There are some things I take for granted that folks of a certain age know how to do. Where I was raised, there wasn't a soul around who didn't know how to season a cast iron skillet, to stack wood in a proper cord or to quilt, embroider, knit or crochet. Even my Uncle Ronnie -- a tough fella who for three decades alternated every month between farming and steering a riverboat down the Mississippi -- once crocheted an afghan to pass the time.
But I'm ever-reminded of the fallacy of my assumptions, especially since I've been living downtown. I've had folks earnestly inquire in my garden about "that tall thing with hibiscus blooms" and "that bush with white stuff." (That's okra and cotton, m'dears).
Being one generation removed from a lawn of pink flamingos and painted tractor tires, I'm naturally educated in these ways -- country ways -- where you had to make things more often than buy them. And while I've become unnaturally educated in some high-societal ways of dinner etiquette and ladies' couture, I'm likely to confuse a soup spoon with a bouillon spoon just as an upper-crust lady might confuse a donkey with a mule. And, my lands, we wouldn't want that.
So, here are a few pointers on things I think everyone ought to know. I'm not saying this is the "proper" way of doing them. It's just how I manage to get them done.
• Cast iron: There's simply nothing better to cook on than cast iron. The heat distribution and retention -- let alone the fact it'll outlast you and me put together -- is enough to invest in some nice pieces. The best way to get a good pan is to get one second-hand and be blessed with cast iron that has been seasoned for generations. There's no adequate replacement for time. Years of seasoning make it easier to clean (and safer, in my opinion) than any of that Teflon stuff ever could.
To initially season a pan, I wash it with soap and water (Some folks don't use soap; I do.), take a generous helping of coconut oil (My granny used lard.), and smear it all over the pan with a paper towel. Put it in the oven for an hour at 350 degrees. To maintain a seasoned skillet, I wash it immediately after use, and coat it with a light layer of coconut oil every time. Never put it in a dishwasher or let it sit in water. That's just a sin.
• Collards: Greens are easy, cheap, tasty and nutrient-dense. I put enough olive oil to coat the bottom of a skillet, heat a couple minutes on medium, take washed collard leaves, and toss them around the skillet until wilted (about 3 to 4 minutes). Then lower heat to a simmer, add a splash (say, 3 ounces) of orange juice to the pan, and cover for 7 to 8 minutes. That's it.
• Grits: Oh, you rest a while, Love, and I'll explain the glory of grits and stackin' wood another day. Wouldn't want you to hurt yourself.
NAN Our Town on 01/21/2016