Janis Owens

Sorry it’s taken so long to get the great bragging picture posted, but I didn’t want to stir up the waters of envy during Lent. Here is photographic evidence that, yes, I know Pat Conroy. It was taken at our signing at Baystreet Trading Company in downtown Beaufort, and I appear to be either talking or making a very superior face. You know: just out there doing my part to help the struggling writers of South Carolina; letting them tag along and sign with me.

DB, Pat and Janis, Beaufort,

While I’m on the subject of photographic evidence, here is picture of Daddy and his two old “fangers” which were cut off in a childhood accident and saved in moonshine, till that happy day they are reunited with the rest of his mortal remains. When he took them out yesterday, he noted that the moonshine is finally, after almost 80 years, getting low, and asked my brother to get him a refill. Jay asked if Everclear would work. Daddy said he preferred raw shine. I guess it is the secret to really long-lasting pickled fingers.

Daddy and his fangers, May

What can I say? Viva la Cracker.

Here’s a cake/cobbler confection you can make for Mother’s Day that is simple to make and easy on the palate; so easy that a budding child cook can lend a hand and take pride in their first dessert. Mama used to make a similiar recipe, though this one is from the kitchen of a young cracker beauty from Jacksonville, Selina M, who has youth, beauty, and a good cake recipe. You don’t get much better than that. This recipe calls for pineapple, but you can substitute canned cherries or blueberries, or if you’re really old-school, fig preserves.

Pineapple Dump Cake

20 ounces can crushed pineapple

1 yellow cake mix, unbaked

1 1/2 cups chopped pecans

1 cup unsalted butter

Cool whip or ice cream

1. Preheat oven to 350 degrees.

2. Spread pineapples on greased (or Pammed) 13 x 9″ pan.

3. Sprinkle dry cake mix evenly over pineapple, then sprinkle layer of pecans.

4. Cut butter into 1 tsp slices, and arrange over top.

5. Bake cake for 50-55 minutes.

6. Serve with Cool Whip or ice cream.

One of the great perks of life on the road is the ability to snatch up really great recipes. For your consideration: a fine Turnip Green Soup, courtesy of a fine Southern lady, Rosamond K, of Panama City. Make this with corn bread and your life will be complete.

Turnip Green Soup

1/4 lb ham bone (or cup or so of leftover baked ham)

1 can turnip greens

1 small chopped onion

1 green pepper, chopped

1/4 lb white bacon, cut into 1/2″ pieces

1 can great northern beans

1 clove chopped garlic

4 small diced potatoes

Salt and pepper to taste

Cook ham in two quarts of water for 30 minutes. Add greens and beans. Cook 30 minutes. Add sauteeded onions, garlic, pepper and potatoes. Cook on low/medium heat 20-30 minutes, till potatoes are tender. If too much water boils out, add more as needed. Serve with pepper sauce.

Faithful readers of my blog might recall the sad story of Austin, our yellow coon hound, who was felled the first week of December by a raccoon bite. After many long months of nursing, feeding, rolling and - yes - prayer, our sweet yeller dog has just this week begun to stand on his own skinny legs. Just in time for Easter. If the timing of this small canine miracle has escaped you, I recommend to your reading the last few chapters of any of the four Gospels: Matthew, Mark, Luke or John, King James Version (of course.)

I understand there are a few readers who are checking the blog regularly for pictorial evidence of the signing with Pat, and I can only apologize. Many readers in line took pictures, but I was too busy being, for once in my obscure life, a bona fide Celebrity Writer. That is: a writer who had a line waiting when she arrived; a line that engulfed the store and stretched outside; that grew disorderly when it didn’t move properly. Pat’s presence was possibly the motivator behind this brief phenomena. I just enjoyed it while it lasted. To the kindly folk who took pictures and promised me copies: go get your camera and upload my pictures. When Lent is officially over, I intend to cast off my false modesty and enter a Glorious Season of Bragging.