Category Archives: Food and Recipes

Readers (and Writers) Beware!

Amazon recently filed lawsuits against 1,000 individuals for fraud. Amazed that there are that many? I assure you it’s a drop in a bucket and a pathetic excuse for trying to solve the problem. It has not stopped.

Unfortunately, almost all other small presses and epublishers have been driven out of business. Amazon now owns somewhere around 95% of all book sales. All other bookseller combined comprise the remaining 5%. Small presses go in and out of business like passing through a revolving door.

Anna Jeffrey: I'm Just Saying...

The world of electronic publishing and reading has been a blessing to many people. My DH for instance. On his Kindle reader he can enlarge the font and enjoy reading without his glasses. I, too, like reading on my Kindle and I like getting ebooks at a cheaper price than print books most of the time.

It certainly has eliminated a storage problem for me in that even before Kindle, I already had rooms full of books that I didn’t know what to do with and didn’t have room for more. Still the case, I might add.51nk+aSvOFL._AC_US327_QL65_

Electronic publishing has enabled me to publish my own books instead of going through the crap-shoot of trying to sell them to New York publishers, which is like wading through Saran Wrap. It has brought me income that I wouldn’t have received from traditional publishing, for which I’m grateful.

A couple of years…

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New Old Books…..

Getting the rights to a book back from a large publishing house can be a challenge. I spent at least three years trying to get the rights back on my last traditionally published book, MAN OF THE WEST, written under the pseudonym Sadie Callahan.

Last year, I finally got that letter returning all rights to me. I’m now in the process of doing some revising and preparing that book for re-release as an Anna Jeffrey book.

I had to have a new cover designed. First, you aren’t allowed to use the publishing house’s original cover because they own it. Second, it had Sadie Callahan’s name on it, a pen name that I will probably never use again. So I called on the fabulous Kim Killion (as I always do) to design the new cover.



This book is a sequel to LONE STAR WOMAN. The hero is the second Strayhorn cousin who is still trying to live down his father’s disgrace.

“Sheriff of a small, remote town in the Texas Panhandle, Jake Strayhorn’s calm and uncomplicated life changes when he meets the Circle C Ranch’s new cook. He’s drawn instantly to her wholesome beauty, different from any other woman he’s ever known. As a career cop, his honed instincts detect that she’s running from something, but she refuses to reveal her past. How can he protect her if he doesn’t know what’s making her so skittish?

Escaping an abusive, drug-addicted husband in the dead of night, Jolie Jensen found the perfect hiding place on the Circle C Ranch, working as a cook. This seems to be the safest place she’s found in years, yet fear lingers. Billy Jensen’s bound to find her and their daughter, and with no family, the only person she knows she can lean on is the too-attractive sheriff. He’s shown himself willing to be her protector, but can she protect her heart from the quiet, strong Jake Strayhorn?”


 I love writing sagas about big families and all of the drama that can be associated with them. And here’s the blurb to LONE STAR WOMAN, Book #1 of this trilogy that was also originally released as a Sadie Callahan book.


“Jude Strayhorn, the only child of the vast Circle C Ranch’s CEO, is in constant conflict with her father and grandfather. Her greatest desire is to exert her AnnaJeffrey_LoneStarWoman_800education and influence on the ranch’s operation, but the two men thwart her at every turn. Giving up, she goes outside the Circle C intending to use her trust fund to buy a small spread from a deceased widow’s estate where she can put her ideas into practice. That is, until she runs headlong into the widow’s heir, Brady Fallon, who has his own plans for the 6-0 Ranch.

Brady Fallon is no stranger to Willard County, though he hasn’t been around since childhood. His inheritance needs a lot of work and he needs money to put it back into shape and revive it as a cattle operation. He hires on as a hand at the Circle C Ranch, a move that leads to unexpected benefits for his future as well as unwanted conflict with his boss’s daughter. Can he set his attraction to her aside for his own good?”


The Strayhorns was always supposed to be a trilogy, so I’ve planned a third book. It will be Cable Strayhorn’s story. Cable is the third Strayhorn cousin who returns to the Circle C Ranch after living away most of his adult life. So far, the title of that book is SON OF THE PLAINS.


AnnaJeffrey_TheHorseman_200px (2)I’m still working on THE HORSEMAN. Almost finished. I’ve had some distractions and writing it has taken much longer than I thought it would. It’s a complex story. I have to wind up the loose ends left in THE TYCOON and THE CATTLEMAN as well as solve the mystery of who is harassing the Lockhart family and try to keep the word count as low as possible. However, I can finally see the top of the mountain. Please hang in there with me. I’ll have it on the market soon.










Filed under Books and Publishing, Books and Reading, Food and Recipes, Writing

Chili Verde Recipe

For anyone who’s interested, here’s a chili verde recipe my daughter uses and loves.  It’s from a Web site called Simply Recipes ( I haven’t made it myself, but it appears to be fairly easy and not too spicy. She cooks it in a Crockpot.

The recipe recommends it be served with rice and tortillas and since it’s Mexican food, I suppose that’s proper. But I like it with cornbread. What can I say? I’m just a country bumpkin. Where I come from, cornbread goes with everything.

Simply Recipes is a great Web site for recipes, by the way. Lots of larrupping food. 🙂

Chile Verde Recipe

  • Cook time: 3 hours


  • 1 1/2 pounds tomatillos
  • 5 garlic cloves, not peeled
  • 2 jalapenos, seeds and ribs removed, chopped
  • 2 Anaheim or Poblano chiles (optional)
  • 1 bunch cilantro leaves, cleaned and chopped
  • 3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
  • Salt
  • Freshly ground black pepper
  • Olive oil
  • 2 yellow onions, chopped
  • 3 garlic cloves, peeled and finely chopped
  • 2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
  • 2 1/2 cups chicken stock
  • Pinch of ground cloves


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1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.

If you want the additional flavor of chiles other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.

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2 Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

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3 Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

4 Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)

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5 Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.

Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.

Yield: Serves 8.

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Yesterday, I cooked real food from scratch.

And I made the best chile verde I’ve ever made. In fact, it was so awesome I ate two bowls.

I lost my original recipe, so I went searching on the food network and found several. I ended up using a little of theirs and a little of mine, partly because I couldn’t find everything they called for. I had to use what I could get.

So here’s how it went.

First, I put 8 tomatillos into the oven to roast (350-degrees for about 30 minutes.) While that was going on, I moved to the chopping and cutting.



I cut a 2-1/2 lb. pork loin roast into 1” squares. (Personally, I don’t like stews and chiles made with junky meat.) Then I liberally salted and peppered them. I used 2 tsp. salt and 1 tsp. pepper. Then I dredged them in about 1/2 cup of flour. Next, I browned the pork cubes on all sides in 1/4 cup of cooking oil.

While the pork browned, I went at cutting into 1” squares, 2 green bell peppers, 2 poblano chiles and 2 yellow onions. Depending on how much heat you like, you could add a couple of jalapeno peppers.

After the pork cubes browned, I removed them from the skillet and added the peppers and onions to the same skillet. While they sweated, I minced 3 garlic cloves and chopped the roasted tomatillos into 1″ squares. I also chopped 1 bunch of cilantro.

English: United States Department of Agricultu...

Pork Roast

I put the pork cubes and the peppers and onions into the Crockpot, added 2 tsp. dried oregano and 2 tsp. ground cumin, then covered it with a bottle of LaSabrozita Verde sauce and mixed it up.

Next I added 2 bay leaves and the chopped tomatillos and the garlic and cilantro.

I let the whole thing cook for 4 hours on HIGH.

I made cornbread, too. Cornbread isn’t Mexican food, but it goes really well with it. My husband, being from the Far North, doesn’t appreciate cornbread as much as we Texans do, so I seldom make it. And when I do, I have to eat all of it by myself. (It’s no wonder I’m fat. 😦 )  So I halved a square of cornbread and put it in the bottom of a bowl, covered it with a generous serving of the chile verde and topped it with a dollop of sour cream.

I’m not saying this is a perfect chile verde recipe, but what I ended up with was larrupping. You couldn’t tell it was a recipe that I had literally thrown together. My husband thought it was too hot, but with the cornbread and sour cream, I thought it was just right. 🙂

I love Mexican cuisine. I grew up with it and it’s as common in Texas as chicken-fried steak and cream gravy. In Mexican restaurants, just like food served in all restaurants, sometimes it’s good and sometimes it isn’t. But one thing I’ve noticed about good, authentic Mexican food cooked from scratch. It’s labor-intensive. It calls for sooo much preparation before you can even get started on the cooking. But if you stick with it, when you finish, it’s usually worth it.

I know of many Hispanic women who make tamales. I’ve attempted tamales only once. Too hard.

I also have a Hispanic friend who makes her own chorizo from scratch. What you buy in the grocery store pales in comparison to hers. I badgered her for weeks to share her recipe with me, but like many scratch cooks, she uses a little of this and a little of that, so she had to think about what to write. But she finally did give me a recipe on paper. I know it’s delicious because I’ve eaten hers, but I haven’t yet made it myself. It doesn’t intimidate me nearly like tamales do. When I make it, I’ll give you a full report. My taste buds are already on alert for some chroizo and scrambled eggs. Hmmm!

What about you? Do you have favorite food you like to cook, one that brings raves from your friends and family?


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The Holidays Have Landed…

And so has holiday food. The weather turned cold, we got a little rain, so the Christmas spirit finally hit me. I even got out and did a little shopping.

I also did a little baking. I made one of my favorite cookies and loaded them up with white chocolate chips, dried cherries and fresh pecans. I thought that sounded festive. They turned out fine.   …..  The price of dried cherries and this year’s fresh pecans just about left me gasping, but then you’ve heard me whine about the price of food before. I calculate those cookies must have cost more than 50-cents apiece to make. And they aren’t very big cookies, either.  😦


After that, I took a recipe for one of Emeril’s cakes off the Food Channel website and made it. It’s called Chocolate Swirl Bundt Cake with Nutty Topping. It’s a fluffy marble cake accented with praline liqueur and fresh pecans pieces. I haven’t tried a piece of it yet, but the recipe sounded so good, I know it will be larruping. Emeril’s receipe called for walnuts and walnut liqueur, but I had fresh pecans on hand rather than walnuts, so I rushed to the liquor store and bought the praline liqueur  stuff. If you want the recipe, you can go here:


If you make it with the walnut liqueur as he recommends, let me know how it turns out.

(On a side note, that praline liqueur is very good on ice cream.) 🙂

(On another side note, I read somewhere that chocolate is going to nearly double in price in 2012! That is pure evil!)

I will probably make more cookies. I always do. So how about you? What are you baking for the holidays?


When my daughter comes to visit, we always make things. This year she brought a recipe called Chocolate Eclair Icebox Dessert. Believe it or not, this is kind of low-cal. And it’s so light, delicious and easy, you don’t feel guilty if you have more than one piece. Guilt-free. That’s the ticket. So here’s the recipe.


22-1/2 sheets low-fat honey graham crackers (enough to make 2 or 3 layers in a 9×13 pan), 3 cups fat-free milk, 2 (3.4 oz.) packages vanilla or cheesecake instant pudding mix, 1 (8-oz.) pkg. reduced fat cream cheese at room temperature, 1 (8-oz.) tub frozen light cook whip, thawed

Arrange graham cracker sheets to cover the bottom of 13×9 pan coated with cooking spray. In a large bowl, combine 3 cups milk, pudding mix and cream cheese and beat at low speed 1 minute, or until thick. Fold in shipped topping. Spread half the pudding mixture over graham crackers and top with another layer of graham cracker sheets. Repeat with the remaining pudding mixture and another layer of graham crackers. (You can cut out the middle layer of graham crackers if you like.)


1/4 cup fat-free milk, 2 tbsp. margarine or butter, softened, 2 tbsp. honey, 2 oz. unsweetened chocolate, melted, 1-1/2 cups powdered sugar (We doubled the topping.)

Combine 1/4 cup milk, softened butter, honey and melted chocolate in medium bowl. Beat well with mixer. Gradually add powdered sugar and beat well. Spread chocolate over graham crackers. Cover dessert and chill 4 hours. Make sure your cover doesn’t touch the chocolate topping. It’s okay to leave it uncovered if necessary.

There you go. Let me know how you like it.






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Chocolate! Who Doesn’t Love it?…

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The dictionary’s definition of chocoholic is “someones who craves chocolate.” That’s simple enough and pretty much applies to me and most of the people I know. Probably most of the people *you* know. Chocolate is one of the most popular food products in the world. And at this time of year, with it all around us to be part of the holiday enjoyment as well as gifts to be given to friends, we just think more about it.

Chocolate is made from the partial fermentation of beans from cacao trees. The trees are small evergreens that originated in the Amazon basin. They have to grow near the equator because they need a great deal of rainfall and can’t survive temperatures below about 60 degrees. Nowadays, more than three-fourths of the world’s trees are grown in Africa.

The trees were cultivated in Mexico, Central and South America more than a thousand years BC. The Aztecs brewed a bitter drink from thebeans and chili peppers, which was favored by their kings and used as an offering to their gods. Chocolate found its way to Europe after the Aztecs introduced it to the Spaniards.

Hard, durable chocolate didn’t come into existence until the early 1800s when a Dutchman patened a process whereby cocoa butter could be removed from the chocolate. Now, cocoa butter is added back in varying amounts.

More recently, research has revealed potential health benefits from eating chocolate. Limited amounts of dark chocolate appear to help heart disease in that ingredients in dark chocolate appear to inhibit oxidation of LDL cholesterol and might even lower blood pressure in some people.

So! We just drew names at my job for our Christmas gift exchange. The person whose name I drew is someone I like a lot, so I was thinking and thinking about what I could give her. Then I hit upon the perfect thing. Gourmet chocolates.

Fudge Love Truffle

I used to have some retail stores, in which I sold gourmet candies and chocolates. The brand of chocolate I chose to feature was The Sweet Shop and its handmade truffles that are manufactured in Fort Worth, Texas. Here’s a picture of one of their signature truffles. ….  I can’t even describe how delicious this candy is. It has that smooth ganache center that melts in your mouth. It’s robed with two layers of chocolate. It does not leave a residue on your tongue and floods your mouth and senses with goodness. (If you want to know more about The Sweet Shop candy, you can go here:     Or you can go here:

Come on, everyone. Indulge yourselves. Make some fudge. Eat a box of truffles. It’s Christmas!


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Sin!…The Sweet Kind

As you food lovers might know, the great Paula Deene has a line of desserts that’s sold in grocery store bakeries. So a while back, I was lost and wandering through a bakery and I happened across Paula Deene’s Gooey Butter Cake. Two little slices were packaged in an acetate container and the cost was a little more than $3.00. Didn’t seem like a bad price to me, so I bought a container.

Gooey Butter Cake

Well, what can I say? As it turned out, it was a mouth-watering, larruping delicious confection and I ate the whooooole thing. Did I say rich?

So, as I often do when it comes to cooking, I think, “I can make that.”

I start researching recipes.  I  learn that this cake was introduced in St. Louis and is apparently of German origin. Well, of course it is. German food is just good. Wasn’t it German cooking that gave us PIE?

I also discover that Paula Deene is by no means the only person who makes Gooey Butter Cake. Many people have recipes and they range from pumpkin to chocolate to toffee to caramel. A plethora of mouth-watering, pound-adding richness.

So not wanting to live in sin alone, I’m sharing a recipe for a simple, basic Gooey Butter Cake. This isn’t exactly any particular person’s recipe. It’s one I sort of put together from several recipes. It looks good to me and should be fairly easy. I haven’t tried it yet, but I’m going to. I’m willing to give a full report next week and if you like, you might do the same. If you want to know how to bake the various flavors, the recipes are easy to find on the Internet. Here you go, everyone:

Preheat oven to 350-degrees
Mix together 1 box  yellow cake mix, 2 eggs, 8 tbsp. butter, melted and press into a 13″ x 9″ baking pan.
In a large bowl, beat 8 oz. cream cheese until smooth. Add 2 eggs and 1 tsp. vanilla. Continue beating until smooth.
Gradually add 16 oz. powdered sugar (I think this is 2 cups) and beat well.
Slowly add 1/2 cup butter, melted, and mix well.
Pour evenly over cake mixture that you’ve pressed into the 13″ x9″ pan.
Bake for 40 to 50 minutes, until center is slightly set.

If any of you have a recipe for Gooey Butter Cake that is different from this one, by all means, share it with us. We can all suffer together.

I should add that my sojourn through bakeries wasn’t over. Just last night, I was wandering again and a Paula Deene’s Carrot Cake just jumped out and said “Take me!”

Get thee behind me, Satan!

Now I would walk over hot coals for carrot cake. But I know that if I just have to have it, I can make it. I have many times. In fact, I have about 20 recipes and all of them are good. So I resisted that temptation to sin and didn’t buy it. I was exceedingly proud of myself.

Gooey Butter Cake is my focus for now. After I make it, I’ll see if I can resist it and thereby, force my husband to eat it. <grin>  He would do that just to get it out of my sight.

All I can say for you, Paula Deene, is with only two little slices, you’ve created a monster. The devil is bound to get you!

Anna J


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Progress (Maybe)

Work continues on the blog. I now have the background I want and a header that speaks of Texas. However, I’m still looking for that perfect header. And I might even change the theme.<Sigh>It’s terrible to be such a ditherer. (Is that a word?)

The book covers are all up now–Anna Jeffrey, Sadie Callahan and Dixie Cashbut they are transferred from Flick’r and are in random order. I’m not happy about that, but I apparently can’t change it. As soon as I learn how, I hope to turn the book covers into a slide show.

Anyway, the bottom line to all of this is the blog is still a work in progress.

Also, some new links are up. So if you haven’t signed up for my Yahoo! newsletter that I’ve been sending out for years and want to, there’s a link for it. If you haven’t friended me on Facebook or Twitter and want to, there are links for that, too.

In the future,  I’ll be blogging on Tuesdays, God willing. ….. If I get smarter or if more things come up for me to talk about, perhaps I’ll do it more often. It isn’t that I don’t have a lot to say. I’m just not sure if anyone wants to read it.

Working on this blog page is one of the most time-consuming things I’ve ever done. WordPress is very user-friendly, but there are so many options and figuring out how to connect all of these links has had me ready to throw my computer out the window. For a person who can barely manage a cell phone, it’s a brave new world out there. I think this comes under the heading of “Trying to Teach an Old Dog New Tricks.”

My latest challenge is RSS. I know that’s an acronym for Real Simple Syndication (thank God for *that*) and WordPress has a link I can install, but I don’t know where to get whatever I’m supposed to connect it to. And I don’t know what happens next after I connect it. Comments, anyone?

Meanwhile, I’m still tearing my hair.  {:()

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How not to be successful… :-/

As many of you know, blogging is new to me. I’ve discovered I’m already  failure. First, I established a schedule, then I missed the deadline. Then I discovered I need a schedule of topics and some consistency. I’m a failure at that, too, because I suppose my blog is already turning out to be sort of like my life–all over the place and wildly disorganized in an organized way.

Mind you, I don’t love disorganization, though it appears that I do. For instance–and no one understands this–my various research files and pictures are all over the floor, but I know where every one of them is and what’s in it. As long as no one touches them, I’m fine. But occasionally my husband will think he’s doing me a favor and while I’m at work at my real job, he’ll pick them all up and put them in a neat stack. Then it takes me a week to find a single thing. I don’t scream and berate him though, because I know he had good intentions. Need I say that he and I both spend a good deal of time just looking for things.

Then there’s the writing. Someone suggested I should allow one blog day a week to write about writing. Hmm. I gave that some thought and concluded that everything I know about writing could be put in a thimble. I’ve  read probably 200 books, maybe more, on how to and why to. I’ve lost count of the number of classes and courses I’ve taken on creative writing in general as well as specific topics that are part of the process. I couldn’t begin to tell you how many fiction and non-fiction books I’ve read. But when I gave it serious thought, I couldn’t think of anything I know that someone else probably doesn’t know already. However, having said that, if I can figure out what someone might like to know about writing, I still might throw in a comment or two about it.

Then there’s reading. Now I do know a lot about reading. I’ve been a voracious reader of everything since I was a little kid. I grew up without the distraction of TV or entertainment most of us now take for granted. Half the time, we didn’t even have radio. Consequently, I read everything that came into the house from magazines to newspapers to….well, you get the idea. Nothing was off limits to us kids when it came to reading. I even read veterinary books and spent some of my youth puzzling about pictures I saw of sheep with huge goiters. (I still don’t know if sheep are more prone to goiters than other animals.) In my monthly newsletter, I do comment briefly on books I’m reading.

This week, I’ll probably be devoting a lot of time to figuring out Facebook, Twitter, Good Reads and other similar sites and how to get them all linked. And how to get my blog moved from “Unclassified” to classified as something. For a novice like me, all of this is a challenge.

Anyway, until I get everything figured out, anything is liable to crop up on my blog. I hope you’ll bear with me.



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Blogging Tomorrow…

You might notice I’ve changed the name of the blog.Hopefully, this one will work out better.

Tomorrow I’ll be blogging at Sweethearts of the West. Here’s the address:

“Cookin’ and Eatin’ in the Olden Days” is the name of my post. I’m making a short comment on something Nellie Witt Spikes wrote in “As a Farm Woman Thinks.” I would almost swear that woman sneaked into my grandmother’s and great-grandmother’s houses and spied on them, except I know that what she wrote was how life was with everyone in West Texas. Until the oil boom, things in that part of the world progressed at a slightly different pace from say, life in Dallas or Houston.

Cooking has always interested me. I’m a frequent visitor to the Food Network online and I watch many of the cooking shows on TV when my husband is out of the house. He equates watching those shows with watching paint dry. That’s a curious thing to me because he does like to eat. I can’t recall how or when I first developed the interest in food preparation except to say that I learned how to cook at a young age, then took a few classes on cooking this and that throughout my life. Let’s face it. We all have to eat. And one look at me tells you I’ve eaten pretty well. As you who’ve read my books know, I often include scenes related to food and cooking in my stories. In fact, the heroine in “Sweet Water” managed her mother’s cafe.

So drop by Sweethearts of the West if you have a moment and read an interesting piece of trivia about how eating used to be. No fast food, no frozen dinners, no pre-prepared skillet meals to which you just add water. Imagine how different your life would be if you had to depend entirely on your ability, or someone else’s, to garden and preserve food. Or if you had to raise your own chickens or steers or hogs for meat, all of which my grandparents did. And maybe yours, too. Nowadays, all of that is a scary thought to me. I cringe when I think of something destructive happening to the trucking industry that hauls our food from Point A to Point B.

Though I grew up with gardening going on all around me, I really don’t know how to be successful at it. My pathetic attempts at tomatoes and green peppers and a few onions show me that I would flat starve to death if I had to grow my own food. For instance, my husband and I bought a green pepper plant in a pot. The plant grew to be more than three feet high and had blooms all over. I argued that some of the blooms should have been pulled off, but he didn’t pluck them. Finally, baby peppers appeared and that’s what they remained–baby peppers. I have one in my refrigerator right now that’s the size of a golf ball. It’s green, it has the right shape, but it’s a poor excuse for a green pepper. And I haven’t had the nerve to taste it.

How about you? Are you a gardener and a food preserver? Will you be able to survive if the trucking industry collapses?



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