"There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for somone she loves."   Thomas Wolfe

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Pickled corn in a Crock

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A summertime S outhwest V irginia tradition is pickling fresh corn in a crock.  This tradition started many, many years ago when there were no other means of storing food to last through the winter months.  Most families had stone crocks which were used to store and pickle foods.  Storing food in stone containers goes back into millennium.  The ancient Egyptians stored many items in stone containers as well as early Native Americans.  So, this is an ancient practice which has been carried down through the generations. My recipe for pickled corn come through such a route.  Pickled Fresh Corn 6    Cups water 3    Cups apple cider vinegar 1/2 Cup pickling salt 3    Dozen Ears of Fresh Corn on the Cob ( cut off whole kernel ) Shuck the corn,  then Silk the corn,  after Silken the corn, Wash the corn in cool water. Cut the fresh corn off of cob as whole kernel into a large bowl.  The...
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Golden Eagle and Golden Girl

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picture:Ranger Marceia Holland and Golden Eagle Recently at Grayson Highlands State Park, a research of the migration of the Golden Eagle took place.  The Rangers and Researchers captured this young Golden Eagle to study and tag the bird for future study on how they migrate from Canada to places in the United State (in this case to the high mountains of Southwestern Virginia).   The golden girl holding the Golden Eagle is Marceia Holland, a hard-working dedicated  ranger at Grayson Highlands State Park, who has written an article on the migration of the Golden Eagles which can be found on Virginia State Parks web-site and Miss Marcie is a wonderful friend who was once my boss. After the study in which left the bird unharmed, it was released in the wilderness area from which it was captured. 
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Potato Rolls P otato Rolls are a versatile dinner table staple.   Start to Finish: 5hrs 45mins. Hands on Time: 1hr 15mins Ingredients  1 medium-size russet potato (about 8oz), peeled and cut into 1-inch pieces. 2 (1/4 oz) envelopes active dry yeast 1 cup warm water (105* to 115*) 1/2 cup sugar 2 large eggs 1/4 cup vegetable oil11 tablespoon fresh lemon juice 2 teaspoons table salt 6 1/2 cup all-purpose flour 3 tablespoons melted butter, divided. Step 1 1 cup of liquid, and cool potato 15minutes.Press potato through a potato ricer or food ricer or food mill, and cool completely (30 minutes). Step 2  Stir together yeast, 1 cup of water, 2 teaspoon sugar, and reserved cooking liquid in a bowl of heavy duty stand mixer. Let stand 5 minutes. Stir in eggs, the next 3 ingredients, potato, cups of flour and remaining sugar. Beat at medium speed, using paddle attachment, until smooth. Gradually beat in remaining 3 to 3 1/2 cup of flour until s soft dough forms. Step 3 Turn do...
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