Something old, new and borrowed
By Staff
Suzanne Langcuster
How could we ever operate a kitchen without our somethings old, somethings new and somethings borrowed?
There are very few times when I begin a meal that I don't use something old. The old black skillet that we have had since the first week we were married is a treasure. It has been tempered for many years by making cornbread, fried okra, stir fried hamburger meat and onion, fried hamburgers, and fried green tomatoes. It has to be tempered, you know, to keep everything from sticking.
Our old black Dutch oven is also a treasure. We have a good-tempered one from cooking Sunday morning pot roast with vegetables. I have often wondered how many pot roasts have been cooked in that pot.
Let's don't forget the layer cake pans used to make all those birthday cakes and cakes for the holidays and the loaf pans used for banana nut breads.
All of these are antiques now but we couldn't do without them. Wouldn't know w how!
The somethings new are very important to us in our kitchen now. The mini chopper we use weekly, the more efficient can openers, knives that are designed to do all kinds of jobs, and sturdy, fast mixers that can cream potatoes and mix cake batter so fast you almost forget you have put the ingredients in the mixing bowl. How helpful these new gadgets are to us.
The somethings borrowed will always be with us because the special neighbors next door will surely have it if you don't.
Cups of sugar, an onion, a seasoning or spice, a cup of buttermilk or maybe some brown sugar. People don't borrow like the use to and I think it was kind of nice.
When you went to borrow you carried your own cup or bowl and always had a sit down visit with your neighbor unless you left the baby at home in the play pen.
It was special. When someone comes to your aide in times of need it pleases them (usually). They feel they have been helpful to you. y are sure to be a delight.
This week we have two borrowed recipes sent in by a reader. Thanks for sharing.
