This is a beautiful creamy orange winter squash soup, with warm undertones of coriander, fennel, and red pepper flakes. While this soup is good served the day it is made, it really shines if prepared the day before serving. It will keep well in the refrigerator for 5-6 days, and also freezes wonderfully, should you like to save some for a later time.
Oma’s fried chicken is great eaten hot or cold at a picnic, or big family gathering. It pairs particularly well with collard greens, potato salad, or coleslaw. This is the type of recipe that you will learn to do by feel, gaining a sixth sense for variations in the oil temperature, and knowing when the chicken is done perfectly.
She loved us through food. Her's was classic black southern cooking. Her mac and cheese was always there - for any occasion. And, *everyone* loved it. But she made a lot of other amazing things too: sweet potato pie, peach cobbler, green beans with the pork fat in them, shrimp and rice, rice and gravy, collard greens, turnips, pickled beets and...fried chicken. Her fried chicken was the best!
This Mac and Cheese is one of Elizabeth "Oma" Fisher's masterpieces. It was always there for any big family or church occasion. Everyone loved it, with no exception! Made with freshly grated cheddar and eggs tempered in warm milk, this is a custardy macaroni and cheese, with a crunchy, browned top.
I met Betty through one of her and her daughter Anna’s former students, who invited me to one of Betty’s teatimes. My friend had raved about the Kindergarten Bread he learned to make when he was four, and still makes to this day.
The only way to get to Lasqueti is by passenger ferry, so you can imagine the surprise when a bear showed up one autumn and started pillaging the island’s apple orchards. Consensus is that it must have floated in on a log.
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