on the table. The Jam's version of finger sandwiches were crispy "chicken" sliders, potato-hash tacos and mini banh mi, and in lieu of scones, they offered cornbread with raspberry jam and their signature donuts. "And it's all vegan...?" "Yes, my friendly carnivore, and hopefully delicious.

Inside the brightly colored southern cafe, Hannah and Sam wash down gourmet pork chops and collard greens with sweet tea. Sam swallows a huge piece of cornbread slathered in butter. Hannah gives him a gross-out look. Sam Shrugs, "What can I say? For some reason, I'm craving cornbread.

Rosemary cornmeal doughnuts with a lemon glaze, and cornbread tartlets with ricotta and heirloom tomatoes." He set the platter on the table, and Charlotte and Zoey leaned forward to stare. The tartlets were small and perfectly round, with scalloped edges like the hems of Sunday dresses. Purple-tinged tomatoes were fanned on top, obviously cut by someone with seriously good knife skills. The doughnuts appeared to still be warm from the oven, the glaze dripping off them onto the platter. The green scent of rosemary and the sharp scent of lemon made Charlotte picture a long, sandy road. There was an old woman cooking in a summer kitchen somewhere down that road. Home.