(From The Dead Pelican)
Ah, Election Day in Louisiana…..
If you are a regular reader of this site, then this flier for John Georges will not come as a surprise.
We’ll see tonight weather racial pandering like this will push the candidate who went to an all-white private school in Metairie into a run-off.
with a big family, she learned young how to cook for a crowd.(Flavor/Gracious Living)(Recipe)
The Virginian-Pilot (Norfolk, VA) October 15, 2008 By Theresa Curry Correspondent W HEN DELORES CARTER was growing up in Hampton, there was a lot of food on her family’s table on Sundays. here green bean recipe
With five sisters and five brothers, she didn’t lack for company. Even as a very young child, she had a hand in Sunday dinner.
“I’d make the cake – usually a yellow cake with chocolate frosting – and I’d make the Jell-O. These were my jobs. I’d do it ahead on Saturday so everything would be ready for our big meal.” The Jell-O, as she recalls, was strawberry flavored, improved by canned fruit cocktail and stored in the refrigerator overnight. There would be ham and fried chicken, cabbage, string beans and boiled potatoes to eat before the cake was sliced.
Like many everyday chefs, Carter found that cooking was more fun than other chores she might be assigned. “Scrubbing the living room floor was one I especially hated,” she said.
Carter, now 70, was the ninth child born to the Cotton family, who moved from the Eastern Shore to Hampton when she was 4.
Her early touch with cakes continued, and she became known for her pound cakes, her red velvet cakes and her coconut cakes; so much so, in fact, that it was not unusual for her to make 15 or 20 cakes a week for friends.
She also decorates cakes when called for. “I just took a course so I could make a birthday cake for my sister,” she said. “By the time I finished, nobody but me could tell my cakes from those made by a bakery.” Other specialties are banana pudding and sweet potato pies, the favorites of her great-grandson, DeMahj. When making banana pudding, she’s found that the no-cook vanilla pudding holds up better than the kind that requires simmering the milk.
“Don’t skimp on the bananas, either,” she said.
As you might expect of someone who has been making cakes for decades, Carter has learned a few things.
“I don’t know why people have trouble with cakes. I never have had one to fall.” A couple of tips: “Just do what the recipe says and bring all the ingredients to room temperature, and always use butter if it’s a pound cake or something that doesn’t have a lot of other flavor.” If she wants to bake on the spur of the moment, she’ll cover her cold eggs with warm water for a few minutes. Another requirement for the veteran cook is real vanilla.
But life is not all pastry and pudding for Carter. She’s known for the dishes she delivers to families in mourning or other people going through difficult times.
“I’ve found that someone almost always brings them chicken or some other meat, so I try to furnish a couple of hot vegetable dishes and a dessert – a cake or pie,” she said. “Sometimes I make a pan of broccoli corn bread.” Carter scouts discount stores for inexpensive containers so people don’t have to worry about returning them to her. And she’s fussy about how her dishes look: “Even if it’s just potato salad, I don’t want it to look too plain. I’ll fuss a little, put some sliced tomatoes or olives on top.” She’s become well-known for the way she cooks her “20-minute, one-pot” green beans. Sliced onions and the beans, along with a little water, produce enough liquid, and with a little vinegar and some chicken bouillon, the vegetables simmer until tender without diluting the flavor. web site green bean recipe
Her hot rice dish also gets an infusion of flavor and color. Sauteed onions, celery and peppers, granulated bouillon, grated carrots, tiny green peas, bits of broccoli or whatever vegetable she has on hand elevate the dish from a mound to be smothered by something else to a sparkling star in its own right.
Sharon Gordon, who nominated Carter for “Everyday Chef,” said she samples her friend’s cooking when the Tidewater Knucks get together. The Knucks, a pinochle club that’s been meeting for 30 years, always include a meal in their weekend gatherings and tournaments.
“Sometimes Delores will bring a meat and three vegetables,” Gordon said. “And she always brings a cake – a double-layer chocolate cake with German chocolate frosting in the middle. Everything she makes disappears first.” Theresa Curry, firstname.lastname@example.org CAPTION(S):
Barbara J. Woerner photos | special to The Virginian-Pilot Delores Carter’s green bean recipe relies on a little water or broth as well as liquid from the beans and onions for flavor. She often brings a vegetable dish or two to families in mourning.